ICE CREAMS, BISCUIT, SHERBETS

Des Crimes k la Glace, Biscuits Glacges, Sorbets.

In making ice creams, alwaj-s use the best, fresh, sweet, rich milk or cream. Sweeten it with finely-pow- dered sugar, and flavor with the best quality of extracts, such as lemon,- ■ vanilla, etc., which should be pro- cured from first-class, reliable drug- gists. These are the simplest means' of flavoring. Sometimes, howe'ver, the old Creoles boil the Vanilla Bean until the aroma is extracted, and when cool they add it to the sweetened cream. Always avoid set- ting the cream near the fire, especial- ly in warm weather, as it sours easily. Keep it in a refrigerator till ready to freeze.

There are so many improved ice cream freezers that it would almost seem superfluous to add anything in regard to freezing the cream. How- ever, it is well to remember that the lid of the freezer must always be tight-fitting and secure, so as to preclude the possibility of any salt entering it. Directions are given with all these modern inventions as to the method of freezing the cream according to the make of the freezer.

HoTV to Make lee Cream.

Some persons boil the milk and eggs, thus making a custard ice cream. This is the cream that the old Creoles prefer best. But there are others who prefer the cream un- boiled. In either case it is abso- lutely necessary to have rich, fresh cream, and in the latter case to scald the cream, if you wish to. have a good ice cream. A delicious cream, however, is made according to the old rhethod in vogue so many years among the Creoles. The old French confectioners along Canal Street long ago found out and demonstrated that the raw frozen cream is never a smooth velvety cream, and that the flavoring is scarce apparent. ,. The following is the approved Cre- ole method of making

Ice Cream.

Crdme a. la Glac6.

1 Quart of Milk or Cream 6 E^£S.

% Pound of Sugar.

1 Tablespoonful of Any Extract.

Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if milk, use eight.. Beat the yolks of the eggs and the sugar very light, and then beat the whites to a stiff froth. Take the milk oft the fire, and pour it over the sugar and yolks, stirring it all the while. Then add the whites, mixing thor- oughly, aad two tablespoonfuls of extract of either Lemon or Vanilla. Set to cool, and then turn into the freezer, pack and stir around in the ice for about ten. minutes, and finish as in recipe for making and freezing cream. (See recipe.)

This ice cream is the basis of all ice creams used by the Creoles.

How to Freeze the Cream.

Before putting the mixture into the freezer, see that the dasher is right side up and that everything la in proper condition and adjustment. Have the ice pounded, and a suf- ficient quantity of rock salt. Put a three-and-a-half inch layer of ice in- to the bottom of the freezer, and then a layer of salt, fully an inch and a half deep. Then put In the can, and continue to fill around it with al- ternate layers of ice and salt till the freezer is full. Then turn the crank slowly until it is somewhat difficult to turn it. Let off the water that has accumulated, and. refill with ice, and then cover with a thick piece of bagging or carpet. Then let it stand aside in a cool place to ripen, till you are ready to serve. Then pro- ceed as above.

Fruit puddings and custards may be frozen in the same manner.

How to Mold Ice Cream.

When ready to serve, if you wish to take the cream out of the mold whole, have ready a dish with a flat bottom, and a pan of hot water. Then roll the tin mold for an in- stant only in the water, and wipe it quickly, holding the top down- wards. Remove the lid, and quickly turn it right side up, setting- the plate on the table and removing the mold carefully. Or you may wring out cloths In scalding water and wrap them an Instant around the moid, and proceed as above. This is a very delicate way of serving the cream; and admits of it being brought to the table in all its beauty and freshness and perfection of molding.

The cream may also be molded into a single brick by having a brick- shaped mold and filling it with the cream. When well-filled, press down closely and cover the' mold carefully, so that no pieces of salt or any salt water can enter it or penetrate it. Fill the bottom of a pail with ice, mingled with rock salt; lay the mold upon it, surround and cover with the broken pieces of ice and mingled rock salt; cover and let freeze for about half an hour. When frozen, set mold in luke warm wa- ter, wash off portions of ice and salt, lift the mold&ut gently, uncover turn into a dessert dish and serve immediately.

Apricot Ice Cream,

Cr&me GlacSe aux Abricots.

