The home cook book

Soak a handful of fresh mint for at least an hour in a cup filled with brandy and sherry in equal parts. Strain. Add two teaspoons of dissolved gelatine, the whites of four eggs beaten stiff, and a syrup made of three cups of water and two cups of sugar. Freeze hard. You may omit the brandy and sherry and soak the mint in strong lemon water. FROZEN PEACHES AND CREAM Free from skin and stones six large ripe peaches and cut into very small pieces with a silver knife. Beat together four eggs and a cup of sugar, add to the peaches, and then add a quart of cream. Put in the freezer and beat smooth as it freezes. PEACH CUSTARD FROZEN In a double-boiler heat a quart and a half of rich milk, and when hot stir in a cup and a half of sugar and the beaten yolks of six eggs. When the custard thickens, set aside to cool. From a quart of fine ripe peaches take the skins and stones, crush with sugar to sweeten to your taste, stir into the cool custard and freeze. PEACH ICE Peel and slice two quarts of peaches, cover with a pound of sugar and let stand a couple of hours. Then mash them to a pulp, add a quart of cold, clear water, and freeze. FROZEN PLUM PUDDING Put a cup of sugar to a cup of water and boil till the syrup begins to thread. Then set to cool. Meanwhile have soaking a tablespoon of gelatine in two tablespoons of water. Scald and cool a pint of cream. When the syrup is cool stir Pudding Molds in the beaten yolks of four eggs, and set over the fire till it thickens. Stir till cool, add the gelatine and beat till thick. Next stir in the cream and add half a cup of raisins which you have seeded and a cup of chopped almonds. Freeze. When you take it out to pack in the mold add half a pound of candied fruit — putting it in in layers. This pudding needs no sauce, but it is sometimes served with one of whipped cream to which a wine or almond flavor has been added. POMEGRANATE ICE Make a syrup from two cups of sugar and one quart of water. Cool. Then add two cups of the strained juice of blood oranges, four tablespoons of lemon-juice, and the grated rind of two oranges. Strain and freeze quite hard. Serve in cocktail glasses. RASPBERRY ICE Crush and press the juice out of one box of raspberries. To the juice add one pound of sugar, one quart of water, the juice of two lemons, and the beaten whites of two eggs. Freeze smooth. ROMAN PUNCH Boil a pound of sugar in one quart of water for ten minutes and then set away to cool. When cool, add the juice of eleven or twelve lemons, pouring in through a cheesecloth strainer, and add also a tumbler of Jamaica rum. Put in a freezer and chill thoroughly, and then add the whites of half a dozen eggs beaten stiff. Stir thoroughly and freeze. STRAWBERRY ICE Dissolve a sheet of gelatine in a quart of water. Add two cups of sugar, the juice of two small or one large lemon, and a box of ripe strawberries well crushed. Freeze. VANILLA ICE CREAM Cook in a double-boiler one quart of rich milk, half a teaspoon of salt, a cup of sugar, and add four beaten eggs when you have stirred in the other ingredients. Set the custard to cool, and when cold, add a tablespoon of vanilla. Whip a pint of cream, sweeten to taste, flavor with vanilla, stir into the custard, and freeze.