A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Melt four ounces of Baker's chocolate on a tin plate ; set over steam; when melted, add a quarter of a pound of melted sugar in gill of water, add slowly to the cream. It should be stirred and strained before freezing. COFFEE ICE CREAM, White. Take halt a pound of fresh roasted coffee to one gallon. When roasted and while hot put in the cream and let it cool. If brown cream is wanted grind while hot. Pour boiling water over it and strain into the cream. CARAMEL CREAM. Add enough brown sugar to color and flavor. [71 ] MACAROON CREAM. Add pounded macaroons. ALMOND CREAM. Add marcerated almonds or any nut desired. NEW YORK OB EUROPEAN CREAM. Put one gallon of sweet cream on the fire, stirring constantly to prevent from burning. Beat up twelve eggs, a pound and a half of sugar; add to the cream, set back on the fire, and when it rises, take off and beat until cold; strain flavor and freeze. BISQUIT GLACE. Beat up the yelks of eight eggs, half pound of sugar, vanilla flavor, beat light, one quart of rich sweet cream; then add the sugar and eggs well beaten, pour in a mould, set in ice and salt, and freeze for two hours; dip in luke warm water and turn out. NESSELRODE ICE CREAM. ! To each gallon of sweet cream use one and a half pound of sugar, one and one-half lbs. of strained French chestnuts, vanilla flavor, half pound of chopped figs, half pound Sultata raisins, and freeze. A . . * * WATER ICES Are made by melting sugar and water, and the necessary flavoring; use lemon juice to counteract the sweetness. No isinglass or whites of egg are necessary. Mix, strain and freeze; use more salt in freezing. To one gallon of ice use two quarts of water, four pounds of sugar to make a syrup; set it to cool, then measure one quart of cold water to one quart of syrup, then add flavor and lemon juice. LEMON ICE. To each gallon grate the rind of four lemons, and the juice of eight or ten. •• «• [72] ORANGE ICE. To each gallon grate the rind of four oranges, also the juice of eight or ten lemons. STRAWBERRY ICE. To each gallon of ice strain one and one-half quart of ripe berries and the juice of four to six lemons. PINE-APPLE ICE. To each gallon of ice, use one pine apple grated, or two cans, and the juice of six to eight lemons; use good fruit, and don't make too sweet. NEAPOLITAN CREAM. Fill three or four kinds of cream or ices in one mould and put back in the ice for a few hours. SHERBETS. Are water ices flavored with red or white wine, and frozen; must be served in glasses; use one quart of wine to each gallon of ice. FRAPPEE. Are made by adding more water to the water ice, to two quarts of syrup, four quarts of water, enough lemons, and frozen not hard, just enough to serve in glasses with spoons; wine or any liquor desired may be added. PUNCHES. Are made by freezing lemon or orange ices, and when ready to serve; any preferred liquor is beaten in and served in glasses. Punches are served early in the evening at parties. [73] CAKES, PASTRY AND BREAD. No baking powder is used in any of these recipes; more eggs are required for them, but they will be found much healthier and more substantial. Those who wish to use powder can make it pure themselves, not making too much at one time. Use two parts of pure cream of tartar, one part of pure bi-carbonate of soda and one part dry powdered corn starch, well sifted together and kept dry. Carbonate of amonia can be used to raise cakes in small quantities; it leaves the cake and evaporates when in the heated oven, and not a particle remains after it does its duty, while baking powder remains in the cake, especially if not pure. Any of the following recipes can be made cheaper by adding milk and flour and leaving out some eggs, but it is better to eat good bread than a poor imitation of cake. REMARKS ON YEAST.