Cassell's dictionary of cookery

Strawberry Cream Ice (a la Muscovite).— Pick the strawberries, bruise them with a wooden spoon, and rub them through a fine hair sieve. Take one pint of the juice thus obtained, and stir into it until dissolved five ounces of powdered sugar. Dissolve half an ounce of gelatine in very little water, and add this to the juice. Let the basin containing the juice stand upon rough ice, and stir its contents without stopping until they begin to set. Whip a pint of cream, and mix it lightly with the iced strawberry-juice. Put the whole into an hermetically-closing ice-mould. Put a little butter round the opening to keep out the water, and place it in the ice-pail with pounded ice and bay-salt round it at least three inches thick. Let it remain until it is thoroughly frozen. When it is to be served, plunge the mould for one instant into a basin of hot water, turn it upside down upon a glass dish, when the ice will in all probability come out in a shape. If however it will not come out, dip it quickly into hot water. Time to freeze, about two hours. Strawberry Drops. — Weigh two ounces of strawberry puree — that is the thick juice of strawberries that have been nibbed through a fine hair sieve with eight ounces of coarselysifted white sugar. Stir the mixture over the fire with a wooden spoon till it has become liquid and is on the point of simmering. Take it oif the fire, stir it briskly for a few minutes, then let the drops fall slowly out of the pan upon a baking-sheet. When cold, • remove them with the point of a sharp knife, and put them in a warm place to dry. Strawberry Fool.— Take a quart of picked strawberries, ripe and finely-flavoured ; put them into a saucepan with a quarter of a pound of white sugar ; cover them closely, and let them stew gently for ten minutes, stirring the fruit now and again to keep it from burning, Rub it through a fine hair-sieve with a ■wooden spoon, and when it is cold stir into it as much new milk as will make it of the consistency of custard. Serve quite cold. If cream is not to be had, and a rich dish is required, the yolks of two eggs may be mixed with the milk, and the custard may be stirred over the fire till it is on the point of boiling. Time, ten minutes to boil the fruit. Sufficient for six or seven persons. Probable cost, Is., made with milk only. Strawberry Glaces.— Take a sponge cake two or three days old, and cut it into squares, rounds, and diamonds. Boil a pound of sugar with a pint of water to a clear syrup. Boil and skim this, and keep trying whether it is done enough by dropping a small portion of it at a time into a basin of cold water placed by the side of the stove for the purpose. If the sugar snaps when dropped into the water, and then remains hard, it is ready for the strawberryjuice, which should be added in such a quantity as to bring the syrup to 38''. Take the syrup from the tire, let it cool, and beat it with a wooden spoon till it is quite smooth. Stick the pieces of sponge biscuit one by one en the point of a skewer, dip them into the icing, and place them on a sieve to drain. When all are done, put them in a cool oven for a minute or two to dry. Let them cool, and they will be ready for use.