1 pound of candied fruits. J can pineapple (drained). Take candied fruits and marons and soak them in sherry wine. Put sugar on the fire with one fourth of a cup of boiling water and boil to a syrup. Beat the yelks of eggs until light. Pour on them slowly the syrup, stirring all the time. Put on the fire in a double boiler and cook until the consistency of thick cream. Remove and beat hard until cold. When cold, add the cream, the marons pounded, and half a teaspoonful of vanilla, and freeze. When nearly hard frozen, add the candied fruits, one fourth of a pound of raisins, one fourth of a pound of pounded almonds, and a glass of sherry wine, and freeze hard. Remove the dasher and allow it to stand for several hours. — Century Cook Book. PLAIN VANILLA CREAM. Take one quart of plain, rich cream, season and flavor. When half frozen, add one quart of stiff whipped cream which has been sweetened and flavored. Freeze hard. Pack for an hour before using. ices. 93 SULTANA ROLL. Line a mold with pistachio ice cream, sprinkle with Sultana raisins, fill center with whipped cream, and let stand two and one half hours. Pack in ice and salt. Serve with claret sauce. PISTACHIO ICE CREAM. Scald one pint of cream. Mix one tablespoon of flour, one cup of sugar, one fourth teaspoon salt, and one beaten egg; pour on one pint of milk; cook twenty minutes in double boiler, stirring often. Cool. Add one quart of cream flavored with one tablespoon of vanilla, tablespoon of almonds. Strain and freeze. Use just enough of Bur- nett's Fruit Coloring to make a pretty green. CLARET SAUCE. Boil one cup sugar and one third cup water to a syrup. Cool and add five tablespoonfuls claret. TO FREEZE A WATERMELON. Take three pints of stiff whipped cream, color with Burnett's Green Vegetable Coloring, sweeten and flavor with extract of pistachio, put in a freezer and freeze very hard. Then take a quart of very stiff whipped cream, sweeten and flavor with a little sherry wine, put in a freezer and freeze hard. Then take a quart of stiff whipped cream, sweeten and color pink with Burnett's Vegetable Coloring, and flavor with strawberry. Put in a freezer and freeze hard. Take a melon mold and line it with the green, then put a layer of the white, and then the pink, sprinkled well 94 THE BLUE RIBBON COOK BOOK. with Sultana raisins that have been soaked in brandy, making the seeds. Cover with the white cream, and then the green; put a piece of buttered letter paper over it and then the tin top. Pack in salt and ice, and let stand for several hours. FROZEN APRICOTS. Cut one can of apricots in small pieces, drain and add to the syrup water enough to make a quart, add one and one half cups of sugar and cook ten minutes. Cool — partially freeze — add apricots and finish freezing. Pack the freezer with crushed ice and rock salt in proportions of three to one. THREE OF A KIND. Juice of 3 lemons. Juics of 3 oranges. Sugar to taste. 3 slices of canned peaches or 2 bananas. pineapple. 1 quart of cold water. Take the lemon juice, cold water, and sugar, and a pint of rich cream — to be added after the lemon and water are packed in the freezer. When this begins to freeze, add the juice of three oranges, two bananas which have been put through a fine sieve, and three slices of canned peaches or pineapple put through a sieve. Freeze until very hard. Pack and serve. VICTORIA PUNCH. Boil three and one half cups water and two cups sugar fifteen minutes. Add the juice of four lemons and grated rind and juice of two oranges. Cool and partially freeze. Add one cup angelica, one cup cider, one and one half tablespoonfuls gin and freeze again. Alcoholic liquors retard freezing. ices. 95 HOLLANDAISE PUNCH. 4 cups of water. 1$ cups of sugar. J cup of lemon juice. 1 can pineapple. I cup of brandy. 2 tablespoonfuls of gin.

AI-modernized reading of the original text

1 pound of candied fruits. J can pineapple (drained). Take candied fruits and marons and soak them in sherry wine. Put sugar on the fire with one fourth of a cup of boiling water and boil to a syrup. Beat the yelks of eggs until light. Pour on them slowly the syrup, stirring all the time. Put on the fire in a double boiler and cook until the consistency of thick cream. Remove and beat hard until cold. When cold, add the cream, the marons pounded, and half a teaspoonful of vanilla, and freeze. When nearly hard frozen, add the candied fruits, one fourth of a pound of raisins, one fourth of a pound of pounded almonds, and a glass of sherry wine, and freeze hard. Remove the dasher and allow it to stand for several hours. — Century Cook Book. PLAIN VANILLA CREAM. Take one quart of plain, rich cream, season and flavor. When half frozen, add one quart of stiff whipped cream which has been sweetened and flavored. Freeze hard. Pack for an hour before using. ices. 93 SULTANA ROLL. Line a mold with pistachio ice cream, sprinkle with Sultana raisins, fill center with whipped cream, and let stand two and one half hours. Pack in ice and salt. Serve with claret sauce. PISTACHIO ICE CREAM. Scald one pint of cream. Mix one tablespoon of flour, one cup of sugar, one fourth teaspoon salt, and one beaten egg; pour on one pint of milk; cook twenty minutes in double boiler, stirring often. Cool. Add one quart of cream flavored with one tablespoon of vanilla, tablespoon of almonds. Strain and freeze. Use just enough of Burnett's Fruit Coloring to make a pretty green. CLARET SAUCE. Boil one cup sugar and one third cup water to a syrup. Cool and add five tablespoonfuls claret. TO FREEZE A WATERMELON. Take three pints of stiff whipped cream, color with Burnett's Green Vegetable Coloring, sweeten and flavor with extract of pistachio, put in a freezer and freeze very hard. Then take a quart of very stiff whipped cream, sweeten and flavor with a little sherry wine, put in a freezer and freeze hard. Then take a quart of stiff whipped cream, sweeten and color pink with Burnett's Vegetable Coloring, and flavor with strawberry. Put in a freezer and freeze hard. Take a melon mold and line it with the green, then put a layer of the white, and then the pink, sprinkled well with Sultana raisins that have been soaked in brandy, making the seeds. Cover with the white cream, and then the green; put a piece of buttered letter paper over it and then the tin top. Pack in salt and ice, and let stand for several hours. FROZEN APRICOTS. Cut one can of apricots in small pieces, drain and add to the syrup water enough to make a quart, add one and one half cups of sugar and cook ten minutes. Cool — partially freeze — add apricots and finish freezing. Pack the freezer with crushed ice and rock salt in proportions of three to one. THREE OF A KIND. Juice of 3 lemons. Juics of 3 oranges. Sugar to taste. 3 slices of canned peaches or 2 bananas. pineapple. 1 quart of cold water. Take the lemon juice, cold water, and sugar, and a pint of rich cream — to be added after the lemon and water are packed in the freezer. When this begins to freeze, add the juice of three oranges, two bananas which have been put through a fine sieve, and three slices of canned peaches or pineapple put through a sieve. Freeze until very hard. Pack and serve. VICTORIA PUNCH. Boil three and one half cups water and two cups sugar fifteen minutes. Add the juice of four lemons and grated rind and juice of two oranges. Cool and partially freeze. Add one cup angelica, one cup cider, one and one half tablespoonfuls gin and freeze again. Alcoholic liquors retard freezing. ices. 95 HOLLANDAISE PUNCH. 4 cups of water. 1$ cups of sugar. J cup of lemon juice. 1 can pineapple. I cup of brandy. 2 tablespoonfuls of gin.

The blue ribbon cook book