Durham cook book ...

LEMON SHERBET. Boil one-half gallon water, thicken with corn starch dissolved in cold water as you would boiled custard, add the juice of three lemons, sweeten to taste. One can of peaches, pineapple or six large or eight small oranges. Let freezer be two-thirds full. When it begins freezing, stir in the beaten whites of two eggs. Have freezer about one inch full from top, then freeze hard. You may leave out the peaches or the oranges and just use lemons and grated pineapple. This makes one gallon sherbet. — Mrs. Hubert O 'Briant. CARAMEL ICE CREAM. For custard use one-half gallon milk, four eggs, one cup sugar. Now for the caramel: Put into saucepan one and one-half cups sugar, cook slowly over gas stove, stir until it cooks a dark brown, do not let it burn. Add to it slowly two tablespoonfuls of cold water, stirring slowly, let cook until thick, then add caramel to the custard and freeze. — Mrs. W. S. Borland. PEACH ICE CREAM. To make two quarts of cream when frozen, allow one quart of cream, one pint peaches, one and one-half cupfuls sugar, one fourth teaspoonful almond extract. Pare peaches, which should be very ripe, cut in very small pieces to accurately measure, allowing a generous pint. Mash and strain peaches through a sieve, beat sugar into the strained pulp and let the latter stand for half an hour, then add the cream, beating it in gradually, flavor with the extract and freeze. — Mrs. J. R. Patton. KNOX GELATINE is economical— FOUR PINTS in each package Try the KNOX GELATINE recipes found in this book FROZEN RASPBERRIES. Two quarts raspberries, juice of one lemon, one pint water, one pint sugar. Mash berries and sugar together and let stand for two hours ; then add the water and the lemon juice and freeze. Blackberries may be used the same way, but the use of three lemons is needed in order to free them from seeds press through a colander. — Mrs. J. R. Patton. 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. — Mrs. F. L. Walker, Jr. NUT CARAMEL SAUCE FOR ICE CREAM. One cup maple syrup, one cup sugar, boil until thick, add one-half cup nut kernels, chopped fine, or if more nuts are desired, add whole cup. — Mrs. F. L. Walker, Jr. MAPLE MOUSSE. Yolks of four eggs, one-half pint maple syrup, one pint rich cream. Heat syrup to boiling; have egg well-stirred, then add slowly the hot syrup. Cool and stir well into the whipped cream. Pack in freezer, leaving out the dasher, with equal parts of salt and ice. Should freeze for four or more hours. — Mrs. M. F. Markham. FRUIT SHERBET. (Economical.) One-half envelope Knox Sparkling Gelatine (scant measure), one and one-half cups sugar, one orange, three cups rich milk, one lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes, and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons.