Royal baker and pastry cook

Peach Ice Cream. — One dozen of best and ripest red-cheeked peaches; peel and stone; place in china basin, crush with 6 ounces pulverized sugar. Now take 1 quart best cream, 8 ounces pulverized white sugar, 2 whole eggs. Place all on fire until it reaches boiling point ; now remove and strain; place in freezer and freeze. When nearly frozen stir in peach pulp, with teaspoon extract almonds; give few more turns of freezer to harden. Raspberry Water Ice. — Press sufficient raspberries through hair-sieve to give 3 pints juice. Add 1 pound pulverized white sugar and juice of 1 lemon, with 1 teaspoon extract raspberry. Place in freezer and freeze. Strawberry Mousse. — 1 quart cream, 1 box strawberries, 1 cup sugar, scant box gelatine, 2 tablespoons cold water, 3 tablespoons hot water. Wash and hull berries, sprinkle with the sugar and let stand 1 hour; mash and rub through fine sieve, add gelatine which has previously been soaked in cold water and dissolved in the hot water. Set in pan of ice water and stir until it begins to thicken; then fold in whipped cream, put in mold, cover, pack in salt and ice, 1 part salt, 3 of ice. Let stand 4 hours. Raspberries may be used instead of strawberries. Canning and Preserving CANNING. — The important points to be observed in canning are, to use only sound, ripe fruit; to have hot syrup and air-tight jars; to fill jars to overflowing and seal immediately. Jars should be scalded and tested before using. Patent canners greatly simplify the work. Pick over the fruit, stem, pare, cut, wash, etc. , and pack in jars. Make syrup by adding lA pint boiling water to 1 pound sugar. When clear, bring to boiling point and carefully fill the jars. Stand in canner or on board in wash-boiler containing water up to shoulders of jars. Cover and cook according to directions or till tender. Take from canner or boiler, add more syrup till overflowing, cover and seal immediately. Amount of Sugar per Quart Jar Canned Preserved Cherries . 4 oz . 8 oz. Strawberries . . . 8 “ . ... 12 “ Raspberries ... 4 “ .... G “ Blackberries . . . 6 “ .... 9 “ Quinces . 8 “ .... 12 " Pears . 4 “ .... 8 “ Grapes . 4 “ .... 8 “ Peaches . 4 “ .... 8 “ Pineapples .... 8 ^ .... 12 “ Crab-apples . . . . 6 “ .... 10 “ Plums . 6 “ .... 9 “ Rhubarb . 8 “ .... 12 “ Sour apples . . . . G “ .... 9 “ Currants . 8 “ .... 12 “ Cranberries .... 8 “ .... 12 u Preserving. — Preserves require from % to 1 pound of sugar to each pound of fruit, and Yi cup water to each pound sugar. The fruit should be simmered in the syrup until tender a little at a time; skimmed out into the jars; when all are done the syrup should be brought to boiling point, jars filled and sealed. Hard fruits like quinces should be first steamed or cooked in boiling water till tender. Jams. — Jams are usually made with small fruits or with chopped large fruits; they are cooked with an equal weight of sugar till rich and thick, then put into tumblers or small jars and sealed.