FOR THE FOURTH OF TULY HAVE THE STRAWBERRY ICE, VANILLA AND VIOLET ICE CREAM MOLDED IN LAYERS, IN A BRICK OR LOAF, THE TOP DECORATED WITH BLANCHED ALMONDS AND SLICED ANGELICA. FRUIT ICES. The following general rule can be quickly adapted to any kind of fruit. Prepare the fruit by hulling or peeling, slice if necessary and mash with a wooden beetle. To each quart add a half cupful of sugar and the juice of a small lemon and let stand in a cool place for an hour or more. When a clear ice is desired squeeze through a cloth, otherwise simply rub through a sieve. Have on hand a syrup made by boiling together for five minutes one pound of sugar and one pint of water: this, if bottled and kept cool will stand for some time without spoiling. Taste the fruit and add sufficient syrup to make it very sweet. Measure and dilute with an equal amount of ice water then freeze. To convert it into a sherbet add, when half frozen, a meringue made by whipping together the white of one egg and three tablespoonfuls of sugar until stiff and glossy. ORy\NGE AND GRAPE ICE. Grate the yellow rind from a large orange and one lemon, pour over this one cupful and a half of boiling water and let infuse for ten minutes, then strain. Dissolve one pound and a half of granulated sugar in this, bring to the boiling point, add one cupful and a half of strained orange juice and a half cupful of lemon juice, and set aside until cold. Now add one pint of pure grape juice and freeze. FROZEN DESSERTS 119 PLUM PUDDING ICE CREAM. Scald a pint of milk, add to it four eggs beaten with one cupful and a half of sugar. Stir constantly over hot water until it forms a rich custard ; strain, and set aside to cool. Dissolve two tablespoonfuls of cocoa in one-half of a cupful of boiling water and boil for a moment. Chill this and add to the cold custard with one tablespoonful of vanilla and one pint of cream. Shred sufficient citron to measure one-half of a cupful; steam one-half of a cupful of seeded raisins and one-quarter of a cupful of sultanas until plump and tender. Blanch and cut fine two dozen almonds; mix these, add just enough sherry to moisten✪ Plum Pudding Ice Cream, and let stand for an hour. Pour the mixed cream into the freezer and freeze until like a thick mush. Open, and work in the fruit, then finish freezing. In serving, garnish with whipped cream and holly. LEMON ICE SERVED IN LEMON BASKETS, A SLICE OF CRYSTALLIZED LEMON PLACED ON EACH. We show a somewhat novel method of serving lemon ice. The fruit selected is small and quite round ; a thick slice is cut from the end of each lemon in such a way as to leave a strip which will serve as a handle; and the pulp scooped out with a spoon ; the latter is then squeezed, mixed with three times as much sugar and five times as much water and frozen. The cut end of each lemon is cut in scallops or points, and the rind baskets are packed in ice and salt until they are needed for serving ; they are then wiped dry, filled with the frozen ice and served on a platter surrounded by small fancy cakes. 120 TABLE TALK'S ILLUSTRATED COOK BOOK BRIDE CUPS. FOR A HOMB WEDDING, LAYERS OP VIOLET, DELICATE GREEN AND WHITE ICE CREAM. MOLDED CUP SHAPE AND DECORATED WITH CRYSTALLIZED VIOLETS, IS A DAINTY AND SIMPLE WAY TO SERVE ICES. THIS IDEA CAN BE CARRIED OUT IN BLANC-MANCS AS A POUNDATION FOR A SIMPLE COMPANY DESSERT. FROZEN DESSERTS T2I BISQUE LOAF.

AI-modernized reading of the original text

FOR THE FOURTH OF JULY HAVE THE STRAWBERRY ICE, VANILLA AND VIOLET ICE CREAM MOLDED IN LAYERS, IN A BRICK OR LOAF, THE TOP DECORATED WITH BLANCHED ALMONDS AND SLICED ANGELICA. FRUIT ICES. The following general rule can be quickly adapted to any kind of fruit. Prepare the fruit by hulling or peeling, slice if necessary and mash with a wooden beetle. To each quart add a half cupful of sugar and the juice of a small lemon and let stand in a cool place for an hour or more. When a clear ice is desired squeeze through a cloth, otherwise simply rub through a sieve. Have on hand a syrup made by boiling together for five minutes one pound of sugar and one pint of water: this, if bottled and kept cool will stand for some time without spoiling. Taste the fruit and add sufficient syrup to make it very sweet. Measure and dilute with an equal amount of ice water then freeze. To convert it into a sherbet add, when half frozen, a meringue made by whipping together the white of one egg and three tablespoonfuls of sugar until stiff and glossy. ORANGE AND GRAPE ICE. Grate the yellow rind from a large orange and one lemon, pour over this one cupful and a half of boiling water and let infuse for ten minutes, then strain. Dissolve one pound and a half of granulated sugar in this, bring to the boiling point, add one cupful and a half of strained orange juice and a half cupful of lemon juice, and set aside until cold. Now add one pint of pure grape juice and freeze. PLUM PUDDING ICE CREAM. Scald a pint of milk, add to it four eggs beaten with one cupful and a half of sugar. Stir constantly over hot water until it forms a rich custard ; strain, and set aside to cool. Dissolve two tablespoonfuls of cocoa in one-half of a cupful of boiling water and boil for a moment. Chill this and add to the cold custard with one tablespoonful of vanilla and one pint of cream. Shred sufficient citron to measure one-half of a cupful; steam one-half of a cupful of seeded raisins and one-quarter of a cupful of sultanas until plump and tender. Blanch and cut fine two dozen almonds; mix these, add just enough sherry to moisten, and let stand for an hour. Pour the mixed cream into the freezer and freeze until like a thick mush. Open, and work in the fruit, then finish freezing. In serving, garnish with whipped cream and holly. LEMON ICE SERVED IN LEMON BASKETS, A SLICE OF CRYSTALLIZED LEMON PLACED ON EACH. We show a somewhat novel method of serving lemon ice. The fruit selected is small and quite round ; a thick slice is cut from the end of each lemon in such a way as to leave a strip which will serve as a handle; and the pulp scooped out with a spoon ; the latter is then squeezed, mixed with three times as much sugar and five times as much water and frozen. The cut end of each lemon is cut in scallops or points, and the rind baskets are packed in ice and salt until they are needed for serving ; they are then wiped dry, filled with the frozen ice and served on a platter surrounded by small fancy cakes. BRIDE CUPS. FOR A HOME WEDDING, LAYERS OF VIOLET, DELICATE GREEN AND WHITE ICE CREAM. MOLDED CUP SHAPE AND DECORATED WITH CRYSTALLIZED VIOLETS, IS A DAINTY AND SIMPLE WAY TO SERVE ICES. THIS IDEA CAN BE CARRIED OUT IN BLANC-MANGE AS A POUNDATION FOR A SIMPLE COMPANY DESSERT. 121 BISQUE LOAF.

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Plum Pudding Ice Cream

Table Talk's illustrated cook book