American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-08-05
DOMESTIC ECONOMY.

/ PLUM-PuDDING GLACE.-Make a Gus
I tard rs for vanilla or lemon ice-cream
/ ana freeze It. Then take / pound each
of raisins, currants, and citron, mince
the citron and raisins, add pound of
chocolate. and boil all together in a pint
of Madeira wine. When it is quite cold,
stir it 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 q Iuart rnd . half of the
cream.
JELLY-MAKING.- Strawberry, rasp-
berry, and black berry jellies 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 iellies, Swimming all the time. Drop
a teaspoonfui in a lumber OF cold water !;
if jellied sufficiently, it will sink to the
bottom. Currant and grape jelly are
made in the same manner, except that
the fr,,it must be Boiled & Httle while
before straining through the jelly bag,
in order to obtain more readily the juice
and flavor.
TUTTI- FRUTTI-Heat a pint of milk
nearly 20 boiiing, and add it TO the
yelks of eggs, beaten very light, with
three cups of sugar. Return it to the
fire, and let it boil until it sets into thick
custard. Then remove, and, when cold,
beat into it a quart of rich cream, and
put into 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 lemod, ard 3 glass of pale
sherry or white wine. Cover again,
and freeze hard. Delicious dishes can
be made in similar manner by adding
to half-frozen iCe=crearp 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 turn in
the freezer. A plain, everyday GUS
tard, too, if frozen quickly is transform
ed into something SO much more to be
desired that the little extra trouble is
quite worth the taking.
ICEs.-The making of ices is not at
all difficult. The main point is to
freeze them quickly, SO that they will
be smooth and firm when taken from the
freezer. Lemon ice, the favorite, is
made by taking the juice of 6 lemons
and the grated peel of 3, and the juice
and the rind of 1 large sweet orange.
Steep all together 1 hour, and then
strain and add l pint of water and 1
pint of sugar. Stir well until all the
sugar is dissolved and then freeze. If
you open your freezer 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 8, and the
juice of lemons, with the same pro-
POI ton of water; prepare and freeze
as lemon ice. Pineapple ice requires
1OT IL SllulldI VI SuSdI
and water the expressed juice
of large pineapple, and the juice and
grated peel of 1 lemon. For straw
berry OF raspberry ice the juice of
quart of berries, added to 1 pint of
sugar and pint of water, and the juice
of lemon, makes a most satisfactory
delicacy. But one of the most delicious
ices is made by putting together the
juice of quart of red currants and of
pint of red or white raspberries. To
these add II pints of sugar, and rather
less than 1 pint of water, and freeze.
Cherry ice is delicious when to the juice
of the fruit and two lemons, the sugar
and water, you add 1 glass of fine
brandy. Apple ice is good when made
from the juice of finely favored ripe
pippins, and the juice of pears sweet
ened and frozen is most delicious.