My best 250 recipes

Pack a round or brick mould with vanilla or strawberry ice cream; cover and bind the seams with strips of muslin dipped in melted paraffin. Repack in ice and salt, and stand aside for at least two hours. At serving-time turn the cream on a folded napkin on a platter. Beat the whites of four eggs until light; add four tablespoonfuls of powdered sugar, and beat until light and dry. Cover the cream thoroughly with this meringue, and dust with powdered sugar. Stand the platter on a cold board, and run the whole in a hot oven for just a moment to brown. Serve at once. 94 My Best 250 Recipes GRAPE SHERBET Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and four tablespoonfuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half. All sherbets may be made after this recipe, substituting the same amount of other fruit juices. PINEAPPLE WATER ICE Add one pound and a half of sugar to one quart of water. Boil rapidly for five minutes; then cool. When cold add the juice of two lemons and one, quart of grated pineapple. Mix, turn into the freezer and freeze, stirring slowly. If canned or preserved pineapple is used allow less sugar. ORANGE WATER ICE Grate the yellow rind from three oranges into one pound of sugar. Rub until the sugar is quite saturated with the orange oil. Add a quart of water, bring to boiling point, boil for five My Best 250 Recipes 95 minutes; take from the fire, strain, and when cold add the juice of twelve large oranges and one lemon. RASPBERRY WATER ICE Take one quart of red raspberries, one quart of water, the juice of two lemons and one pound of sugar. Add the sugar and lemon juice to the berries; stir, and let stand for one hour; press through a sieve, add the water, turn into a freezer and freeze. SUMMER RECIPES During the summer months starchy and fatty foods should be eliminated from the bills-offare. Even ice cream contains too much fat to be used in large quantities. Water-ices, frozen fruit juices, are much more refreshing and wholesome if ice dishes can be classed among wholesome foods. Eat less meat; substitute succulent vegetables, and fresh, ripe, uncooked fruits. Nitrogenous vegetables do not produce as much heat as meats. Fresh fruits are best raw; cooking in sugar makes them less natural, less digestible and less wholesome. As a class Americans use too few fruits ; they are not expensive as compared to meats, and are very wholesome. The love for fruit is almost universal among children, and still it is given to them sparingly. Make it a portion of every meal, and the bulk and base of all school luncheons. Fruits, like other foods, may be divided into several classes : succulent, sub-acid, and those containing fruit sugars, as raisins, dates and figs, and bananas, containing starch. In the succulent group we have apples, pears, quinces, oranges, 98 My Best 250 Recipes limes, shaddocks, plums, peaches, apricots, cherries, olives, grapes, gooseberries, currants, cranberries, barberries, strawberries, raspberries, blackberries, mulberries, with the melons — as watermelons and cantaloups — and pineapples. The analyses of these fruits show them to be particularly rich in mineral salts, and while their nutritive value is low they contain a large amount of pure water, holding in solution fruit sugar and important vegetable acids. Use them in abundance during hot weather. HOW TO DO WITH LITTLE COOKING During August a small gas or oil stove will be quite sufficient to do the cooking for a large family.