Harper's cook book encyclopædia

Hop Tea. — Put the hops into a covered jug with boiling water, in the proportion of i oz. of hops to a pint of water. When cold, pour off the liquid and bottle for use. A quarter of a pint taken fasting is often found beneficial in attacks of indigestion. If double the quantity of hops is used, it will be an excellent tonic. Horehound, Candied. See Candy. Hors-d’oeuvres. — This is the name given to small dishes which are handed round after the soup and fish, and are intended to serve as relishes or incentives to the appetite. They con- sist of anchovies, olives, sardines, oysters, pickled herrings, radishes, oiled salads, shell-fish, and dishes of a like description. Or, if hot, of pasties of all kinds, rissoles, croquettes, sweetbreads, etc. They are generally served on small, oval dishes. Horseradish Sauce. See Sauces. Hotch-potch Scotch. See Soups. Hot Cross Buns. See Bread. Hot Slaw. See Salads. Huckleberries. — The following recipes for cooking huckleberries will be found under their respective headings as indicated : Huckleberry Cake. See Cakes. .. Short Cake. .. Pudding. See Puddings. ICES ICES, ICE-CREAMS, BISCUITS, MOUSSES, PARFAITS, SHERBETS, SORBETS, ETC. Water Ices are made of the juices of ripe fruits mixed with syrup and frozen, and it must be remembered that if the juices are sweetened excessively they will not freeze. Clarified Sugar. — For water ices, clarified sugar should be used, and this may be made by dissolving 6 lbs. of sugar in four quarts of water. Let it then come slowly to a boil ; add the white of an egg, well beaten, to the water, and boil ten minutes, when it may be strained and bottled. j French Ice-creams are based on custards made of scalded milk and the yolks of eggs, and stirred while freezing. Mousses, Biscuits, and Parfaits are made of whipped cream, which is frozen without stirring. American Ice-creams are made of cream (or milk) and sugar, flavored by extracts or by fruits, and stirred while freezing. Punches and Sherbets are water ices to which liquors have been added. Fruits should be pulped and strained to discard ski'is and seeds, and also to avoid lumps in the cream. Cream or Milk should be scalded to facilitate smoothness. Condensed Milk may be used by reducing it with water. Freezing Mixture. — Three parts of ice, crushed, to one part of coarse salt, is the ordinary proportion. More salt is used for frappes. Moulds should be packed full and all joints around the cover filled with butter to keep out the ice and salt. To unmould, wrap the mould form a moment in a towel dipped in hot water and wrung out. Almond Ice. — Beat the yolks of sixteen eggs with i lb. of sugar until creamy. Pound to a paste Yz lb. of blanched almonds with the white of one egg. Add two cupfuls of water, put in a double boiler, and stir over the fire until thick, but not boiling. Add a teacupful of candied orange and lemon peel and turn into a freezer. Currant Ice. — One pint of the juice of red currants, to which have been added a few raspberries to give additional color. Add I Yz lbs. of sugar, boiled to a syrup with one quart of water, and mix the juice thoroughly with the syrup. Strain the liquid into the mould and freeze. Time, half an hour to draw out the juice.