No. 117—STRAWBERRY ICE.
Quantity for 6 Persons.
Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.
No. 118—RASPBERRY ICE.
Quantity for 6 Persons.
The preparation is the same as given under No. 117, Strawberry Ice.
No. 119—PEACH ICE.
Quantity for 6 Persons.
Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen.
No. 120—APRICOT ICE.
Quantity for 6 Persons.
Preparation and ingredients are the same as given under No. 119, Peach Ice.
No. 121—PINEAPPLE ICE.
Quantity for 6 Persons.
Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen.
No. 122—TUTTI-FRUTTI ICE.
Quantity for 6 Persons.
Preparation: This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer.
No. 123—CHAMPAGNE SHERBET.
Quantity for 6 Persons.
Preparation: Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon.
No. 124—CHAMPAGNE FRAPPE.
Quantity for 8 Persons.
Preparation: Dissolve the sugar in water and add the juice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the champagne over the mass and beat quickly, serve at once in glasses.
No. 125—MAPLE SYRUP ICE.
Quantity for 8 Persons.
Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the whipped cream, pour into a mold, close the mold and pack in ice with salt.
No. 126—ROLL DUMPLINGS.
Quantity for 6 Persons.
Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter.
No. 127—BETTER KIND OF ROLL DUMPLINGS.
Quantity for 6 Persons.
Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes.
Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.
No. 128—LEMON ICE GARNISHED WITH FRUIT.
Quantity for 6 Persons.
Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of whipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoonfuls of this sauce to each plate of dessert.