1 Quart of Cream. % Pound of Susar. 1 Quart of Apricots or 1 Pint Can. Prepare the cream as in recipe Ice Cream (see recipe), and let cool for half an hour. Pare and mash the apricots, being careful to remove the stones. Then mash them into the cream, mixing thoroughly for five n.iniUes till well dissolved in the crps.ni. Then strain through a li'io sieve into a freezer, pressing the fruit down with a wooden spoon and when w^ell packed proceed to freeze as In the directions for Plain Ice Cream. (See directions.)

Banana Ice Cream.

Crgme Glac6e aux Bananes.

6 Large Bananas.

1 Quart of Cream.

The Yolks of 3 Eggs.

% Pound ot Sugar.

Peel the bananas and slice and mash them. Boil the milk, and add the sugar, stirring till well dis- solved. Then add the yolks of the eggs, beaten very light, and let cool for an hour. Stir in the bananas. Which yoii will have previously beat-

en to a smooth paste, and proceed as directed above.

Chocolate Ice Cream.

CrSme au Chocolat.

1 Quart of MiUi or Cream. % Pound of the Best French Chocolate. / % Pound of Sugar. 1 Tablespoonful of Vanilla Extract.

Boil the milk, and add to it a half pound ot the best French chocolate,' grated. Let it boil and thicken, beat- ing till smooth. Add a quarter of a pound of white pulverized sugar. When cool add half a quart of cream and the Vanilla Extract. Pour into the freezer, after mixing well, and proceed as in directions for making and freezing cream.

Cliocolate Ice Cream With Bggs,

CrSme Glac§e au Chocolat.

4 Ounces of Chocolate.

6 Ounces of Sugar. 1 Pint of Mllli.

8 Yolks of Eggs.

1 Pint of Whipped Cream.

1 Tablespoonful of Vanilla.

Dissolve the chocolate in a little water, and add it to the boiling milk. Take off, and pour over the eggs and sugar, which you will have beaten to a thick cream. Add the VAnilla, and set to cool. Then add the remaining cream, and freeze as directed.

Coffee Ice .Cream.

Creme Glaoee au Cafe.

1 Pint of Cream,

1 Pint of New Milk.

6 Eggs. 1 Pound of Sugar.

% Cup ot Strong Cafe Noir (Black Coffee.)

Boil the milk. Take from the lire. Whip the cream to a stiff froth. Add the sugar ' and yolks of eggs, thor- oughly beaten, to the milk and cof- fee, sweetening to taste. Set aside to cool, and add the whipped cream, and proceed to freeze as directed.

King of the Carnival Ice Cream.

CrSme 3. la Glace au Rex.

1 Quart of Milk or Cream. 6 Eggs.

1 Pound of Suirar.

1 Tablespoonful Each of tlie Coloring Ex.

tracts Given Below.

This cream was originated by a famous New Orleans confisseur in honorof "R:ex," the King of the world-famed New Orleans Carnivals. It was first served at a Carnival luncheon in St. Charles Avenue. The King's colors are purple, green and gold. The cre^un represents these colors, and is made according to the following directions:

Make a Plain Ice Cream. Divide into three distinct and equal por- tions. Color one with Spinach Green-

ery, to obtain the green effect; flavor another with Essence of Vanilla, and tinge with orange juice or a bit of saffron, to obtain the golden yellow, and the third with a deep CrSme de Violettes, to obtain the royal pur- ple. Freeze in separate molds. Then pack into one freezer, and when frozen remove, according to direc- tions for taking ice cream whole from a mold. Cut in slices and serve. Molds now come made in the - shape of tiny flags, and the effect of freezing thus is very beautiful, and suggests at once Rex and his merry reign.

Lemon Ice Cream.

Cr&me GlacSe au Citron.

1 Quart of Cream or Milk.

6 Eggs. % Pound o£ Susar.

1 T.ablespoonful of Lemon Extract.

Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if milk, use eight. Beat the yolks of the eggs and t'he sugar very light, and then beat the whites to a stiff froth. Take the milk off the Are, and pour it over the sugar and yolks, stirring all the while. Then add the whites, mixing thor- oughly, and two tablespoonfuls of extract of lemon. Set to cool, and then turn into the freezer, pack, and stir around in the ice for about ten minutes, and finish as in recipe for making and freezing Cream. (See recipe.)

Ijipnenr Ice Cream.

Cr§me Glacfie au Liqueurs.

