Creme de Menthe Ice

Ingredients

• To 4 cups of water
• the juice of 2 lemons
• 1 cup sugar
• 1 cup Creme de Menthe cordial
• a little green coloring

Method

1. 1

   Add all ingredients, strain, and freeze.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 42. The excerpt below is the record exactly as published.

CREME DE MENTHE ICE To 4 cups of water add the ,uice of 2 lemons, U cups sugar, i cup Creme de Menthe cordial, and a little green coloring. Strain and freeze. CURRANT ICE To lemon ice m.xture made of f cup lemon juice, 2 cups sugar and 4 cups water, add 1 cup currant juice or 1 glass currant jelly melted, and freeze. . PINEAPPLE MOUSSE 1 tablespoon granulated gelatine. J cup cold water. 1 cup pineapple syrup. 2 tablespoons lemon jnire. 1^ cups sugar. 1 quart whipped cream. Ind ice 'and let stand 4 hours. This will serve 6 persons. ^ ;" Page Seventy-one PURITY More Bread and Better Bread Br Bread ^^ CT COFFEE MOUSSE i ounce gelatine. 2 tablespoons hot water. i i cup black coffee. 1 pint cream. After softening gelatine in boiling water, add the coffee and sucr.r ^pt in n ..u i pan of lee, stirrino- until it lipoin^^ tr, +l,;,-i-p,. +i V n ;, , sugar, feet m a cold place or on a ind ice for 4 houJs! ° ' ' *'''" ^'^^^ ^" ^^^^ ^^^ipped cream. Cover and pack in salt NUT SAUCE MILL, ELEVATORS AND SALT PLANT, WE.STERN CANADA FLOUR MILLS CO.. LIMITED, GODERICH. ONT. Page Seventy-two Uttualt^ iiBl|?0 Often the dish is of more importance than thf medicine. Do not consult the patient as to food, for the var" us surprises help to tickle the appetite. Prepare the tray with a spotless cloth, se ect he daintiest dishes from the cupboard. For feverish patients, cold water flavored with fruit ]uice is refreshing and beneficial For pafients requiring nourishment there is nothing better than a hot gruel made from Purity Oatmeal and served with thin cream. (For recipe, see Cereals.) CHICKEN BROTH Skin and cut a fine full-grown fowl. If but little is wanted, take only the dark meat for the broth put it into a pot with 1 quart of water, simmer slowly to rags, strain the liquid and return to the pot and thicken with 2 teaspoons of arrowroot. If vegetables are allowed, put m a few slices of turnip, parsnip, potato, and onion, celery according to convenience and taste, straining them out when the fowl is strained^ The white meat of the breast and wings will make another dish; cut the meat off t^e bones and stew slowly in fresh oyster liquid with a bit of butter, a beaten egg may be added. A piece of knuckle of veal may be used instead of chicken. CHICKEN CUSTARD i cup bread crumbs. 2 egg yolks. Pinch of celery salt. 1 cup milk. 2 tablespoons chopped breast of chicken. Pinch of salt. Take the crumbs from the centre of a stale loaf and add to them the finely chopped chicken. Beat the yolks until well mixed and add to them the salt, celery salt and milk. Pour this over the other ingredients, mixing thoroughly. Fill a custard cup with the mixture, place it m a pan of hot water, and bake in a moderate oven until set. Serve hot. FLAXSEED LEMONADE 2 tr.blespoons flaxseed. 1 quart boiling water. 1 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.