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Classic
Cook Books
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page 109
Ice Cream with Fruit.
Mix the juice of the fruit with as much sugar as will be wanted before you add
the cream, which need not be very rich.
Pokeberry Juice to Stain Ices.
Mash and strain ripe pokeberries; to each pint of juice put a pound of sugar;
boil them together till it becomes a jelly; when cold put it in a jar and tie it
close; use a small quantity of this to stain ice cream or jelly.
Isinglass Jelly.
To one ounce of shaved isinglass, put a quart of water; boil it down to a pint,
and strain it through a flannel bag; add some sugar and wine; stir it and put it
in glasses.
Blancmange.
Shave an ounce of isinglass, and dissolve it in boiling water; then boil it in a
quart of new milk; strain it and sweeten it to your taste; season as you prefer,
with rose water, cinnamon, or vanilla.
Blancmange of Jelly.
To one pint of calf's foot jelly, add a pint of cream, a little mace, and a
quarter of a pound of loaf-sugar; boil it fifteen minutes, stirring it
constantly; strain it through a flannel bag, and when nearly cold put in a glass
of white wine; wet your moulds with cold cream before putting it in.
Calf's Foot Jelly.
Split the feet, and soak them in cold water, four or five hours; wash them
clean, and put them to boil in six quarts of water; when it has boiled down to
one-
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Classic
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