1 Quart of Milk. 1 Pound of Sugar,

The Yolks of 8 Egss.

A Gill of Any Kind of Liqueur.

Boil the milk and take from the fire, and add the sugar and the eggs, beaten to a thick cream. Add a gill of any kind of fancy liqueur, and then turn into a mold and freeze as above directed.

mandarin Ice Cream.

Creme Glacee a I'Oranges.

1 Quart of Cream or Milk.

1 Pound of Suzar.

The Yolks of 6 Eggs.

The Grated Zest of 2 Mandarins.

The Juice of 1 Dozen, With the Grated Pulp.

Peel the mandarins, grate the rind or zest of two very fine, extract the juice of twelve, and, after taking out the seeds, mash the inner fruit or pulp through a sieve. Put the milk or cream on to boil. Beat the yolks of eggs and sugar till very light, and beat the whites to a stiff froth. Take the milk from the fire and pour it over the sugar and yolks, stirring all the while. Set to cool, then add the wi^nes of the eggs, and finally the grated man-

darin pulp, zest and juice, and mix well. Turn all into a freezer and proceed as in ine directions given for making Ice Cream. (See recipe.)

Marascbino Ice Cream,

CrSme Glacfie au Maraschino.

1 Quart of Milk.

1 Pound oi Sugar. 8 Eggs.

A Gill of Any Kind of Maraschino.

'Xhe Juice of 1 Lemon.

Boil the milk and take from the fire, and add the sugar and the yolks of the eggs, beaten to a thick cream. Set to cool. Add a gill of Mara- schino and the whites of the eggs, beaten to a stiff froth, and then turn into a mold and freeze as above di- rected.

Neapolitan Ice Cream,

Cr^me Neapolitaine.

1 Pint of Vanilla Cream.

1 Pint of Pistache Ice Cream.

1 Pint of Strawberry or Raspberry Cream,

Prepare the ice cream according to recipes. (See recipes.) Have at hand a brick form or mold that will hold three pints. Lay at the bottom of the mold Pistache Ice Cream; place over this the Vanilla Cream and on top of this the Raspberry or Strawberry Cream. Cover the mold tightly and set to freeze for two hours. Then plunge the mold Into warm water, wash off all the salt and dry. Then carefully uncover, and unmold the cream in a cold des- sert dish or on a piece of paper. Take a long, sharp knife, dip into warm water, cut the brick of cream through- the center, and then divide the pieces into three or four parts, each being perfectly square. Arrange daintily on a cold dessert dish and serve Im- mediately.

Nectarine Ice Cream,

CrSme Glacfie aux Poires.

1 Quart of Cream or Milk.

1 Pound of Susar.

1 Quart of Nectarines or 1 Pint Can.

Peel the nectarines, stone and mash well, with half of the sugar. Let them stand for an hour or more, and press through a sieve. Set the milk to boil; beat the yolks of the eggs and the remaining half of the sugar to a cream, and beat the whites of the eggs to a stiff froth. Take the milk off the fire and pour it over the sugar and yolks, stirring all the while. Set to cool. Then add the mashed nectarines and sugar, and mix well; mix all thoroughly, turn into a freezer and proceed as in the general directions for making Ice Cream. (See recipe.)

Nougat Ice Cream.

Cr&me Glacee au Nougat.

1 Pint of Noueat,

8 Eggs. % Pound of Sugar.

1 Quart of Cream.

3 Drops of Essence of Peach Kernels.

Make some Nougat (see recipe), using about a pint. Bruise and mash it, and blend with one gill of orange flower water. Add to this the sugar and the yolks of the eggs, beaten to a thick cream. Set the milk to boil. Then take from the fire and add the above ingredients, stirring well, and adding at the end the Essence of Peach Kernels, and the whites of the eggs, beaten to a stiff froth. Then freeze in the manner above directed. Left-over Nougat may be utilized in this way.

Noyau Ice Cream.

Crgme Glac§e au Noyau.

1 Quart of Milk.

1 Eound at Sugar.

The Juice of 1 Lemon. 8 Eggs.

A Gill of Noyau.

Boil the milk and take from the fire, and then add the sugar and the yolks of the eggs, beaten to a thick cream. Add a gill of Noyau Extract and the whites of the eggs, beaten to a stiff froth. Set to cool, and then turn into a mold and freeze as above directed.

