Virginia Cookery-book

In winter, canned raspberries, or even raspberry jam, put in a small sieve, and the juice from them strained into cream, will prove most satisfactory. Allow five ounces of sugar to a quart of the flavored cream, if the fruit has not been sweetened ; otherwise sweeten to taste. Peach Ice-cream. This may be made the best of all ice-creams, and yet it is one of the most difficult for which to supply an exact recipe. Try the following, and if more sugar is needed alter to your taste. The best ice-cream is made from mellow, soft peaches, and the yellow-fleshed give a charming color. In an emergency, however, I have seen very nice made out of indifferent pieces not presentable in any other form. Peel, halve, and spread out your peaches Upon a large flat dish, and with a silver or broad wooden fork mash as fine and smooth as possible. Measure the pulp, and to one quart put three-quarters of a pound of powdered sugar and a quart of cream, that need not be very rich. Mix and freeze as usual. Soft peaches, mashed 1 qt. | White sugar, powdered. . . f lb. Cream, 1 qt. Geben-apple Cbeam. Stew the apples when green, the last of June, or in July ; mash and sweeten them very sweet with white or brown sugar ; flavor with lemon or a little nutmeg ; add as much cream as you have apples, which you can ascertain by measurement, and sweeten to your taste, or by allowing a heaping teacupf ul of sugar to a quart, then adding a small cupful " for the freezer." Some prefer to freeze the coddled apples alone, and send a pitcher of cold cream to table with them, to be used ad libitum. Coddled apples 1 qt. I Cream 1 qt. Brown or white sugar. 3 cupfuls. | Nutmeg. . . a half one grated in. Caramel Cbeam. This ice is admired wherever it is seen, but is more than usually troublesome to prepare, because taste, judgment, and experience are all called into requisition to make success certain. If one has aptitude for cookery, however, she may do well the first time by the following directions, which are as precise as they can be made : Put on to boil in a preserving-kettle one gallon of rich new milk; meanwhile beat up as light as possible the yolks of sixteen eggs; after they are light add to them, and beat in, two cupfuls of pulverized white sugar. At the same time have an assistant put two cupfuls of brown sugar, dry, into a skillet, and place it on the fire where it may bum. When the milk boils remove it quickly from the fire, and add it to the eggs, a little at a time, stirring until all is mixed. Then return to the fire, and stir until it thickens. The sugar will have now been burnt very black, some one having been stirring and watching it all the while. Take the custard from the fire and pour a little of it into the burnt sugar, which will sputter and send out smoke, but this must not be minded ; keep on adding a little and a little till the whole is smooth and the skillet full, then pour its contents gradually into the main bowl of custard, but pause and taste when it looks the color of strong coffee, for if darker than this the sugar has been too much burnt. The art of making caramel depends upon burning the sugar to the precisely proper extent. If too little burnt the cream is mawkish ; if too much, bitter and brackish ; if precisely right, it is delightful. "Practice makes perfect," and we recommend the recipe as worth trying. Burning the sugar too little is remedied by taking another cup of sugar and burning that most decidedly; burning too much, by adding cream or more custard until the proper degree has been reached. But it is most advisable to take great pains to be right in the first place, if trouble and annoyance would be avoided. Made thus : For one gallon of custard take one gallon of milk, two cupfuls of white sugar, sixteen yolks of eggs, two cupf uls of brown sugar burnt.