Twentieth century home cook book

an ounce of the yolk of fresh eggs carefully separated from the whites ; half an ounce of gentian-root; one and a half drachms of orange-peel, and one pint of boiling water. Pour the water hot upon the ingredients mentioned, and let them steep in it for two hours; then strain, and bottle for use. X. Ice Cream and Water Ices. Ice cream is a preparation of milk or cream, with egg, sugar and flavoring, and frozen in an ice cream freezer. Water ices are the juices of fruits sweetened with sugar [illustration: ICE CREAM FREEZER—INTERNAL ARRANGEMENT] gars, syrup, and then frozen like ice cream. Ices are often made with fruit flavors chemically prepared. They should never BEVERAGES. ICES AND CANDIES. 53 be swallowed unless you know that they are made of the juices of real fruits. The ice cream of cheap restaurants, also, is often made of the most horrible compounds, including French clay and poisonous colorings. It is often, like the lemonade sold by circus-men, without a i)article of what should constitute it — except the water — but much that should not be there. Ice cream and water ices are easily made by any family having ice. > Ice Cream. — In every quart of cream mix six ounces of crushed white sugar, and flavor with extract of vanilla, strawberry, pineapple, lemon or other flavor you may like. Add the white of an egg, frothed. Mix the whole together by thoroughh' beating it, and stir in an ice cream freezer, until fully congealed. Water Ice. — Water ices are made by making a syrup of white sugar of the proper sweetness. Then add the fruit-juice, the whites of eggs, dilute and freeze in the ice cream freezer. A few trials will enable you to make it to your taste. Try the syrup of a strength, first, sufficient to bear up a fresh egg, so that a section of the egg the size of a ten-cent piece shows above the surface, and you will soon learn how to vary it. XI. Candy-Making. Candy can, probably, be bought more cheaply than it can be made at home. Home-made candy, however, is pure. Candy sold at, or near, the price of sugar is not pure. Molasses Candy. — We give two excellent recipes: 1. Take two cupfuls of molasses, one cupful of sugar, one tablespoonful of vinegar, and a piece of butter the size of a hickory-nut. Boil briskly twenty minutes, stirring all the time. When cool, pull until white. 2. Take one large coffee-cupful of molasses and two very large tablespoonfuls of sugar, and boil as rapidly as possible for twent}^ minutes. Try if it is brittle by dropping into cold water. When done, rub one-half teaspoonful soda smooth, and stir dry into the boiling candy. Mix it thoroughly and pour into buttered pans. Stir while boiling to keep it from burning. Do not pull. If you like pop-corn balls, pop it fresh, and stir into a part or whole of it. Sugar Candy. — Six cupfuls sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dissolved in a little hot water; boil all together without stirring. When it becomes hard, not brittle (test by dropping a little into cold water), flavor with lemon, wintergreen or peppermint, and turn out on buttered plates to cool. It is nice pulled, or left on the plate and cut in squares. White Sugar Candy. — Two cupfuls of white sugar, half a teaspoonful of cream of tartar, a cupful of cold water, and teaspoonful of butter. Boil without stirring. Chocolate Caramels. — One cupful of molasses, one cupful of brown sugar, one cupful of milk, one-half cupful of grated chocolate, butter the size of an egg. Boil half an hour.