Orange Ice Cream.

Cr6me Glac6e 3. I'Orange. I

1 Quart of Cream. 1 Pound of Sugar. The Juice of 12 Oranges. The Grated Rind of 2 Oranges, Rubbed on Sugar. Boil the milk or cream in a farina boiler. Take off the fire, and while hot pour this over the yolks of the eggs, which have been beaten to a thick cream, with the sugar; add orange juice and rind of the or- anges. Stir till all begins to thicken. Then add the whites of the eggs beaten to a stiff froth. Set to cool. Turn into the freezer, and proceed in the manner above indicated.

Orange FloTver Ice Cream.

Cr&me Glacge a, la Fleur d'Oranger.

1 Quart of Cream. ^% Pound of ■ 1 Ounce of Candled Orange Flowers. The Yolks of 3 Eggs.

Bruise the orange flowers, and mix and stir them with the boiling milk. Then take from the fire, and add the sugar, and dissolve well, and then the beaten yolks of the eggs, mix well. Freeze in the man- ner above indicated.

Feaeh Ice Cream.

Cr6me Glac§e aux Peches.

8 Ripe Peaches or 1 Can. 6 Eggs. 1 Pound of Sugar. 1 Quart of Cream. Put the milk to boil, and when hot take from the flre, and add the yolks of the eggs, which have been beaten to a thick cream with the powdered sugar. Then set to cool for thirty minutes. Then add the peaches, which you will have pared, stoned and mashed, and stir them quickly into the cream. Now add the whites of the eggs, beaten to a stiff froth. Mix all thoroughly to- gether and turn into the freezer. Turn the crank rapidly for a few minutes, till thoroughly mixed, and then cbver and let stand for two hours. Delicious.

Pistachio Ice Cream.

Cr6me GlacSe aux Pistaches.

1 Quart of Milk or Cream.

% Pound of Sugar.

Yi Pound of Shelled, Scalded and Cleaned

Pistachio Nuts.

The Yolks of 3 Eggs.

2 Tablespoonfuls of Spinach Greening, or 6

Droos of Spinach Green.

1 Tablespoonful of Orange Flower Water or

Almond Extract.

Wash and boil the Spinach for five minues, and then drain through a colander. Reduce it to a pulp, and then squeeze out the juice through a piece of fine muslin. One quart of Spinach wili furnish the proper amount of juite when boiled and squeezed. Then Tvash, scald, clean and pulverize the pistachios to a pulp. Set half the milk to boil In a farina boiler. Add the sugar, and stir till well dissolved. Take off and add the yolks of the eggs, beaten very, very light. Stir and add the nuts, and stir till it thickens. Then stand away to cool. When cool, add the flavoring- extract and the re- maining cream, reserving a small portion to work into the Spinach, which you will add and blend smoothly. When the color is a light green, turn into a freezer and pro- ceed as directed above.

Pineapple Ice Cream.

Crgme Glac6e a, I'Ananas.

1 Large, Ripe Pineapple. 1 Quart of Cream or Milk. 6 Eggs, ■ 1 Pound of Suaar. The Juice of 1 Lemon, ■

Peel the pineapple, and then grate and pound and mash the pulp with one-half of the sugar. Press through a sieve. Put the milk or cream on to boil. Beat the yolks of the eggs and the remaining half of the sugar very light, and then beat the whites

to a stiff froth. Take the milk off the fire, and pour it over the sugar and yolks, stirring all the while. Then add the whites, mixing thor- oughly. Add the pineapple and juice and niix well. Set to cool and then turn into the freezer, pack and stir around in the ice box for about ten minutes, and proceed as in the re- cipe for making and freezing Cream.

Pineapple Mousse.

Mousse a. I'Ananas.

1 Pineapple.

3 TeaspoonfQls of Vanilla.

3 Tablespoonfuls of Jamaica Rum.

1 Quart of Cream.

1 Pound of Powdered Sugar.

Peel the pineapple, and cut one- half into slices. Lay them in a bowl and sprinkle with powdered sugar and one-third of the rum. Cover and set aside till needed. Grate the remainder of the pineapple into an earthen vessel, and add sugar suf- ficient to sweeten to taste, and pour the vanilla and the rest of the rum over it. Then mix carefully with the cream, which should be at least three times the weight of the pine- apple. Turn all into an ice cream mold and proceed to freeze as di- rected above. Serve with slices of pineapple and its syrup around the frozen composition, which should be turned out of t^e mold accopdlng to directions given for making and freezing cream.

