Wholesome cookery

To clarify Sugar for Fruit Water Ices. Melt 4 pounds of sugar in 4 pints of water over the fire ; when it boils, beat in the white of one egg well whisked. Let it boil about 10 minutes. Strain it and bottle it. 385. — Orange or Lemon Water Ice. Squeeze the juice from a sufficient number of oranges or lemons to make one quart. Melt 1 teacupful of sugar in 1 teacupful of boiling water; stir this into the fruit juice. When it is cold, put it in a mould and freeze it. N.B. — The above quantity of sugar does not make a very sweet ice ; if very sweet ices are liked, the quantity can be increased. 386. — Coffee Cream Ice. 6 or 8 yolks of eggs, 1 breakfast-cupful of strong coffee, 1 pint of milk, 8 ounces of sugar. Stir all to- together over the fire till set, but do not allow the mixture to boil. Strain it through a hair sieve. Add half a pint of double cream ; put' it into the mould and freeze it. 387. — Chocolate Cream Ice. Make exactly as the coffee cream ice, simply using G ounces of chocolate boiled in water or milk instead of the coffee. 388. — Vanilla Cream Ice. Make exactly like the coffee ice, but leave out the coffee; use an extra half-pint of milk and some essence of vanilla. 389. — Fruit Cream Ice. Pound any fruit liked with ■ sifted . sugar ; rub it through a sieve ; add cream. Put it in a mould and freeze. 390. — Parfait au Cafe. Boil 1 pint of milk ; take it off the fire, and stir in 1 pint of strong coffee. Now put in a saucepan 8 yolks of eggs and 10 ounces of sugar. Stir the milk in. Place the saucepan on the fire, and whisk the mixture until it is just on the boil ; then take it off the fire, let it become cold, and strain it. Put it in a mould and freeze it. When half frozen, stir in a wine-glassful of curaçoa or rum ; finish freezing it. Serve immediately on a d’oyley. 391. — Iced Souffle. Mix in a saucepan 6 yolks of eggs, with 4 ounces of clarified sugar. Whisk this over the fire until it nearly boils ; take it ofi" the fire at once. Continue whisking till the mixture is nearly cold. Add to it 1 quart of whisked double cream and a glass of rum or curaçoa; continue whisking until all is thoroughly mixed. Have your souffle lining standing on ice, so as tc get it thoroughly cold ; this is important. Fix a band of paper about 2 inches above the dish ; pour in the mixture, almost as high as the paper ; cover the mould completely, and embed it in ice and salt. 2 hours’ freezing is about the time it will take. Then take off the paper, strew biscuit powder lightly on the top, and serve. Souffles can be flavoured with the juice of fruit, or coffee, or chocolate, or vanilla, etc. N.B. — The souffle must be embedded in the ice and salt as soon as it is mixed, and placed in the lining. ( 155 ) SAVOURY DISHES. 392. — Ham Toast. Put some very finely minced ham in a saucepan, with a little gravy, a few bread-crumbs, and a little cream, if you have it ; let it simmer till quite hot, and serve it on buttered toast. 393. — Marrow Toast.