Classic Cook Books
< last page | next page >
page 297
40. Orange Ice. Dissolve 1/2 pound of sugar with 1 cupful of water, the rind of
an orange grated on some sugar, the juice of 8 oranges and 2 lemons, 1/2 bottle
of Malaga, 1/2 ounce of gelatine and 1 cupful of wine.
41. Punch Ice. 1 quart of water, 1quart of wine, 1 pound of sugar, vanilla,
cinnamon, the peel of a lemon grated on sugar, the juice of 4 lemons, and the
yolks of 12 eggs. Stir this constantly until it commences to boil, then pour
quickly into a deep dish. When it is freezing pour in gradually 4 cupfuls of
arrac.
42. Raspberry Ice. The juice of 2 pound of raspberries, 3/4 pound of sugar
dissolved in l pint of white wine, and a few pieces of cinnamon. Mix well
together and let it freeze.
43. Frozen Westphalian Pudding. Boil 1 pint of milk together with 6 ounces of
sugar, flavor with vanilla, and stir into it 8 whole or the yolks of 6 eggs with
some cold milk and mix through the milk on the stove until thick. Let it cool,
pour through a sieve and freeze. Then gradually stir in 3/4 quart of whipped
cream, sugar according to taste and 1 ounce of brown bread ("pumpernickel"), 2-2
1/2 ounces of pounded macaroons with a few bitter ones, a little Marascino and
stir until quite thick, fill into a pudding mould which can be covered tightly
and bury in cracked ice with plenty of salt, and set aside in the cellar for 2-3
hours. When serving dip the mould into hot water, turn the pudding on a dish and
surround with any kind of small cakes.
44. Baked Ice. Whip the whites of 6 eggs to a stiff froth, mix with it 6 ounces
of sugar, and spread half of this into a deep porcelain dish. Bake in a warm
oven to a nice yellow color, and let it cool. Then make a vanilla ice as
directed in one of the preceding receipts, fill into the mould and pour the
remaining frosting on top of this, sprinkle thickly with powdered sugar, hold a
hot shovel over the sugar so as to form a crust. Decorate the edge of the
pudding with preserved fruits and serve.
45. Fruit Ice Pudding. Make a vanilla ice as directed in No. 38, put into a
round mould, when cool Put in some fruit--without the juice--cherries, apricots,
< last page | next page >
Classic Cook Books
|