Raspberry lee Cream.

Cr6me Glacfie aux Framboises.

1 Quart of Cream.

1 Quart of Raspberries or 2 Tablespoonfuls of

Raspberry Extract.

1 Pound of Susar.

The Yolks of 6 Bags.

The Juce of 1 Lemon.

Set the milk to boil, add the sugar, and when well-dissolved take from the firev add the eggs, well beaten to a cream, and set aside to cool. Then, when cool, add the remaining half of the sugar, which you will have blended with the berries, which have been mashed well, and allowed to stan^ for several hours, and then press through a sieve. Mix well with the milk, add the, lemon juice, turn Into the freezer, and freeze as above directed. It the berries are too pale to impart a sufficient rosy tinge to the cream, add a few drops of Rasp- berry Extract. It is only possible to make the Raspberry Cream with the fruit when raspberries are in season. Otherwise use two tablespoonfuls of Raspberry Extract, and proceed as in recipe for Vanilla Cream.

Rice Ice Cream.

CrSme Glacfie au Riz.

2'A Pints of Milk. % Pound of Sugar. The Yolks of 3 Egss. 4 Ounces of Boiled Rice. 1 Gill of Curacoa. % Pint of Milk of Almonds. A Compote of 8 Oranges. Boil the rice in the milk till very- soft. Do not mash. Set the pint an* a half extra milk to boil, and add the rice and the milk of almonds an* the sugar and eggs, beaten to a cream. Make a custard. Take from the fire, and add the Curacoa, and mix well. Set to freeze as above di- rected, and when cold turn out of the mold (see recipe), place in a dish garnish around with the oranges (see Compote of Oranges), pour the syrup over all, and serve.

Rose lee Cream.

CrSme Glacfie a, la Rose. 1 Quart of Cream. 1 Pound of Susar. 2 Teaspoontuls of Red Rose Extract and Vanilla. Prepare exactly as in recipe for Ice Cream, using the same ingred- ients, and flavor with two table- spoonfuls of Red Rose Extract and Vanilla.

Strawberry Ice Cream.

CrSme Glac§e aux Fraises.

1 Quart oJ Cream.

1 Quart of Strawberries or 2 Tablespoonfota

of Strawberry Extract.

1 Pound of Susar.

6 Eggs. The Juice of 1 Lemon. Set the milk to boil; take from the fire, add the yolks of the eggs, well beaten to a cream, with halt the sugar, and set aside to cool. Then, when cool, add the remain- ing half of the sugar, which you will have blended with the strawberries, mashed well, and allowed to stand for several hours, and then press through a sieve. Mix well with, the milk, add the lemon juice and the whites of the eggs, beaten to a stiff froth; turn into the freecer, and freeze as above directed. If the strawberries are too pale to Impart a sufficiently rosy tinge td the cream add a few drops of Cochineal. When, not in season flavor with the Ex- tract.

Tutti-Prntti.

1 Pint of Vanilla Ice Cream.

% Pint of Strawberry Ice Cream.

% Pnit of Lemon Sherbet.

>2 Ounces of Candied Cherries.

1 Ounce of Candied Orange.

2 Ounces of Candied Anricots.

1 Ounce of Candled Currants.

Prepare the Vanilla and Strawber- ry Ice Cream and the Lemon Sherbet:

according to recipes given (see re- cipea). Have ready six or eight tutti-frutti molds. Cut the candied cherries into halves or quarters, and this candied oranges and apricots into small pieces. Open the tutti-frutti molds and flU in the bottom with Vanilla Cream. Lay side by side in the covers of the molds a spoonful of Lemon Sherbet and a spoonful of Strawberry Cream; mix the candied fruits together and divide them into equal parts, and lay these on the Vanilla Cream in the bottom of the molds. Then press the covers tight- ly on each mold and after seeing that they are very firmly closed, lay the mold in a pail, the bottom of which has been filled with broken ice and rock salt. Cover the mold with more rock salt and ice and proceed to lay each mold one over the other, al- ternating with the ice and rook salt. When all are covered, fill in the pail with broken pieces of ice and rock G^lt, cover and let freeze for one hour. Have 'ready a vessel with warm water and six pr eight very cold dessert plates on which you will have arranged dainty paper cases fancifully cut. Lift up the molds gently and wash them off very quick- ly with the warm water, being care- ful to see that no salt adheres. Then open the molds and lay the tutti- Irutti in the paper cases and serve Immediately.

