Take twenty grains of cochineal and fifteen grains of
cream of tartar finely powdered; add a piece of alum the
size of a pea ; boil these things together with a gill of
soft water, slowly, for half an hour in an earthen vessel ;
then strain through thin muslin, and cork very tightly in
a phial. It will keep, and a very little suffices to use at
one time.
Red or Pink Coloring for Icings, Jelly, etc.. No. 2.
Gather poke-berries just before frost falls; express the
juice, and let it drip clear through a flannel or thin mus-
lin bag ; to one pint of juice allow three-quarters of a
pound of white sugar ; boil rapidly together for twenty
minutes, and put away in a small glass jar for use. This
quantity will last an ordinary family for a whole year,
and be found very useful in ornamental cookery.
1«8 VntOmiA COOKERY-BOOK.
CHAPTER XVn.
ICE-CREAM AND CUSTARD,
Vanilla Ice-cream. — Economical Lemon Ice-cream. — Lemon Sirup.
— Lemon Ice-cream. — Strawberry Ice-cream. — Strawberry Ice-
cream in Winter. — Raspberry Ice-cream. — Peach Ice-cream. —
Green-apple Cream. — Caramel Cream. — Cocoa-nut Ice-cream. —
Chocolate Ice-cream. — Chocolate Custard. — Coffee Cream. — Cof-
fee Cream (Another Way). — Pineapple Cream — Orange Ice. —
Lemon Sherbet. — Pineapple Sherbet. —Frozen Tea. — Tutti Prut-
tl.— Currant Ice.— Goo8el)erry- fool. — Frozen Plum Pudding. —
Boiled Custard. — Trifle. — Burnt Custard. — Baked Custard. — Ba-
nana Ice-Cream. — Banana Cream. — Frozen Peaches.
No dessert is so generally liked, and it is a mistake to
suppose that its preparation involves more than ordinary
trouble. With a little pains in studying general princi-
ples, and exercise in carrying them into practice, the
house-keeper will find that she can succeed in making as '.
elegant a dish as can the city confectioner, and one that
is more palatable. Here, as in so many other depart- :
ments of household economy, modern science has been >
at work to facilitate mechanical processes; therefore, withn
a "Five-minute Freezer," that actually does freeze ice-
cream in ten minutes, no house-keeper can escape the
imputation of indolence who refuses to treat her family
now and then to the healthful refreshment afforded by a
bowl of ice-cream.
But with an ordinary freezer one can do very well.
Wherever colored labor is employed, experience has prov-
en that simple contrivances are safest to employ ; for,
where there is the least complication of machinery with
VUtQINlA COOKMRT'BOOK, V»
our colored friends, there is ever a screw loose or a
button lost, since they have an invincible repugnance to
modem improvements. So, in Southern families, ^^Five-
minute Freezers" have mostly been laid aside for the
plain tin cylinder for a freezer, with its double bottom
coated with zinc. A tall, deep tub should be procured,
not more than four inches larger in diameter than the
freezer; then with a small spade (about the size of a
woman's hand), fastened securely to a long wooden han-
dle, one is furnished with the whole outfit needed, though
one should wish to have ice-cream made every day dur-
ing the hot season.
Page 94
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add a piece of alum the size of a pea ; boil these things together with a gill of soft water, slowly, for half an hour in an earthen vessel ; then strain through thin muslin, and cork very tightly in a phial. It will keep, and a very little suffices to use at one time.
Red or Pink Coloring for Icings, Jelly, etc.. No. 2.
Gather poke-berries just before frost falls; express the juice, and let it drip clear through a flannel or thin muslin bag ; to one pint of juice allow three-quarters of a pound of white sugar ; boil rapidly together for twenty minutes, and put away in a small glass jar for use. This quantity will last an ordinary family for a whole year, and be found very useful in ornamental cookery.
198 VIRGINIA COOKERY-BOOK.
CHAPTER XVn.
ICE-CREAM AND CUSTARD,
Vanilla Ice-cream. — Economical Lemon Ice-cream. — Lemon Sirup. — Lemon Ice-cream. — Strawberry Ice-cream. — Strawberry Icecream in Winter. — Raspberry Ice-cream. — Peach Ice-cream. — Green-apple Cream. — Caramel Cream. — Cocoa-nut Ice-cream. — Chocolate Ice-cream. — Chocolate Custard. — Coffee Cream. — Coffee Cream (Another Way). — Pineapple Cream — Orange Ice. — Lemon Sherbet. — Pineapple Sherbet. —Frozen Tea. — Tutti Pruttl.— Currant Ice.— Gooseberry-fool. — Frozen Plum Pudding. — Boiled Custard. — Trifle. — Burnt Custard. — Baked Custard. — Banana Ice-Cream. — Banana Cream. — Frozen Peaches.
No dessert is so generally liked, and it is a mistake to suppose that its preparation involves more than ordinary trouble. With a little pains in studying general principles, and exercise in carrying them into practice, the house-keeper will find that she can succeed in making as '. elegant a dish as can the city confectioner, and one that is more palatable. Here, as in so many other depart- : ments of household economy, modern science has been > at work to facilitate mechanical processes; therefore, withn a "Five-minute Freezer," that actually does freeze icecream in ten minutes, no house-keeper can escape the imputation of indolence who refuses to treat her family now and then to the healthful refreshment afforded by a bowl of ice-cream.
But with an ordinary freezer one can do very well. Wherever colored labor is employed, experience has proven that simple contrivances are safest to employ ; for, where there is the least complication of machinery with
VUtQINlA COOKMRT'BOOK, V»
our colored friends, there is ever a screw loose or a button lost, since they have an invincible repugnance to modem improvements. So, in Southern families, ^^Fiveminute Freezers" have mostly been laid aside for the plain tin cylinder for a freezer, with its double bottom coated with zinc. A tall, deep tub should be procured, not more than four inches larger in diameter than the freezer; then with a small spade (about the size of a woman's hand), fastened securely to a long wooden handle, one is furnished with the whole outfit needed, though one should wish to have ice-cream made every day during the hot season.