The fruit flavor is best obtained by allowing the fruit to stand for an hour, well sprinkled with sugar. Then mash and strain through colander, adding the remainder of the sugar and stirring into the cream. A cupful of cream left out and whipped to a stiff froth and stirred in when the cream is beginning to freeze makes it lighter. 1 quart of cream; 1 quart of berries or peaches✪ Fruit Ice Cream; ICE CREAMS AND SHERBBETS. 65 Putti-Fratti Tee Cream.—2 quarts cream; 1 pound pulverized sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pine- apples, cherries, grapes, apricots, strawberries, etc.✪ Putti-Fratti Ice Cream Mix well cream, sugar and eggs; stir constantly over the fire until they come to the boiling point; remove immediately, pour into a deep bowl and stir until nearly cold. Flavor with vanilla, and when quite cold pour into freezer. When-half frozen, stir into it one pound of preserved fruits of all kinds desired, using equal parts of each, and having them cut into small pieces. Mix well and finish freezing. Lemon Water Ice. 1% pounds sugar. Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the syrup, boil five minutes, and stand away to cool. Squeeze the juice from the orange and lemons, add to the cool syrup, strain through thin cloth, and freeze. Pack freezer same as for ice cream, but the water ice must not be stirred continually. Give the crank a few turns, then let it rest, then turn slowly again as before and rest again, and so continue until the water ice is frozen. 4 large juicy lemons; 1 orange; 1 quart water✪ Lemon Water Ice; Lemon Sherbet.—6 quarts water; 4 large lemons; 3 pounds loaf sugar; 3 or 4 pieces white ginger✪ Lemon Sherbet. Peel the lemons; put the rind, with the ginger, into the water and let it boil 20 minutes. When cool, add the sugar and juice of the lemons and freeze. Milk Sherbet with Gelatine. box gelatine. Use enough sugar and water to make a strong very sweet lemon- ade. Soak the gelatine in one-half pint cold water, then pour on one-half pint boiling water. Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm.✪ Milk Sherbet with Gelatine Milk Sherbet.—1 quart of milk; 1% cups of sugar; juice of 2 lemons✪ Milk Sherbet. Add lemon juice after it begins to freeze. Apricot Sherbet. 1 quart water. Boil sugar and water five minutes. Crush apricots through a sieve✪ Apricot Sherbet, add to the syrup while hot. When cold, freeze. 8 lemons; 1 cup milk or cream; “4 1 quart can apricots; 1 lemon; 4 pound sugar; Frozen Peaches.—For four persons use half a pint sugar, half pint of boiling water, one quart ripe peaches✪ Frozen Peaches, pared and sliced. Put water, sugar and three peach stones in a stew-pan and boil fifteen minutes. Rub peaches through a sieve and strain the hot syrup on them. Stir well and cool. When cold, freeze. Apricots and pears may be frozen the same way. 5 awe THE RALEIGH COOK BOOK. Cranberry Frappe.—Boil one quart of cranberries in one pint of water from 5 to 6 minutes. Strain through a coarse cheese cloth, add one pint of sugar and stir and boil until the sugar is dissolved. When cold, add the strained juice of 2 lemons✪ Cranberry Frappe. Freeze to a mush, using equal parts of ice and salt. Serve in glass cups, either with or just after roast turkey. Place the cups upon a fancy plate covered with a doiley. — ae ——. ‘ ‘ : CATSUPS AND PICKLES. | 67 CATSUPS AND PICKLES. Tomato Catsup.—1 bushel firm ripe tomatoes; % gallon strong vinegar; 12 onions; 1 ounce ground cloves; 2 pounds brown sugar; 2 ounces ground spice; 2 ounces ground black pepper; 2 ounces ground mustard seed; 2 grated nutmegs; 1 pint salt✪ Tomato Catsup.

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The fruit flavor is best obtained by allowing the fruit to stand for an hour, well sprinkled with sugar. Then mash and strain through colander, adding the remainder of the sugar and stirring into the cream. A cupful of cream left out and whipped to a stiff froth and stirred in when the cream is beginning to freeze makes it lighter. 1 quart of cream; 1 quart of berries or peaches; ICE CREAMS AND SHERBBETS. 65 Putti-Fratti Tee Cream.—2 quarts cream; 1 pound pulverized sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pine- apples, cherries, grapes, apricots, strawberries, etc. Mix well cream, sugar and eggs; stir constantly over the fire until they come to the boiling point; remove immediately, pour into a deep bowl and stir until nearly cold. Flavor with vanilla, and when quite cold pour into freezer. When-half frozen, stir into it one pound of preserved fruits of all kinds desired, using equal parts of each, and having them cut into small pieces. Mix well and finish freezing. Lemon Water Ice. 1% pounds sugar. Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the syrup, boil five minutes, and stand away to cool. Squeeze the juice from the orange and lemons, add to the cool syrup, strain through thin cloth, and freeze. Pack freezer same as for ice cream, but the water ice must not be stirred continually. Give the crank a few turns, then let it rest, then turn slowly again as before and rest again, and so continue until the water ice is frozen. 4 large juicy lemons; 1 orange; 1 quart water; Lemon Sherbet.—6 quarts water; 4 large lemons; 3 pounds loaf sugar; 3 or 4 pieces white ginger. Peel the lemons; put the rind, with the ginger, into the water and let it boil 20 minutes. When cool, add the sugar and juice of the lemons and freeze. Milk Sherbet with Gelatine. box gelatine. Use enough sugar and water to make a strong very sweet lemon- ade. Soak the gelatine in one-half pint cold water, then pour on one-half pint boiling water. Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm. Milk Sherbet.—1 quart of milk; 1% cups of sugar; juice of 2 lemons. Add lemon juice after it begins to freeze. Apricot Sherbet. 1 quart water. Boil sugar and water five minutes. Crush apricots through a sieve, add to the syrup while hot. When cold, freeze. 8 lemons; 1 cup milk or cream; “4 1 quart can apricots; 1 lemon; 4 pound sugar; Frozen Peaches.—For four persons use half a pint sugar, half pint of boiling water, one quart ripe peaches, pared and sliced. Put water, sugar and three peach stones in a stew-pan and boil fifteen minutes. Rub peaches through a sieve and strain the hot syrup on them. Stir well and cool. When cold, freeze. Apricots and pears may be frozen the same way. 5 awe THE RALEIGH COOK BOOK. Cranberry Frappe.—Boil one quart of cranberries in one pint of water from 5 to 6 minutes. Strain through a coarse cheese cloth, add one pint of sugar and stir and boil until the sugar is dissolved. When cold, add the strained juice of 2 lemons. Freeze to a mush, using equal parts of ice and salt. Serve in glass cups, either with or just after roast turkey. Place the cups upon a fancy plate covered with a doiley. — ae ——. ‘ ‘ : CATSUPS AND PICKLES. | 67 CATSUPS AND PICKLES. Tomato Catsup.—1 bushel firm ripe tomatoes; % gallon strong vinegar; 12 onions; 1 ounce ground cloves; 2 pounds brown sugar; 2 ounces ground spice; 2 ounces ground black pepper; 2 ounces ground mustard seed; 2 grated nutmegs; 1 pint salt.

The Raleigh cook book