Tnttl-Frutti ft la Creole. I

1 Quart of Orange Slierbet. (See recipe.)

% Pint of Cherries, Seeded.

% Pint of Stoned Apricots.

% Pint of Stoned Peacties.

% Pint of Figs. 14 Pint of Pineapple.

% Pint of Watermelon.

Cut the w^atermelon and the pine- apple into very small square lozenges first seeding the watermelon. Cut the rest of the fruits very fine. Then put a layer of the watermelon into the freezer, and sprinkle generously with white powdered sugar. Then put a layer of the mixed fruits, su- gar abundantly, pour in a little oi tlie sherbet, and proceed in this way until the whole form is nearly filled with the mixture in alternate lay- ers. Then set in a double boiler just long enough for the sugar to melt. Take out, pour over the orange sherbet, close tightly, and 'set to freeze. This is the genuine Tutti- Frutti, and is most delicious.

Vanilla Ice Cream.

CrSme Glacfie a. la Vanille.

1 Quart of Milk or Cream. 6 Eggs. % Pound of Sugar. 2 Teaspoonfuls of Any Extract.

Put the milk or cream on to boil. If cream is used, six eggs will be Bufflcient; if milk, use eigh't. Beat

the yolks of the eggs and the sugar very light, and then beat the white? to a stiff froth. Take the milk oft the fire, and pour it over the sugar and yolks, stirring all the while. Then add tlie whites, mixing thor- oughly, and two lablespoonfuls of extract of either Lemon or Vanilla. Set to cool, and then turn into the freezer, pack, and stir around in the ice for about ten minutes, and finish as in recipe for making and freezing cream. (See recipe.)

Variegated Ice Cream.

CrSme Panachge.

1 Quart of a^illc or Cream.

1 Pound of Sugar. 6 _Eggs. ,

1 Teaspoonful of Essence of Strawberry,

1 Teaspoonful of Essence of Vanilla.

1 Teaspoonful of Chocolate. 1 Teaspoonful of Cream of Violets. 1 Teasponful of Splnaclj Greenery.

Prepare a Plain Ice Cream. (See recipe "Ice Cream.") Divide it into portions. Color one with Essence of Strawberry, ahother with Spinach Greenery, another with Vanilla, to obtain yellow, another with Creme de Violettes, another with Chocolate^ etc. Freeze all these in separate molds, that come specially prepared for this purpose, and which may be obtained from any dealer. When frozen, take from tlie individual molds and pack in a large ice crearn freezer in a beautiful order of ar- rangement, so tl^at the colors may blend well. Freejfe' again, and then remove from the moid according to directions given above for unmold- . ing. Cut into slices and serve. The effect of the various colors is very pretty.

BISCUIT GLACfiS.

1 Quart of Cream.

Tlie Yolks of e Eggs.

1 Tablespoonful of Vanilla.

% Pound of Sugar.

1 Gill of Maraschino or 1 Gill of KIrsch.

Set one-half the cream to boil. Beat the yolks of the eggs and the sugar till they are exceedingly light. Take the boiling milk from the Are, and stir in. while still very hot, the sugar and eggs. Then set to cool. When cool add the Maraschino or Kirsch, and set to freeze as Ice Cream. In the meantime, whip the remaining cream to a very thick froth, as in Whipped Cream a, la Vanille, adding the Vanilla, and stir it into the freez- ing cream. Cut paper cases, or use the specially prepared molds that come for Biscuit GlacS, and fill with the mixture, and then fill the top one inch high with a little of th,e cream, which you will have colored with a teaspoonful of Strawberry Extract and a few drops of Cochi- neal. Pack these molds or cases in

ealt, and freeze for two hours longer, until they can be turned out whole.

Blsculis Glaces & la Creole.

