Girl's home manual of cookery, home management, home nursing and laundry

If no freezer is available, ices may be made thus: Take a clean lard pail. Into this put the mixture, cover and stand pail in a wooden or fibre tub. Pack well with ice and salt for freezing. Revolve pail carefully for five minutes, then leave. Stir contents of lard pail from time to time, scraping the frozen mixture from sides of pail. Small quantities may be made in baking powder tins. Place in larger receptacle, pack with ice and salt, and make as above by turning small tin slowly. Scrape frozen mixture from sides of tin frequently. Fruit Water Ice. 2 cups water. 2 tbsp. lemon juice. 1 cup sugar. 1 cup fruit juice or fruit pulp, strained. Orange, strawberry, raspberry and currant, apricot, plum, pineapple (chopped), banana or apple pulp may all be used. The juice left from canned fruit is suitable. Method. Make a syrup of sugar and water, boil ten minutes and cool. When cold add lemon juice and fruit juice, strain, cool and freeze. The addition of one scant tablespoon or 2 sheets gelatine soaked and added to the syrup turns the above into sherbet; or, instead of gelatine, the Syrup may be poured slowly on to a whipped egg white. When cool proceed as above. Lemon Water Ice. 2 cups water. % cup lemon juice. 1% cups sugar. 1 tbsp. gelatine. Make as above. Lemon and orange ices are improved if a little of the thin rind of each is boiled with the syrup. Milk Sherbet. 4 cups milk, 1% cups sugar. 1 tbsp. gelatine. % cup lemon juice. Soak gelatine in % cup milk, Scald remainder of milk and pour on to soaked gelatine, stir and dissolve. When cold add slowly to the sugar dissolved in the lemon juice. Strain and freeze. If the mixture curdles it will not be noticed when frozen. ICES 85 Pineapple Sherbet. 4 cups milk. 2 tbsp. lemon juice. 1 tbsp. gelatine. 1 cup chopped pineapple with juice. 1% cups sugar. Make as for milk sherbet. Other fruit pulp or fruit juice may be used instead of pineapple. Custard Ice Cream. 2 tbsp. flour. 3 or 4 eggs. 1 cup sugar: 4 cups scalded milk. 4 tsp. salt. 2 tbsp. vanilla or other extract. Mix flour, salt, sugar together, add eggs slightly beaten, stir and add the hot milk. Cook over boiling water ten minutes, stirring constantly. When cold add vanilla, strain and freeze. Half the above quantity of custard may be made and one pint of thin cream added to it just before freezing. Use the same quantity of sugar and flavouring. Rich Ice Cream 4 cups thin cream. 1½ tsp. salt. 34 cup sugar, 2 tbsp. vanilla. Scald cream, pour on to salt and sugar, stir until dissolved. When cold add flavouring and freeze. Fruit Ice Cream. To the above add two cups of sieved fruit pulp or juice just before freezing. More sugar may be needed with some fruit. Coffee Ice Cream. Add two cups strong coffee, strained, to the ice cream before freezing. Junket Ice Cream. Make junket in the usual way, using rather more sugar and flavouring. Freeze when in a jelly-like condition. GENERAL DIRECTIONS FOR MAKING CAKES Preparation. (1.) Attend to the fire and see that the oven is heating. (2.) Measure all ingredients, dry first, then moist. (3.) Prepare the cake tin, grease it or line it with greased paper. -Put the greased side next to the tin. Use lard for this. (4.) Use an earthen bowl and wooden spoon for mixing. Materials. (1.) Fine, white, starchy flour makes the lightest cakes; if bread flour is substituted, use two tablespoons less to each cup. Sift flour before measuring it, add baking powder to flour and sift again. (2.) Use good butter and fresh eggs. (3.) Currants must be washed, dried and have the stalks picked off. Drop a few at a time on a plate to detect stones. (4.) Raisins, stone; almonds, boil one minute and remove brown skins. (5.) Shred candied peel finely and then chop. Mixing.