The blue ribbon cook book

Cook the water, sugar, and a little grated lemon rind fifteen minutes. Add lemon juice and pineapple, cool, strain, and freeze partly, then add the liquor and continue freezing. MONTROSE PUDDING. 1 cup of cream. Yelks of 6 eggs. 1 cup of granulated sugar. Vanilla. Put a pint of cream on in a double boiler, and when hot add eggs and sugar. Cook until it thickens. Remove from the fire, add vanilla, and when cold, add one pint of cream whipped. When partially frozen line a mold and fill the center with raspberry, pineapple, or orange sherbet. SAUCE. 1 tablespoon of gelatine. Yelks of 3 eggs. J cup of powdered sugar 1 tablespoon of vanilla. 1 pint of cream. 2 tablespoons brandy and sherry wine. Dissolve the gelatine in a little hot water. Add the yelks of the eggs; add the sugar and the cream. Boil to a syrup. When it begins to thicken add the gelatine; remove from fire, and when cold add the vanilla, brandy, and sherry wine. ORANGE ICE. To four cups of sugar add a quart of water, and boil to a thick syrup. Add to this the juice of twelve oranges and four lemons, and one quart of cold water. Put in a freezer and freeze. Pineapple or any water ice may be made in the same way. FRUIT PUNCH. Take the same syrup as above; add one quart of sherry, one half pint of brandy, one half pint of rum, one pound of candied cherries, one half pound candied pineapple, half a pound of grapes, and the juice of six lemons with the extra quart of cold water. FRUIT ICE CREAM. One half gallon fresh chopped peaches or fresh strawberries, sweetened to taste. Let stand in sugar over night or for several hours. Add one half gallon sweet cream and freeze. FRUIT SAUCE. One cup of sugar, one half cup of water boiled to a syrup, add fruit juice and boil until thick. If desired, add one half cup of whipped cream and serve cold, on cream or sherbet. CHOCOLATE SAUCE. 1 cup of boiling water. 6 tablespoons of grated chocolate. } cup of sugar. J cup of milk. i tablespoon of arrowroot. Boil the water and sugar; add the chocolate moistened with one half cup of milk, and the arrowroot dissolved in one half cup of water: boil three minutes. Strain and serve hot or cold, on ice cream or cake. Grape juice is delicious served over sherbet. ices. 97 NUT CARAMEL SAUCE FOR ICE CREAM. One cup of maple syrup, one cup of sugar boiled until thick. Add one half cup of nut kernels chopped fine, or if more nuts are desired, add whole cup. BRANDY SAUCE FOR ICE CREAM. One cup of sugar and one cup of water boiled until thick. When cold add three tablespoons of brandy, or more if desired, and add one cup of whipped cream. COFFEE. One cup of coffee (ground), one egg, one cup of cold water, six cups of boiling water. Scald coffee pot. Beat egg slightly, dilute with one half the cold water, add crushed shell and mix with coffee. Turn into coffee pot and pour on boiling water, and stir thoroughly. Place on front of range and boil three minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Stir and pour some in a cup to be sure spout is free from grounds. Return to coffee pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot, sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes where it will not boil. Serve at once. PASTRY CRULLERS. 1 quart flour. 2 cups water. 2 eggs. 1 tablespoonful of butter.