Stevenson Memorial Cook Book Part 32

Peel, seed and chop three large oranges; shred or chop one fresh pineapple or a can of the fruit; peel and mince fine three bananas. Pour over all one cupful of grapejuice, sweeten the mixture to taste, and turn into a freezer. The fruit must not be frozen too hard, but it should be well chilled and partially congealed. Serve in fruit c.o.c.ktail gla.s.ses, with or without whipped cream on top.

GRAPE WATER ICE

Boil one quart of water and one pound of granulated sugar for five minutes without stirring after the boil is reached. Add to this two cupfuls of grapejuice, the juice of two oranges and of two lemons, and the grated peel of one of each fruit. Turn into a freezer and freeze slowly.

PINEAPPLE SHERBET

Soak a tablespoonful of gelatine into two tablespoonfuls of cold water and pour over this one pint of boiling water. Set aside until cold. Add to it one cupful of sugar, one can of chopped or shredded pineapple, and half a pint of grapejuice. Freeze. Serve in sherbet gla.s.ses.

CHOCOLATE SAUCE FOR ICE CREAM

Mrs. E. Oliver

Two squares bitter chocolate; one cup hot water; one-half cup sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.

TEA SHERBET

Mrs. A. H. Wagoner

Make half a pint of Ceylon tea; after five minutes standing, drain off the tea and put it aside until cold. Add one pint of grapejuice, half a cupful of white sugar, and turn it into a freezer. When half frozen, put in a dozen quartered Maraschino cherries, and continue to freeze until the mixture is so stiff that the dasher will not turn. Pack for an hour before using.

FRUIT SHERBET

One-half envelope Knox sparkling gelatine; one orange; one and one-half cups sugar; one lemon; three cups rich milk. Grate the outside of both orange and lemon. Squeeze out all the juice, add to this the sugar. When ready to freeze, stir in the milk slowly to prevent curdling. Take part of a cup of milk, add the gelatine. After standing five minutes, place in a pan of water (hot) until dissolved, then stir into the rest of the milk and fruit juice. Freeze. This makes a large allowance for five persons.

APRICOT SHERBET

Miss Maude Higgins

One quart apricots; one quart milk; one pound sugar. Put fruit through soup sieve. Then mix all together and freeze in ice cream freezer.

MILK SHERBET

Mrs. Harry Hankins

One and one-half quarts milk, one cup cream, one pint sugar. Partly freeze. Add juice of three lemons and two oranges, whites of two eggs, beaten stiff. Turn freezer slowly until frozen.

A DELICIOUS SHERBET

Whip one-half pint cream very stiff, sweeten with confectionery sugar; set away to chill. Chop fine one large banana, one orange, one-half cup English walnuts, one-half cup preserved pineapple, one-half large marshmallow. Just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top. Enough for six persons.

MAPLE MOUSSE

Yolks four eggs beaten very light; heat one cup of maple syrup in double boiler, when hot stir into the beaten yolks, and put back into double boiler and cook until thick. When cold mix lightly with one pint of cream whipped. Turn into mold and pack in ice and salt for four hours.

PEACH MOUSSE

Mrs. J. H. Shanley

Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla. Mash up a pint can of peaches and mix them in with the cream. Pour this mixture into a mold that has been wet with cold water. Pack the mold in equal parts of chopped ice and coa.r.s.e salt and let it stand for four hours, when it will be ready to use.

MAPLE MOUSSE

Mrs. T. D. McMicken

Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks ten minutes, add syrup gradually and put in double boiler and cook twenty minutes. Beat whites till dry, pour cooked yolks and syrup over while hot, and set to cool. Whip cream and pour cold cooked syrup over, being careful to only fold in. Put in mold and pack in ice and salt, half and half, two or three hours.

GRAPE MOUSSE

Whip stiff one pint of cream, sweetening it as you whip it with three-quarters of a cup of powdered sugar. When the cream is stiff and firm, fold in half a cupful of grapejuice, pack the mixture in a mold in ice and salt, cover this closely, and let it stand for three or four hours.

CAFE MOUSSE

L. E. Kennedy

Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint whipped cream. Pack in freezer and let stand four or five hours.

CAFE MOUSSE

Genevieve Macklem

One pint of whipped cream, very stiff, one-half cup hot coffee, very strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour coffee on yolks and stir until cool or beat. Pour this on whipped cream and add whites of two eggs well beaten. Pour into mold, cover tight, and pack in salt and ice for five or six hours.

ORANGE PUNCH

Juice of six oranges and grated rind of one. Mix with one pint water, one cup sugar and one cup cherries, bananas and chopped nuts. After this is well frozen, take out dasher and beat in one-half pint of whipped cream. Repack and let stand for three or four hours.

COCOA FRAPPE

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three and a half quarts of scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.