Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Mother's Cook Book. CHOCOLATE ICE-CREAM. Take six ounces of chocolate, a pint of cream, half a pint of new milk, and half a pint of sugar. Rub the chocolate down into the milk and mix thoroughly, adding the cream and sugar. The milk should be heated almost to boiling. Heat until it thickens, stirring constantly. Strain and set aside to cool, afterwards freeze. This makes perhaps the most favorite of ice-creams. ' CREAM CANDIES. Three and one-half pounds of sugar to one and one-half pints of water; dissolve in the water before putting with the sugar one-quarter of an ounce of fine white gum-arabic, and when added to the sugar pat in one teaspoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blowing through the holes of the skimmer, the melted sugar is forced through in feather filaments; remove from the fire at this point and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of chocolate finely sifted and such flavoring as you may prefer, vanilla, rolls, or orange. If you wish to make cocoannt candy, add this while soft and stir until cool. PINEAPPLE ICE-CREAM. Three pints of cream, two large ripe pineapples, two pounds powdered sugar; slice the pineapples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup, and strain through a hair sieve or doable bag of coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pineapple un sugared, cut, into square bits, and Mother's Cook Book. 229 beat through cream when half frozen, first a pint of wellwhipped cream, and then the fruit Peach ice-cream may be made in the same way. ITALIAN CREAM. Put one ounce of soaked isinglass, six ounces of loafsugar, half a stick of vanilla, and one pint of milk into a saucepan; boil slowly; and stir all the time until the isinglass is dissolved; strain the mixture, and when a little cool mix with a pint of thick cream. Beat thoroughly until it thickens. Pour into large or individual molds, and put in ice-box until wanted. TO MAKE BARLEY-SUGAR. To every pound of sugar allow one-half pint of water, one-half the white of an egg. Put the sugar into a welltinned saucepan, with the water, and when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, nntil it is brittle when a little is dropped into a basin of cold water; it is then sufficiently boiled. Add a little lemonjuice and a few drops of the essence of lemon, and let it stand for a minute or two. Have ready a marble slab or large dish rubbed over with salad oil, pour the sugar on it, and out it into strips with a pair of scissors; these strips should then be twisted, and the barley -sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on to the oiled slab or dish. Mother's Cook Book. TO MAKE EVERTON TOFFEE.