Prestcold cold cookery

Boil sugar and water for ten minutes. Remove from the fire, cool, add the crushed pineapple and the fruit juices. Fold in the stiffly beaten egg whites and the whipped cream. Pour into tray and freeze. PEACH SHERBET 4 gill peach juice 4 gill thin cream | gill peach purée | egg white 2 oz. sugar Pinch of salt | tablespoon lemon juice | Strain the peaches. Dissolve the sugar by heating it with the peach juice. Make the purée by rubbing the peaches through a sieve and add it to the lemon juice and peach syrup. Blend well, pour into a tray and allow to freeze firm. Put into a cold basin and beat until pale in colour and frothy. Fold in the stiffly beaten white of egg and the whipped cream, and allow to freeze firm. PINEAPPLE MILK SHERBET 1 cup sugar 1? cups milk 2 tablespoons water 4 cup corn syrup ¢ cup cream Few grains of salt 3 or 4 tablespoons 2 teaspoons gelatine 3 cup pineapple juice lemon juice Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream. Beat with Dover egg beater to prevent curdling. Soak gelatine in cold water and dissolve over hot water. Add mixture slowly to the gelatine. Add chilled pineapple juice just before freezing. 16 ORANGE MILK SHERBET Use the above recipe substituting orange juice for pineapple juice. Grated Orange peel or orange marmalade may be added to give a more decided orange flavour. Serve with orange sections or garnish with strips of candied orange peel. LEMON WATER ICE 6 tablespoons lemon juice 2 egg whites 2 tablespoons orange juice | gill water 6 oz. sugar Pinch of salt Rind of | lemon Peel one lemon very thinly. Boil the sugar, water and lemon rind for ten minutes. Remove from the fire, cool, remove the rind, add the fruit juices and fold in the stiffly whipped whites of egg to which a small pinch of salt has been added. Pour into tray and allow to freeze firm. TOMATO WATER ICE 4 |b. tomatoes | dessertspoon rum 4 pint white stock Carmine to colour | tablespoon tarragon vinegar Pepper and salt $ OZ. castor sugar Chopped parsley Boil the tomatoes until tender in a little water, then rub through a sieve. Blend the purée with the chopped parsley and the other ingredients, pour into a tray and allow to freeze firm. Transfer to a basin which has been cooled in Prestcold, and beat until the mixture is light in colour and frothy. Return to the tray, and freeze until firm without further stirring. GRAPE JUICE ICE (Six servings) 2 cup grape juice 24 cups water 14+ cups sugar 4 tablespoons lemon basis To lemon basis, add water and sugar and grape juice. Freeze and serve in very cold dishes. Note : Lemon basis is any amount of lemon juice with sugar added to it to make a saturated solution—that is, pour in as much sugar as lemon juice will absorb. RASPBERRY ICE 4 tablespoons lemon basis 2 cups water | cup strained pulp and juice To lemon basis add water and raspberry juice and pulp which has been put through a wire sieve to remove seeds. Chill and freeze. ORANGE ICE 4 tablespoons lemon basis 4 cup water | cup orange juice To lemon basis add water and orange juice. Chill and freeze. 7 — GRAPEFRUIT ICE 4 tablespoons lemon basis _ | cup grapefruit juice | cup orange juice | cup water 6 tablespoons sugar To lemon basis add water, orange juice and grapefruit juice. Chill and freeze. Egg whites slightly beaten and added to an ice mixture will improve its con- sistency. PRESERVED FRUITS Preserved fruits, both crystallised and glacé, also jam and jelly, can be used successfully with ice cream. Thin cream can be used for the purpose, but care must be taken that the right proportion of preserved fruit is used, for if the mixture is too sweet, it will not freeze satisfactorily. CHERRY ICE CREAM 4 gill purée of cherries 2 oz. castor sugar $ pint thin cream