Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

makes them lose much of the delicate flavor. the siigar, let stand for one hour or more; make Mix the crushed fruit in proportion to one the water and sugar into syrup; add the juice of quart of simple syrup to one quart of fruit juice the oranges, mix with the crushed berries, strain or pulp; when the fruit syrup is thus prepared, it and freeze, should be tested with the syrup scale to the proper degree of strength, according to the list ^ , ^ 738— RASPBERRY ICE. '^. . , ^. , .. Take four pounds of sugar, one gallon of water, given in the article No. 703. ^. .. .., ri.- .1 _ , . , , ^, a I ii. I ■» 1 _„- „, tae juice of six lemons✪ Raspberry Ice, from four to six quarts of To heighten the flavor of the fruits, lemon or ■> . , „ , . . i_ jj J iu -J •_ -^i,, raspberries, and prepare same as for Strawberry orange juice may be added, or other acia m solu- - „ tion. The flavor of peaches, apricots, plums and '^^ °' 737- cherries is increased by infusing some of the 739- — PEACH ICE. crushed kernels with the syrup. 4 lbs. sugar, i gallon water, the juice of 2 oranges, The more simple way of weighing and measuring about 2 quarts of crushed fruit pulp✪ Peach Ice, the ingredients, as it is generally done, may be Mix the fruit pulp with a part of the sugar and improved by weighing the syrup before freezing, rub through a sieve. Make a syrup with the water The standard mixture for the best Ices, is to take and the other part of the sugar; add orange or one pound of sugar and one quart of water and lemon juice, to make it tart, also one drop of bitter make it into syrup, cool and add fruit juices and almond extract, or infuse some of the crushed flavor, and freeze; or, take for each pint of pulp kernels, and freeze as usual. or fruit juice one pint of water and one pound of APRICOT ICE. sugar in form of syrup. PLUM ICE. 734. — LEMON ICE. Use from two to three quarts of fruit pulp for I gallon of water, 4 lbs. of sugar made into syrup, each gallon of water, and four pounds of sugar, the juice of 18 lemons, the grated rind of 8 lemons✪ Lemon Ice, and prepare same as for Peach Ice No. 739. Let infuse, to draw the flavor, for one hour; All kinds of plums may be made into Ices in the strain and freeze. same proportions, adding a little coloring and This Ice may be used as a standard to make some bitter almond extract. Fruit Ices of the best quality, using less lemons —CHERRY ICE and leaving out the grated rind; adding fruit juices '^ ' " ^ v " ^ " . , S5^ lbs. sugar, 3 quarts water, 2 quarts cherry or pulps with appropriate colors. ^^'" , ° . •' 1, . u _• 1 " t^ '^ rr r pjjjp j^^ juice. To sweet cherries some lemon 733.— ORANGE ICE. j„;ce may be added. I gallon water, 4 lbs. sugar, 12 oranges, 6 lemons✪ Orange Ice. ^he flavor of the Cherry Ice may be improved Prepare the same as the Lemon Ice No. 734. ^^^■^^ extract of wild cherries or maraschino liquor. Use the juice of lemons and oranges, and infuse prepare and freeze same as for the other Fruit Ices, with the grated rind of four oranges. Add a little coloring and freeze as usual. 742.— GRAPE ICE. For small parties, cut baskets out of oranges. Use four quarts of water, four pounds of sugar, remove the pulp and use in the Ice. Fill the from eight to ten pounds of grapes, the juice of frozen Ice in the baskets, and decorate with about six lemons, cherries and angelica leaves. Wash the grapes weU and press the juice through 85 PAUL RICHARDS BOOK 07 BREADS, CAXBS, PASTRIES, ICBS AND SWEETMEATS. the press, or mash and squeeze through a strong cloth. Mix the remaining pulp with the water, Strain again, add sugar and lemon juice; freeze as usual. Some claret or white wine may be used as an improvement, using less water. 743.— CURRANT ICE. 4 quarts water, i pint raspberry juice, 4 lbs. sugar, I quart currant juice✪ Currant Ice. Prepare same as for the Cherry Ice No. 741.

