Liverpool School of Cookery recipe book

To Mix Soft Icing. — Put sifted icing sugar into a brass 'or enamel pan, add a little cold or lukewarm (but never hot) syrup. Heat gradually, beating well ; add sugar or syrup as is necessary to bring the icing to the right consistency, when it will be thick enough to coat anything dipped in it, and yet thin enough to run smoothly, leaving no roughnesses on the surface. Never let the icing be made hot, but it must be warm at the time of using. If used too hot it will be brittle and easily chip off ; if too cold it will be soft and sticky. Flavour all soft icings and colour if preferred. Immediately after icing cakes, put them for a moment near the fire or in a cool oven to set the surface. If allowed to get hot in the oven the icing will be spoiled. go ICES. Lemon Water Ice. Rind of 2 lemons. Juice of 4 lemons. 6 oz. loaf sugar. 2 whites. 1 pint cold water. Method : Take the yellow rind from the lemons as thinly as possible and put into an enamel pan with the sugar and water. Put on the lid and simmer slowly for 7 minutes. Strain and put the syrup to get cold and add the lemon juice. Beat the whites to a very stiff froth, put them into a basin, add the cold syrup very gradually, mixing in as lightly as possible, then freeze at once. Orange Water Ice. b pint juice (about 6 oranges and § lb. white sugar, half a lemon). 1 pint cold water. Method : Dissolve the sugar in the juice and water, stir well and freeze. Raspberry Cream Ice. 4 lb. raspberry jam. Juice of half a lemon. 14 gills of milk. i pint whipped cream. A few drops of carmine. Method : Mix the jam and milk, pass through a tine hair sieve, add a few drops of carmine if required, and ICES. strain in the lemon juice. Whip the cream in a bowl, add the raspberry and milk, a little at a time, mixing in lightly and carefully. When the mixture is of uniform colour freeze at once. Yanilla Ice Cream. 1 pint milk. 1 pint double cream. 4 eggs. 4 tablespoonfuls vanilla essence. 10 oz. castor sugar. Method: Heat the milk, and pour it over the wellbeaten eggs and sugar. Cook till thick, then strain and cool, stirring occasionally to prevent a skin forming. When quite cold, add the flavouring and the whipped cream, and freeze. Apricot Ice Cream. \ lb. apricot jam. i pint double cream. Juice of half a lemon. 1 pint milk. Method : Pass the jam through a fine wire sieve, mix in the lemon juice and the milk. When quite smooth, add the whipped cream, and freeze the mixture. Ice Pudding. J pint milk. 3 yolks. 2 whites. 1 small tablespoonful sugar. 2 oz. Savoy biscuits. 3 oz. finely chopped candied fruits. 3 dessertspoonfuls noyeau. 2 teaspoonfuls vanilla. 4 pint whipped cream. Method : Make a custard of \ pint milk, 3 yolks, 1 white and the sugar, and set it aside to cool. Crush the biscuits, pour over them \ pint of boiling milk ; when well soaked add to them the custard, chopped fruit, vanilla, and noyeau. When the mixture is perfectly cold, mix in the whipped cream and the whisked white of 1 egg. Freeze till it becomes the consistency of a stiff batter, then put into a quart ice pudding mould. Grease the joints and hinges of the mould very thoroughly with lard or unsalted butter, so as to prevent any entrance of salt or water. Pack the mould in ice and salt for 2 or 3 hours.