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Classic
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page 153
APPLE ICE.
Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces.
Canned fruit may be mashed and prepared in the same way.
CURRANT ICE.
Boil down three pints of water and a pound and a half sugar to one quart, skim,
add two cups of currant juice, and when partly frozen, add the whites of five
eggs.
LEMON ICE.
One gallon water, four pounds sugar, juice of twelve lemons, well-beaten whites
of twelve eggs; to the water and sugar (if boiled, when cold) add the juice and
the sliced rind of half the lemons; let stand an hour or two, then strain,
freeze, and when half frozen add the whites.--Mrs. Gov. Silas Garber, Nebraska.
ORANGE ICE.
Boil three-quarters of a pound of sugar in one quart of water; when cool add the
juice of six oranges; steep the rinds in a little water, strain, and flavor to
taste with it. The juice and rind of one or two lemons added to the orange is a
great improvement. Freeze like ice-cream.
TEA ICE-CREAM.
Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a
custard-kettle, or by placing the dish containing it in a kettle of boiling
water, remove from fire, and let stand five minutes; strain it into a pint of
cold cream, put on to scald again, and when hot, mix with it four eggs and
three-fourths pound sugar, well beaten together; let cool and freeze.--Miss A.
C. L., Pittsfield, Mass.
WATER ICE.
To a quart of water, add one pound of sugar, flavor to taste, and freeze.
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Classic
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