TO MOLD ICES--Fill your mold as quickly as possible with the frozen
cream, wrap it up in paper, and bury it in ice and salt, and let
it remain for an hour or more to harden. For dishing, have the dish
ready, dip the mold in hot water for an instant, wipe it, take off the
top and bottom covers, and turn it into the dish. This must be done
expeditiously. In molding ices, it is advisable not to have the cream
too stifly frozen before putting it into the mold.
ICE CREAM--Take two quarts milk, one pint cream, three eggs beaten
very light, and two teaspoons of arrowroot; boil in one-half pint
milk, strain eggs, arrow-root, and flavor to suit, then freeze.
GINGER ICE CREAM--Bruise six ounces of the best preserved ginger in a
mortar; add the juice of one lemon, half a pound of sugar, one pint of
cream. Mix well; strain through a hair sieve; freeze. One quart.
ITALIAN ICE CREAM--Rasp two lemons on some sugar, which, with their
juice, add to one pint of cream, one glass of brandy, half a pound of
sugar; freeze. One quart.
LEMON ICE CREAM--Take one pint of cream, rasp two lemons on sugar;
squeeze them, and add the juice with half a pound of sugar. Mix;
freeze. One quart.
PINE-APPLE ICE CREAM--Take one pound of pineapple, when peeled,
bruise it in a marble mortar, pass it through a hair sieve, add
three-quarters of a pound of powdered sugar, and one pint of cream.
Freeze.
RASPBERRY AND CURRANT ICE CREAM--Take one pound of raspberries, half
a pound of red currants, three-quarters of a pound of sugar, and one
pint of cream. Strain, color and freeze. One quart.
STRAWBERRY ICE CREAM--Take two pounds of fresh strawberries, carefully
picked, and, with a wooden spoon, rub them through a hair sieve, and
about half a pound of powdered sugar, and the juice of one lemon;
color with a few drops of prepared cochineal; cream, one pint; then
freeze. This will make a reputed quart. When fresh strawberries are
not in season take strawberry jam, the juice of two lemons, cream,
to one quart. Color, strain, and freeze. Milk may be substituted for
cream, and makes good ices. If too much sugar is used, the ices will
prove watery, or, perhaps not freeze at all.
VANILLA ICE CREAM--Pound one stick of vanilla, or sufficient to flavor
it to palate, in a mortar, with half a pound of sugar; strain through
a sieve upon the yolks of two eggs, put it into a stewpan, with half a
pint of milk; simmer over a slow fire, stirring all the time, the
same as custard; when cool add one pint of cream and the juice of one
lemon; freeze. One quart.
CHERRY WATER-ICE--One lb. cherries, bruised in a mortar with the stones;
add the juice of two lemons, half a pint of water, one pint of clarified
sugar, one glass of noyeau, and a little color; strain; freeze. One
quart.
LEMON WATER-ICE.--Take two lemons, and rasp them on sugar, the juice
of six lemons, the juice of one orange, one pint of clarified sugar,
and half a pint of water. Mix; strain through a hair sieve; freeze.
One quart.
MELON WATER-ICE.--Half a lb. of ripe melon pounded in a mortar, two
ounces of orange-flower water, the juice of two lemons, half a pint of
water and one pint of clarified sugar; strain; freeze. One quart.
STRAWBERRY OR RASPBERRY WATER-ICE.--One pound of scarlet strawberries
or raspberries, half a pound currants, half a pint of water, one pint
of clarified sugar, and a little color; strain and freeze. One quart.
APPLE JELLY.--Cut the apples and boil in water to cover, boil down,
then strain, and take a pound of sugar to a pint of juice, then boil
fifteen minutes hard.
APPLE JELLY.--Cut off all spots and decayed places on the apples;
quarter them, but do not pare or core them; put in the peel of as many
lemons as you like, about two to six or eight dozen of the apples;
fill the preserving-pan, and cover the fruit with spring water; boil
them till they are in pulp, then pour them into a jelly-bag; let them
strain all night, do not squeeze them. To every pint of juice put one
pound of white sugar; put in the juice of the lemons you had before
pared, but strain it through muslin. You may also put in about a
teaspoonful of essense of lemon; let it boil for at least twenty
minutes; it will look redder than at first; skim it well at the time.
Put it either in shapes or pots, and cover it the next day. It ought
to be quite stiff and very clear.
APPLE JELLY.--Prepare twenty golden pippins; boil them in a pint and
a half of water from the spring till quite tender; then strain the
liquor through a colander. To every pint put a pound of fine sugar;
add cinnamon, grated orange or lemon; then boil to a jelly.
