Put on the sugar and J cup water to boil, and pare and cut the apples in small pieces of even size. Put into the boiling syrup a piece of the lemon rind shaved off thin and more or less of the lemon juice, and then stew the pieces of apple in it, taking them out before they get too well done. Set the pieces on ice. Add the remaining cup of water to the syrup, strain and freeze — it makes a whitish sort of ice — and add the apples to it ai last and cover down with mere ice and salt to finish the freezing. Cost — About the oame per quart as the rice pudding. 225— Frozen Nesseirode Pudding. Glace Nesseirode or iced pudding. A frozen custard made of pounded chest- nuts, with fruit and flavorings: 1 pound of large chestnuts — about 40- 1 pint of rich boiled custard. 1 cup sweet cream. 2 ounces citron. 2 ounces sultana raisins. 2 ounces stewed pineapple. ■^ cupful of maraschino. 1 teaspoon vanilla extract Pinch of salt in the chestnut pulp✪ Frozen Nesselrode Pudding. Slit the shells of tlie chestnuts, boil them half an hour, peel clean, and pound the nuts to a paste, and rub it tiirough a coarse sieve, moistening with cream. Then mix it with the boiled custard. Freeze this mixture, and when firm whip the cup of cream, and stir it in and freeze again. Then add the citron cut in shreds, the stewed or candied pineapple, likewise the raisins, maraschino, and vanilla extract. Beat up and freeze again, and either serve in ice cream plates out of the freezer, or pack the COOKING FOR PROFIT. 71 cream in a mold, and when well frozen Bend to table whole, turned out of the mold on to a folded napkin on a dish. Cost of material — chestnuts 20, cus- tard (2 cups milk, 4 yolks, 4 tablespoons sugar) 13, cream 6, raisins 3, citron 5, pineapple 3, maraschino 20, vanilla, 2; 72 cents — ice and salt 23 — 95c for 1^ quarts. Note. — The foregoing makes about enough to fill one of those brick molds that have a large and deep stamped fruit pattern in the lid and when frozen firm it can be sliced into from 12 to 16 por- tions. Ifdishedupby ppoonfuls out of the freezer and made a little less heavy with fruit* it is practicable to make 2 quarts of the same material. When chestnuts are not convenient some of the large cafes use the ready prepared pounded almonds or walnuts that may be bought by the can at the confection- ers* supply stores, and various additions or substitutions of green candied fruits are employed to make a handsome ap- pearing compound without changing its general character. 226-Tutti Frutti. 2 cups milk. 6 tablespoons sugar. 4 yolks eggs. J cup curacoa. •^ cup thick cream. 1 pound of French candied fruits✪ Tutti Frutti of different colors — or else use a mixture o^ cut figs, sultana raisins, dates and greea candied citron and blanched almonds. Put a spoonful of sugar in the small- est saucepan and burn it to caramel — not too dark — and add a little water to dissolve it. Make a yellow boiled cus- tard of the milk, sugar and yolks, color it with the caramel, add the curacoa for flavor, strain, add the whipped cream when cold and freeze and beat up. Cut the fruits to the size of cranberries, mix them in and cover down the freezer with a fresh relay of ice and salt May be served by spoonfuls out of the freezer or packed in a brick mold, turned out and sliced.

AI-modernized reading of the original text

Put on the sugar and J cup water to boil, and pare and cut the apples in small pieces of even size. Put into the boiling syrup a piece of the lemon rind shaved off thin and more or less of the lemon juice, and then stew the pieces of apple in it, taking them out before they get too well done. Set the pieces on ice. Add the remaining cup of water to the syrup, strain and freeze — it makes a whitish sort of ice — and add the apples to it ai last and cover down with mere ice and salt to finish the freezing. Cost — About the same per quart as the rice pudding. 225— Frozen Nesseirode Pudding. Glace Nesselrode or iced pudding. A frozen custard made of pounded chestnuts, with fruit and flavorings: 1 pound of large chestnuts — about 40- 1 pint of rich boiled custard. 1 cup sweet cream. 2 ounces citron. 2 ounces sultana raisins. 2 ounces stewed pineapple. 1/4 cupful of maraschino. 1 teaspoon vanilla extract Pinch of salt in the chestnut pulp. Slit the shells of the chestnuts, boil them half an hour, peel clean, and pound the nuts to a paste, and rub it through a coarse sieve, moistening with cream. Then mix it with the boiled custard. Freeze this mixture, and when firm whip the cup of cream, and stir it in and freeze again. Then add the citron cut in shreds, the stewed or candied pineapple, likewise the raisins, maraschino, and vanilla extract. Beat up and freeze again, and either serve in ice cream plates out of the freezer, or pack the cream in a mold, and when well frozen Bend to table whole, turned out of the mold on to a folded napkin on a dish. Cost of material — chestnuts 20, custard (2 cups milk, 4 yolks, 4 tablespoons sugar) 13, cream 6, raisins 3, citron 5, pineapple 3, maraschino 20, vanilla, 2; 72 cents — ice and salt 23 — 95c for 1^ quarts. Note. — The foregoing makes about enough to fill one of those brick molds that have a large and deep stamped fruit pattern in the lid and when frozen firm it can be sliced into from 12 to 16 portions. Ifdishedupby ppoonfuls out of the freezer and made a little less heavy with fruit* it is practicable to make 2 quarts of the same material. When chestnuts are not convenient some of the large cafes use the ready prepared pounded almonds or walnuts that may be bought by the can at the confectioners' supply stores, and various additions or substitutions of green candied fruits are employed to make a handsome appearing compound without changing its general character. 226-Tutti Frutti. 2 cups milk. 6 tablespoons sugar. 4 yolks eggs. 1/2 cup curacoa. 1/2 cup thick cream. 1 pound of French candied fruits of different colors — or else use a mixture of cut figs, sultana raisins, dates and greea candied citron and blanched almonds. Put a spoonful of sugar in the smallest saucepan and burn it to caramel — not too dark — and add a little water to dissolve it. Make a yellow boiled custard of the milk, sugar and yolks, color it with the caramel, add the curacoa for flavor, strain, add the whipped cream when cold and freeze and beat up. Cut the fruits to the size of cranberries, mix them in and cover down the freezer with a fresh relay of ice and salt. May be served by spoonfuls out of the freezer or packed in a brick mold, turned out and sliced.

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