295. +Champagne Sorbet.+-- Dissolve 1 pound sugar in 1-1/2 pints cold
water, add the juice of 2 lemons and 6 oranges and a little of the
peel of each and let it stand 10 minutes; remove the peel, add 1/2
bottle champagne, put it into a freezer and work for 1/4 hour; 10
minutes before serving add 1/2 bottle champagne, work it for a few
minutes longer and then serve in glasses. Sorbet should not freeze
hard; it should be a creamy liquid and ice cold.
296. +Pineapple Sorbet.+-- 1 quart pineapple syrup, the juice of 3
oranges and 1 lemon; mix all together, strain and put into a
freezer, work it for 1/2 hour and add by degrees during the freezing
process 1/2 bottle champagne; finish the same as Champagne Sorbet.
Sorbets of oranges, strawberries, peaches, cherries and apricot
syrup are made in a similar manner.
297. +Strawberry Sherbet.+-- Press 1 quart ripe strawberries through
a sieve, add 3/4 pound sugar dissolved in 3 pints cold water, add the
juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and
let stand for 2 hours; then strain through a fine sieve and set on
ice for 1 or 2 hours; serve ice cold in small glasses.
298. +Orange Granite.+-- Mix 1 pint orange juice with 3 pints sugar
syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let
it stand a few minutes then strain through a sieve; pour the mixture
into a freezer, cover and turn for 5 minutes; then take off the
cover, cut the frozen part loose from the sides of freezer, turn for
a few minutes longer and serve. Granite must not be frozen hard; it
should have little lumps all through it. Granites of strawberries,
pineapples, raspberries, currants, peaches, apricots or cherries are
made in a similar way. In granite of currants omit the lemon juice.
299. +Spongada aux peches.+-- Pare and cut into pieces some ripe
peaches, press them through a sieve and take for 1 pint peach pulp 1
pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1-1/2
gills white of egg not beaten and 10 bitter almonds pounded to a
paste with a little water; mix all well together and strain twice
through a sieve; pour this into a freezer, cover and turn for 5
minutes; take off the cover, cut the frozen part loose from the
sides of freezer, cover and turn again; repeat the operation of
cutting from the sides every 5 minutes; as soon as the mixture
begins to thicken remove the paddle of freezer, work the mixture up
and down with a large spoon and press it towards the sides and
bottom of freezer; as soon as the contents of freezer have increased
to double their size add 2 tablespoonfuls maraschino and serve in
glasses.
300. +Spongada au chocolat.+-- 1 pint sweet cream, 1/2 pound finely
grated chocolate, 1/2 pound sugar, 2 teaspoonfuls vanilla extract, 1-1/2
gills white of egg and 1 large cup water; boil the chocolate in the
water for 5 minutes; when cold mix all the ingredients together and
finish the same as in preceding recipe.
301. +Spongada au Cafe.+-- 1 pint cold sweet cream, 1/2 pint very
strong coffee, 1/2 pint whites of eggs (not whipped) and 1 pound
powdered sugar; mix all together and finish the same as Spongada aux
Peches.
302. +Spongada au marasquin.+-- 1-1/2 gills white of eggs, 2 pints rich,
sweet cream, 1-1/2 cups sugar, 2 teaspoonfuls vanilla extract and 1-1/2
gills maraschino; dissolve the sugar in the cream, add vanilla and
the white of egg without having been beaten and finish the same as
Spongada aux Peches. The maraschino is to be added shortly before
serving.
303. +Orgeat of Almond Milk.+-- 1 pound sweet and 12 bitter almonds
are scalded in boiling water, freed from their brown skins and laid
for 1 hour in cold water; drain the almonds on a sieve and pound
them fine with 1 pound sugar and a few spoonfuls water; put the
pounded nuts into a porcelain dish, pour over them 4 quarts cold
water, add 2 teaspoonfuls vanilla extract and strain through a
napkin. The napkin should be well washed in cold water and wrung out
previous to being used. Put this almond milk into glass bottles and
place them on ice before serving.
304. +The Polonaise.+-- Place a porcelain-lined saucepan over the
fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1
lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and
sugar to taste; beat the whole with an egg beater over the fire till
nearly boiling; instantly remove, continue beating for a few minutes
longer and serve hot in cups. This is served at the end of a ball or
party shortly before the guests go home.
305. +Iced Tea.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add
1-1/2 ounces tea, cover and set aside for 5 minutes; then strain and
when cold pour it into an ice form; finish with whipped cream the
same as Coffee Ice.
306. +Iced Coffee.+-- Boil 1 quart milk with 4 tablespoonfuls sugar,
add 1 cup coarsely ground coffee, cover and let it stand for 15
minutes; then strain and when cold put it into an ice form, cover
and set into cracked ice with a little rock salt sprinkled between;
let it stand for 1/2 hour; then thoroughly stir it with a long-handled
spoon and mix with 1 pint whipped cream; serve in small cups.
307. +Bread Crumbs.+-- Take stale bread or pieces which are left from
the table, put them in a long, shallow tin pan and place in a medium
hot oven; leave the door of oven open a little, so that the bread
may dry slowly; when it is dry and has become a delicate brown color
put the bread on a pastry board and roll it fine with a rolling pin;
sift the crumbs through a sieve, return those which remain in it
back on the board and roll and sift again; continue in this way
until all the crumbs have been rolled fine and sifted; put them into
a jar or box until wanted.
308. +How to Prepare a Pudding Form.+-- Rub the inside of a form well
with butter and thickly sprinkle it with fine bread crumbs; turn the
form upside down, in order that the loose crumbs may fall out; the
cover of the form must be treated the same way; fill form with the
pudding mixture, put on the cover and tie it firmly with a cord; set
the form in a vessel of boiling water so that 1/3 of it is immersed;
then cover the vessel and boil slowly till done; add more water
according as it diminishes through boiling. The form may be put in a
large saucepan of boiling water and the latter covered with a deep
dish or pan; but care must be taken not to have too much water in
the saucepan, otherwise it will get inside of the form.