Kentucky Cream. Make a half gallon rich boiled custard, sweeten to taste, add two. _ table-spoons gelatine dissolved in a half cup cold milk; let the cus: tard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whi -eream; stir and beat well like ice-cream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron anne? fine.— Mrs. Gov. J. B. ih : Kentucky. ne ; PPLE Ion. Grate, sweeten and freeze well-flavored apples, pears, peaches 0 or quinces. Canned fruit may be mashed and pos in ‘the same Wway- Re: | Currant Ice. Boil down three pints of water and a pound and a half sugar to. one quart, skim, add two cups of currant juice. and when partly: frozen, add the whites of five eggs. | 3 | Lemon Ice. > COS - To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has hese allowed to stand until highly flavored. When partly frozen add the whites of four eggs, beaten to a stiff froth. | a i mare Orance Ice. cane - Ee Boil thirée- -quarters of a pound of sugar in one quart of waters when cool add the juice of six oranges’; steep the rinds.in a little water, strain, and flavor to taste with it. The Juice and rind of | one or two lemons added to the orange is a great improvements : Freeze like ice-cream. | & fi Neh STRAWBERRY Ice. We hea two Pa ue strawberries with two pounds s of suga✪ Strawberry Ice-Creamr; Tet 180 ICES AND ICE-CREAM. stand an hour or more, squeeze in a. straining cloth, pressing out all the juice; add an equal measure of water; and when half frozen, add the beaten whites of eggs in the proportion of three eggs to a quart. Tea Icr-cREAM. Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from the fire, and let stand five minutes; strain it into a pint of cold cream, put on to scald again, and when hot mix with it four eggs and three-fourths pound sugar✪ Tea Ice-Cream, well beaten together; let cool and freeze.—Miss A. C. L., Pittsfield, Mass. Water Ice. To a quart of water, add one pound of sugar✪ Water Ice, flavor to taste, and freeze. ; “ed noni aad nee and boil. ten minutes longer; or spread the sugar JELLIES AND JAMS. J allies were formerly reputed nourishing, digestible, and fit food for sick and delicate persons, but modern investigation places them * second to the lean part of animals and birds. When made of gela- : tine, they have no nutrition, and are simply used to ary a ieee table flavor. : Always make jellies in a porcelain kettle, if possible, but brass. may be used if scoured very bright and the fruit is removed i imme- — diately on taking from the fire.' Use the best refined or granulated sugar, and do not have the es especially currants and grapes, -overripe. | sive

AI-modernized reading of the original text

Kentucky Cream. Make a half gallon rich boiled custard, sweeten to taste, add two. _ table-spoons gelatine dissolved in a half cup cold milk; let the cus: tard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whipped cream; stir and beat well like ice-cream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron cut fine.— Mrs. Gov. J. B. Kentucky Apple Ice. Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces. Canned fruit may be mashed and prepared in the same way. Re: | Currant Ice. Boil down three pints of water and a pound and a half sugar to. one quart, skim, add two cups of currant juice. and when partly: frozen, add the whites of five eggs. | 3 | Lemon Ice. > COS - To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has been allowed to stand until highly flavored. When partly frozen add the whites of four eggs, beaten to a stiff froth. | a i mare Orance Ice. cane - Ee Boil three-quarters of a pound of sugar in one quart of water; when cool add the juice of six oranges’; steep the rinds.in a little water, strain, and flavor to taste with it. The Juice and rind of | one or two lemons added to the orange is a great improvements : Freeze like ice-cream. | & fi Neh STRAWBERRY Ice. Heat two pounds of strawberries with two pounds of sugar; let 180 ICES AND ICE-CREAM. stand an hour or more, squeeze in a. straining cloth, pressing out all the juice; add an equal measure of water; and when half frozen, add the beaten whites of eggs in the proportion of three eggs to a quart. Tea Icr-cREAM. Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from the fire, and let stand five minutes; strain it into a pint of cold cream, put on to scald again, and when hot mix with it four eggs and three-fourths pound sugar, well beaten together; let cool and freeze.—Miss A. C. L., Pittsfield, Mass. Water Ice. To a quart of water, add one pound of sugar, flavor to taste, and freeze. ; “ed noni aad nee and boil. ten minutes longer; or spread the sugar JELLIES AND JAMS. J allies were formerly reputed nourishing, digestible, and fit food for sick and delicate persons, but modern investigation places them * second to the lean part of animals and birds. When made of gela- : tine, they have no nutrition, and are simply used to ary a ieee table flavor. : Always make jellies in a porcelain kettle, if possible, but brass. may be used if scoured very bright and the fruit is removed i imme- — diately on taking from the fire.' Use the best refined or granulated sugar, and do not have the es especially currants and grapes, -overripe. | sive

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Buckeye cookery