Take ten oranges, cut a circular hole in the top, and care- fully scrape out the pulp so as not to injure the rind; strain the juice of two lemons, and add enough sugar to make a thick sirup; whip five pints of cream✪ Orange Cream, add the sirup, and freeze hard. The sugar must be thoroughly dissolved be- fore adding to the cream. Serve in the rind. This will make more than one gallon. Mrs. Eob. Fickle*. ORANGE CREAM. Take one-half gallon of rich cream ; the juice and pulp of one dozen oranges, strain, and make very sweet; add to the cream, and freeze. Cut the peel of the oranges into quar- ters about one-third of the way down, remove the meat, and serve the cream in the peel. Mrs. John Piiister. APPLE CREAM. Take one quart of apples and one quart of rich cream; boil the apples, and run them through a sieve; flavor with essence of lemon✪ Apple Cream, and make very sweet; stir the cream into the apples thoroughly, and freeze. This is very nice. Miss Allie Bascom. BANANA CREAM. To one quart of cream add six bananas sliced; sweeten to taste✪ Banana Cream, and freeze. Mrs. Allie Thompson. BANANA CREAM. Take one-half gallon of rich cream made very sweet and strong with vanilla; freeze it until it is like soft snow; then add eight bananas sliced very thin and sprinkled lightly with sugar. Freeze until hard. Mrs. Geo. Hunter. The New Kentucky Home Cook Book. 301 BISQUE. Take one-half dozen dry macaroons, one-third of a pound of sugar to each quart of cream✪ Bisque. The macaroons should be rolled fine and dissolved in a little cream ; then add the remainder of the cream, and freeze. When it begins to freeze, beat the whites of two eggs, and stir into this. Mrs. Emma January. MATRIMONY. Take one quart of milk, one quart of cream, three cup- fuls of sugar, six eggs, and one pint of peaches mashed fine. Heat the milk almost to boiling ; add the yelks and sugar. Let it get cold. Beat into it the cream and fruit ; add a tea-spoonful of vanilla✪ MATRIMONY, and freeze. When almost frozen, add the beaten whites. Miss Alice Ficklix. ICE PUDDING. Take four pounds of macaroons, one-fourth of a pound of sponge-cake, one-fourth of a pound of sugar. Make a custard of a quart of milk and four eggs. Soak the above in the cus- tard. Place it in the freezer, stir until partially congealed, then add a pint of whipped cream✪ ICE PUDDING. Freeze hard. Citron cut small, or dried currants may be added. Mrs. Laura Dimmitt. FROZEN PUDDING. Make a good custard ; add to it one tumblerful of straw- berry or cherry preserves, one-half pound of raisins chopped fine, one-half pound of currants, and one-half pound of al- monds blanched and powdered. Put this to freeze, and add one quart of rich cream✪ FROZEN PUDDING whipped to a stiff froth, stirring to keep the fruit from settling. Mrs. Saelie Thomas. FROZEN PUDDING. Make a rich custard of a quart of new milk. Have pre- pared a tea-cupful of seeded raisins, one pound of almonds (in the shell) blanched and powdered, and one tea-cupful 302 Tit e New Kentucky Home CgoJc Bool:. of strawberry preserves. Pour over these the hot custard ; as soon as cold, put to freeze; when thick as mush, add three pints of rich cream which has been sweetened and whipped. Stir it frequently, so that the fruit may be well mixed. Mrs. Allen Bashfoed.

AI-modernized reading of the original text

Take ten oranges, cut a circular hole in the top, and carefully scrape out the pulp so as not to injure the rind; strain the juice of two lemons, and add enough sugar to make a thick sirup; whip five pints of cream, add the sirup, and freeze hard. The sugar must be thoroughly dissolved before adding to the cream. Serve in the rind. This will make more than one gallon. Mrs. Eob. Fickle*. ORANGE CREAM. Take one-half gallon of rich cream ; the juice and pulp of one dozen oranges, strain, and make very sweet; add to the cream, and freeze. Cut the peel of the oranges into quarters about one-third of the way down, remove the meat, and serve the cream in the peel. Mrs. John Piiister. APPLE CREAM. Take one quart of apples and one quart of rich cream; boil the apples, and run them through a sieve; flavor with essence of lemon, and make very sweet; stir the cream into the apples thoroughly, and freeze. This is very nice. Miss Allie Bascom. BANANA CREAM. To one quart of cream add six bananas sliced; sweeten to taste, and freeze. Mrs. Allie Thompson. BANANA CREAM. Take one-half gallon of rich cream made very sweet and strong with vanilla; freeze it until it is like soft snow; then add eight bananas sliced very thin and sprinkled lightly with sugar. Freeze until hard. Mrs. Geo. Hunter. The New Kentucky Home Cook Book. 301 BISQUE. Take one-half dozen dry macaroons, one-third of a pound of sugar to each quart of cream. The macaroons should be rolled fine and dissolved in a little cream ; then add the remainder of the cream, and freeze. When it begins to freeze, beat the whites of two eggs, and stir into this. Mrs. Emma January. MATRIMONY. Take one quart of milk, one quart of cream, three cupfuls of sugar, six eggs, and one pint of peaches mashed fine. Heat the milk almost to boiling ; add the yelks and sugar. Let it get cold. Beat into it the cream and fruit ; add a tea-spoonful of vanilla, and freeze. When almost frozen, add the beaten whites. Miss Alice Ficklin. ICE PUDDING. Take four pounds of macaroons, one-fourth of a pound of sponge-cake, one-fourth of a pound of sugar. Make a custard of a quart of milk and four eggs. Soak the above in the custard. Place it in the freezer, stir until partially congealed, then add a pint of whipped cream. Freeze hard. Citron cut small, or dried currants may be added. Mrs. Laura Dimmitt. FROZEN PUDDING. Make a good custard ; add to it one tumblerful of strawberry or cherry preserves, one-half pound of raisins chopped fine, one-half pound of currants, and one-half pound of almonds blanched and powdered. Put this to freeze, and add one quart of rich cream whipped to a stiff froth, stirring to keep the fruit from settling. Mrs. Saelie Thomas. FROZEN PUDDING. Make a rich custard of a quart of new milk. Have prepared a tea-cupful of seeded raisins, one pound of almonds (in the shell) blanched and powdered, and one tea-cupful Tit e New Kentucky Home CgoJc Bool:. of strawberry preserves. Pour over these the hot custard ; as soon as cold, put to freeze; when thick as mush, add three pints of rich cream which has been sweetened and whipped. Stir it frequently, so that the fruit may be well mixed. Mrs. Allen Bashfoed.

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