178 The Queen Cook Book
Candy of Any Flavor.
35^ pounds best sugar i Y^ pints water
I teaspoon cream tartar
Boil for fifteen minutes, test it by dropping a little
in cold water; if the threads are brittle as you pull it,
it is done; then flavor differently, or put nuts, choco-
late, cocoanut, or whatever kind of candy you wish to
make, by stirring them in, in different dishes. Add
the cream tartar just before you take it up.
Ice Cream Candy.
3 pounds best coffee sugar % pound butter
I teaspoon cream tartar 2 teaspoons extract lemon
Add just water enough to melt the sugar. Boil
without stirring, till it is brittle when dropped in cold
water; then it is done; add the lemon and cream
tartar, then pour it into as many buttered plates as
there are pullers. Pull when partly cold till very white
and creamy.
SHERBETS.
Peach Sherbet,
I quart peaches chopped i quart, heaping, of sugar,
fine 4 tablespoons gelatine ^
2 quarts water boiled
Soak the gelatine, then pour the boiling water
onto the sugar and gelatine, add the peaches and set
to cool, then pack to freeze, when partly frozen add
one quart of whipped cream sweetened. Pineap-
ple can be frozen in the same way. Freeze the same
as ice cream. Mrs. B.
The Queen Cook Book 179
Orange Sherbet.
Soak one tablespoon of gelatine in cold water.
Boil one quart of water and one pound of sugar for
five minutes, then add the gelatine and stir till dis-
solved. Remove from the fire; as soon as cool set it
on ice to get ready to freeze, after adding the juice of
ten oranges and two lemons, when it is all very cold,
freeze, adding the beaten white of one egg sweetened.
Freeze the same way as ice cream.
Pineapple Sherbet.
- To one quart of grated pineapple add one and one-
half pounds of sugar, the juice of two lemons and one
quart of water boiled, dissolve the sugar in hot water,
stir in the lemon and pineapple, let stand one hour,
then strain through a sieve. When very cold pour
into the freezer to freeze, stirring it until stiff. Beat
the whites of two eggs to a stiff froth, add two table-
spoons of sugar. Stir these in when partly frozen,
then finish. It will need two large pineapples or three
small ones. For freezing see freezing ice cream.
CocoANUT Sherbet.,
Two good sized cocoanuts, save the milk that is in
them, break in pieces and grate all the meat into a
deep dish, pour over it two quarts of water and let it
stand two hours, strain through a jelly bag or sieve;
to this liquid add the cocoanut milk and three-fourths
of a pound of sugar; mix well. If not sweet enough
add more sugar, as freezing always requires more.
l8o The Queen Cook Book
Lemon Sherbet.
5 lemons, the juice i pint sugar
I quart water i tablespoon gelatine
Soak the gelatine in a little of the water; boil the
quart of water and pour onto the gelatine and sugar,
add the lemon juice, strain, turn into freezer and
freeze. This is light and creamy.
ICE CREAMS.
How TO Freeze Creams and all kinds of Ices. ✪ Hickory Nut Maccaroons
Page 69 · 8 recipe records on this page
Presented as published in 1895. 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
178 The Queen Cook Book
Candy of Any Flavor.
35^ pounds best sugar i Y^ pints water
I teaspoon cream tartar Boil for fifteen minutes, test it by dropping a little in cold water; if the threads are brittle as you pull it, it is done; then flavor differently, or put nuts, chocolate, cocoanut, or whatever kind of candy you wish to make, by stirring them in, in different dishes. Add the cream tartar just before you take it up.
Ice Cream Candy.
3 pounds best coffee sugar % pound butter I teaspoon cream tartar 2 teaspoons extract lemon Add just water enough to melt the sugar. Boil without stirring, till it is brittle when dropped in cold water; then it is done; add the lemon and cream tartar, then pour it into as many buttered plates as there are pullers. Pull when partly cold till very white and creamy.
SHERBETS.
Peach Sherbet,
I quart peaches chopped i quart, heaping, of sugar, fine 4 tablespoons gelatine ^
2 quarts water boiled Soak the gelatine, then pour the boiling water onto the sugar and gelatine, add the peaches and set to cool, then pack to freeze, when partly frozen add one quart of whipped cream sweetened. Pineapple can be frozen in the same way. Freeze the same as ice cream. Mrs. B.
The Queen Cook Book 179
Orange Sherbet.
Soak one tablespoon of gelatine in cold water. Boil one quart of water and one pound of sugar for five minutes, then add the gelatine and stir till dissolved. Remove from the fire; as soon as cool set it on ice to get ready to freeze, after adding the juice of ten oranges and two lemons, when it is all very cold, freeze, adding the beaten white of one egg sweetened. Freeze the same way as ice cream.
Pineapple Sherbet.
- To one quart of grated pineapple add one and onehalf pounds of sugar, the juice of two lemons and one quart of water boiled, dissolve the sugar in hot water, stir in the lemon and pineapple, let stand one hour, then strain through a sieve. When very cold pour into the freezer to freeze, stirring it until stiff. Beat the whites of two eggs to a stiff froth, add two tablespoons of sugar. Stir these in when partly frozen, then finish. It will need two large pineapples or three small ones. For freezing see freezing ice cream.
Cocoanut Sherbet.
Two good sized cocoanuts, save the milk that is in them, break in pieces and grate all the meat into a deep dish, pour over it two quarts of water and let it stand two hours, strain through a jelly bag or sieve; to this liquid add the cocoanut milk and three-fourths of a pound of sugar; mix well. If not sweet enough add more sugar, as freezing always requires more.
l8o The Queen Cook Book
Lemon Sherbet.
5 lemons, the juice i pint sugar
I quart water i tablespoon gelatine
Soak the gelatine in a little of the water; boil the quart of water and pour onto the gelatine and sugar, add the lemon juice, strain, turn into freezer and freeze. This is light and creamy.
ICE CREAMS.
How TO Freeze Creams and all kinds of Ices.
Records on this page
Hickory Nut MaccaroonsCandy of Any FlavorIce Cream CandyPeach SherbetOrange SherbetPineapple SherbetCocoanut SherbetLemon Sherbet