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Frozen Desserts: Lemon
Cut the remaining 2 ounces into very thin slices and stir these into the water ice. Repack, and stand to ripen. Lemon Water Ice. 4 large juicy lemons, 4 cupfuls water, 1 orange, 2½ cupfuls sugar.
Quince Water Ice. 3 large ripe quinces, 4 cupfuls water, 1 cupful sugar.
Pare the quinces and cut into thin slices, add with the sugar to the water, cover the saucepan, cook fifteen minutes, strain, and freeze.
Italian Tutti-Frutti. 1 pound mixed French candied fruits, 4 cupfuls water, 2½ cupfuls sugar, 3 lemons, 4 oranges.
Chop the fruit fine. Put the sugar and water with chipped rinds of 2 lemons and 1 orange to boil five min- Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the sirup, boil five minutes, and stand to cool. Squeeze the juice from the orange and lemons, add to the cold sirup, strain through a cloth, and freeze. d Barberry Water Ice. 4 large juicy lemons, 4 cupfuls water, 1 orange, 24 cupfuls sugar, 1 cupful barberry juice.
Add pint barberry juice, slightly sweetened, to the recipe for lemon water ice, before freezing. Pomegranate Water Ice. 1 dozen ripe pomegranates, 2 cupfuls water, 2 cupfuls sugar.
Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin, press in a sieve without breaking the seeds. Add the sugar to the juice, and stir until dissolved, add the water, strain, and freeze. g a, Round Fluted Mold; b. French Bread Pan; c, Melon Mold; d. Pudding Mold, e, Shell Mold for Jelly; f, Deep Fluted Mold; g, Individual Shell Mold for Jeny or Cream: h. Individual Jelly Mold. utes. When cold, add the juice of 2 lemons and oranges, strain, and freezc very hard; then stir in the fruit, stand thirty minutes, and it is ready to serve.
SHERBETS Lemon Sherbet. 4 lemons, 2 cupfuls sugar, 1 quart boiling water.
Shave off the peer from 2 lemons.
Put the parings into a bowl, add the boiling water, and let stand ten minutes closely covered. Cut the lemons MRS. CURTIS'S COOKBOOK in halves, remove the seeds, squeeze out the juice, and add with the sugar to the water. Strain and freeze.
Lemon Sherbet with Gelatin. 1 tablespoonful gelatin, 3½ cupfuls cold water, 6 lemons, 1 cupful sugar, cupful boiling water.
Soak the gelatin in cupful cold water twenty minutes. Put the sugar and remaining cold water into a pitcher. Pare the lemons, cut in halves, remove the seeds, and press out the juice with a lemon squeezer; add it to the sirup. Dissolve the soaked gelatin in the boiling water, and add to the other mixture. Strain and freeze.
Apple Sherbet. 2 cupfuls sugar Juice 2 lemons, 1 pound apples, 1 quart water, White 1 egg, 1 tablespoonful powdered sugar.
Put the sugar, water, and rind of 1 lemon, chipped, on to boil. Pare, core, and quarter the apples, add them to the sirup, and cook until tender; press through a fine sieve, add the juice of lemons, and, when cold, freeze the same as ice cream. Beat the white of 1 egg until frothy, add a tablespoonful powdered sugar, and beat until white and stiff. Remove the dasher, stir in the meringue, and repack.
Apricot Sherbet. 1 quart apricots, 1 lemon, 1 cupful sugar, 1 cupful water.
Boil the sugar and water five minutes. Press the apricots through a sieve, add to the sirup, and lemon juice. When cold, freeze. Peach sherbet is made in the same manner.
Banana Sherbet. 1 dozen red-skinned bananas, 2 cupfuls sugar, 2 oranges, 1 quart water.
Boil the sugar and water five minutes, and add the juice of the oranges; when cold, stir in the bananas mashed fine, and freeze. Cherry Sherbet. 1 quart sour cherries, 2 cupfuls sugar, 1 quart water.
Boil the sugar and water fifteen minutes. Stone the cherries, and add to the sirup when cold. Press through a sieve, and freeze.
Ginger Sherbet. 4 large juicy lemons, 1 quart water, 11 pounds sugar.
Make a lemon sherbet; when frozen, add a tablespoonful sirup from preserved Canton ginger.
Orange Sherbet. 1 pint orange juice, 2 tablespoonfuls gelatin, 2 cupfuls sugar, 1 quart water.
Cover the gelatin with a little cold water and soak half an hour. Boil the sugar and water five minutes, add the gelatin, and allow to cool. Add the orange juice, and freeze.
Raspberry-and-Currant Sherbet. 1 quart raspberries, pint currant juice, 2 cupfuls sugar, 1 quart water.
Boil the sugar and water five minutes. When cold, add the currant juice and the raspberries, mashed; strain through a cloth, and freeze.
Pineapple Sherbet. 2 large pineapples or 1 quart can, 2½ cupfuls sugar, Juice 2 lemons, 1 quart water.
FROZEN DESSERTS Grate the pineapple. Boil the sugar and water five minutes, add the pineapple and juice of lemons. Strain and freeze.
Pomona Sherbet. 1 pint orange juice, 1 quart new cider, 2 cupfuls sugar.
Mix the cider and orange juice, stir in the sugar until thoroughly dissolved; strain and freeze. Strawberry Sherbet. 1 quart red strawberries, 2 cupfuls sugar, 1 quart water, Juice 2 lemons.
Boil the sugar and water. Add the lemon juice to the strawberries and mash them. When the sirup is cold, pour it over the strawberries, strain and freeze.
Pomegranate Sherbet. 2 cupfuls sugar, 1 teaspooonful gelatin, I quart water, dozen blood oranges, 1 lemon.
Prepare a sirup as for lemon sher bet; when cold, add lemon juice, freeze.
Peach Sherbet. 2 cupfuls sugar, 1 teaspoonful gelatin, 2 oranges, 1 quart water, peck peaches, 1 lemon.
To a sirup prepared as for lemon sherbet, add a pint peach pulp, also the orange and lemon juice.
Blackberry Sherbet. 2 quarts blackberries, 1 tablespoonful gelatin, cupfuls granulated sugar, lemons.
Crush 2 quarts juicy blackberries with a cupful granulated sugar. Let stand an hour. Put the fruit and sugar through a vegetable press and strain the juice. There should be at least 1½ pints. To this add another cupful sugar and a pint water, and stir until the sugar is dissolved. Have ready a tablespoonful gelatin which has been soaked half an hour in cold water, then dissolved in a little boiling water. Put this with the other ingredients, add the lemon juice, and freeze.
Milk Sherbet.
I teaspoonful gelating 1½ cupfuls sugar, 1 quart milk, Juice 4 lemons, Juice 1 orange.
Soften the gelatin in cupful milk, dissolve over hot water, and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing; when thoroughly chilled, add the fruit juice and sugar stirred together; freeze.
FRAPPES Iced Chocolate. 4 ounces Runkel's Sweet Chocolate, Scant cupful sugar, 1 cupful water, 1 quart cream, 1 teaspoonful McIlhenny's Mexican Vanilla.
Put the chocolate, water, and sugar in a saucepan to melt; stir until perfectly smooth. Put the cream in a double boiler, and when hot, add gradually to the chocolate mixture, and beat until thoroughly mixed; when cold, strain, add the vanilla, and freeze.
Iced Coffee. 13 cupfuls sugar, 2 cupfuls water, 2 cupfuls black coffee, 1 quart cream.