One pint cream, J lb. castor sugar, 1 wineglassful char-
treu✪ Chartreuse Icese. Mix into the cream the sugar and chartreuse. Colour
a pale green, and freeze *
MTSS CAMEXON'S COOKERY BOOK. 179
Melon Water Ice.
Cut up a ripe melon, bruise it into a pulp by rubbing it
through a hair sieve. Mix it in a basin with a pint of syrup,
the juice of 1 lemon, and a few drops of orange-flower water✪ Melon Water Ice ;
freeze. Put in a mould, and place in ice till wanted.
Iced Punch.
Half a pint of syrup, the rubbed peel of an orange, juice of
2 lemons, a teacupful of green tea, 1 glass of brandy, 1 glass
of rum, a pint of champagne, and 1 glass of maraschino✪ Iced Punch. Mix
and freeze. To be served in glasses.
Chocolate Cream Ices.
Mix 4 oz. of grated chocolate in warm water, sweeten, and
stir in 1 pint of whipped cream✪ Chocolate Cream Ices.
Brown Bread Ices.
Eight oz. brown bread, 1 pint of cream, 6 oz. sugar, 1 glass
of liqueur✪ Brown Bread Ices. Pass the bread through a sieve, and dry it well ;
whip the cream and mix the crumbs with it, and add the
sugar. Flavour with the liqueur, and freeze. Serve
in moulds or in meringue cases, and decorate with violets
and pistachios.
Vanilla Ice Cream— Rich.
One pint of cream, J lb. castor sugar, yolks of 6 eggs✪ Vanilla Ice Cream— Rich.
Mix the yolks and sugar in a basin ; just bring the crearn^ to
the boil, and pour it on to them ; stir a little. Return to the
firei and stir till thick; do not let it boil. Strain and leave
to cool, then add vanilla essence, and freeze.
Ice Pudding.
Yolks of 4 eggs, 1 white, £ lb. sugar, 1 pint of milk.
Make these into a custard. When cold, add 1 glass of
180 MISS CAMEBON'S COOKBBY BOOK.
maraschino and 1 tablespoonful of vanilla; when half froeen, 1
oz. cherries, 1 oz. citron, or angelica, £ pint of whipped cream.
Freeze.
Coffee Ice.
Half pint strong coffee, l£ oz. sugar, 1 pint of custard or
whipped cream, sweetened with J lb. castor sugar✪ Coffee Ice. Mix all
together and freeze.
Liqueur Ice.
One pint of whipped cream, J lb. sugar, 1 wineglassful of
any liqueur✪ Liqueur Ice. Mix and freeze. Colour according to the
liqueur used.
Jam Ice.
One teacupful jam, juice of 1 lemon, 1 pint cream✪ Jam Ice. Pass
through a sieve and freeze. Colour according to fruit.
Lemon Water Ice.
The juice of 6 lemons, rubbed rind of 3, a pint of syrup,
and \ gill of wate✪ Lemon Water Icer. Freeze, and put in a mould, and set
in ice till wanted.
1
At) VEBtlSEMENTS. 181
Trade Mark.
SYMINGTON'S
HIGH-PRESSURE STEAM PREPARED
Pea Flour
FOR SOUPS, &c EASILY DIGESTED.
Sold in Packets and Tins.
PEA SOUP. SEASONED * FLAVOURED
Ready, for the Table in a few Minutes.
PATENTEES AND MANUFACTUUBBS :
BOWDEN STEAM MILLS, MARKET HARBORO.
Export Agent : J. T. MORTON, LONDON.
a
COCOLANKA."
THE ORIENT COMPANY'S
DESICCATED COCOANUT.
This delicious Preparation is invaluable for
Puddings, Cakes, Biscuits, Curries, &c.
TO BE HAD OF ALL GROCERS.
In attractive lib., Jib. and £lb. Tins.
Manufactured only by
OSlEflT COmPAflY, liTD.,
Liondon St Ceylon.
BREAD AND ROLLS.
Plain Bread.
r P AKE 1 quartern of flour and put it in a large pan with a t*
spoonful of salt. Cream 1 oz. D.C.L. yeast with a am
spoonful of castor sugar; add 1 gill of tepid water to t>
yeast, mix well, then add 2 pints of tepid water; pour t-I
on the flour, and mix it to a dough; knead it well and e
it to rise for two hours, then divide into, two loaves. Lea
to rise again for half an hour, and bake in a hot oven frc
forty to sixty minutes.
