The Dudley book of cookery and household recipes

fTlAKE six good dessert pears. Peel them, and put them into a stewpan with sufficient water to cover them. Add two ounces of sugar and the peel off the pears. Let them simmer until tender, then remove them to cool. Put them into a silver bowl or glass dish and pour over them the syrup in which they were cooked, made clear. A tablespoonful of brandy can be added if liked. This dish to be served cold. FILBERT ICE CREAM TO one quart of cream add one pound of filberts, twelve ounces of sugar or one pint of syrup. Break the nuts and roast the kernels in the oven. When done, pound these with a little cream and make a custard. Then mix and finish by freezing. $ BISCUIT FRAPPE Prepare some Genoese or sponge cake and some jelly, but not too stiff. Prepare a mould with a little jelly at the bottom and put the mould into ice During this cut some round slices of cake, seven or eight, and rather smaller than the mould. Spread apricot jam on them and soak them in brandy-jelly and pack the moulds with slices of cake, one on the top of the other, then fill up the mould with the remainder of the jelly, put a cover on and freeze it (with salt) for one hour, according to the size of the mould. Serve with apricot jam and maraschino. ICE SOUFFLE The usual ice souffle is made with a pint of good syrup of the flavour required and twelve yolks of eggs whisked in an egg bowl over hot ashes till quite light in appearance like a firm sponge cake batter. This mixture must be put into a prepared souffle dish and placed in a water-tight circular tin box with a wellfitting lid and frozen. Three or four hours should freeze it. ¥ MOUSSE OF STRAWBERRIES OR RASPBERRIES PASS two pounds of the fresh fruit through a silk sieve, add two ounces of castor sugar, half a lemon and one quart of whipped thick cream. Mix lightly and freeze in a souffle bowl. Then make a hollow in the centre and fill in with some of the fruit which has been prepared and tossed in some of the puree. Cover the fruit over with the iced fruit cream and make the top smooth. Do not freeze it again but send it straight to table, otherwise if too much frozen the fruit will become hard. ¥ OATMEAL CREAM ICE Any quantity of whipped cream, flavoured with vanilla and a little sugar. When nearly frozen and just before serving stir in some coarse oatmeal which has been well dried in the oven without becoming brown. Serve enough in a glass dish. STRAWBERRY ICE SOUFFLE ri1WO ounces of sugar, three yolks of eggs, the juice of a pound of fruit. Put the whole into a good sized bain marie pan and whip in a pan of hot water until stiff and frothy. Then whip in the ice until cold. Add three tablespoonsful of whipped cream, then add the last two whites of eggs whipped very stiff. Put into large or small souffle cases and freeze not less than two hours. LEMON WATER ICE Y>UT four lemons into a boiler with a quarter pound of sugar. Let this boil for ten minutes. Squeeze the juice of the lemons into it, leave till cold, strain through a fine cloth. A quarter of an hour will freeze it sufficiently if well set. Orange water ice is made exactly the same. ¥ SWEET JELLY