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Classic
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page 337
FROZEN PEACHES.
One can or twelve large peaches, two coffee-cupfuls of sugar, one pint of water,
and the whites of three eggs beaten to a stiff froth; break the peaches rather
fine and stir all the ingredients together; freeze the whole into form.
Frozen fruits of any kind can be made the same way; the fruit should be mashed
to a smooth pulp, but not thinned too much. In freezing, care should be taken to
prevent its getting lumpy.
FROZEN FRUITS.
The above recipe, increasing the quantity of peaches, raspberries or whatever
fruit you may use, and adding a small amount of rich cream, make fine frozen
fruits. In freezing, you must be especially careful to prevent its getting
lumpy.
LEMON ICE.
The juice of six lemons and the grated rind of three, a large sweet orange,
juice and rind; squeeze out all the juice, and steep in it the rind of orange
and lemons a couple of hours; then squeeze and strain through a towel, add a
pint of water and two cupfuls of sugar. Stir until dissolved, turn into a
freezer, then proceed as for ice-cream, letting it stand longer, two or three
hours.
When fruit jellies are used, gently heat the water sufficiently to melt them;
then cool and freeze. Other flavors may be made in this manner, varying the
flavoring to taste.
PINEAPPLE SHERBET.
Grate two pineapples and mix with two quarts of water, and a pint of sugar; add
the juice of two lemons, and the beaten whites of four eggs. Place in a freezer
and freeze.
RASPBERRY SHERBET.
Two quarts of raspberries, one cupful of sugar, one pint and a half of water,
the juice of a large lemon, one tablespoonful of gelatine. Mash the berries and
sugar together and let them stand two hours. Soak the gelatine in cold water to
cover. Add one pint of the water to the berries, and strain. Dissolve the
gelatine in half a pint of boiling water, add this to the strained mixture and
freeze.
ORANGE-WATER ICE.
Add a tablespoonful of gelatine to one gill of water; let it stand twenty
minutes and add half a pint of boiling water; stir until dissolved and add four
ounces of
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