Ices, Preserves, and Confections
Florentine Ice Cream
MAKE a custard of the yolks of 6 eggs, the rind of 1 orange, and 3/4 pint of boiling syrup, made of sugar and water. Beat with an…
Ginger Ice Cream
(England.) Mix on the fire 6 ounces of sugar, rind of a lemon, and yolks of 6 eggs. Add 1 1/2 pints of boiling cream, and stir until it is…
French Nut Pudding, Iced
Chop 4 ounces of shelled and blanched nuts, filberts, or pecans, add 4 ounces of sugar, and cook until brown but not burnt. Add 1/2 a pint…
Iced Raisin Pudding
(France.) Pick and seed 1/2 pound of fine raisins, add 1/2 gill of maraschino cordial, and simmer until soft. Beat yolks of 6 eggs and 6…
Praline
(French Almond Ice.) Blanch, chop, and brown 1/2 pound of almonds, stir them with 4 ounces of sugar until a reddish color, then pound to a…
Frozen Oranges
(French.) Scoop out the pulp from 4 large oranges, opening a small hole only. Cover the skins with water while the juice is strained; add 1…
Juditha
(A recipe of the Polish Jews.) Cook 1 pint of gooseberries, mash, and strain them. Add 2 beaten eggs, and sugar to taste. Have ready a…
Raisinee De Bourgogne
This is an old and very delicious French marmalade. Boil 2 pounds of ripe grapes with 1 cup of water, stirring until soft. The grapes must…
Jam Combinations
The good housewives of Southern France, Provence,--and of the part near Bar-le-Duc, which is famous for its preserves,--have many secrets…
Damson Cheese
(England.) Select sound, ripe plums. Put in a stone jar with 1/4 pound of sugar to each pound of fruit. Set the jar in boiling water, and…
Cherries and Currants in Syrup
Stone fine, large cherries, red ones preferred. Boil 1 1/2 pints water, and 1 pound sugar for each pound of fruit, cook 15 minutes, add the…
Raspberries and Currants
(Bar-le-Duc.) To 4 pounds of raspberries add 1 pound of currants. Bruise the currants, and strain the juice. Add to it 3/4 pound of sugar…
Apple and Quince Jam
Take 1 pint of quince juice, left from preserves, add 1 pound of sliced apples, and 3/4 pound of sugar. Boil 2 hours, stirring well. Pour…
Lemon and Rhubarb Jam
Scrape, slice, and weigh the rhubarb, allow 1 pound of sugar, chopped rind of 1 large lemon, and 1/2 ounce of bitter almonds, sliced, to…
Rhubarb and Orange Jam
Wash, scrape, and slice the rhubarb; to each pint add 3/4 pound of sugar, and the rind and pulp of 3 oranges. Discard the pith and seeds…
Gooseberry and Currant Jam
Pick and trim some fine ripe gooseberries, add 1 cup of red currant juice to each 3 pounds of berries, and to each pound add 1 pound of…
Lemon Jam
This is used to eat with toast or hot cakes, or as sauce for puddings. Mix the grated rind and juice of 3 lemons with 1 pound sugar, 5…
Apricot Jam
Pare and stone 3 pounds of apricots, add 1 pound of sugar, and let them stand 8 hours. Then cook them, with a few of the kernels, and…
Green Gage Jam
Wash the fruit, and to each pound allow 1 pound of sugar. Remove the stones, cover with the sugar, and let it stand for 6 hours. Simmer…
Gooseberry Jam
Trim the berries, and allow 1 pound of sugar and the juice of a lemon to each pound of fruit. Bring to a boil, skim it, then cook, stirring…
Scotch Orange Marmalade
Weigh the oranges and set aside an equal weight of sugar. Put the fruit, whole, into cold water to cover, bring to a boil, pour off the…
Almack's Preserves
(Old English recipe.) Split, pare, and stone 2 dozen plums, 1 dozen apples, 1 dozen pears. Arrange them in an earthen jar in alternate…
German Method of Preserving Fruit
Weisbaden is famous for its perfect preserves,--whole and well flavored, in syrup. A German housewife of repute insists that this recipe is…
Roseleaf Jam
(A Greek recipe.) Gather the petals of fresh red roses, being sure that they are free from insects. Add an equal amount of sugar and only…
Turkish Delights
These are the sweetmeats of the harem, imported at such high prices. Boil 2 1/2 pounds of loaf sugar with 1 3/4 pints of water; when it is…
Citron Diamonds
(Another Turkish confection.) Pare and chop 1 large fresh citron. Cover it with water and boil until tender. Drain it, add enough lemon…
Marrons Glacees
(Paris.) Boil, shell, and chop 2 3/4 pounds of fine chest-nuts; add 1 cup of sugar and pound to a paste. Put in a pan with 1 cup of milk, a…
Lemon and Maraschino Bonbons
(Italy.) Soak 2 ounces of gum arabic in enough water to dissolve, add 1/4 pint of maraschino, and enough sugar to make a stiff paste when…
Apple Sugar
(Germany.) Boil 1 pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water…
Currant Lozenges
(England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add 1/4 pound of sugar to each…
Candied Angelica
(France.) Cut the stalks, free from roots and leaves, in April. Cut into inch-pieces, cover with sugar syrup, and cook until tender. Drain…
Marchpane
(Germany.) Chop 1/2 pound of sweet and 1/2 ounce of bitter almonds. Add 1/2 pound of sugar, and boil to a paste. Knead it well, roll thin…
Sienna Candy
(Italy.) Boil 1 pint of honey, 2 pounds of chopped almonds, 3/4 pound of chopped filberts or pecans, a teaspoonful of cinnamon in powder…
Vienna Chocolate
Scald 3 cups of milk and 1 cup of cream, add 3 heaping tablespoonfuls of grated chocolate, 2 of sugar, the same of cornstarch, and a…
Turkish Coffee
Boil 8 coffee cupfuls of cold water, add 8 teaspoonfuls of sugar and 12 spoonfuls of ground Mocha; stir it; when it bubbles, take it off…