1 Pint of Millj. The Yolks of 6 Eggs. 14 Ponna of PulTerized Sugar. I Tablespoonful of Vanilla or Lemon Extract.

Set one cint of milk to boil. Beat the yolks of six eggs with a half pound of white pulverized sugar un- til light. Stir' in the milk. Take from the fire, and let cool. Flavor with vanilla and freeze. Whip one pint of cream to a stiff froth, and stir In. Pill molds, or fancy paper cases with the mixture, pack in salt and Ice for two hours, and serve.

BOMBQ GLACe.

1 Pint of Milk.

The Tolks of 6 Egis.

% Pound of White Pulverized Sugar..

1 Tablespoonful of Vanilla Extract.

% Pint of Strawberry Sherbet.

For this purpose you must have Bombe Glac6 molds. Line the molds about three-fourths of an inph thick with Strawberry Water Ice (see re- cipe), and then fill the center with the Biscuit GlacS, prepared as above. The biscuit must be freezing cold when put into the mold. Pack in salt and ice, and set to freeze sev- eral hours.

Sherbets are delightful water ices, differing from ice creams in this, that no milk or eggs are used in the making, the juice of the fruit or extract of fruit or essence flavoring and sugar and water being prepared and frozen together. Sherbets are among the most pleasant of the Cre- ole summer desserts; they are ex- tensively served of a hot summer evening in Creole families and are both for the family and guests, who may drop in for a social half hour. The sherbet is served in glasses. Water ices are made in exactly the same manner as sherbets, only the water and sugar are not boiled; they are mixed together and the flavoring or fruit juice added and frozen, and are served immediately.

Apple Sherbet.

Sorbet aux Pommes.

1 Pound of Susar. 1% Pnits Of Apple Juice.

1 Quart of Water. The Juice of 1 Lemon.

Take about a dozen apples, pare, core and quarter, atid cook till very tender. Put the sugar and water to boil, add the apples, and when very tender strain all through a sieve. Add the juice of the lemon and set

to freeze as in Ice Cream. (See re- cipe far Freezing Ice Cream.) Serve as needed.

Apricot Sherbet.

Sorbet aux Abricois.

% Pint of Apricot Juice.

1 Pound Oil Sugar.

1 Quart of Water.

The Juice of 1 Lemon.

Put th'e sugar and water to boil.

Take about one dozen apricots, pare,

press them through a sieve, and add

to the boiling syrup. Let all boil

for five or ten minutes. Then press

through a sieve again; add the lemon

juice, mix well and set to freeze

as in general directions for freezing

Ice Cream.

Banana Sherbet. Sorbet aux Bananes. 1 Dozen Bananas. 1 Pound of Sugar. 1 Quart of Water. The Juice of 2 Oranges. Peel and mash the' ~ bananas. Boil the sugar and water together for five minutes. Take from the fire, and let cool. Then add the bananas and the orange juice, and press all through a sieve. Set to freeze as di- rected. This is a favorite Creole Sherbet.

Cherry Sherbet.

Sorbet aux Cerises.

1 Pomid ^f Cherries. 1 Pound of Sugar. 1 Quart of Water.

Boil the sugar and water together for five minutes. Stone the cherries and add them to the syrup. Then set to cool. Press through a sieve till all the juice is extracted from the cherries. Set to freeze and serve as directed.

Currant Sherbet.

Sorbet aux Groseilles.

1 Pint of Currant Juice.

1 Quart of Water. 1 Pound of Sugar.

Mash one quart of currants. Boil the sugar and water for five min- utes. Add the currants and strain through a napkin or sieve, being careful to press very hard to extract the juice of the currants. Set 'to freeze as directed.

Grape Sherbet.

Sorbet aux Raisins.

1 Pint of Malaga Grapes. 1 Pound of ■ Sugar. 1 Quart of Water.

Boil the sugar and water five min- utes. Mash the grapes and add all to the sugar and water. Set to cool. Then press through a fine cloth, pressing hard to extract all the juice of the grapes. Set to freeze and serve as directed.

Iiemon Sherbet.

Sorbet au Citron.

The Juice of 10 Lemons.

The Grated Zest of 3 Lemona.

1 Pint of Sugar.

1 Quart of Water.

Put the sugar and water to boil. Grate the zest or yellow rind of three lemons, and add to the syrup, and let it boil for five minutes. Then set away to cool. Extract the juice from the lemons, and grate the fruit. Mix this with the syrup, and then strain through a thin mus- lin cloth. Turn into the freezer, and proceed as in Ice Cream.

