|
Classic
Cook Books
< last page | next page >
page 156
lemon. Mix everything and let the mixture rest for half an hour.
Put a sheet of paper in the bottom of the mold that is to be filled with the
fruit pressed together, close, and pack in salt and ice, keeping it for two
hours or a little less.
This is not the tutti frutti ice cream as is known in America, but a macèdoine
of fruits, that comes very pleasant to the taste in the summer months.
< last page | next page >
Classic
Cook Books
|
