Good Housekeeping summer cookery book

This is a simple though more expensive ice-cream, consisting of flavoured, whipped cream stiffened with gelatine. 1 gill of black coffee may be used instead — of 2 oz. chocolate. 14 gills cream 2 oz. castor sugar 2 oz. melted chocolate 4 oz. powdered gelatine | Melt the chocolate and gelatine softened in 1 tablespoonful cold water in a saucepan, stir in the sugar, _ and when cold add to the whipped cream. Turn into : a mould and freeze for 5 hours, either packed in ice and salt; or in a refrigerator. a Note.—The cream may be stiffened by white of egg coagulated by hot syrup as in Strawberry Parfait. STRAWBERRY PARFAIT 1 Ib. strawberry jam 1 white of egg z gill water 14 gills cream oe Cochineal ee Boil the water, add to the strawberry jam, put ~ ‘A through a strainer or small sieve, and boil to thread .. stage (217° F.). Pour on to the stiffly beaten white, — beating meanwhile. When cold, add the cream and a little cochineal and freeze. Serve decorated with a small strawberry without removing stalk. af em | Mint Water Ice a } ae 14 pints water : Leaves of about 14 stalks 3 Ib. sugar mint 4 Juice of 2 lemons q Boil the sugar, water and mint for 5 minutes. Add the juice of the lemons, cool and freeze. RASPBERRY ICE $ pint raspberry purée or +? pint water jutice Sugar (about +4 Ib.) Lemon juice To the juice from the canned raspberries or fresh stewed fruit add water, sugar and lemon juice to taste. Pack in salt and ice and freeze. ee ee a a a og z : ae: For cooking, flavouring and table use. A PURELY VEGETABLE PRODUCT OF THE oya Bean CONTAINS NO VINEGAR, Unrivalled for use with. salads, savouries, soup, fish, meat, eggs and all vegetarian dishes and sandwiches. A dash of KIKKOMAN makes a most refreshing SUMMER Tomato COCKTAIL! Obtainable from Grocers and Stores, or direct for | /-, plus 3d. part postage. FREE RECIPE BOOK Edited by Elizabeth Craig , al obtainable with every bottle. \ iN a i R. LEHMANN & CO. LTD. \y ag (Dept. G.H.C.), Peninsular House, Monument Street, LONDON, E.C.3 ee ee ae Me en een a Ue an ee rg Re Te en te le ee, MI rel Ae RN ee a ee TM hy “I uM i of Ny PCE SO Re S UNE Moe RR DAYS CourE JACQUES 4, pints water Bananas 3 Ib. sugar Pineapple chunks 1 gill lemon juice Candied cherries Grapes and angelica Boil the water and sugar together for 5 minutes. Cool, add the lemon juice and freeze. Put the chunks of pineapple in the bottom of a glass dish, pile the lemon and, if liked, raspberry ice on top and decorate with bananas in slices, peeled grapes, cherries and strips of angelica. JUNKET ICE-CREAM WITH LOGANBERRIES 3 pint milk I dessertspoonful cold 1 gill cream water 4 oz. castor sugar 1 dessertspoonful vanilla A pinch of salt 4 teaspoonful almond ex- 3 teaspoonful essence of tract rennet or 4 tablet Loganberries Stir the milk into the cream and make lukewarm. Then dissolve the sugar and salt in it and pour on to essence or tablets dissolved in cold water. Add flavouring, pour into the mould and allow to stand in a warm place until set, freeze in a block, then serve with a border of loganberries or with hot Peppermint Sauce. PEPPERMINT SAUCE 4 Ib. sugar | Peppermint flavouring 1 gill water Green colouring Boil the sugar and water to 230° F. Add the peppermint flavouring, green colouring and serve hot over ice. He Range of Domestic Machines. Approved by Good Housekeeping Institute. “Polar Bear” Ice Cream Freezer and servers, supplied with instruction book, together with a selection of recipes for making delectable cream ices, sundaes, etc. In eight sizes. From 16/- and upwards ALEXANDER RBEAR FREEZER — SS —S— e —== Ze — Zs = SS rs r