Identifier: idealcookbook00greg (find matches)
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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until reduced to aquart. Melt one-half pound of chocolate over a slow fire in one-half pintof water. Mix the melted chocolate with the cream, together with twoounces of gelatine that has been soaked in water. When the gelatine ismelted and well mixed strain the whole through a cloth into a basin.Stir on ice till the contents begin to set and mix in three pints of well-whipped cream. E. D. White. BAKED-APPLE ICE-CREAM. Seven large baked apples with one cupful of sugar and two cupfuls ofwater, when well baked put through sieve; add one pint of rich cream andone cupful of milk; sweeten more than usual, cream, and color with onetablespoonful of red sugar and freeze. Minette Bailey. APRICOT ICE. Skin, divide and stone six large ripe apricots. Blanch, pound and addthe kernels of the fruit, with the juice of two lemons, one-half pint ofwater and two pints of clarified sugar. Then pass all though a fine sieveand again strain before freezing. It takes twenty-five minutes to freeze. C. Gaines.
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PICNICS AND LUNCHEONS. The recipes for making the above dishes and hundreds of others are contained within this hook. ICE-CREAMS, ICES AND SHERBETS. 321 CHERRY ICE. The juice of three lemons, a teacupful of sugar and one quart of red cherries. Add a pint of water and freeze. Serve in sherbet glasses, with candied cherries on top. Miss Heller. GRAPE ICE. Mix one and one-half pounds of sugar and one pint of water; bringit to the boiling point and pour it while hot over four pounds of ripegrapes, which have been mashed to a pulp. Let stand covered for onehour, then rub through a sieve and add the juice of one lemon and freeze.When partly frozen add two tablespoonfuls of powdered sugar. Finishfreezing and set away for two hours. Mrs. Amy Burns. CURRANT ICE. Take one pint of currant juice, one pound of sugar and one pint ofwater. Place the ingredients in the freezer and when partly frozen addthe whites of three eggs well beaten. Delilah Loche. LEMON ICE. Dissolve one-half package of gelati

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