Orange Sberbet,

S9rbet a I'Oranse.

12 Large Louisiana Oranges.

1 Quart of Water.

The Juice of 2 Lemons.

The Zest of 3 OranEes.

i Pint of Sugar.

Put the sugar and water to boil. Grate the zest or yellow rind of three oranges, and add to the syrup, and let it boil for five minutes. Then set away to cool. Extract the juice from the oranges and lemons, and grate the fruit. Mix this with the syrup, and then strain all through a thin muslin cloth. Turn into the freezer, and proceed as in Ice Cream.

Feacb Sberbet.

Sorbet aux Peches.

1 Dozen Fine Peaches.

1 Pound of Sugar.

The Juice of 2 Lemons.

1 Quart of Water.

Pare and cut th« peaches in halves, remove the stones. Cut the peachas up very fine and sprinkle with a half pounJ of sugar, mash w^ell to- gether and set aside for an hour. Then set the water and the remain- . ing half of the sugar to boil. After five minutes remove from the fire and let cool; add the peaches and mix well. Then press all through a fine cloth sieve, extracting all the juice from the peaches. Set to freeze and serve as directed, in glasses. This is a delicious sherbet.

Pineapple Sherbet.

Sorbet a. I'Ananas.

1 Pound of Grated Pineapple.

1 Quart of Water.

1 Pint of Sugar.

The Juice of 1 Lemon.

Peel and slice and pound the pine- apple to a pulp. Then rub through a strainer. Put the sugar and water to boil for five minutes. Then set away to cool. Extract the juice from the lemon and mix this with the

syrup, add the pineapple and juice, and then strain a,ll through a thin muslin cloth. Turn into the freezer and proceed as in ice cream. This sherbet is also made by using, in- stead of the pineapple, fruit and juice, two tablespoonfuls of Pine- apple Extract.

Pomegranate Sherbet.

Sorbet aux Grenades.

S Ripe Pomegranates.

1 Quart of Water.

1 Pound of Sugar.

The Juice of 1 Lemon.

% Teaspoonful of Essence of Vanilla.

3 Drops of Cochineal.

The pips of six or eight ripe pome- granates, pressed with a wooden spoon . through a strainer, will pro- duce a pint of juice. Make a syrup by boiling one quart of water and one pint of sugar. Add, when cool- ing, the pomegranate juice, a half teaspoonful of Essence of Vanilla, the juice of a lemon, and a few drops of Cochineal. Proceed to freeze as above directed.

Raspberrjr Sherbet,

Sorbet aux Framboises.

I'A Pints of Raspberry Juice or Pulp.

1^ Pints of Piclied Raspberries.

1 Pound of Sugar.

3 DroDS of Cocliineal.

The Juice of M Lemon.

Stem the berries, and add the sugar and lemon, and stand aside in their juice for an hour and a half. Then strain through a fine sieve, and add the reserved juice. Turn in- to the freezer, and proceed to freeze according to directions given under heading "Ice Cream." This sherbet is also made by adding to the sugar and water two tablespoonfuls of Elaspberry Extract, instead of the fruit, when not available.

StraTvberry Sherbet.

Sorbet aux Fraises.

1% Pints of Strawberry Juice or Pulp.

1% Pints of Piclied Red Strawberries.

1 Pound of Sugar.

3 Drons of Cochineal.

The Juice of Va Lemon.

Stem the strawberries and add the sugar and lemon, and stand aside in their juice for an hour and a half. Then strain through a fine sieve, and ad"d the reserved juice. Turn into the freezer and uroceed to freeze ac- cording to directions given under the heading "Ice Cream." Strawberry Sherbet Is also made by adding one tablespoonful of Strawberry Extract to the sugar and water, when the fruit is not available.

Watermelon Sherbet.

Sorbet de Melon d'Eau.

1 Ripe Watermelon. % Pound of Pulverized Sugar. 6 Teaspoonfuls of Sherry Wine. Split a ripe watermelon in half. Scoop out the center, rejecting the seeds. Put the scooped fruit in a bowl; take a silver fork and pick it in small pieces. Mix with a half pound of pulverized sugar; turn the mixture into a freezer and turn slow- ly for fifteen minutes. Serve in glasses, adding a teaspoonful of Sherry to each glass.