The Toronto Cook Book

Take one-half pound of pistachio nuts, grated. Use, if in season, one large dish of spinach; otherwise use coloring. If using spinach, place in kettle without water, covered very tightly, as it will cook with its own steam. Place in a thin linen cloth that has been wet with hot water; squeeze out juice. Take one quart of cream, half a pound sugar, put on to boil; stir until sugar dissolves, then set aside to cool; add nuts, flavoring, one quart more thick cream. Mix spinach juice or coloring, then freeze; when hard remove the dasher from freezer, beat briskly, then pack in vessel and place in ice with rock salt to harden. Ice Creams and Sherbets Fruit Mousse Mash one pound of fresh fruit through a fine strainer, mix with four tablespoonfuls of sugar and stir over the fire until the sugar is dissolved. Remove from the fire and add one tablespoonful of gelatine which has previously been dissolved in very little cold water. Stand on ice till thoroughly chilled. Mix two tablespoonfuls of powdered sugar and one teaspoonful of extract of vanilla with one quart of rich cream and whip thoroughly, adding a tablespoonful at a time of the chilled fruit juice, sweetened more if desired. Pour into a mould, cover very tightly and allow to ripen in ice and salt at least three hours. Bisque Cream Take one and three-quarters pounds of broken almonds, two quarts boiled custard; put almonds into custard before removing from fire. Make custard in usual way; when cold place in vessel and freeze; then pack for use. Strawberry Sherbet Take two boxes strawberries, mash smoothly, add one and a half pints water, the juice of one lemon; mix all together and place in cheesecloth fruit bag; then put in vessel one pound white sugar, let juice drip over sugar; take silver knife, using flat side against bag to press out juice gently without extracting pulp. After mixing thoroughly, freeze; allow to stand four hours before using. Apricot Ice Cream Take juice of four lemons, two cups sugar, half an envelope Knox's gelatine; put enough cold water over to cover and let stand one hour; add one pint boiling water; stir well; strain through a cheese cloth bag; set aside and let cool. To the above, add half a can of apricots and run through a sieve; mix well together and freeze. When beginning to harden, add beaten whites of two eggs; pack in glass jars. Lemon Ice Cream One quart water, juice of four lemons, one pound of sugar; strain, and when ready to freeze beat the whites of three eggs to a stiff froth. The Toronto Cook Book Nesselrode Ice Cream Take one-half pound chestnuts, boil until tender; chop and crush; then mix with a pint of milk. Beat the yolks of seven eggs light, add to them one and three-quarters of a pound of fruit sugar, two pints boiling cream in which has been boiled two ounces of chocolate, strain and stir until cold, then add one teaspoon vanilla, one cup apricot marmalade, or any other kind you wish, one cup candied fruit chopped fine, freezing very gently; put into jar or vessel and pack. Tutti-Frutti Ice Cream