Dainty dinners and dishes for Jewish families

1 dessertspoonful vanilla essence. Put the castor sugar into a small frying-pan and stir it over the fire till it melts, turns brown, and boils. Watch it carefully, for if overcooked it becomes sugary. Turn the cooked sugar into the boiling milk, to which the granulated sugar has been added, stir it over the fire for a minute, and let it cool. When cold, add the cream whipped, with the vanilla essence. Mix thoroughly and freeze as usual. CREAM AND WATER ICES. CHERRY WATER ICE. Stalk and stone the cherries, and pound the kernels in a mortar. Pass them through a sieve together with the fruit. Allow \ lb. castor sugar to each ^ pint of pulp, and add finally a little lemon juice. Freeze in the usual way. The flavour of the kernels should be rather pronounced, and if not strong enough a few drops of almond essence or kirsehwasser will improve it. CHOCOLATE CREAM ICE. Creme Glacee au Chocolat. 3 oz. chocolate. 3 egg yolks. 2 oz. castor sugar. 1 pint of cream. Ice and freezing salt. Dissolve the chocolate in a little water over the fire, add the sugar and work it till very smooth with a wooden spoon. Beat the egg yolks, and pour the hot chocolate on as quickly as possible. Mix thoroughly by beating with a whisk. Strain through a hair sieve, add the whipped cream, and freeze when cold. COCOA-NUT ICE. 3 egg yolks. 1 pint milk. 6 oz. castor sugar. 4 pint cream. 4^ oz. freshly grated cocoa-nut. Make a custard with the eggs, milk and sugar, and add the cocoa-nut. When it is cold, add the cream, well whipped. Freeze, and serve. COFFEE ICE CREAM. Creme Glacee au Cafe. $ pint strong coffee. j lb. sugar. | pint water. ^ pint thick cream. Boil the sugar and water together for 10 minutes, add the coffee. When cold, add the cream, well whipped. Mix and freeze. For iced coffee only half freeze the mixture. LEMON CREAM ICE. Creme Glacee aux Citrons. j pint thick cream. 3 lemons. G oz. sugar. 4 pint water. Boil the sugar, water and thinly peeled lemon rind together. Strain when cold, and add \ pint of lemon juice and the well whipped cream. Mix thoroughly and freeze, m GINGER ICE. Creme Glacee au Gingembre. H pints rich custard. 2 tablespoonsful syrup of the 2 oz. preserved ginger. ginger. ^ pint cream. Cut the preserved ginger into small pieces and add it to the custard, with the syrup also. Whip the cream stiffly and add it lightly to the mixture. Stir it occasionally till it is quite cold, and set it to freeze. GOOSEBERRY FOOL ICE. 1 quart gooseberries. A little water. Loaf sugar. 3 eggs. Ice and freezing salt. Stalk and tail the gooseberries, and stew them in sufficient water to cover them, with sugar to sweeten them, till tender. Pass them through a fine sieve, and mix with the well beaten yolks of egg. Freeze, and serve. GREENGAGE WATER ICE. Glace aux Reine- Claude. 1 lb. loaf sugar. 1^ pints water. 18 ripe greengages. Proceed as for apricot Juice of 1 lemon and 1 orange. 1 dessertspoonful orange-flower water. water ice. ICE PUDDING. Creme Glacee aux Frui's. \ pint cream. 4 yolks of eggs. Castor sugar. | pint milk. Candied fruits. Vanilla.