Strain through a fine sieve. Follow directions for
freezing as above and for ice cream. Or make a very
strong lemonade and very sweet, the juice of five
lemons, strained, to one quart of water. When it
begins to freeze stir in the six beaten whites of eggs.
Mrs. B.
•
Pineapple Ice.
1 pint water i pmt sugar
2 ripe pineapples 5 eggs, the whites✪ Pineapple Ice.
Prepare the syrup as directed; beat the whites of
two of the eggs stiff, stir it in to clarify the syrup,
I88 The Queen Cook Book
skimming as fast as it rises; boil fifteen minutes; let
it get very cold. Peel and grate the pineapple, strain
through a sieve. To one quart of the syrup add the
juice of one lemon and stir in the pineapple; when
very cold freeze as directed. When about half frozen
beat in the whites of three stiffly beaten eggs, adding
four tablespoons of powdered sugar in eggs. Freeze.
Cherry Water Ice.
Prepare the same as the above recipe, allowing one
pint of mashed pitted cherries to one quart of syrup,
adding one cup of sugar✪ Cherry Water Ice to cherries and rub through a
sieve. F reeze the same as other ices.
Coffee Ice*
One pint of strong coffee (perfectly clear), one pint
of water, one pint of sugar. Prepared as other ices
and frozen the same way*
Orange Ice.
Peel and cut up eight large oranges; put on one cup
sugar; let stand an hour, squeeze them well and strain
through a sieve, add the juice of two lemons; add all
to one quart of the prepared syrup, as heretofore
stated, and the whites of three stiffly beaten eggs✪ Orange Ice
when partly frozen, then freeze.
Currant and Grape Ice.
These are made the same as other fruits; allowing
one pint of the juice to one quart of the syrup✪ Currant and Grape Ice. With
all these fruits be sure they are sweet enough, as the
acids vary.
The Queen Cook Book 1 89
TuTTi Frutti.
When a rich vanilla cream is partly frozen, candied
cherries, chopped raisins, citron or any other candied
fruit✪ TuTTi Frutti chopped fine are added; add about half the quan-
tity of fruit that there is of ice cream. Freeze in
molds or not.
CAKE.
Cake Mixing.
There is a best way of doing everything, even to
boil an egg, to cook it so as to be palatable and
nourishing. So there must be a best way to go to
work to make a cake. How very difficult it seems to
a beginner, while to one of experience it is very simple
and a delight. Knowledge gives us power in all
things. A clean calico dress and apron is the first
necessary thing when one is goin^ to work with flour.
The next is to get every thing ready to work with, on
the clean kitchen table. Line the baking pans with best
wrapping paper. Turn the cake pan bottom side up
and cut two papers the size of the bottom, butter the
top one by warming the pan, then put the dry one
under the other; for the sides shape the paper inside
to the pan and then crease it and cut it the depth of
pan and butter them. Cake baking pans should have
a tube in the center, it bakes more even, but do not
forget to butter it. Now get all the ingredients to-
gether, and be very exact in all your measurements.
For a cupful of flour, sugar or butter, run a knife
straight across the top of cup; this is even full for a
cup or tablespoon. Roll the sugar (using the pow-
190 The Queen Cook Book
Page 73 · 5 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
Strain through a fine sieve. Follow directions for freezing as above and for ice cream. Or make a very strong lemonade and very sweet, the juice of five lemons, strained, to one quart of water. When it begins to freeze stir in the six beaten whites of eggs.
Mrs. B. •
Pineapple Ice.
1 pint water i pmt sugar
2 ripe pineapples 5 eggs, the whites. Prepare the syrup as directed; beat the whites of
two of the eggs stiff, stir it in to clarify the syrup,
I88 The Queen Cook Book
skimming as fast as it rises; boil fifteen minutes; let it get very cold. Peel and grate the pineapple, strain through a sieve. To one quart of the syrup add the juice of one lemon and stir in the pineapple; when very cold freeze as directed. When about half frozen beat in the whites of three stiffly beaten eggs, adding four tablespoons of powdered sugar in eggs. Freeze.
Cherry Water Ice.
Prepare the same as the above recipe, allowing one pint of mashed pitted cherries to one quart of syrup, adding one cup of sugar to cherries and rub through a sieve. F reeze the same as other ices.
Coffee Ice.
One pint of strong coffee (perfectly clear), one pint of water, one pint of sugar. Prepared as other ices and frozen the same way*
Orange Ice.
Peel and cut up eight large oranges; put on one cup sugar; let stand an hour, squeeze them well and strain through a sieve, add the juice of two lemons; add all to one quart of the prepared syrup, as heretofore stated, and the whites of three stiffly beaten eggs when partly frozen, then freeze.
Currant and Grape Ice.
These are made the same as other fruits; allowing one pint of the juice to one quart of the syrup. With all these fruits be sure they are sweet enough, as the acids vary.
The Queen Cook Book 1 89
TuTTi Frutti.
When a rich vanilla cream is partly frozen, candied cherries, chopped raisins, citron or any other candied fruit chopped fine are added; add about half the quantity of fruit that there is of ice cream. Freeze in molds or not.
CAKE.
Cake Mixing.
There is a best way of doing everything, even to boil an egg, to cook it so as to be palatable and nourishing. So there must be a best way to go to work to make a cake. How very difficult it seems to a beginner, while to one of experience it is very simple and a delight. Knowledge gives us power in all things. A clean calico dress and apron is the first necessary thing when one is goin^ to work with flour. The next is to get every thing ready to work with, on the clean kitchen table. Line the baking pans with best wrapping paper. Turn the cake pan bottom side up and cut two papers the size of the bottom, butter the top one by warming the pan, then put the dry one under the other; for the sides shape the paper inside to the pan and then crease it and cut it the depth of pan and butter them. Cake baking pans should have a tube in the center, it bakes more even, but do not forget to butter it. Now get all the ingredients together, and be very exact in all your measurements. For a cupful of flour, sugar or butter, run a knife straight across the top of cup; this is even full for a cup or tablespoon. Roll the sugar (using the pow-
190 The Queen Cook Book
Records on this page
Pineapple IceCherry Water IceOrange IceCurrant and Grape IceTuTTi Frutti