Metropolitan cook book

Mix sugar and cornstarch. Add boiling water gradually, stirring until thickened. Boil 5 minutes. Add butter and lemon juice. Serve. LEMON JELLY 2 tablespoons granu- 2 to 2 1 cups boiling water i cup lemon juice lated gelatin 1 cup sugar - Rind 1 lemon 1 cup cold water Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, the lemon juice and rind; strain into a mold and chill. Beating the lemon jelly while it is jelly-like with a Dover egg- beater will make it white and fluffy. Orange, raspberry or other fruit jelly may be made in the same way, using | cup of the fruit juice with lemon juice to taste. SPANISH CREAM 2 tablespoons granu- 3 egg yolks 3 egg whites lated gelatin I cup sugar or syrup 1 teaspoon vanilla 3 cups milk | teaspoon salt Reserve I cup milk to soak gelatin. Scald the remaining 2f cups of milk. Separate the eggs, beat the yolks, add the sugar and salt; stir in the scalded milk slowly and cook in double boiler until custard thickens, stirring all the time. Remove from fire, add the soaked gelatin and stir until dissolved, then strain. Beat the whites until stiff, fold into mixture. Flavor and turn into cold wet mold. Chill. FROZEN MIXTURES Ice and salt form a freezing mixture several degrees below the freezing point of water. Salt melts the ice, withdrawing heat from the contents of the can, and the melting ice dissolves the salt. The smaller the pieces of ice, the more quickly the change to liquid, and the more salt used, the more quickly the mixture is frozen. If too much salt is used, however, the frozen mixture will be coarsely grained. Three parts ice to 1 part salt is the best proportion for a smooth, fine-grained cream. DIRECTIONS FOR FREEZING Scald can, cover and dasher, then chill. Place the can of the freezer in the pail; put in the dasher, and pour in mixture to be frozen. Cover- and adjust top. Turn crank to make sure can fits in socket. Fill the space between the can and pail with alternate layers of ice and salt, allowing 3 measures of ice to 1 of salt. The ice and salt should come a little higher in the pail than mixture to be frozen. The can should not be more than f full, as the mixture expands in freezing. Turn the crank slowly at first, then turn crank more rapidly, adding more salt and ice if needed. Do not draw off the water, unless it stands so high that there is danger of it getting into the can. After freezing, draw off water, remove dasher, and with spoon push solidly. Put cork in opening of cover. Repack, using 4 parts of ice to 1 of salt. Place on top newspapers, an old blanket, or a piece of carpet. HOW TO MAKE ICE-CREAM OR ICES WITHOUT A FREEZER Cover bottom of pail with crushed ice. Put in baking-powder can, tumbler, or lard pail containing mixture to be frozen, and surround with ice and salt. Turn can cr tumbler with hand occasionally, and as soon as it begins to freeze, scrape frozen mixture from sides of can with a knife or spatula, and beat mixture with spoon, continuing until mixture is frozen. Ice-cream is frozen cream. Frozen pudding is frozen cream or custard to which fruits and nuts are added. It is usually served with a sauce. Mousse is prepared with whipped cream, which gives it a mossy consistency. It is molded and packed in ice and salt.