Orange Fool. — Mix together the strained juice of
three good oranges, the well-beaten yolks of three
eggs, half a pint of single cream or new milk, 2oz.
of sugar, and a grate of cinnamon if liked✪ Orange Fool, and stir
this all over a slow fire till it thickens nicely, then lift
it off the fire and keep it stirred till it is cold, when
it can be iced and served as before.
Any fruit can be made into fool by one or other
of these recipes, and have the further advantage that,
if no freezer is at hand, they will be very nice if
served plainly with wafers or any nice little cakes,
only, of course, they should be stood on ice till as
cold as it is possible to get them.
As many housekeepers are unaware how easy it is
to preserve fmit pulp (when fruit is cheap), that will
last and enable one to have fresh fruit ices, creams,
fools, and even tarts all the year round, the following
is given : —
Fruit Furee for Keeping. — Choose fine, ripe, and
perfectly sound fruit (the soundness of the fruit
used is all important), and pulp this through a clean,
freshly scalded, but perfectly dry, tammy or hair
sieve ; pack this pulp, just as it stands and with no
sugar, into clean, dry, and wide-mouthed bottles,
cork these down tightly with new corks, and then tie
them down closely with moist bladder ; now stand
these bottles in a kettle three-parts full of cold water,
or up to the shoulder of the bottles (putting cloths or
hay between the bottles to keep them from cracking
120
ICES.
when the water begins to boil) ; bring this gently to
the boil, and keep it boiling steadily for twenty
minutes✪ Fruit Puree for Keeping ; now lift the pan off the fire (or turn off the
gas, for a gas ring is far the most convenient for this),
and let the kettle stand till the water is perfectly
cold, without in any way touching the bottles till
every particle of heat is gone out of the water ; then
lift them out, wipe them dry, and store in a cool,
dry place. Strawberries preserved in this way are
particularly delicious, with all the flavour of the
fresh fruit. But remember, once a bottle is opened
it must be used up, as it does not keep well after
opening.
CHAPTEE X.
SAVOURY ICES.
From the cold dishes, brought into fashion the last
few years, to iced savouries is little more than a step,
and a step, moreover, soon taken. Many forms of
“ creams ” lend themselves wonderfully well to
freezing, their delicate flavour gaining an additional
piquancy from their temperature. Other forms of
savoury ice take the shape of frozen sauces, served
in solid cubes or fingers, often as an accompaniment
to very hot dishes such as grills, broils, &c. A few
specimens of these will be given below. With regard
to savoury iced entrees of fish, flesh, and fowl, it must
be admitted that these partake more of the nature of
a Moscovite than of the special ices whose names
they assume, as a modicum of best leaf gelatine is in
almost every case a necessary; still, they offer a
welcome variety from the conventional entrees at
dinner parties.
Iced Vegetable Creams. — Cook the vegetables very
gently till tender enough to pulp through a flne
sieve, in either milk, wliite, or brown stock, according
to the vegetables used; using, for instance, milk,
or white stock, for peas, cucumbers, artichoke
122
ICES.
Page 57 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orange Fool. — Mix together the strained juice of three good oranges, the well-beaten yolks of three eggs, half a pint of single cream or new milk, 2oz. of sugar, and a grate of cinnamon if liked, and stir this all over a slow fire till it thickens nicely, then lift it off the fire and keep it stirred till it is cold, when it can be iced and served as before.
Any fruit can be made into fool by one or other of these recipes, and have the further advantage that, if no freezer is at hand, they will be very nice if served plainly with wafers or any nice little cakes, only, of course, they should be stood on ice till as cold as it is possible to get them.
As many housekeepers are unaware how easy it is to preserve fruit pulp (when fruit is cheap), that will last and enable one to have fresh fruit ices, creams, fools, and even tarts all the year round, the following is given : —
Fruit Furee for Keeping. — Choose fine, ripe, and perfectly sound fruit (the soundness of the fruit used is all important), and pulp this through a clean, freshly scalded, but perfectly dry, tammy or hair sieve ; pack this pulp, just as it stands and with no sugar, into clean, dry, and wide-mouthed bottles, cork these down tightly with new corks, and then tie them down closely with moist bladder ; now stand these bottles in a kettle three-parts full of cold water, or up to the shoulder of the bottles (putting cloths or hay between the bottles to keep them from cracking
when the water begins to boil) ; bring this gently to the boil, and keep it boiling steadily for twenty minutes ; now lift the pan off the fire (or turn off the gas, for a gas ring is far the most convenient for this), and let the kettle stand till the water is perfectly cold, without in any way touching the bottles till every particle of heat is gone out of the water ; then lift them out, wipe them dry, and store in a cool, dry place. Strawberries preserved in this way are particularly delicious, with all the flavour of the fresh fruit. But remember, once a bottle is opened it must be used up, as it does not keep well after opening.
CHAPTEE X.
SAVOURY ICES.
From the cold dishes, brought into fashion the last few years, to iced savouries is little more than a step, and a step, moreover, soon taken. Many forms of “ creams ” lend themselves wonderfully well to freezing, their delicate flavour gaining an additional piquancy from their temperature. Other forms of savoury ice take the shape of frozen sauces, served in solid cubes or fingers, often as an accompaniment to very hot dishes such as grills, broils, &c. A few specimens of these will be given below. With regard to savoury iced entrees of fish, flesh, and fowl, it must be admitted that these partake more of the nature of a Moscovite than of the special ices whose names they assume, as a modicum of best leaf gelatine is in almost every case a necessary; still, they offer a welcome variety from the conventional entrees at dinner parties.
Iced Vegetable Creams. — Cook the vegetables very gently till tender enough to pulp through a flne sieve, in either milk, white, or brown stock, according to the vegetables used; using, for instance, milk, or white stock, for peas, cucumbers, artichoke
Records on this page
Orange FoolFruit Puree for Keeping