Kirmess cook book

Table Talk. Whip one pint of thick, heavy, sweet cream to a solid froth and color it pale green with leaf green color paste. Soak one-quarter of a cupful of gelatine in one-quarter of a cupful of cold water, and when soft, stand over hot water until dissolved. When the first heat has passed, strain it into the cream and stand in a pan of cold water. Stir lightly every now and then, and as the mixture begins to thicken, add three tablespoonfuls of sifted powdered sugar; in a moment or two add gradually four tablespoonfuls of sherry, taking care that it thickens a little after each addition. Lastly, stir in a teaspoonful of vanilla and a half cupful of blanched and chopped almonds. Turn into fancy cups for serving, and garnish with bits of angelica or citron. WINE JELLY. Mrs, Wilder Smith, Batavia, N, Y, To one package of Cox's gelatine add enough water to cover, the juice of three lemons, and the grated rind of one. Let this stand one hour, then add two pints boiling water, one pint of sherry (good), two pounds pulverized sugar, a little brandy or whiskey. Strain into moulds and put in a cool place. WINE JELLY WITH WHIPPED CREAM. Mrs. E. H. A. Correa, Hoboken, N. J. Soak one box Cooper's gelatine in one quart of California port wine, three cups of sugar, juice of four lemons, one ounce stick cinnamon. Stand on extreme back of range for one hour, stirring occasionally. At the end of an hour, add one quart of boiling water, strain and put in a cool place to stiffen. When cold, serve with whipped cream. mother's PHILADELPHIA ICE CREAM. Mrs, T. K. Egbert, New York. Two quarts of cream, three tablespoonfuls of arrowroot, the whites of eight eggs well beaten, one pound of powdered sugar. Boil the cream, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean and boil it in the cream. Freeze. PHILADELPHIA ICE CREAM. Mrs, C. C, D. R.J Los Angeles , Cat. In a double boiler scald one pint of cream. Add one cupful of granulated sugar and stir until it is dissolved. Add a second pint of cream, take immediately from the fire and set away to cool. When cold add one tablespoonful of vanilla or any desired flavoring and freeze. What is known as Philadelphia ice cream is composed of cream sweetening and flavoring. Cream which has not been cooked swells considerably in the process of freezing, but has not the rich smoothness of scalded cream. Hence half of the liquid is cooked, the remainder added raw, the result being a rich cream which during freezing will increase slightly in bulk, yet is delightfully velvety and does not melt rapidly. Any other flavor or combination of flavors may be used in place of the vanilla. ICE CREAM. Mrs. Charles A. Oreer, Rye, N. Y. One quart of milk, one-half vanilla bean, boil to extract flavor; one tablespoonful of arrowroot, dissolved with milk; two cups of scant or one pound granulated sugar. Strain and put in ice box. Whip one quart of cream, then put together and whip again until thoroughly mixed. Freeze. VANILLA ICE CREAM. Mrs. L. A. Olcott. Make a custard of a quart of milk, seven eggs and four cupfuls of granulated sugar. Remove from the fire and flavor with vanilla extract When cold beat into the custard a quart of rich cream, and freeze.