FoodNet

The Edwardsville cook book

1906

Page 50 · 9 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Soak the gelatine half an hour in enough water to cover; then pour over it the boiling water; add the sugar, stir over fire until it boils, set aside to cool, when cold add the lemon juice and strain. Ereeze. GRAPE SHERBET. Mrs. John D. Manley, St. Louis, Mo. 1 quart grape juice. 1 cup sugar. 2 cups orange juice. 1 white of egg. 2 teaspoons powdered sugar. ICES, SHERBETS, ETC. 157 Sweeten the grape juice to taste ; add the sugar to orange juice until sugar is dissolved, then add the grape juice, turn into freezer, and freeze. When nearly frozen, remove dasher and beat in wich a spoon the white of egg beaten light and mixed with the powdered sugar. Beat well, pack and stand away to ripen. PINEAPPLE ICE. Mrs. Louise Cullens. 1 can pineapple. 1 pint sugar. Ju'ce of 2 oranges. Juice of 3 lemons. Add the beaten white of eg ished. 1Y2 quarts water.✪ Pineapple Sherbet 1 tablespoon gelatine in 1 cup hot water. White of 1 egg. g just before the freezing is fin- ICE CREAM. Mrs J. T. Crocker. 1 pint milk. 2 tablespoons Cooper’s gelatine. 3 pints cream. Soak gelatine 15 minutes in the milk, then heat well in a double boiler; add granulated sugar to suit. (I use 8 large cookspoonfuls). Should taste very sweet before freezing. Strain into freezer after sugar is dissolved ; let it get cold. Beat white of one egg and pour cream over it slowly, folding in, then pour into freezer, flavor with i ounce vanilla and then freeze. ORANGE SOUFFLE. Mrs. J. T. Keller, St. Louis. Mrs. J. F. Stillwell. 1 package orange Jello. 6 yolks of eggs. 1 pint boiling water. 1 quart whipped cream, sweet- 1 pint sugar. ened to taste, t pint orange juice. D✪ Orange Souffleissolve the jello in the boiling water; let cool, beat the yolks of eggs very light. Mix and freeze to a mush before adding the whipped cream. 158 THE EDWARDSVILLE COOK BOOK. - MILK SHERBET. Mrs. Sarah R. Springer. 1 quart new milk. 2 lemons. 2 cups sugar. 1 orange. 1 gill cream✪ Milk Sherbet. Strain juice of fruit on the sugar and freeze immediately. MAPLE ICE CREAM. Mrs. E. J. Jeffress. 2 cups maple syrup. 1 quart cream. V yolks of eggs. Heat syrup in double boiler ; before too hot stir in the beaten yolks ; cook until thick, and no longer ; then cool, add cream, and freeze. Chopped nuts are an addition liked by some. FROZEN PEACHES WITH CREAM. ^ Mrs. James Tunnell. 12 very ripe peaches. % pint water. 8 ounces sugar. 1 pint thick cream✪ Frozen Peaches with Cream. Plunge the peaches into a kettle of hot water as this will re- move the skins easily. Mash them through a colander; add the sugar, stir until sugar is dissolved, add the water; put the mixture into freezer and stir until it is frozen rather hard ; add the cream, stir until thoroughly mixed. Repack the can and stand aside for an hour to ripen.- 4 'r- !i ICES, SHERBETS, ETC. 159 > V^'-i t I r .. : *v [ ■-« . l'« k- ''' • -* ■r/c..: 160 THE EDWARDSVILLE COOK BOOK. *{* 4* *t* 'i* *1* *i* *1* '*i* *$* *i* *1* 4* *?* *t* 4* 4* *t* 4* *t* ^ DESMOND MEG. CO. * PLUMBING -;- HEATING :- SEWERING Sho.os and Office — St. Louis Street. A. KELLER CO. Furni(ure=^ Hardware=Stoves Main Street I JUXHORN’S BIG STORES 4 HOUSE FURNISHINGS, RANGES, STOVES, FURNITURE The many good receipts in this book will be made up better if you use the good kitchen utensils we have. TUXHORN BROS. HDW. CO. < Q C. HERWICK HOT WATER HEATING SEWERING. Phones — Office, 145 K; Residence, 59 K.