Slice fine ripe pineapples and lay them in a bowl, with pulverized sugar✪ Pineapple Cream strewn over them ; in a few hours the sirup will have drawn, and makes a fine flavoring for ice- cream ; add of it until the taste is sufficiently distinct ; and whether more sugar is needed must also be deter- mined by the person making the dessert. The fruit is sometimes chopped up and added, but there is a certain hardness about most pineapples that renders the way we reconmiend here preferable. Orangb Icb. Choose sour, high -flavored oranges, as sweet oranges make this dish not only a very expensive but a mawkish one likewise. To the juice of twelve oranges add that of two lemons, and grate in the rind of only one orange ; add the beaten whites of six eggs, a gallon of water, and a pound and a half of white sugar✪ Orange Ice. Oranges 12 Water 1 gal. Gklatine 1 oz. Lemons 2 Sugar li lbs. Whites of eggs 6 Lemon Sherbet. We are indebted to the East for this most refreshing of all delicacies during the burning heat of our American summers. Lemon is the fruit most commonly used for this purpose, and certainly the most appropriate. The simplest way of making is the best. When the lemons are fine and juicy, eight will be enough to flavor a gallon of water. Rub the lemons till very soft ; squeeze out the juice, and strain it into the water. A little flavor of the rind imparts richness, and may be given by grating immediately into the lemonade, or by peeling very thin VIRGINIA COOKERY-BOOK. 211^ the rinds of two for a gallon, and boiling them well in a pint of the water set aside for your gallon of sherbet. It should be strained after boiling five minutes ; an ounce of gelatine, dissolved thoroughly and beaten into the sher- bet with the stiff foam from six whites of eggs, is said to prevent sherbet melting rapidly when taken from the freezer and exposed to the air. Lemons. . Juice of 8 or 12 large. Water ... 1 gal. Sugar Hlbs. Lemons . . The grated rind of 2. Eggs Whites of 6.✪ Lemon Sherbet Gelatine. . 1 oz. Pineapple Shebbet. One can of pineapples, one dozen lemons (the juice of all and rinds of six). Chop up the pineapple, squeeze the lemon-juice into it, and boil the rinds, thinly pared, in a pint of water, which must be deducted from the gal- lon of plain water that must go to this quantity of fruit. Try one pound and a quarter of white sugar; but if not sweet enough, add until a little too sweet, for freezing always takes off something in that way. When half- frozen, add the beaten whites of three eggs and one ounce of gelatine✪ Pineapple Sherbet dissolved in a teacup of water. Freeze, beating thoroughly from time to time. Frozen Tea. Take as much fine-flavored tea as you choose, drawn in the usual way, and sweetened while it is hot; then give a dash of the lemon flavor by slicing up half of one very thin and adding it to the tea. Freeze as usual. Some persons find it more reviving on a hot day than any other sherbet. TuTTi Frutti. One gallon of cream, one can of peaches, one can of apricots, six lemons, six oranges, twelve bananas. Chop 213 VISGINIA COOKERY-BOOK. the peaches and apricots; add the juice of the lemons and oranges, with the pulp of three of each ; whip the cream thoroughly, having first sweetened it to your taste, and stir into the fruit. Two pounds of sugar will proba- bly be about the quantity of sugar required. Freeze all together to a paste ; then add the bananas, cutting them up into quarter-inch slices with a silver knife; stir them in lightly with a sUver spoon, and complete the freezing. This quantity makes two gallons when frozen. Currant Ice. To the strained juice of red currants, in the proportion of three quarts of water to one of juice, put one pound and a quarter of sugar and freeze. Currant juice 1 qt. Water 3 qts. Sugar li lbs. Whites of eggs 3 Gelatine 1 oz.✪ Currant Ice GOOSBKRRY-FOOL.

AI-modernized reading of the original text

Slice fine ripe pineapples and lay them in a bowl, with pulverized sugar strewn over them ; in a few hours the sirup will have drawn, and makes a fine flavoring for icecream ; add of it until the taste is sufficiently distinct ; and whether more sugar is needed must also be determined by the person making the dessert. The fruit is sometimes chopped up and added, but there is a certain hardness about most pineapples that renders the way we recommend here preferable. Orangb Icb. Choose sour, high -flavored oranges, as sweet oranges make this dish not only a very expensive but a mawkish one likewise. To the juice of twelve oranges add that of two lemons, and grate in the rind of only one orange ; add the beaten whites of six eggs, a gallon of water, and a pound and a half of white sugar. Oranges 12 Water 1 gal. Gklatine 1 oz. Lemons 2 Sugar li lbs. Whites of eggs 6 Lemon Sherbet. We are indebted to the East for this most refreshing of all delicacies during the burning heat of our American summers. Lemon is the fruit most commonly used for this purpose, and certainly the most appropriate. The simplest way of making is the best. When the lemons are fine and juicy, eight will be enough to flavor a gallon of water. Rub the lemons till very soft ; squeeze out the juice, and strain it into the water. A little flavor of the rind imparts richness, and may be given by grating immediately into the lemonade, or by peeling very thin the rinds of two for a gallon, and boiling them well in a pint of the water set aside for your gallon of sherbet. It should be strained after boiling five minutes ; an ounce of gelatine, dissolved thoroughly and beaten into the sherbet with the stiff foam from six whites of eggs, is said to prevent sherbet melting rapidly when taken from the freezer and exposed to the air. Lemons. . Juice of 8 or 12 large. Water ... 1 gal. Sugar Hlbs. Lemons . . The grated rind of 2. Eggs Whites of 6. Gelatine. . 1 oz. Pineapple Shebbet. One can of pineapples, one dozen lemons (the juice of all and rinds of six). Chop up the pineapple, squeeze the lemon-juice into it, and boil the rinds, thinly pared, in a pint of water, which must be deducted from the gallon of plain water that must go to this quantity of fruit. Try one pound and a quarter of white sugar; but if not sweet enough, add until a little too sweet, for freezing always takes off something in that way. When halffrozen, add the beaten whites of three eggs and one ounce of gelatine dissolved in a teacup of water. Freeze, beating thoroughly from time to time. Frozen Tea. Take as much fine-flavored tea as you choose, drawn in the usual way, and sweetened while it is hot; then give a dash of the lemon flavor by slicing up half of one very thin and adding it to the tea. Freeze as usual. Some persons find it more reviving on a hot day than any other sherbet. TuTTi Frutti. One gallon of cream, one can of peaches, one can of apricots, six lemons, six oranges, twelve bananas. Chop the peaches and apricots; add the juice of the lemons and oranges, with the pulp of three of each ; whip the cream thoroughly, having first sweetened it to your taste, and stir into the fruit. Two pounds of sugar will probably be about the quantity of sugar required. Freeze all together to a paste ; then add the bananas, cutting them up into quarter-inch slices with a silver knife; stir them in lightly with a sUver spoon, and complete the freezing. This quantity makes two gallons when frozen. Currant Ice. To the strained juice of red currants, in the proportion of three quarts of water to one of juice, put one pound and a quarter of sugar and freeze. Currant juice 1 qt. Water 3 qts. Sugar li lbs. Whites of eggs 3 Gelatine 1 oz. GOOSBKRRY-FOOL.

Records on this page

Pineapple CreamOrange IceLemon SherbetPineapple SherbetCurrant Ice

Virginia Cookery-book