One quart of milk, one pint of cream, six whole eggs, yolks of three eggs, one and one-half cups of sugar, four tablespoons each of preserved citron, green gages and pineapple cut fine. Make a boiled custard of the milk and cream, and when cold add the fruit, and freeze.
Serve ice-cream and sherbet in paper boxes. Fill the boxes with two kinds of ice cream and sherbet alternately. After freezing pack the cases in a freezer. Serve on a fancy napkin on ice cream plates.
One quart of water, one and one-half cups of sugar, four oranges and one lemon, one-half cup of Jamaica rum. Dissolve sugar in water, grate the rind of one lemon and one orange ; squeeze out the juice of the oranges and lemon, add to the sugar and water and the Jamaica rum. (If you wish to color it pink use a little claret wine). Let it stand one hour, strain and freeze.
Use the same materials as in the other recipe-Make a syrup of the sugar and water by boiling together three minutes, cool, add the other ingredients and the white of one egg beaten stiff. Freeze. Serve after entrees or fish. Other frozen punches are made the same way adding other liquors or wines.
Mix together one pint of pineapple juice, the juice of two lemons. Let this mixture stand for one hour, add one pint of water, one pint of sugar ; strain and freeze. Or the sugar and water may be boiled together for twenty minutes, the strained juice added when cold ; freeze. All ices are made this way, substituting any fruit desired, tea or coffee.
Is made the same as the above, using mashed strawberries strained in place of pineapple.
Boil one pint of shelled chestnuts until soft, take off black skin and pound in a mortar to a paste. Boil one pint of sugar, one pint of water, juice from pint can of pineapples twenty minutes ; beat the yolks of ten eggs and stir into this syrup. Put saucepan in another of boiling water and beat until it thickens,take off, place in basin of cold water, beat for ten minutes. Mix chestnuts with one cup of cream, rub all through a sieve, add one-half pound of French candied fruit and the pineapple cut fine. Mix this with the cooked mixture, add one tablespoon of vanilla extract; four tablespoons of wine, one-half teaspoon of salt. Freeze, repack in mousse tin. (If you can buy almond paste, add to the cream mixture.) This is considered the finest of frozen puddings.
Blanch the almonds by pouring boiling water over them ; let stand a moment, then throw them into cold water, and rub off the skins. To each cup of nuts allow one tablespoon of melted butter or olive oil. Stir the almonds well in it, let stand an hour, sprinkle with salt, allow one and one-half tablespoons of salt to each cup of nuts. Put into a moderate oven, watch carefully, let them bake, stirring occasionally, until they turn a delicate brown ; they should be crisp. Remove from oven, rub off all the salt.
Blanch two cups of almonds. Dissolve one-half cup of salt in one and one-half cups of water. Soak almonds in this solution over night, wipe, put into a baking-pan, and brown amber color in moderate oven. They must be brittle. Almonds prepared in this way will keep longer than when cooked in oil or butter. If you wish them very salt put in more than a half cup of salt.
One pint of milk, two-thirds of a cup of pearl tapioca, one-half cup of sugar. Soak tapioca four hours; put milk in double boiler, add sugar and soaked tapioca, cook ten minutes. Remove from fire, season, stir in whites of two eggs beaten stiff, with a speck of salt. Pour into a mould that has been wet in cold water; set away to get cold. Turn into a deep glass dish. Serve with cream.
Peel six firm oranges, cut them in slices, place a layer in a glass dish, put over each a teaspoon of sugar (or more, if preferred,), repeat the same until all is used. Cover with claret wine. Set away in a cool place three or four hours before serving.
Take six apples of medium size. wash, peel and core; be careful not to break; grate rind of one lemon, and squeeze out juice. Have syrup made of one cup of sugar, two cups of water, put in the lemon rind and juice, and then the apples. Cook apples carefully, try with a wisp of a broom, and if perfectly cooked remove to dish; be careful not to break. If syrup is too thick reduce it and strain over apples, and set away to cool. Serve with cream.
Take four or six apples, wash, peel, quarter and core; lay in an earthen pie plate, and sprinkle over each one tablespoon of sugar and one-half teaspoon of lemon juice; add one-half cup of water; baste and bake slowly until brown.
Make a syrup by boiling one cup of sugar with one cup and one-half of water. Cut two cups of pie plant without taking off the outer skin, in inch pieces, drop in boiling syrup; cook until soft but not broken. When cold, serve.