ICES AND ICE CREAM

Lemon Ice. Six lemons, juice of all and grated peel of three, one large sweet orange., juice, and rind grated, one pint each of water and sugar; squeeze out every drop of juice, strain squeezing the bag dry, mix in the sugar and then the watetr, stir until dissolved, add the well beaten whites of two eggs, and freeze by aiming in a freezer.

MRS. G. B. FRANCE.

Lemon Ice. The juice of six lemons, three cups sugar, five cups water; cook or stir the sugar and water until the sugar is dissolved, then add lemon juice. When this begins to freeze put in the well beaten whites of two eggs. Any fruit juice can be substituted for the lemon. In freezing any kind of ices, reverse the handle, as it makes smoother ice. All ices are rich- er and better body if left an hour to ripen. This makes three quarts of ice. MRS. GEO. H. JEROME.

Strawberry Ice. Two quarts strawberries, red ripe and sweet, two pounds granulated sugar, three pints water; cover the strawberries with sugar and let them remain some time to form a thick red syrup. Pick out a few of the berries to be mixed in the ice at last, rub the rest through a strainer into the freezer with the syrup and add the water; freeze without much beating. If a crimson ice is wanted add coloring if nec- essary. Throw the reserved berries on top of the strawberry ice in the freezer and mix them in when the ice is to be served.

MRS. W. CRABB.

Banana Sheibet. Juice of five lemons, whites of five eggs, one quart sliced bananas, two and one-half cups sugar, one quart water. Beat the whites of eggs, add them to the other ingredients which have been chilled.

MRS. C. E. BASH. (Huntington, Ind.)

Lemon Sherbet. Make a strong lemonade (say four large lemons to the quart) ; make very much sweeter than for drink- ing. When "naif fiozen stir in the whites of eight eggs beaten to a stiff froch. By adding one can of finely chopped pine- apple this recipe makes delicious pineapple sherbet.

MRS. MAUDE WOODS.

ICES AXD ICK CREAM 103

Oiaiifte Sherbet. One tablespoon Knox's gelatine, one scant pint water, one cup sugar, six oranges or one pint orange juice, half cup boiling water; soak gelatine in cold water and dissolve in boiling waler. Freeze rapidly.

MRS. W. A. HARRISON.

Pineapple Sherbet. Cn3 pint fresh or one can grated pine- apple, one pint sugar, one ]>int water, one tablespoon Knox's gelatine one lemon; the gelatine should be first soaked in cold water and then dissolved in boiling water.

MRS. ANNA REED. (Atlantic Iowa.)

Pineapple Slierbet. One can grated pineapple, one pint su- gar, one pint water, one tablespoon Knox's gelatine, one lemon. For gallon and a half: One can pineapple, one and on-half pints sugar, five lemons, two tablespoons gelatine, two and one half quarts water; soak gelatine in cold water and dissolve in boiling water. Turn the freezer rapidly.

MRS. W. A. HARRISON.

Strawberry Sherbet. One quart berries, two cups sugar, whites of three eggs; add the sugar to the crushed berries, end after standing an hour strain off all the juice and add to it an equal amount of water. After it begins to freeze add the beaten whites of eggs.

MRS. C. A. BASH. (Huntington, Ind.)

Ice Cream. Two quarts new milk, one quart cream, three scant cups granulated sugar, three level tablespoons flour, eight eggs and one tablespoon Eddy's Triple Extract of lemon; put one quart milk in double boiler over the fire and when it boils stir in the flour previously wet with cold milk, cook thorough- ly, then add the well beaten yolks; as soon as the custard be- gins to thicken (which is almost immediately) remove from flre so it wjll not curdle, and add the sugar. When cold and ready to freeze add the remaining milk, cream,- well beaten whites and extract. This quantity will make five quarts of frozen cream. MRS. M. B. LONG.

Delicious Ice Cream. Beat the whites of two eggs to a stiff froth, add one cup sugar and a scant half cup flour; beat until smooth, then pour it into a pint of boiling milk. Cook thor- oughly. When cold add one half cup sugar, one quart cream and one tablespoon flavoring. (Eddy's Triple Extract.

MRS. W. E. BROWN. (Sioux Rapids. Iowa.)

104 THE YORK COOK BOOK.

Ice Cream. One quart new milk, put on in a double boiler, with two teaspoon corn starch, yolks of three eggs and sugar; let boil fifteen minutes. When cold add one pint thick cream and flavoring;' put in freezer, add beaten white of eggs and freeze. MRS. E. O. WRIGHT.

Ice Cream. One quart new milk, one quart cream, one pint granulated sugar, whites of two eggs beaten stiff, one table- spoon Eddy's Triple Extract of vanilla. This is excellent and very easily prepared. MRS. G. W. SHIDLER.

Pineapple Ice Cream. Three pints cream, two large r'pe pineapples, two pounds powdered sugar; slice the pineapples thin, scatter sugar between slices, cover and let fruit stand three hours. Cut or chop it up in the syrup and strain through a hair sieve or a double bag of course lace; beat gradually into the cream and freeze as rapidly as possible. Reserve a few pieces of pineapple unsugared, cut into square bits and stir through cream when half frozen. MRS. J. LOVE.

Coffee. Take three tablespoons coffee ground fine, wet with white of one egg, add one cup cold water, put in coffee pot, pour enough boiling water to make a quart of coffee, let this come to a boil, then set back to steep for fifteen or twenty minutes, when it is ready to serve.

MRS. HELEN DIBBLE.

Filtered Coffee. A patent coffee pot with the two cylindrical vessels for holding the cloth in position is best for this kind of coffee. If this cannot be obtained have an iron ring made to fit the top of a common coffee pot on the inside, to this sew a small muslin bag (the muslin must not be too thin.) To each pint of boiling water use one heaping tablespoon of coffee (have the coffe ground as fine as pepper) ; pour the water on gradually; after it has filtered through once, pour out and fil- ter through again. Serve immediately. MRS. JAY SERVISS.

Ralston Coffee. Two pints corn meal, six pints wheat bran.

ICES AND ICE CREAM 105

two cups Orleans molasses, three eggs; mix and dry, and brown; use one third coffee, two thirds mixture.

MRS. MARY CUNNINGHAM.

Orangeade. Slice two oranges and one lemon, pour over them a quart of boiling water, sweeten to taste; stir, and place on ice to cool. Delicious. MRS. MARY O. BROOKS.

Punch. One and one-half dozen lemons, half dozen oranges, one gallon water; take the. juice of the lemons and half the oranges and sweeten to taste, then slice the remaining oranges without peeling and add. Grated pineapple improves it. This can be weakened with water if desired.

MRS. G. W. SHIDLER.

Punch for 100 Glasses. Two dozen lemons, one dozen oranges, one. can shredded pineapple, one pint sugar (more if desired), water to taste. MRS. A. C. WARD.

Straivberry Water. Take one cup of ripe, hulled berries; crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and a half pint of cold water; pour the mixture into a fine sieve, rub through and filter till clear. Add the strained juice of one lemon, and one and a half pints cold water; mix thoroughly and set in ice chest till wanted. This makes a nice cool drink on a warm day and is easily made in strawberry season.

MRS. ARTHUR WELLMAN.

Chocolate Creams. One cup cream, four cups sugar; boil twenty minutes and stir while cooling. When cool roll in in balls and cover with melted chocolate.