ANOTHER.--Prepare apples as before, by boiling and straining; have
ready half an ounce of isinglass boiled in half a pint of water to a
jelly; put this to the apple-water and apple, as strained through
a coarse sieve; add sugar, a little lemon-juice and peel; boil all
together, and put into a dish. Take out the peel.
CALF'S FOOT LEMON JELLY--Boil four quarts of water with three calf's
feet, or two cow heels, till half wasted; take the jelly from the fat
and sediment, mix with it the juice of a Seville orange and twelve
lemons, the peels of three ditto, the whites and shells of twelve
eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds,
1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised,
after having mixed them cold. The jelly should boil fifteen minutes
without stirring; then clear it through a flannel bag.
CHERRY JELLY.--Cherries, 5 lbs.; stone them; red currants, 2 lbs.;
strain them, that the liquor may be clear; add 2 lbs. of sifted loaf
sugar, and 2 ozs. of isinglass.
CHOCOLATE CARAMEL--One pint milk, half pound butter, half pound
Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil
slowly until brittle.
CURRANT JELLY, RED OR BLACK--Strip the fruit, and in a stone jar stew
them in a saucepan of water or on the fire; strain off the liquor, and
to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps
into it, in a stone or China vessel, till nearly dissolved; then put
it into a pre-serving-pan; simmer and skim. When it will jelly on a
plate put it in small jars or glasses.
GREEN GOOSEBERRY JELLY--Place the berries in hot water on a slow fire
till they rise to the surface; take off; cool with a little water, add
also a little vinegar and salt to green them. In two hours drain, and
put them in cold water a minute; drain, and mix with an equal weight
of sugar; boil slowly 20 minutes; sieve, and put into glasses.
ICELAND MOSS JELLY--Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to
1/2 pint. Add fine sugar and a little lemon juice. It may be improved
with 1/4 ounce of isinglass. The moss should first be steeped in cold
water an hour or two. ISINGLASS JELLY--Boil one ounce of isinglass in
a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves,
and a crust of bread, till reduced to a pint. Add sugar. It keeps
well, and may be taken in wine and water, milk, tea, soup, etc.
LEMON JELLY CAKE--Take four eggs, one cup sugar, butter the size of an
egg, one and a half cups flour, half cup sweet milk, two teaspoons of
baking powder. Jelly.--One grated lemon, one grated apple, one egg,
one cup sugar, beat all together, put in a tin and stir till boils.
LEMON JELLY--Take one and a half packages of gelatine, one pint cold
water, soak two hours, then add two teacups sugar, one pint boiling
water; stir all together, add the juice of two lemons or one wineglass
wine, strain through a cloth, and put in a mold.
ORANGE JELLY--It may be made the same as lemon jelly, which see. Grate
the rind of two Seville and of two China oranges, and two lemons;
squeeze the juice of three of each, and strain, and add to the juice
a quarter of a pound of lump sugar, a quarter of a pint of water, and
boil till it almost candies. Have ready a quart of isinglass jelly
made with two ounces; put to it the syrup, boil it once up; strain off
the jelly, and let it stand to settle as above, before it is put into
the mold.
QUINCE JELLY--Cut in pieces a sufficient quantity of quinces; draw off
the juice by boiling them in water, in which they ought only to swim,
no more. When fully done drain, and have ready clarified sugar, of
which put one spoonful to two of the juice; bring the sugar to the
_souffle_; add the juice, and finish. When it drops from the skimmer
it is enough; take it off, and pot it.
JELLY OF SIBERIAN CRABS--Take off the stalks, weigh and wash the
crabs. To each one and a half pounds, add one pint of water. Boil them
gently until broken, but do not allow them to fall to a pulp. Pour
the whole through a jelly-bag, and when the juice is quite transparent
weigh it; put it into a clean preserving-pan, boil it quickly for ten
minutes, then add ten ounces of fine sugar to each pound of juice;
boil it from twelve to fifteen minutes, skim it very clean, and pour
into molds.
SIBERIAN CRAB-APPLE JELLY--Mash the crab apples, take off steins and
heads, put in pot, cover with water, let them boil to a pulp, then
turn them in a flannel bag, and leave all night to strain, then add
one pound of sugar to a pint of juice, boil ten to fifteen minutes,
skim and put in jelly glasses.
SIBERIAN CRAB JELLY--Fill a large flannel bag with crabs. Put the bag
in a preserving-pan of spring water, and boil for about seven hours;
then take out the bag, and fill it so that all the syrup can run
through, and the water that remains in the pan; and to each pint of
syrup add one pound of loaf sugar, and boil for about an hour, and it
will be a clear, bright red jelly.
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Telegraph wires have to be renewed every five or seven years. The
Western Union Telegraph Company exchange about one thousand tons of
old wire for new every year. The new wire costs from seven to eight
cents per pound, and for the old about one-eighth of a cent a pound is
allowed.
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