Practical gastronomy and culinary dictionary

Wash and pick the fruit ; drain well, rub through a fine hair sieve, and add the juice of two lemons, which should also be passed through the sieve. Put sugar and water into a copper stewpan, heat up mitil the COLD SWEETS AND ICES. 641 former is melted, skim and mix with the fruit pulp. Let cool. Break up or pound the ice, mix well with freezing salt, fix the ice pail (sorbetiere) with broken ice and salt in the centre of a wooden tub, and freeze the syrup in the ordinary way. Fill in a suitably shaped mould, close up so that it is hermetically sealed, and bury in a pail of broken ice mixed with salt for about two hours. When required for table, immerse in cold water ; wipe the mould with a cloth, uncover, and turn out on a folded napkin or dish-paper on a dish, and serve. The quantity of freezing salt required for freezing purposes is about a quarter of a pound to every pound of ice. 680. Glace au Caramel.— 4 oz. loaf sugar, 6 oz. castor sugar, 1 quart milk, Ih pint cream, 1 teaspoonful vanilla essence or 1 tablespoonful of vanilla sugar, ice, and freezing salt. Put the loaf sugar into a copper sugar-boiler or iron fryingpan. Add a few drops of water and stir over the fire until it melts, turns brown, boils, and ultimately smokes. Boil the milk and stir into the burnt sugar, boil up again, strain, and let cool. Add the castor sugar while still hot. Incorporate a pint of cream when cool, and flavour with vanilla. Whip the remainder of cream, and mix with the above. Put into the freezer surrounded with plenty of crushed ice mixed with coarse salt, and freeze in the usual way. Work the mixture well to get it perfectly smooth. When set, pack into one or two moulds, wrap the moulds in paper, repack in crushed ice and salt. Keep thus for two hours, then unwrap, wipe the moulds, immerse in cold water, turn out, and dish up. 681. Glace au Moka. — 8 light tablespoonfuls ground coffee, 1 quart water, 6 oz. castor sugar, 1 inch vanilla pod, 4 pint milk, f pint cream, ice, and freezing salt. Have ready a hot dry coffee-pot, put the coffee in the filter, pour over little by little the water (boiling), put on the lid ; when the water has run through, repeat, pouring it through a second time ; stand it in the bain- 642 RECHERCHE COOKERY. marie until required. Put the milk, sugar, and vanilla in a stewpan, heat up, but do not let it boil ; add the coffee, let it cool, and stir in the cream. Take out the vanilla and pour into an ice-freezer, previously placed in a tub containing broken ice mixed with coarse salt (freezing salt). Freeze until it resembles a creamy substance ; fill up into little glasses and serve. Coffee thus prepared should be in a liquid state when served. A bowl of castor sugar should be handed round at the same time.