Capital city recipes

Make ice-cream as above and add before freezing 1 pound of macaroons, dried in the stove and pounded ; stir in some of the cream to make a paste and beat into the ice-cream when half frozen. Mrs. JAMES McKImmon. ICE-CREAM WITH PRESERVED GINGER. To a gallon of plain cream add half a medium-sized jar of ginger, 2 pounds almonds (blanched and grated ) and 1 tumbler- ful of sherry or a dash of Chartreuse. Mrs. GEORGE SNow. MIXED FRUIT ICE. Oranges, 3 Lemons, 3 Bananas, 7 5) . e : * t3) Pulp cf 3 large Apricots, equal to % can; or substitute the juice of Strawberries or Pine-apple. 3 cups Sugar in 3 cups Cold Water. Cook water and sugar fifteen minutes, stir in the fruit and freeze. ees APRICOT ICE. Take a quart can of apricots and mash through a colander ; add 1 quart of water and make very sweet, as the sweetness freezes out ; freeze same as ice-cream. ‘This is very pretty and particularly nice served in cups with the salad course. Mrs. J. M. HECK. ALMOND MOUSSE. One quart of cream whipped as for syllabub with the neces- sary wine and sugar. When whipped as stiff as possible put into your freezer a layer of syllabub and a layer of chopped. blanched almonds. Continue this until all is used up. Pack the freezer we)l with ice and salt; set aside for several hours until thoroughly solid. MRS. IREDELL JOHNSON, ee ee PEACH MOUSSE. The fruit must be very ripe; peel and slice enough to make one quart. Rubthrougha sieve. After adding a pint of sugar 62 CREAMS, ICES AND JELLIES. and mixing well add two quarts of whipped cream. Heap the mousse lightly in a mould or the can in an ice-cream freezer which has been packed in salt and ice ; cover with ice and a piece of blanket. About twenty pounds of ice and two quarts of salt - will be required for packing. Let stand for four hours, At serving time dip mousse in blood warm water for a moment and turn out on flat dish. Mrs. Gro. SNow. MiOKLES, ETC. CHOW CHOW. Cucumbers or Tomatoes, ¥% galion. Cabbage, ¥% gallon. Onions, . ; I dozen. Green Peppers ¥% dozen. Ground Mustard, White Mustard Seed, Turmeric (optional), . Celery Seed, ¥% cupful. ¥% cupful. 3 tablespoonfuls. 3 tablespoonfuls. Mace, 1 tablespoonful. Ground Cinnamon, 1 tablespoonful. Red Pepper, , 4 I Sugar, . ; I pound. Vinegar enough to cover all. Chop cucumbers or tomatoes, also the cabbage, sprinkle with salt and let stand 6 hours; then press out the water; pour boil- ing water over the onions (sliced fine) and let them stand awhile; then drain, mix with the cabbage and cucumbers, add the spices; and mix all we// together; boil the sugar in enough vinegar to cover the whole, and pour boiling hot over the pickles. More sugar can be added if desired. Mrs. B. F. MONTAGUE. PICKLES. Green Tomatoes, . % peck. Cabbage, 2 heads. Onions, f 12 Cucumbers, : : 25 Horse-radish (grated), i pint. White Mustard Seed, % pound. Black Pepper (ground), ¥ teacupful. Celery Seed, : ; I ounce. ‘Lurmeric, I teaspoonful. Vinegar, % gallon. Brown Sugar, ; 3 pounds. Mustard (medium size), 2 boxes. Cinnamon to taste. Cut all in small pieces, pack in salt over night and draw off in the morning ; soak two days in vinegar and water, again draw off and mix in the spices; boil vinegar and sugar and pour in while hot ; repeat three mornings, then mix mustard aud ¥% pint of salad oi! ; add when cool. Mrs. Leo. D. HEARTY. 64 PICKLES, ETC. UNIVERSAL PICKLE. Vinegar, ; : : ; ; 6 quarts. Salt, ; ; : ? : I 1 pound. Good Mustard, . : 4 1 pound. Cloves, . : : : ; : 1 ounce. Stick Ginger, : : : 1 ounce. Mace, . : ; : ‘ : lounce. Black Pepper, f : d : 1 ounce. Allspice, ‘ : : : : 1 ounce. Turmeric, ; : : : 5 1 ounce. 1 tablespoonful of Powdered Capsicum if you wish it very hot.