SEASONABLE RECIPES.

Gisborne Times, Volume XXVII, Issue 2394, 8 January 1909, Page 12 (Supplement)

SEASONABLE RECIPES.

HOME-MADE ICES. "We -give a- few recipes this week for various ice-creams, etc., which anay bo acceptable to our readers during the summer weather. APRICOT ICE-CREAM. One pint of cream, Coz of castor sugar, lib of apricots. Put " half the cream on to boil in a farina boiler. When hot, add the sugar and stir until dissolved. Take from the fire, add the remaining half of the cream, and, when cold, freeze. Pare and mash tlio apricots, and stir them quickly into the •frozen cream; turn the crank rapidly for five minutes, tlun remove the dasher and pack as given in the directions. "RAM.'BERRY ICE-CREAM. One pint of cream, Jib of sugar, one ]>':■ ' f ra-pberries, juice of one lemon. Pu- halt the sugar and cream on to boil in a boiler, and when the sugar is dissolved stand aside to cool; add the remaining halt of the sugar and the lemonjuice to tlio berries, stand aside" one hour, then strain through fine muslin. Add the remaining half of the cream to the sweetened cream, and freeze; when frozen, stir in the fruit juice, beat thoroughly and . finish as before. - This can be made by using half -a pint of cream and half a pint of rich custard, which is less expensive. FROZEN COFFEE CUSTARD. Four eggs, -half a pint of cream, rib of sugar, on© pint of milk, half u pint of strong coffee. Put the milk in a double boiler to scald. Beat the eggs and. sugar together until very light, -add them to the fliot milk, cook an instant, take from the fire, add the cream and coffee. "When cold, freeze.

MACEDOINE OF FRUIT ICED. Ingredients: One pound ol sugar, one quart of water, three bananas, juice of two oranges, one lemon, one' small pineapple, twelve large strawberries, one gill of strawberry jelly, two tablespoonfuls of gelatine, one gill of sherry. Cover the gelatine with a little cold water and soak half •an hour. Boil the sugar and water together for ten minutes, add the gelatine, and strain; add the orange and lemonjuice. the bananas and pineapple, cut into small pieces, the strawberries cut into halves, and the jelly into blocks. When the mixture is cold, freeze, turning the crank very slowly. When th° mixture is frozen toaabout the consistency of (noist snow, add the sherry, remove the dasher, and put aside for half an hour. This must not he frozen too hard. ICED COFFEE CAKE. Iced coffee cake is always popular, and with a little care can be easily made at home. Required—Two eggs, two ounces of castor sugar, two "ounces of fine flour, half a teaspoonful of baking powder. Beat the yolks of the eggs with castor sugar until they are pale, then sift in gradually the fine flour, which must have -been dried and sifted i and mixed with the baking- powder, and lastly the whites beaten to u stiff froth. Bake in three round tins of th same size and divide the mixture equally between them. When cold spread two cakes with icing, lay one on the other, and the third on the top, and cover all with icing made as follows: —Stir three ounces of butter into seven ounces of icing sugar till it- is the consistency of cream, add by degrees strong coffee to taste. ICED STRAWBERRY COTIPOTE. Arrange some large picked strawberries in a- compoto dish, put- a pint of ma-rsala and one gill of syrup in a pot of ice. When the wine is frozen to icicles, pour it over the strawberries and serve. ICED PEACHES. Select large, ripe peaches, pare, cutin halves, and remove the stones. Pack them in a small freezer and pour over them a thin syrup made of water and sugar flavored with brandy. Pack the freezer in coarse salt and ice, and let stand- until the peaches are thoroughly chilled. ORANGEADE. Take a dozen oranges and half a dozen lemons; prepare as if, to make orangeade. Sweeten to taste, but make a little sweeter than for drinking, as the sweetness always freezes out somewhat. Dilute with water, and add a quart of grape juice. The color is so, beautiful that it seems almost to add to the flavor. LEMON WATER ICE.

i'o make tiiis ice, put one pint of water into a clean saucepan ivith half a pound of loaf sugar, having rubbed a few of the lumps well over tho rind of two lemons to get off the yellow part and obtain a flavoring. Tlie sugar and -water should now be boiled until a sticky thread is 'formed between the thumb ‘and the finger, and when this syrup is cold add a gill of lemon juice to it >and pour the mixture into the freezer. It should be turned constantly till it is half-fro-zen, which will be when it is as thick as good cream. After this process mix the stiffly-whipped whites of two eggs thoroughly and add them, : ICE-CREAM FOR SIX. A very palatable ice-cream for a six-quart freezer can be made from the following recipe Soak in a dish a half teacup of white gelatine and a pinch of-soda with enough cold' water to cover it well. Let this stand two hours. After the gelatine has been soaked two hours, take three pints of cream and three quarts arid a pint of milk. Pour into a large dish. Add enough sugar and flavoring to suit your taste. Then take the gelatine and pour it into a fine sieve and let cold water (not warm) run over it, so as to get all the soda off it. After all the water has been carefully drained off, put the gelatine into a clean dish. Take boiling water and pour in another dish, setting the dish containing gelatine into tho dish with the boiling watei*, hut do not set it on tlie stove. After the gelatine has hoeir well dissolved, ponr R through a fine sieve into the milk anu cream, which you have all ready, an freeze. The' freezer should not be filled quite to the top, as this would not allow the cream to rise. H recipe be carefully followed the result should be exceptionally good FROSTED COFFEE. A beverage that is a favorite with linen is frosted coffee. hdl , a f l -' half-full of shaved ice, one heaping teaspoonful of powdered sugai. lom the hot coffee over and pile high vith whipped cream. ■ •; .1 -