|
Classic
Cook Books
< last page | next page >
page 296
36. Orange Baskets filled with Jelly. Cut an orange in two smoothly in the
center with a sharp knife out the pulp to the skin with a silver spoon. Then cut
a strip along both sides of the hollow peel of the orange leaving the strips
fast at the ends, bend these strips upwards to make a handle like on a basket,
and catch them in the middle with a dainty piece of ribbon tied in a bow.
In the meantime make a wine jelly with the juice of the oranges, fill into the
baskets and set aside in a cool place on a dish. As these baskets hold but
little jelly an extra dish of jelly should be handy so that if any of the guests
wish for more their baskets can be refilled.
All plain wine wine or fruit jellies are excellent for invalids; Nos. 29, 32 and
33 are particularly nice.
III. ICES.
37. General Directions. The preparation of ices is not so difficult an affair as
it was a number of years ago. A freezer of good construction and easy
manipulation is now within the reach of all at a reasonable price. The ice
should be broken into small pieces, using plenty of salt, packing the ice and
salt firmly around the freezer. Rock salt is the best for the purpose, but if it
is not obtainable common salt will do.
38. Vanilla Ice. The yolks of 16 fresh eggs, 2 1/4 quarts of fresh cream, 3/4
pound of sugar and vanilla, and keep on the stove, constantly stirring, until
just before it commences to boil. Then pour into a deep dish, and stir until no
longer warm, so that no crust will form. After it is cold put into the freezer
and finish. It is best to bring the cream to a boil in a double boiler so as not
to scorch it.
39. Quince Ice. The quinces are peeled and cooked in water with a few pieces of
cinnamon until tender then pressed through a sieve, mix with sugar and then put
into a freezer. To every pound of strained quinces take 1/2 pound of sugar.
< last page | next page >
Classic
Cook Books
|
