Table Talk's illustrated cook book

WITH WHIPPED CREAM GARNISH AND CRYSTALLIZED MINT. MUDDLERS OR LONG-HANDLED ICE SPOONS ARE USED TO EAT WITH. A cooling dish for warm weather is frozen coffee. To make this, coarsely ground coffee is steeped in milk in a double boiler, using about three tablespoonfuls to each quart. After twenty minutes infusion in the hot milk the mixture is carefully strained and a scant cupful of sugar dissolved in it. When chilled add one teaspoonful and a half of vanilla extract and freeze slowly to an ice. This is heaped in tall glasses, a spoonful of whipped cream placed on top, and several crystallized mint leaves added as a garnish. To prepare these leaves select them of good size, rinse in cold water and dry very thoroughly between cloths. Boil together for five minutes one cupful of granulated sugar and one-third of a cupful of hot water. Take from the fire and, without stirring, dip each leaf in this syrup, then in fine granulated sugar. Lay separately on paraffine paper until cold, and keep in a cool, dry place until needed. "5 . WINTERGREEN SHERBET. Boil together for three minutes one quart of water and one cupful and a quarter of granulated sugar. Chill and color it a rather deep pink, as freezing will lighten its tint. Flavor with a teaspoonful or more of wintergreen extract, according to strength. Freeze until moderately firm ; add a meringue made by heating together the white of an egg and two tablespoonfuls of sugar until stiff and glossy. Blend this thoroughly with the sherbet, then finish freezing; repack and set aside for two hours to ripen. Serve in punch glasses, decorating each with wintergreen berries or tiny red wintergreen candies. ITALIAN SHERBET. Boil together for fifteen minutes one quart of water and one pound of granulated sugar. Take from the fire and set aside. When cold add half of a cupful of strained lemon juice, one cupful and a half of orange juice, the same amount of grape fruit juice and four tablespoonfuls of sherry. Strain and freeze slowly. Serve heaped in glasses or in the skins of the oranges or grape fruit, which for that purpose have been kept perfect after having removed pulp and juice. FANCY ICE CREAM MOLDS. MUSKMELON CIRCLES. REMOVE THE RIND FROM MELONS, THEN CUT INTO CIRCULAR SLICES; DISCARD THE SEEDS AND PILL THE CENTER CAVITY WITH VANILLA OR APRICOT ICE CREAM, ORANGE OR LEMON ICE; CRYSTALLIZED CHERRIES ARE CUT INTO QUARTERS TO DECORATE THE TOP. ICE CREAM IN MELONS. VERY TEMPTING IS STRAWBERRY ICE CREAM PACKED IN HALVED GEM MUSKMELONS AND GARNISHED WITH HALVED BERRIES. ICE CREAM WITH CRUSHED FRUIT. The various sundae combinations which have been so popular at soda and ice cream counters are perfectly feasible at home and make a specially good dessert. Prepare a plain vanilla ice cream and serve in punch glasses, pouring over the top of each dish of cream a few spoonfuls of crushed fruit, plain or mixed, or some made cold sauce. The foundation of these cold sauces is about like this : Boil together for ten minutes a half pint of granulated sugar and one pint of water. Add a teaspoonful of granulated gelatine which has been soaked in two or three tablespoonfuls of cold water. Take off, stir until the gelatine is dissolved and strain. To this when cold add any flavoring desired. In place of all water part cream may be used and melted chocolate added; with the chocolate some finely cut preserved ginger and a few spoonfuls of ginger syrup is delicious. Part fruit juice or maple syrup may be used, and chopped nuts, candied fruits or crumpled macaroons all give variety and individuality. INDEPENDENCE LOAF.