Home › Puddings › Orange Marmalade

Orange Marmalade

6 oranges 4 lemons 1 grape fruit Wash the fruit, slice very thin, first cutting in quarters to remove the seeds. To each pound of sliced fruit add 3 pints cold water, let this stand twenty-four hours, then boil two hours or until peel is perfectly tender. Let stand until next day. To each pint of boiled fruit add one pint of granulated sugar, boil together for two hours or until it jellies. This rule makes twenty glasses.

Ice Cream Ices, Sherbets etc.

Vanilla Ice Cream, No. 1 1 qt. thin cream 3/4 cup sugar 2 teaspoons vanilla Mix ingredients and freeze.

Vanilla Ice Cream, No. 2 3 cups cream 1 cup milk 3/4 cup sugar 2 teaspoons vanilla Whip two cups of the cream; to the thin part that drains from the whip add 1 cup of cream and 1 cup of milk, the sugar, and scald thoroughly. Cool and add the flavoring. Freeze till soft mush, then add the whipped cream. Turn the freezer as fast as possible for five minutes; remove dasher, repack and let stand thirty minutes before serving.

Vanilla Ice Cream, No. 3 1 pint milk 1 pint cream 1 cup sugar 2 eggs 1 teaspoon Gold Medal flour 1/4 teaspoon salt 2 teaspoons vanilla Scald the milk; mix sugar, flour and salt, stir into it; cook twenty minutes, stirring constantly. Pour boiling hot on the beaten eggs, strain, add the cream and flavoring and freeze as usual.

Vanilla Ice Cream, No. 4 1 qt. cream 1 pint milk 1 cup sugar 1/8 package gelatine 1/8 teaspoon salt 1 tablespoon vanilla Soak the gelatine in a little cold milk; scald the milk and sugar, pour over the gelatine, add salt; strain and cool. Whip the cream, add it to the milk mixture, add vanilla, and freeze as usual. This rule packs easily into fancy forms and holds its shape in a warm room better than pure cream.