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makes them lose much of the delicate flavor. the siigar, let stand for one hour or more; make Mix the crushed fruit in proportion to one the water and sugar into syrup; add the juice of quart of simple syrup to one quart of fruit juice the oranges, mix with the crushed berries, strain or pulp; when the fruit syrup is thus prepared, it and freeze, should be tested with the syrup scale to the proper degree of strength, according to the list ^ , ^ 738— RASPBERRY ICE. '^. . , ^. , .. Take four pounds of sugar, one gallon of water, given in the article No. 703. ^. .. .., ri.- .1 _ , . , , ^, a I ii. I ■» 1 _„- „, tae juice of six lemons, from four to six quarts of To heighten the flavor of the fruits, lemon or ■> . , „ , . . i_ jj J iu -J •_ -^i,, raspberries, and prepare same as for Strawberry orange juice may be added, or other acia m solu- - „ tion. The flavor of peaches, apricots, plums and '^^ °' 737- cherries is increased by infusing some of the 739- — PEACH ICE. crushed kernels with the syrup. 4 lbs. sugar, i gallon water, the juice of 2 oranges, The more simple way of weighing and measuring about 2 quarts of crushed fruit pulp, the ingredients, as it is generally done, may be Mix the fruit pulp with a part of the sugar and improved by weighing the syrup before freezing, rub through a sieve. Make a syrup with the water The standard mixture for the best Ices, is to take and the other part of the sugar; add orange or one pound of sugar and one quart of water and lemon juice, to make it tart, also one drop of bitter make it into syrup, cool and add fruit juices and almond extract, or infuse some of the crushed flavor, and freeze; or, take for each pint of pulp kernels, and freeze as usual. or fruit juice one pint of water and one pound of APRICOT ICE. sugar in form of syrup. PLUM ICE. 734. — LEMON ICE. Use from two to three quarts of fruit pulp for I gallon of water, 4 lbs. of sugar made into syrup, each gallon of water, and four pounds of sugar, the juice of 18 lemons, the grated rind of 8 lemons, and prepare same as for Peach Ice No. 739. Let infuse, to draw the flavor, for one hour; All kinds of plums may be made into Ices in the strain and freeze. same proportions, adding a little coloring and This Ice may be used as a standard to make some bitter almond extract. Fruit Ices of the best quality, using less lemons —CHERRY ICE and leaving out the grated rind; adding fruit juices '^ ' " ^ v " ^ " . , S5^ lbs. sugar, 3 quarts water, 2 quarts cherry or pulps with appropriate colors. ^^'" , ° . •' 1, . u _• 1 " t^ '^ rr r pjjjp j^^ juice. To sweet cherries some lemon 733.— ORANGE ICE. j„;ce may be added. I gallon water, 4 lbs. sugar, 12 oranges, 6 lemons. ^he flavor of the Cherry Ice may be improved Prepare the same as the Lemon Ice No. 734. ^^^■^^ extract of wild cherries or maraschino liquor. Use the juice of lemons and oranges, and infuse prepare and freeze same as for the other Fruit Ices, with the grated rind of four oranges. Add a little coloring and freeze as usual. 742.— GRAPE ICE. For small parties, cut baskets out of oranges. Use four quarts of water, four pounds of sugar, remove the pulp and use in the Ice. Fill the from eight to ten pounds of grapes, the juice of frozen Ice in the baskets, and decorate with about six lemons, cherries and angelica leaves. Wash the grapes weU and press the juice through 85 PAUL RICHARDS BOOK 07 BREADS, CAXBS, PASTRIES, ICBS AND SWEETMEATS. the press, or mash and squeeze through a strong cloth. Mix the remaining pulp with the water, Strain again, add sugar and lemon juice; freeze as usual. Some claret or white wine may be used as an improvement, using less water. 743.— CURRANT ICE. 4 quarts water, i pint raspberry juice, 4 lbs. sugar, I quart currant juice. Prepare same as for the Cherry Ice No. 741.