805. Chocolate [ce Cream.—Melt in a porcelain dish two ounces of Baker’s chocolate, and about three ounces of water and four ounc:s of fine white sugar, dissolve and strain into the cream 1n fieezing can, and proceed as direcied above. 806. Fruit Ice Cream.—To two quarts of cream add about one quart of juice of such fruits as cherry, currant, strawberry, peach, orange, etc., finely strained, and one and a half pounds of fine white sugar, and freeze as above. 807. Fruit Lces.—Dissolve three pounds of fine white sugar in two quarts of water and one quart of finely strained juice of any of the above named fruits, and freeze the same as ice cream, It requires more time than the latter, and will not increase so much in bulk. For orange and strawberry ices add the juice of one large lemon. These recipes are kindly furnished us by the “ American Machine Co.,” Philadelphia. 15 ~23) PRESERVES Reve EAEABAZEESA OBSERVATIONS ON PRESERVING. Fruit for preserving must be gathered in dry weather, and should be carefully selected, discarding all bruised fruit, and purchasing only that of the largest and finest quality. Use only the best white sugar, or the preserve cannot be perfect, and nothing is saved. If common sugar is used, it causes a greater amount of scum, and of course this must be taken off, consequently ‘evaporation reduces the quantity. In making syrups the sugar must be pounded and dissolved in the syrup before setting on the fire; no syrups or jellies should be boiled too high. Fruits must not be put into a thick syrup at first. Fruits preserved whole or sliced may be boiled in a syrup made of two pounds of sugar to every one pound of water, the quan- tity of syrup differing in some cases, but the general rule is one and a half the substance of fruit. We have found the following very good: To clarify six pounds of sugar, put into a preserv- ing pan, and pour to it five pints of cold spring water; in another pint beat lightly up the white of one small egg, but do not froth it very much ; add it to the sugar, and give it a stir to mix it well with the whole. Set the pan over a gentle fire when the sugar is nearly dissolved, and let the scum rise without being disturbed ; when the syrup has boiled five minutes take it from the fire, let it stand a couple of minutes, and then skim it very clean ; let it bo:l again, then throw in half a cup of co'd water, which will bring the remainder of the scum to the surface; skim it until it is perfectly clear, strain it through a thin cloth, and it will be ready for use, or for further boiling. All unripe fruit must be rendered quite tender by gentle — scalding, before it is put into syrup, or it will not imbibe the sugar: and the syrup must be ¢4zz when it is first added to it, and be thickened afterwards by frequent boiling, or with addi- tional sugar; or the fruit will shrivel instead of becoming plump 226 : URS, <8 PRESERVES. 229 and clear. A pound of sugar boiled for ten minutes in one pint of water will make avery light syrup; but it will gradually thicken if rapidly boiled in an uncovered pan. Two pounds of sugar to the pint of water, will become thick with a little more than half an hour’s boiling, or with three or four separate boilings of eight or ten minutes each ; if too much reduced it will candy instead of remaining liquid.

AI-modernized reading of the original text

805. Chocolate Ice Cream.—Melt in a porcelain dish two ounces of Baker’s chocolate, and about three ounces of water and four ounces of fine white sugar, dissolve and strain into the cream 1n fieezing can, and proceed as direcied above. 806. Fruit Ice Cream.—To two quarts of cream add about one quart of juice of such fruits as cherry, currant, strawberry, peach, orange, etc., finely strained, and one and a half pounds of fine white sugar, and freeze as above. 807. Fruit Lces.—Dissolve three pounds of fine white sugar in two quarts of water and one quart of finely strained juice of any of the above named fruits, and freeze the same as ice cream, It requires more time than the latter, and will not increase so much in bulk. For orange and strawberry ices add the juice of one large lemon. These recipes are kindly furnished us by the “ American Machine Co.,” Philadelphia. ~23) PRESERVES EAEABAZEESA OBSERVATIONS ON PRESERVING. Fruit for preserving must be gathered in dry weather, and should be carefully selected, discarding all bruised fruit, and purchasing only that of the largest and finest quality. Use only the best white sugar, or the preserve cannot be perfect, and nothing is saved. If common sugar is used, it causes a greater amount of scum, and of course this must be taken off, consequently ‘evaporation reduces the quantity. In making syrups the sugar must be pounded and dissolved in the syrup before setting on the fire; no syrups or jellies should be boiled too high. Fruits must not be put into a thick syrup at first. Fruits preserved whole or sliced may be boiled in a syrup made of two pounds of sugar to every one pound of water, the quantity of syrup differing in some cases, but the general rule is one and a half the substance of fruit. We have found the following very good: To clarify six pounds of sugar, put into a preserving pan, and pour to it five pints of cold spring water; in another pint beat lightly up the white of one small egg, but do not froth it very much ; add it to the sugar, and give it a stir to mix it well with the whole. Set the pan over a gentle fire when the sugar is nearly dissolved, and let the scum rise without being disturbed ; when the syrup has boiled five minutes take it from the fire, let it stand a couple of minutes, and then skim it very clean ; let it boil again, then throw in half a cup of co'd water, which will bring the remainder of the scum to the surface; skim it until it is perfectly clear, strain it through a thin cloth, and it will be ready for use, or for further boiling. All unripe fruit must be rendered quite tender by gentle — scalding, before it is put into syrup, or it will not imbibe the sugar: and the syrup must be thin when it is first added to it, and be thickened afterwards by frequent boiling, or with additional sugar; or the fruit will shrivel instead of becoming plump 226 : URS, <8 PRESERVES. 229 and clear. A pound of sugar boiled for ten minutes in one pint of water will make avery light syrup; but it will gradually thicken if rapidly boiled in an uncovered pan. Two pounds of sugar to the pint of water, will become thick with a little more than half an hour’s boiling, or with three or four separate boilings of eight or ten minutes each ; if too much reduced it will candy instead of remaining liquid.

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