Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1884-06-25
DOMESTIC ECONOMY.
RASPBERRY ICE.

| hhoFBEKk1 ICE.
Take one and one-half pints of rasp-
berry juice, one pint of simple syrup, a
gill OF red currant juice, or the Juice of
half lemon; mix and freeze.
| SIMPLE SYRUP FOR WATER ICES, ETC,
10 every two pounds of granulated
sugar, put one pint of clear water: set
on the fire until the grain is dissolved:
do not let the sugar boil more than one
minute, then put it in jug for future
use.
PINEAPPLE ICE.
Take one pound of pineapple, peeled,
sliced and reduced to pulp By pound
ing it in mortar, rub through a fine
sieve, add one pint of simple syrup and
the juice of one-half of lemon; finish
as usual.
POTATO CAKES.
Two pounds of mashed potatoes,
four ounces of butter and little salt,
two pounds of -four, and milk enough
to make batter; one-half cup of yeast;
set to rise, and when light bake in cakes
the size of mullins.
CHERRY ICE.
Wash and scald three pounds of red
cherries, strain and press through q hair
sieve to extract the juice, Of which take
one and one-half pints and mix with
one pint simple syrup and the Juice of
half lemon; strain and freeze.
LEMON ICE.
Extract the juice of twelve lemons,
infuse the yellow rind of three for one
hour in one pint of warm simple syrup,
mix with the juice and freeze. Beat
the whites of two eggs to stiff snow
and stir in it lightly six ounces of fine
pulve1ized sugar; add this to the
frozen ice, stirring it in well.
PINEAPPLE PUDDING.
Cut off the outside of two medium
size pineapples, slice, core and cut them
up into dice; boil for few minutes in
syrup of half a pound OF sugar, then
place the pineapple and syrup in stew
pan with pint of cream and eight
yolks of eggs to thicken over the fire,
reserving some of the pineapple to add
when half frozen; when the custard
thickens on the fire rub it through
fanny and freeze.
FROZEN DIsHEs-vANILLA ICE CREAM.
Half gallon fresh milk or cream, one
pound of A sugar, twelve eggs and half
of vanilla bean. Put the milk, sugar
and bean (Which you must split) on the
fire, break your eggs in round bot
toned vessel and beat them light with
wire whip, as soon as the milk and
sugar come to boil, stir them in the
eggs and return to the fire and let
them come to boil again; then strain
into freezing can and finish in the
| usual manner.
ICE PUDDING WITH FRUITS.
Put on in a stewpan one quart of
fresh milk with the rind of one lemon
and sugar to taste. When it boils add
the yolks of twelve eggs; return
it to the fire and stir until the custard
is properly formed, then remove from
the fire and add to it half a pint of
cream and the juice of one lemon, freeze,
| fill your pudding or blanc mango molds
and pack them in ice, then take one
half pound each of black and white
grapes, one-quarter pound of fresh
cherries, four oranges, cut as for COM
pote and any other fruits you choose,
toss them in little sugar, put them
into freezing can and set in ice, using
less salt than for water ices or ice
cream. Do not turn the freezer at all,
and the fruits will freeze in short
time if plenty of ice is used. Do not
disturb either your custard or fruits un-
TIL it is time to serve your dessert, then
| dip the molds in cold water and turn
the size and shape of the mold, garnish
the dish with the frozen fruits and
serve at once.