FoodNetArchive

Vegetarian Cook Book

1904

Page 83 · 7 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
left, the contents which lie nearest the outside of the freezing can will freeze and adhere to the side of the can, and thias prevent turning it in the right direction. Keep the paddle moving. If allowed to stand, the freezer will set, and make further turning impossible. Under such conditions, in an effort to turn the paddle, some part of the freezer may break. If for any reason the freezer does become set, do not bring too much strain to bear on it, but take out the can, and set in a kettle of hot water for ten seconds, and then repack, and it will be found that it will turn readily. These frozen preparations will be found much improved if allowed to stand for an hour or so after freezing. This is called curing. Fruit ice or sherbet can be made if no other utensils than a quart cup and a dover egg beater are at hand. Pack the cup in ice and salt as usual, and scrape from the sides and bottom occasionally with a knife. Fruit ices served with lady fingers, kisses, or cookies, directions for the preparation of which are given in axi- other chapter, make a very delicate and toothsome dessert for luncheon, and are very easily and quickly prepared when once the art is mastered. SIRUP FOR FRUIT ICE AND SHERBET Sugar, 1 cup. "Water, 4 cups✪ Sirup for Fruit Ice and Sherbet. Place the water and sugar in a stew-pan, and bring to a boil ; as the scum rises, skim it off. When the fluid boils, 334 VEGETAEIAN COOK BOOK remove, strain, and cool. This sirup can be prepared m quantity and be bottled up ready for use. This same sirup may be served as a sauce for baked apples and other desserts. LEMiON SHERBET Lemons, 5. Sugar, 1 cup. Egg whites, 3. "Water, 1 quart✪ Lemon Sherbet. Add the sugar to the water, and bring to a boil. Re- move from the stove, cool, and add the lemon juice, and part of the grated rinds if desired. Pour into the freezer, and freeze until well coagulated. Then add the beaten egg whites, and finish freezing. STRAWBERRY SHERBET Strawberries, 1 pint. Sugar, % cup. Lemon juice, 14 cup. Water, 1 cup. Sirup, 1 pint. Egg whites, 3, Pick over and wash the berries, cover with the sugar, and mash well; allow to stand for an hour or so, then pass through a coarse colander; add the water, and force through a coarse cloth or fine wire strainer, until nothing but the seeds are left; put in the lemon juice and sirup, and freeze until well coagulated; then add the beaten egg whites. lOES AND SHERBETS 335 CEANBBRRT SHERBET Cranberry sauce, 1 cup. Sirup, 2 cups. Egg whites, 2✪ Cranberry Sherbet. Proceed as for strawberry sherbet, JELLY SHERBET Jelly, 1/^ cup. Water, 1 pint. Lemon juice, 1 tablespoon. Egg whites, 2✪ Jelly Sherbet. Place the jelly and the water in a stew-pan, set on the stove, and bring to a boil to dissolve the jelly. Remove, and add the lemon juice; cool, strain, and freeze, adding the beaten whites when the sherbet is nearly frozen. The flavor and kind of jelly will alter the proportions of water and lemon juice. APPLE WALNUT SNOW Strained apple sauce, 2 cups. Sugar, % cup. Water, 1 pint. Lemon juice, 2 tablespoons. Egg whites, 2. Walnut meal, y^ cup. Prepare as for apple snow, adding the beaten ^^g whites and wabiut meal after the mixture has begun to freeze. The nut meal may be obtained by sifting chopped or ground nuts through a flour sieve. 336 VEGETARIAN COOK BOOK PRUNE SHERBET ✪ Prune Sherbet