Capital city recipes

Take the rind of 6 oranges and 1 lemon, to the peel add 2 quart of water, 1 pound of sugar ; boil for five minutes. When the syrup cools add the juice of the oranges and lemon, put this to one side. Take 2% quarts of milk, 1 pint of cream; heat 1 quart luke warm to the temperature of fresh milk. To the warm milk add one tablespoonful of liquid Re nnet or one tablet of junket ; add this quart of luke warm milk to the rest of the milk and cream ; sweeten to taste; freeze to the consistency of mush, and add the fruit syrup. Use plenty of salt, as this is the secret of successful freezing. MRs. CHARLES H. JOHNSON. CREAMS, ICES AND JELLIES. 59 TIPSY SQUARE. Take slices of stale Sponge Cake, or any cake that is con- venient; pour over enough wine to season well; line a glass dish with it and pour over a boiled custard enough to fill the bowl. Sprinkle blanched almonds over the top. CARAMEL CUSTARD. 5) ; : I quart. Eggs, ; ; : ¢ } 6 Sugar, . : 2 tablespoonfuls. Nutmeg and Vanilla or Wine. Scald but do not boil the mil‘ and pour it over the yolks and sugar; when well mixed stir in the whites; flavor with nutmeg and vanilla, or wine if preferred. Set aside to cool. For the Caramel take 14 teacupfuls sugar and put ina baking- dish on top of the stove to melt; when it begins to melt stir constantly to prevent burning; when sufficiently melted pour the custard (which has been allowed to cool slightly) into the dish with the Caramel and bake in a slow oven until frm. To be served cold. It is nice to have it baked in molds, and after it is thoroughly cold, turn out of the moids on a flat platter, when the Caramel covers it as a sauce. MRS. BAUMANN. BANANA CREAM, Milk, ‘ I quart. Eggs, : 3 Corn Starch, i tablespoonful. Sugar, . 5 or 6 tablespoonfuls. aap (large), y i! Make a custard of the milk, yolks, sugar and corn starch and pour while hot over the bananas, which have been sliced; make a meringue of the whites, spr ead over the top and brown slightly in a slow oven. Serve cold. Mrs. BAUMANN. FRUIT SALAD. Oranyves, } ; A , : 4 Bananas, : ; t 8 Pine-apple (sliced), L 1 small can. Peel oranges, take out seed and cut into small pieces; peel bananas and slice ; cut up the pine-apple into small pieces, leav- ing out the hard core ; put all together in a glass bowl, sprinkle the layers with powdered sugar, put in % cupful of ‘the pine- apple syrup, and pour over all % pint sherry wine. If preferred serve without wine. Mrs. JAMES MCKIMMON. 60 CREAMS, ICES AND JELLIES. PINE-APPLE SHERBET. Pine-apple Forts ; : 1 can. Lemons, ; A ‘ : pa Boiling Water, ; : ; ; 3 pints. Sugar. Mix with sugar to taste and freeze. LEMON SHERBET. Lemons, ; 5 : : Sugar, . : ; oi pound. Water, . ; : 1 quart. Gelatine, ‘ : Bed Dissolve the gelatine in 1 pint cold water he our over other pint boiling ; mix in the other ingredients. Mrs. DINWIDDIE. errr: ee STRAWBERRY SHERBET. Strawberries, . ; 2 quarts. Sugar, . ; 2 pounds. Lemons, : ; : ; 6 Water, . : : : : 2 quarts. Pour one pound of the sugar over the berries; mash thor- oughly and iet stand awhile su as to extract all the juice; pass it through a sieve so as to get rid of all seeds and pulp. Put the other pound of sugar with the water ; let it come toa boil, then take off to cool; to this add the juice of the lemons and then add the strained berry juice and then freeze. It is a good plan to boil the lemon rinds in the water. Mrs. E. EK. MoFFirr. VANILLA fCE-CREAM. Sweet Milk, . : ; ; 1 quart. Eggs (whites), ; 6 Egg (yolk), 1 SUsat isa) ; ; : ; ¥% pound. Cream (rich), ; 1 quart. Vanilla, . 1 tabiespoonful. Make a boiled custard of eggs, sugar and milk and when quite cold add the cream and vanilla. SGweeten more if neces- sary. Freeze. Mrs. JAMES MCKIMMON. CREAMS, ICES AND JELLIES. 61 ICE-CREAM WITH MACAROONS.