The Blue grass cook book

Cap the berries and sprinkle over them 1 cup of sugar and let stand 1 hour. Mash and strain through cloth till pulp remaining is about the size of an egg. Make a syrup of the sugar, and when cool add the cream. Put in freezer, and when half frozen add the fruit and freeze hard. SULTANA ROLL OR FROZEN WATERMELON Mrs. W. A. Johnson Make a plain cream by scalding 1 pint of milk. Mix 1 tablespoon of flour, 1 cup of sugar, ^ teaspoon of salt, 1 beaten egg. Pour over this the scalded milk. In a double boiler cook until it thickens, stirring often. Cool and add 1 quart of cream. Flavor with 1 table- spoon of vanilla and 1 tablespoon of almond extract. Freeze. Line a melon-mould that has been embedded in ice and salt with the frozen cream about an inch thick. Sprinkle over this raisins that have been soaked in brandy or wine 1 hour. Fill in the centre with whipped cream, which has been sweetened and flavored. Cover over the top with the frozen cream. Cover the mould with greased paper ; fasten on top securely, and keep packed in ice and salt for 3 hours. VANILLA CREAM 1^ pints of cream, 1 ounce of isinglass, 1 pound of sugar (or f pound), Yolks of 4 eggs, ^ pint of milk. Flavor with vanilla. Just scald the cream; dissolve all the isinglass in the milk, and pour it on the sugar and eggs beaten together to a froth. Add the flavoring. Strain, cool; add a quart of whipped cream, and freeze it; then pack it for 3^ hours at least. Mrs. H. C. McDowell Make custard of the yolks of 3 eggs, 1 pint of milk, Flavor with vanilla and sweeten to taste. Let the custard stand 1 hour and then add 3 pints of whipped cream. Pour into the freezer, and when nearly frozen add ^ teacup of cherries, f cup of almonds, f cup of rum, or some rum and sherry mixed. Almonds and cherries must be chopped fine. Freeze stiff and serve. Ices, Punches, and Sherbets CHAMPAGNE ICE Make a syrup of 1 pound sugar, 1 quart water, and add juice of 3 oranges and 1 lemon. Boil a few minutes and strain into the freezer. When it begins to thicken, flavor with a small bottle of champagne. CRANBERRY PUNCH Mrs. Henry C. Buckner 3 pints of cranberries, 6 lemons. Make quite sweet. Boil cranberries in ^ gallon of water till tender. Strain through a sieve to get all the pulp, holding back the skins. Add the lemon juice and make as sweet as you would sherbet. Put in freezer and freeze well. Then take 1 wineglassful of fine whisky, ^ wineglass of old Jamaica rum, and beat in thoroughly, and pack in freezer till ready to serve. CREME DE MENTHE PUNCH Mrs. Henry C. Buckner Make a nice lemon sherbet or ice and freeze till firm. Add ^ pint of creme de mint, ^ wineglass of Jamaica rum. And turn dasher rapidly a few times. When ready to serve, decorate with creme de mint cherries. FROZEN EGG-NOG Mrs. Henry C. Buckner Yolks of 12 eggs, 1 pound of sugar, 1 pint of brandy, 1 pint of Jamaica rum, 1 gallon of cream. Beat the yolks very light and add the sugar, then the whipped cream. Freeze till firm, and then ICES AND PUNCHES add the brandy and rum, and turn freezer rapidly a few times to mix well. Ready to serve. GRAPE ICE Mrs. Simms 1 quart of juice from fresh grapes,