Vienna Bread. ✪ Plain Bread
Page 71 · 16 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
One pint cream, J lb. castor sugar, 1 wineglassful char-
treuse. Mix into the cream the sugar and chartreuse. Colour
a pale green, and freeze *
MTSS CAMEXON'S COOKERY BOOK. 179
Melon Water Ice.
Cut up a ripe melon, bruise it into a pulp by rubbing it
through a hair sieve. Mix it in a basin with a pint of syrup,
the juice of 1 lemon, and a few drops of orange-flower water ;
freeze. Put in a mould, and place in ice till wanted.
Iced Punch.
Half a pint of syrup, the rubbed peel of an orange, juice of
2 lemons, a teacupful of green tea, 1 glass of brandy, 1 glass
of rum, a pint of champagne, and 1 glass of maraschino. Mix
and freeze. To be served in glasses.
Chocolate Cream Ices.
Mix 4 oz. of grated chocolate in warm water, sweeten, and
stir in 1 pint of whipped cream.
Brown Bread Ices.
Eight oz. brown bread, 1 pint of cream, 6 oz. sugar, 1 glass
of liqueur. Pass the bread through a sieve, and dry it well ;
whip the cream and mix the crumbs with it, and add the
sugar. Flavour with the liqueur, and freeze. Serve
in moulds or in meringue cases, and decorate with violets
and pistachios.
Vanilla Ice Cream— Rich.
One pint of cream, J lb. castor sugar, yolks of 6 eggs.
Mix the yolks and sugar in a basin ; just bring the crearn^ to
the boil, and pour it on to them ; stir a little. Return to the
firei and stir till thick; do not let it boil. Strain and leave
to cool, then add vanilla essence, and freeze.
Ice Pudding.
Yolks of 4 eggs, 1 white, £ lb. sugar, 1 pint of milk.
Make these into a custard. When cold, add 1 glass of
180 MISS CAMEBON'S COOKBBY BOOK.
maraschino and 1 tablespoonful of vanilla; when half froeen, 1
oz. cherries, 1 oz. citron, or angelica, £ pint of whipped cream.
Freeze.
Coffee Ice.
Half pint strong coffee, l£ oz. sugar, 1 pint of custard or
whipped cream, sweetened with J lb. castor sugar. Mix all
together and freeze.
Liqueur Ice.
One pint of whipped cream, J lb. sugar, 1 wineglassful of
any liqueur. Mix and freeze. Colour according to the
liqueur used.
Jam Ice.
One teacupful jam, juice of 1 lemon, 1 pint cream. Pass
through a sieve and freeze. Colour according to fruit.
Lemon Water Ice.
The juice of 6 lemons, rubbed rind of 3, a pint of syrup,
and \ gill of water. Freeze, and put in a mould, and set
in ice till wanted.
1
At) VEBtlSEMENTS. 181
Trade Mark.
SYMINGTON'S
HIGH-PRESSURE STEAM PREPARED
Pea Flour
FOR SOUPS, &c EASILY DIGESTED.
Sold in Packets and Tins.
PEA SOUP. SEASONED * FLAVOURED
Ready, for the Table in a few Minutes.
PATENTEES AND MANUFACTUUBBS :
BOWDEN STEAM MILLS, MARKET HARBORO.
Export Agent : J. T. MORTON, LONDON.
a
COCOLANKA."
THE ORIENT COMPANY'S
DESICCATED COCOANUT.
This delicious Preparation is invaluable for
Puddings, Cakes, Biscuits, Curries, &c.
TO BE HAD OF ALL GROCERS.
In attractive lib., Jib. and £lb. Tins.
Manufactured only by
OSlEflT COmPAflY, liTD.,
Liondon St Ceylon.
BREAD AND ROLLS.
Plain Bread.
r P AKE 1 quartern of flour and put it in a large pan with a t*
spoonful of salt. Cream 1 oz. D.C.L. yeast with a am
spoonful of castor sugar; add 1 gill of tepid water to t>
yeast, mix well, then add 2 pints of tepid water; pour t-I
on the flour, and mix it to a dough; knead it well and e
it to rise for two hours, then divide into, two loaves. Lea
to rise again for half an hour, and bake in a hot oven frc
forty to sixty minutes.
Vienna Bread.