Perfection in baking

To Philadelphia or Vienna cream add, -after freezing, one-half pound of crushed croquant, a little vanilla and sugar color. If it takes too long to cook fresh croquant, crush one-half pound raw well roasted almonds with fine sugar. Sherbets and Punches* Few pastry cooks make a distinction between sherbet and waterice. For sherbet or punch, for twenty-five persons, use the following formula: To two and one-fourth pounds of sugar add two and onehalf quarts of boiling water; the juice of four and rind of two lemons; stir all up well; strain and add the whites of three eggs and freeze well. This is a general formula for all sherbets and punches and gives the best satisfaction. Lemons are so cheap now everywhere, that there is no excuse for using acids in their place. Using water in place of milk or cream reduces the cost so much that all possible care should be taken, and only the best of liquor and .fruits should be used in their preparation. Roman Punch. To above mixture add, before serving, one wineglassful of rum. Cardinal Punch. To above add one orange peel and the juice of two oranges; color bright red. Before serving add one wineglassful of sherry wine. Pineapple Sherbet. A small can of grated pineapple, or a small fresh grated pineapple added to above. — ay — Orange and Lemon Sherbets. Add to formula for Sherbets the grated peels of two and the juice of four oranges or lemons. Other fruits for sherbets are used in the same proportion. Water Ices. Genuine water-ice is best made in a Vienna freezer or by hand. The very best ices should not be beaten up while freezing, but be compact and firm when done. The genuine formula is: Boil one quart of water with one and one-half pounds of sugar to a syrup, then add the grated peel of one and juice of two lemons, and one pint of juice of any kind of fruit. If the fruit is tart, such as red currants, use more sugar. If you want to beat up same, add the whites of two eggs. Lemon Ice. Take one extra peel and the juice of two more lemons than in the formula. Frozen Lemonade. Take half of any sherbet, after freezing, and add one pint of water and one handful of powdered sugar to it. Fill glasses threefourths full and lay on the top of each a small piece of the sherbet. Frozen Fruit. Only fresh fruit as may be in season, should be used. Freeze any fruit as for sherbet above; before serving mix in one quart of fresh fruit; whole peaches, apricots and such large fruit should first be cut in smaller pieces. Jellies. Jellies and cold desserts are often prescribed for the sick, but some cooks use gelatine to excess, and often poor gelatine at that, so that the glue taste kills the good quality of the jelly. The following is a stock formula: Dissolve one package of gelatine (four ounces) in two quarts of cold water, add one quart of boiling water, two and one-half pounds of granulated sugar, a little mixed — 34 —