The Institute cook book

Mix the juice and sugar; add the milk gradually, stirring con- stantly so that the mixture will not curdle. Then freeze. ORANGE SHERBET 1 egg Juice and grated rind of 3 oranges 1 quart milk Juice and grated rind of 1 lemon 1 pint cteam 2V2 cups sugar Beat the egg lightly and add it to the milk and cream. Dissolve the sugar thoroughly with the lemon and orange; mix with the other ingredients and freeze. COMBINATION SHERBET Juice of 1 lemon V4 cup raspberry juice Juice of 1 orange Vi cup cherry juice V2 cup pineapple juice 2 cups sugar Vx cup currant juice 1 quart cluUed milk Whites of 2 eggs Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual. When nearly frozen add the beaten eggs. FRUIT GRANITE 2 cups sugar 1 pint fruit 1 quart water 1 pint fruit juice Boil the sugar and water for five minutes; scald the fruits in the syrup for one minute; skim them out and add to the syrup one pint of fruit juice. Strain and freeze when cold. Freeze soft; stir in the cooked fruit and serve in sherbet glasses, i« 237 FROZEN DESSERTS Fa^a^o^Fou°^ ORANGE PEKOE SHERBET 1 teaspoon gelatine Juice of 2 lemons Vi cup cold water Juice of 1 orange 2 cups Orange Pekoe tea 1 cup white grape juice 34 cup sugar Soak the gelatine in the cold water for five minutes; pour on it the hot tea. Add the other ingredients and when cold freeze. In serving garnish with candied orange peel. GINGER FRAPPE 1/2 cup molasses 1 tablespoon lemon juice 1 quart water ^ 1/2 teaspoon powdered ginger Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush. CHOCOLATE FRAPPE Prepare chocolate as for drinking; then chill; freeze soft and serve with whipped cream. CAFfi FRAPPfi 1 quart clear coffee 1 cup sugar 1 cup thin cream Dissolve the sugar in the hot coffee, add the cream and freeze to a mush. GRAPE-FRUIT FRAPPE 1 quart water 11/2 cups grape-fruit juice 2 cups sugar 11/2 cups lemon jtjice Boil the sugar and water for fifteen minutes; cool thoroughly; add the fruit juice; strain and freeze to a mush. Serve in grape- fruit skins. CRANBERRY FRAPPfi 1 teaspoon gelatine IVi cups sugar 1 pint cold water Juice of 1 lemon 1 pint cranberries 14 cup boiling water Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey. 238 FSSSyiVur FROZEN DESSERTS CAFE PARFAIT V2 cup cofifee 1/2 cup sugar 1 cup cold water Yolks of 2 eggs 1 pint thick cream Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks of the eggs, well mixed with the sugar; and cook in a double boiler until thick and smooth. Beat the cream to a stiff froth; add the coffee mixture when cool; pour into a mold or ice-cream can and let stand in ice and salt for three hours. Use equal parts of ice and salt and do not stir or turn the mixture. CHOCOLATE PARFAIT 2 ounces unsweetened chocolate Yolks of 4 eggs V4 cup hot water 1 pint whipped cream 1 cup sugar 1 teaspoon vanilla