Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Raspberry Foam. One cup mashed raspberries, one cup sugar and white of one egg. Use strawberries if you like. Wine. Wet one tablespoon corn starch in cold water, stir in one cup boiling water; cook ten minutes. Rub one-fourth cup butter with one cup sugar, then add one well beaten egg, one saltspoon grated nutmeg and one-half cup wine, and add to the hot corn starch, stirring until well mixed. For Whipped Cream. One tablespoon gelatine, dissolved and flavored, can be stirred into cream, and will give a little more body to it. Foaming Sauce. Beat one-half cup butter to a cream, add one cup granulated sugar and stir until it is white and foaming. Just before serving, pour on it one cup boiling water and stir a moment. " That makes one's mouth water." Arrowroot Ice. One large tablespoon arrowroot, mixed with cold water; pour upon it very slowly one quart boiling water, the juice of four lemons, a little of the peel shred very fine, with one pound of sugar. Stir it together and freeze. Bisque Glace. Two quarts cream, one-half dozen macaroons, pounded fine (they must be stale if not dried in the stove), pour a little cream over them and allow them to stand till they soften. Beat until very fine then add the rest of the cream and freeze. It is not well to have the macaroons too thick in the cream. Cafe Parfait. Line a mould with coffee ice cream, made with one pint milk, one egg, one scant tablespoon flour, one-half teaspoon salt, one cup sugar, one-half cup coffee, one pint cream, and freeze; then into this lining of cream put a whipped cream mixture of one pint cream, one cup sugar, one-half cup strong coffee chilled and whipped. Pack the mould in ice and salt, let stand two hours before serving. Caramel, for coloring ice creams, soups, jellies and sauces. Melt one cup sugar (brown or white) with one tablespoon of water in a frying pan; stir until it becomes a dark brown color; add one cup boiling water; simmer ten minutes and bottle when cool; this should be kept on hand, as it is useful for many purposes; it gives a rich dark color to soups, coffee and jelly, and is a delicious flavoring in ice cream, custards and pudding sauces. Chocolate Cream. Scrape one-fourth pound chocolate very fine, put it in a quart of rich milk or cream; boil it until dissolved stirring occasionally; thicken with one egg. When cream is used the egg may be dispensed with. Then freeze. Coffee Cream. One-half cup boiled coffee, one-half cup sugar, yolks of two eggs; when cool add one pint whipped cream, sweetened with one-half cup sugar; stir all well ; put in ice cream freezer and pack like ice cream. Do not turn crank. Freeze from four to five hours. Frozen Pudding. One pint milk, one pint cream, one tablespoon gelatine, one egg, one heaping cup sugar, one cup figs, one cup raisins, one cup dates; soak gelatine in a little of the milk about twenty minutes; scald the rest of the milk and cream, and when hot pour onto the beaten egg and sugar, and then pour the whole on the gelatine and stir until dissolved, then add the fruit. Cool and freeze. Ice Cream. Five eggs, one pint milk, two cups sugar, little salt. Make custard of above over night. In the morning add three pints cold milk, one cup sugar, two tablespoons vanilla flavoring. Delicious Ice Cream. One quart cream, one pint milk, three cups sugar, three tablespoons ground coffee; whip the cream until it is of a velvety consistency and will pour; put sugar and milk into freezer, stir to dissolve, then add the cream, whipped a little at a time; steep the coffee ten minutes in two-thirds cup of boiling water, strain through a cloth. When cold add to the mixture and freeze. If vanilla is used one tablespoon is enough.