The pudding and pastry book

Bil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another \ pint rich whipped cream. Freeze in a mould. Coffee Cream Ice 2 ozs. best whole coffee, green or roasted 4 yolks of eggs 1 quart cream | lb. powdered sugar Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze. o Fruit Cream Ice To a cream ice (No. I. or II.) add, when partly frozen, any well-sweetened ripe or tinned fruits cut into small pieces. Beat well together, and cover tightly to freeze. Pastry Book ^Strawberry Cream Ice tt pint strawberry juice 1 quart cream Powdered sugar *. Mash a sufficient quantity of strawberries to fill, when put through a sieve, a | pint measure. Add them to the cream. Add sugar until the mixture is very sweet. When the sugar is melted, freeze. Tutti Frutti 1 quart cream ice (I. or II.) 2 table-spoons maraschino i lb. candied fruit, finely chopped Add the maraschino to the cream. When partly frozen, add the fruit and beat well together. Cover closely. Water Ices Syrup ...... 151 Cherry Water Ice ..... 151 Frozen Macedoine of Fruit . . . 151 Frozen Punch . . . . .152 Fruit Water Ice ..... 152 Lemon Water Ice . . . . .153 Maraschino Punch . . . . .153 Orange Water Ice . . • • .154 Pine Apple Water Ice . . . .154 Raspberry Water Ice . . • .155 Strawberry Punch ..... 155 Syrup (F or Water Ices, etc.) 3 lbs. loaf sugar 1 quart water 1 dessert-spoon white of egg Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool. *Cherry Water Ice 1 pint cherry juice \ pint water 1 pint syrup (see above) 1 tea-spoon lemon juice Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice. Frozen Macedoine of Fruit with Champagne Carefully prepare some fruit as for fruit salad (see p. 33), sweetening it well with sugar. Pour The Pudding and o"\ er the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses. ^Frozen Punch 1 pint lemon juice 1 pint syrup ^ pint water 1 gill brandy 1 gill rum 5 whites of eggs Mix the lemon juice, syrup, water, brandy and rum together. Put in a freezer. When nearly frozen add the whites beaten to a stiff froth. When well mixed serve in glasses. Fruit Water Ice 1 quart fruit 1 cup cold water 2 cups powdered sugar 3 whites of eggs Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen. Pastry Book Lemon Water Ice 6 lemons b lb. lump sugar 1 quart water 1 lb. powdered sugar Whites of 4 eggs Rub off the peel of the lemons on to lump sugar. Make a syrup with the lump sugar, powdered sugar and water (see p. 151). Add the juice of the lemons. Strain. When cool add the whites beaten to a froth, and freeze. Maraschino Punch 5 lb. powdered sugar 1 quart water b pint maraschino 1 lemon 1 orange