Pineapple Ice. — One juicy, ripe pineapple, peeled and cut small;
juice and grated peel of one lemon, one pint of sugar, one pint of
water, or less ; strew the sugar over the pineapple, and let it stand
an hour; mash all up together, and strain out the syrup through a
hair-sieve ; add the water and freeze.
Lemon Water-ice. — To every pint of syrup allow one-third pint
of lemon-juice; the rind of four lemons; rub the sugar on the rinds
of the lemons, and with it make a syrup; strain the lemon-juice, add
to it the other ingredients, stir well, and put the mixture into a freez-
ing-pot. Freeze it, and when the mixture is thoroughly and equally
frozen, put it into ice-glasses.
Orange Jelly Moulded with Slices of Orange. — Use one pint
and a half of orange jelly, four oranges, one-half pint of clarified
syrup ; boil one-half pound of loaf-sugar with one-half pint of water
until there is no scum left (which must be carefully removed as fast
as it rises), and carefully peel the oranges ; divide them into thin slices
without breaking the thin skin, and put these pieces of orange into
the syrup, where let them remain for about five minutes; then take
them out, and use the syrup for the jelly ; when the oranges are well
drained, and the jelly is nearly cold, pour a little of the latter into
the bottom of the mould ; then lay in a few pieces of orange ; over
these pour a little jelly, and when this is set, place another layer of
oranges, proceeding in this manner until the mould is full ; put it in
ice, or in a cool place, and before turning it out, wrap a cloth round
the mould for a minute or two, which has been wrung in boiling
water. SufiFicient with the slices of orange to fill a quart mould.
A Pretty Dish of Oranges. — Six large oranges, one-half pound
4^2 THE hearthstone; or, life at home.
of loaf-sugar, one-quarter pint of water, one-half pint of cream, two
tablespoonfuls of any kind of liquor ; sugar to taste✪ A Pretty Dish of Oranges. Put the sugar
and water into a saucepan, and boil them until the sug^ar becomes
brittle, which may be ascertained by taking up a small quantity in a
spoon and dipping it into cold water; if the sugar is sufficiently boiled
it will easily snap; peel the oranges; remove as much of the white
pith as possible, and divide them into nice-sized slices without break-
ing the thin white skin which surrounds the juicy pulp; place the
pieces of orange on small skewers, dip them into hot sugar, and
arrange them in layers round a plain mould, which should be well
oiled with the purest salad oil. The sides of the mould only should
be lined with the oranges, and the centre left open for the cream.
Let the sugar become firm by cooling ; turn the oranges carefully out
on a dish, and fill the centre with whipped cream, flavored with any
kind of liquor, and sweetened with pounded sugar. This is an ex-
ceedingly ornamental and nice dish for the supper-table.
Page 316 · 1 recipe record on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pineapple Ice. — One juicy, ripe pineapple, peeled and cut small; juice and grated peel of one lemon, one pint of sugar, one pint of water, or less ; strew the sugar over the pineapple, and let it stand an hour; mash all up together, and strain out the syrup through a hair-sieve ; add the water and freeze.
Lemon Water-ice. — To every pint of syrup allow one-third pint of lemon-juice; the rind of four lemons; rub the sugar on the rinds of the lemons, and with it make a syrup; strain the lemon-juice, add to it the other ingredients, stir well, and put the mixture into a freezing-pot. Freeze it, and when the mixture is thoroughly and equally frozen, put it into ice-glasses.
Orange Jelly Moulded with Slices of Orange. — Use one pint and a half of orange jelly, four oranges, one-half pint of clarified syrup ; boil one-half pound of loaf-sugar with one-half pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges ; divide them into thin slices without breaking the thin skin, and put these pieces of orange into the syrup, where let them remain for about five minutes; then take them out, and use the syrup for the jelly ; when the oranges are well drained, and the jelly is nearly cold, pour a little of the latter into the bottom of the mould ; then lay in a few pieces of orange ; over these pour a little jelly, and when this is set, place another layer of oranges, proceeding in this manner until the mould is full ; put it in ice, or in a cool place, and before turning it out, wrap a cloth round the mould for a minute or two, which has been wrung in boiling water. Sufficient with the slices of orange to fill a quart mould.
A Pretty Dish of Oranges. — Six large oranges, one-half pound
4^2 THE hearthstone; or, life at home.
of loaf-sugar, one-quarter pint of water, one-half pint of cream, two tablespoonfuls of any kind of liquor ; sugar to taste. Put the sugar and water into a saucepan, and boil them until the sugar becomes brittle, which may be ascertained by taking up a small quantity in a spoon and dipping it into cold water; if the sugar is sufficiently boiled it will easily snap; peel the oranges; remove as much of the white pith as possible, and divide them into nice-sized slices without breaking the thin white skin which surrounds the juicy pulp; place the pieces of orange on small skewers, dip them into hot sugar, and arrange them in layers round a plain mould, which should be well oiled with the purest salad oil. The sides of the mould only should be lined with the oranges, and the centre left open for the cream. Let the sugar become firm by cooling ; turn the oranges carefully out on a dish, and fill the centre with whipped cream, flavored with any kind of liquor, and sweetened with pounded sugar. This is an exceedingly ornamental and nice dish for the supper-table.
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A Pretty Dish of Oranges