The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-08-03

GLAcE BrsouIr.-Powder I pound OF
loaf-sugar with the juice and grated
rind ola lemons, mix this well with
1 quart of cream, and add to the whole
6 well-beaten eggs. Now grate some
stale cake-sponge cake is the best
and stir 1t into the custard now stand
ing in q water-bath over the fire. When
it is all quite hot, and Of the consistency
Of a thick batter, set it to cool, and
when quite cold freeze it. It Is de-
licious with fruits for tea.
PLUM-PUpDINa GLACE.-Make a GUS
tard as for vanilla or lemon ice-cream
and freeze it. Then take 1 pound each
Of r~aisins, currants, and citron, mince
the citron and r%aisins, add 4 pound OF
chocolate, and boil all together in a pint
of Madeira wine. When it Is quite cold,
stir 1t in with the cream in the freezer,
end give a few more turns TO freeze all
together. 1t should be remembered
that this kind of fruit is only enough
for about a quart and a half Of the
cream.
MISUNDERSTANDING, rasp-
berry, and blackberry %iellies are all
made by simply MASKING the fruit and
draining through a flannel jelly bag
without squeezing. Take equal parts
of the juice and loaf sugar, boil it until
it %jellies, SWIMMING all the time. Drop
a teaspoonful in a tumbler Of cold water (;
if jellied sufficiently, it will sink to the
bottom. Currant and grape jelly are
made in the SAM manner, except that
the fruit must be boiled a little while
before straining through the jelly bag,
in order to obtain more readily the juice
and flavor.
TUTrr. FRUTTI-Heat a pint of milk
n6srly to boiling, and add it to the
yelks of 5 eggs, beaten very light, with
three cups of sugar. Return it to the
fire, and let it boil until it sets into q thick
custard. Then remove, and, when cold,
beat into it a quart of rich cream, and
put into q freezer. When it is about
half frozen, open and stir into it .
pound of crystalized fruits-peaches,
apricots, or limes-chopped very fine.
Beat in with these the juice and grated
peel of one lemon, and a glass Of pale
sherry or white wine. Cover again,
and freeze hard. Delicious dishes can
he made in similar mi by adding
to half-frozen ice-cream fresh fruit OF
every kind, strawberries, raspberries,
or what you will. Frozen peaches and
cream form a dainty dessert, accepta'
BILE to every one, while plain apple
sauce is improved greatly by a turn in
the freezer. A plain, everyday Gus
tard, too, if frozen quickly is transform
ed into something SO much more to bt
desired that the little extra trouble il
quite worth the taking.
IcEs.-The making of ices is not a
all difficult. The main point is t.
freeze them quickly, so that they vii
be smooth and rirm when taken from tn,
freezer. Lemon ice, the favorite, il
made by taking the juice of 6 lemons
and the grated peel of 8, and the juice
and the rind of l large sweet orange
Steep all together l hour, and thel
strain and add l pint of water and
pint of sugar. Stir well until all tn,
sugar is dissolved and then freeze. l
you open your freezer 8 times dur
ing the operation, and stir up the con
tents well, it will improve the result
For orange ice, take the juice of 6 or
anges and the grated rind of 3, and tn
juice of 9 lemons, with the same pro
potion of water; prepare and freez
as lemon ice. Pineapple ice require
for Il similar amount of suga
and water the expressed juic
of l large pineapple, and the juice an
grated peel of l lemon. For straw
berry or raspberry ice the juice of
quart of berries, added to l pint G
sugar and ! pint of water, and the juic
of / lemon, makes a most satisfactor
delicacy. But one of the most deliciou
ices is made by putting together tn
juice of l quart of red currants and
l pint of red or white raspberries. T
these add u pints of sugar, and rattle
less than 1 pint of water, and freez'
Cherry ice is delicious when to the juic
of the fruit and two lemons, the suga
and water, you add l glass of fin
brandy. Apple ice is good when mad
from the juice of finely favored rip
pippins, and the juice of pears swee
.,ol ooI f,n.o, e ,,nst Ia1;o;ou,