Mary Jane's cook book

Peel and scrape bananas and put through a coarse sieve. Scald bananas, sugar and juice of the lemon, let cool and fold into the cream whipped stiff. Soak the candied fruit for several hours or over night in rum to cover, then fold into cream and pack in chilled mold. Freeze without turning, using 3 parts of ice to 1 of salt. Dotty Dimple. PINEAPPLE MOUSSE. Gelatine, ^ box. Sugar, 1 pound. Cold water, 1 gill. Lemon, 1. Eggs, 4. Grated pineapple, 1 can. Boiling water, 1 gill. Whipped cream, 1 pint. Soften gelatine in cold water. Beat eggs separately till very light. Put gelatine in double boiler, add boiling water and sugar and stir till all is thoroughly dissolved, then add juice of the lemon and take from the fire. Drain the grated pineapple carefully and beat it gradually into the egg yolks, add also the gelatine mixture, stirring constantly. Set bowl into a pan of ice water and gradually fold in the egg whites. When mixture begins to stiffen add the whipped cream and continue beating for a few minutes. Turn into freezer and pack in salt and ice for 4 hours. G RAPE MOUSSE. Thick cream, 2 cups. Vanilla extract, 1 teaspoon. Sugar, 3 tablespoons. Grape juice, 1 cup. Whip cream and sugar together till quite stiff, add flavoring and grape juice. Pack in covered mold in salt and ice for 3 hours. COCOA PARFAIT. Sugar, 1 cup. Eggs, 3. Cocoa, 4 heaping tablespoons. Heavy cream, 1 cup. Hot water, % Cup. Milk, % cup. Cook sugar and cocoa in hot water until well blended. Let cool and add well beaten eggs. Whip cream stiff, add milk and beat again until stiff. Stir into first mixture. Pack in 2 parts 01 ice (or snow) and one part of salt for 3 hours. Only One. MAPLE PARFAIT. Egg yolks, 8. Cream, 3 cups. Maple syrup, 1 cup. Beat egg yolks till thick and very light and pour over them the hot maple syrup, beating constantly. Cool by standing in ice water, beating all the time. Fold in cream, whipped stiff, and pack in a freezer. Stand without turning for 2 hours. GRAPE JUICE PARFAIT. Heavy cream, 1 cup. Sugar, 1 cup. Grape juice, 1 gill. Water, 3 tablespoons. Lemon, 1. Egg whites, 2. Whip cream and beat in grape juice and juice of the lemon. Cook sugar and water together till it will spin a thread and pour very slowly over the stiffly beaten egg whites, beating constantly. Beat until cold and light, then fold in the cream mixture and turn into mold, pack in salt and ice or snow and leave for 2 hours. RASPBERRY ICE (1). Red raspberries, 1 quart. Water, 1 cup. Sugar, 2 cups. Lemon, 1. Press the juice from the raspberries and strain it through cheesecloth. Dissolve the sugar in it, then add water and the juice of the lemon and freeze. For sherbet add the beaten white of an egg when partly frozen. RASPBERRY ICE (2). Raspberry juice, 2-3 cup. Water, 1 quart. Currant juice, 1 1-3 cups. Sugar, 1 1-3 cups. Measure fruit juices after straining. Mix and add to a syrup made by boiling the sugar and water together for 20 minutes. Freeze. STRAWBERRY MACAROON ICE. Strawberries, 1 quart. Heavy cream, y2 pint. Sugar, 1 cup. Milk, 1-3 cup. Lemon, 1. Powdered sugar, 1-3 cup. Salt. Macaroon crumbs, 2-3 cup. Cold water. Vanilla, i/o tablespoon.