The white ribbon cook book

Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar. Beat the yolks thoroughly and add the peel and juice together, beating for some time. Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot. Do not let it boil or it will curdle. Serve in jelly glasses. 225 White Ribbon Cook Book. Cherry Cream — Take 2 qts. cherries, heaping quarts, and bruise them without removing the pits, throw over them % cupful sugar and let them stand in a cool place for 2 hours. Then strain. Sweeten the juice after straining, beat a pint of cream, gradually add the juice and the beaten whites of 2 eggs, continually whisking it till no more froth arises. The secret of success is to have cream and eggs all thoroughly chilled on ice, and in adding the juice a little at a time to prevent curdling. Nesselrode Pudding" — Make a custard with 1 pint milk, 8 tablespoonfuls sifted sugar, and yolks of 7 eggs (or use 3^ pint milk and 3^ pint cream) ; let the milk come to the boil, then mix it with the other ingredients; after stirring for some time put the mixture in a pan over the fire and go on stirring till it thickens, but it must not boil, or it will curdle; strain and flavor it with vanilla or any other flavor. Divide the custard in two separate basins; flavor and color the one to taste, partly freeze it, and add a small tumblerful of whipped cream, slightly sweetened with powdered sugar. Meantime brown, in 3^ oz. fresh butter, 4 oz. blanched almonds and 1 oz. sifted sugar; pound this quite smooth, mix with the other half of the custard, strain and freeze. Mold the two ices in layers and freeze for 2 hours. Tutti Frutti — When a rich cream is partly frozen, candied cherries, English currants, chopped raisins, or any other candied fruits, chopped rather fine, are added; add about the same quantity of fruit as there is of ice-cream. Mould and imbed in ice and salt. Serve with whipped cream. Strawberry Ice Cream — Sprinkle sugar over the strawberries, mash them well and rub them through a sieve. To a pint of the juice add a 226 White Ribbon Cook Book. pint of good cream. Make it very sweet. Freeze it in the usual way, and, when beginning to set, stir in lightly 1 pint cream, whipped, and lastly a handful of whole strawberries, sweetened. Put it into a mould which is" imbedded in ice. Or, when fresh strawberries can not be obtained, there is no more delicious cream than that made with the French bottled strawberries. Mix the juice in the bottle with the cream, and add the whipped cream and the whole strawberries when the juice, etc., have partly set in the freezer. Pineapple Ice Cream — Make a plain vanilla ice cream and when partially frozen stir in ^^ can grated pineapple. Mix well and complete the freezing. The remainder of the pineapple may be converted into a most delicious trifle. Pineapple Trifle — Line a pretty dish with stale sponge cake and spread upon it the grated pineapple. Whip 1 pint sweet cream, sweeten and flavor with vanilla; stir in 1-5 box Nelson's gelatine which has been previously soaked in }^ cup cold water, then dissolved by adding }^ cupful boiling water. Pour this over the cake and set on ice to stiffen.