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Classic
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page 314
one-half; then stir the mixture lukewarm into the other ingredients; put them in
a glass dish to congeal.
SNOW CREAM.
Heat a quart of thick, sweet cream; when ready to boil, stir into it quickly
three tablespoonfuls of corn-starch flour, blended with some cold cream; sweeten
to taste, and allow it to boil gently, stirring for two or three minutes; add
quickly the whites of six eggs, beaten to a stiff froth; do not allow it to boil
up more than once after adding the egg; flavor with lemon, vanilla, bitter
almond or grated lemon peel; lay the snow thus formed quickly in rocky heaps on
silver or glass dishes, or in shapes. Iced, it will turn out well.
If the recipe is closely followed, any family may enjoy it at a trifling
expense, and it is really worthy the table of an epicure. It can be made the day
before it is to be eaten; kept cold.
MOCK ICE.
Take about three tablespoonfuls of some good preserve; rub it through a sieve
with as much cream as will fill a quart mould; dissolve three-quarters of an
ounce of isinglass or gelatine in half a pint of water; when almost cold, mix it
well with the cream; put it into a mold; set it in a cool place, and turn out
next day.
PEACH MERINGUE.
Pare and quarter (removing stones) a quart of sound, ripe peaches; place them
all in a dish that it will not injure to set in the oven, and yet be suitable to
place on the table. Sprinkle the peaches with sugar, and cover them well with
the beaten whites of three eggs. Stand the dish in the oven, until the eggs have
become a delicate brown, then remove, and, when cool enough, set the dish on
ice, or in a very cool place. Take the yolks of the eggs, add to them a pint of
milk, sweeten and flavor, and boil same in a custard kettle, being careful to
keep the eggs from curdling. When cool, pour into a glass pitcher and serve with
the meringue when ready to use.
APPLE FLOAT.
One dozen apples, pared and cored, one pound and a half of sugar. Put the apples
on with water enough to cover them, and let them stew until they look as if they
would break; then take them out and put the sugar into the same water; let the
syrup come to a boil; put in the apples, and let them stew until done through
and clear; then take them out, slice into the syrup one large lemon, and add an
ounce of gelatine dissolved in a pint of cold water. Let the
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