(xrape Sherbet — Lay a square of cheese-cloth over a bowl; put in a pound of ripe grapes; mash very thoroughly with a wooden masher; squeeze out all the juice; add an equal amount of cold water, the juice of 1 lemon, and sugar enough to make it very sweet✪ Grape Sherbet. Freeze as usual. Currant Ice — Boil l quart of water and a pound of sugar until reduced to a pint, skim it, take it off the fire, add a pint of currant juice; when partly frozen, stir in the whites of 4 eggs✪ Currant Ice. Mould, and freeze again. A good ice for fever patients. Ice Cream, Ices, Etc. 227 Lemon Sherbet — Soak 1 teaspoonful gela- tine in 3^ cup cold water, and dissolve with ^ cup boiling water. Add the juice of 6 lemons, 1 pint sugar, and 3^2 ciips water✪ Lemon Sherbet. Strain and freeze. If the lemons have become dry by being kept in the house, let them soak in cold water for a little time. A good way is to pour boiling water over the fruit, and then drop into cold water. This would destroy any insects which might be in the peel. Lemons may be kept in sour milk with good result. The gelatine is not used for nutriment, but to give a better consist- ency to the sherbet. If it is not convenient to use a freezer, the sherbet may be frozen in a pail. Put the lemon mixture in the pail and pack into a pail of ice and rock salt, using half salt and half finely-cracked ice in alternate layers. When it becomes hardened, scrape the sherbet from the side of the pail, and beat with a Dover egg-beater. Pack down again, and keep closely covered until ready to serve. If the sherbet is to be frozen in an ice cream freezer, use two-thirds of ice and one-third of rock salt, in alternate layers. Turn the crank very slowly, as the slower it is turned the faster the cream is frozen and the smoother it is. If the crank is turned rapidly, the liquid is stirred about so that it does not come in contact with the sides of the can long enough to freeze. Peaches and Cream Frozen — Peel and quarter the fresh peaches; mix them with sugar and cream to taste✪ Peaches and Cream Frozen. Arrange some of the quarters of the peaches tastefully in the bottom of a basin, then fill, and freeze the mass solid, without stirring. Turn it out to serve. Iced Pudding" — One and one-half pints of custard, composed of the yolks of 4 eggs, 4 table- spoonfuls of sugar, a flavoring of vanilla, 8 oz. 228 White Ribbon Cook Book. fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small pieces. These fruits may be selected, or perhaps it would be more convenient to pur- chase 3^ lb. of the French preserved dried fruits; or add 1 oz. candied citron sliced, 2 oz. currants, 2 oz. stoned and chopped raisins, and 3^ pint cream✪ Iced Pudding whipped. Freeze the custard in the usual manner, then mix in the fruits and whipped cream. Put into a mould, and place it on ice and salt. Serve whipped cream around it. Frozen Custard with Fruit — Two pints milk, same of cream, 6 eggs, 3 teacups sugar, 1 pint berries, or peaches cut up small✪ Frozen Custard with Fruit.

AI-modernized reading of the original text

Grape Sherbet — Lay a square of cheese-cloth over a bowl; put in a pound of ripe grapes; mash very thoroughly with a wooden masher; squeeze out all the juice; add an equal amount of cold water, the juice of 1 lemon, and sugar enough to make it very sweet. Freeze as usual. Currant Ice — Boil l quart of water and a pound of sugar until reduced to a pint, skim it, take it off the fire, add a pint of currant juice; when partly frozen, stir in the whites of 4 eggs. Mould, and freeze again. A good ice for fever patients. Ice Cream, Ices, Etc. 227 Lemon Sherbet — Soak 1 teaspoonful gelatine in 3^ cup cold water, and dissolve with ^ cup boiling water. Add the juice of 6 lemons, 1 pint sugar, and 3^2 cups water. Strain and freeze. If the lemons have become dry by being kept in the house, let them soak in cold water for a little time. A good way is to pour boiling water over the fruit, and then drop into cold water. This would destroy any insects which might be in the peel. Lemons may be kept in sour milk with good result. The gelatine is not used for nutriment, but to give a better consistency to the sherbet. If it is not convenient to use a freezer, the sherbet may be frozen in a pail. Put the lemon mixture in the pail and pack into a pail of ice and rock salt, using half salt and half finely-cracked ice in alternate layers. When it becomes hardened, scrape the sherbet from the side of the pail, and beat with a Dover egg-beater. Pack down again, and keep closely covered until ready to serve. If the sherbet is to be frozen in an ice cream freezer, use two-thirds of ice and one-third of rock salt, in alternate layers. Turn the crank very slowly, as the slower it is turned the faster the cream is frozen and the smoother it is. If the crank is turned rapidly, the liquid is stirred about so that it does not come in contact with the sides of the can long enough to freeze. Peaches and Cream Frozen — Peel and quarter the fresh peaches; mix them with sugar and cream to taste. Arrange some of the quarters of the peaches tastefully in the bottom of a basin, then fill, and freeze the mass solid, without stirring. Turn it out to serve. Iced Pudding" — One and one-half pints of custard, composed of the yolks of 4 eggs, 4 tablespoonfuls of sugar, a flavoring of vanilla, 8 oz. 228 White Ribbon Cook Book. fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small pieces. These fruits may be selected, or perhaps it would be more convenient to purchase 3^ lb. of the French preserved dried fruits; or add 1 oz. candied citron sliced, 2 oz. currants, 2 oz. stoned and chopped raisins, and 3^ pint cream whipped. Freeze the custard in the usual manner, then mix in the fruits and whipped cream. Put into a mould, and place it on ice and salt. Serve whipped cream around it. Frozen Custard with Fruit — Two pints milk, same of cream, 6 eggs, 3 teacups sugar, 1 pint berries, or peaches cut up small.

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Grape SherbetCurrant IceLemon SherbetPeaches and Cream FrozenIced PuddingCustardFrozen Custard with Fruit

The white ribbon cook book