Lemon Sherbets

Lemon Sherbet

Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons and add one quart of water. Stir the liquor till the sugar is dissolved, strain, and freeze as for ice-cream.

Julia Dickerson.

Lemon Sherbet - No. 2

Rub the yellow rind of three lemons with lumps of sugar, to get the flavor. Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. Beat to a stiff froth the whites of five eggs, stirring in two table-spoonfuls of pulverized white sugar. Then slowly stir it in the lemonade and put it immediately in a patent freezer, with salt and ice around the freezer (the same as for ice-cream) and turn it until it is frozen as hard as you wish it. This is very delicate and resembles a dish of snow.

M. Harmon.

Frozen Fruits

Frozen Bananas

Cut four bananas crosswise in very thin slices; add two-thirds cupful of powdered sugar, let stand an hour, then add one quart of water and the grated peel of a lemon. When the sugar is dissolved put all in a freezer and freeze as you would ice-cream. Mrs. C. A. Stewart.

Frozen Peaches

One quart of ripe peaches pared and sliced, one quart of water, one pint of sugar. When the sugar is dissolved, freeze. This is a delicious change from the usual desserts. Minnie B. Heath.

Frozen Pineapple Custard

One pint of milk and two eggs. Beat the yolks with two-thirds cupful of sugar and stir into the milk, then heat it to nearly the boiling point, stirring all the time. When cold add one cupful of sweet cream and the beaten whites of the eggs. Place in the freezer and turn till almost solid, then stir in one small pineapple grated which has stood an hour in one cupful of sugar. Adelaide R. Covert.

Tutti Frutti

Take one quart of water ice or sherbet, two ounces of blanched almonds, two ounces of French candied cherries, two ounces of candied apricots, two ounces of candied dwarf orange. In a quart mold spread one-half pint of pineapple ice and set the mold in a mixture of ice and salt. Soak the nuts and fruit till soft in a syrup of equal parts of water and sugar, chop them up very small, mix them with a pint of orange ice and pack well down on the first layer, making the top smooth. Fill the mold above the brim with pineapple ice, press the cover down so as to force out the surplus, bind a buttered strip over the joint, pack in ice and salt, and freeze from two to three hours. This is the famous Italian Tutti-Frutti. Mrs. A. R. G.

Frozen Mixed Fruits

One pint of strawberries, one pint of raspberries, one pint of red currants, one pint of water, the juice of two lemons, one and one-half pounds of sugar; mash the fruit, add the sugar and lemon juice, let stand an hour, add the water, stir until the sugar is dissolved, then turn into the freezer and freeze. Sufficient for eight people. Alice A. Young.

Frozen Souffle

Take three tablespoonfuls of granulated sugar and yolks of five raw eggs, whip slowly. Mix in gently one pint of cream whipped to a stiff froth and one dozen macaroons or same amount of sponge cake cut in small pieces. Turn into a mold which has been wet in ice water, cover tightly, bind with a buttered cloth and bury in ice and salt for two hours.

Mother.

Iced Pineapple

Peel a fresh pineapple; hold it by the crown and grate it, using a grater with a dish large enough to receive all the juice. Put the grated pineapple in glass cups, dust it well with powdered sugar; keep on ice for an hour. To be eaten with macaroons. Mrs. Percival.

Confectionery

MANY people to-day object to candy because of the poisonous pastes used in the coloring. This objection is bringing about the use of fruit juices instead of dyes which are not only harmless but make candy look even more attractive than under the old method. We give below a happy mother's various methods of how to color candy with fruits and vegetables.

Confectionery IdealCookbook 63

Preparing Sugar To Color

Rub as much sugar as is desired for making candy through a fine sieve into a granite pan. Place on the stove to warm, stirring till nearly dry; turn out, and it is ready for use. H. F. E.

How To Color Candy Yellow

Put fresh-grated peel of lemon or orange in a muslin bag with a speck of water, squeeze tightly; mix the juice with sugar. Carrot treated in the same way will give forth excellent coloring matter. H. F. E.

How To Color Candy Cream Color

Follow same method as above, using less color in the mixture.

H. F.E.

How To Color Candy Green

Pound vigorously a peck of freshly cut spinach, that has been well washed. Place it in a mortar dripping wet and pound till it is soft and pulpy. Wring the whole through a strong, clean cloth. Pour juice into a saucepan and stir over the fire until it begins to curdle, then pour the whole through a sieve to drain. Mix with the juice equal quantity of sugar, a tablespoonful of spirits of wine and a pinch of powdered alum. Keep cool in a well-corked glass bottle. H. F. E.

How To Color Candy Red

The color red is easily obtained from the pure juice of strawberry, raspberry or cranberry. This can be made in the fruit season, bottled, and kept ready for use (see Chapter Fresh Fruits). Cochineal can also be used if desired although the fruit juice is more to be recommended. Lay a little cochineal on a plate, add to it a little cream of tartar and alum and boil with one-half cupful of water for twenty minutes, then strain through muslin. H. F. E.