The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-12-04
and another with long loops and ends at the
throat is pretty decoration for a cape
K. e. III.
Dainty Desserts.


Gentleman furnishes US.
1t is desirable to vary the desserts of
mince and pumpkin pie and pudding
so often served at Christmas dinner. Ice
cream with cake is enjoyable after the hearty
dinner of rich roasts and vegetables. 1t also
has this merit-that it can be prepared and
set aside before the main part of the dinner
requires the attention Of the cook.
Another plan would be to serve mince pie
and afterward lemon sherbet and sunshine
cake.
A cold pudding followed with nuts and
homemade candy is also much liked-par-
ticularly by the young folk.
A fruit salad is refreshing and easily
made.
The recipes tor making these dainties,
which follow. have all been used many times
and always with success, when the direc-
lions are exactly carried out.
SIMPLE ICE CREAM.
Make custard with quart of milk, five
| eggs and a pound and half Of sugar. ScalG
the milk and pour it hot upon the yeIks Of
the eggs and sugar, stirring briskly all the
time. Beat the whites of the eggs to a troth
and stir them in; put the mixture over the
fire 10 th1cken. which it will Go In a few
minutes. When cold, beat in a quart Of
cream. Put in the freezer and pack with
salt and ice.
A delicious fruit cream can be made with
this foundation nv adding q pint of any
kind Of very finely cut Or mashed fruit, as
peaches, bananas, etc. Fifteen pounds OF
ice and three pints Of salt is the usual allow
ance for gallon freezer. The ice should
be broken quite fine by putting it into can
Vas bag and using mallet for pounding.
Put the ice and salt in evenly, pack them
down closely with @ strong wooden spoon.
When the cream is hard, remove the stirer,
sCrape the cream from the sides Of the
freezer smooth the top and put on the
cover. Dram off the Waterfront the ice and
salt, adding enough more ice to bring to
the top of the can, cover with blanket OF
papers. It will now keep for hours. If a
freezer is not at hand, cream can readily be
frozen by using wooden WATERFALL with q
smaller tin pail set in it, packing the ice as
for freezer. It will be necessary to remove
the lid number of times during the process
of freezing and to scrape the frozen cream
from the bottom and sides Of the pail, heat
ing the mixture thoroughly each dime.
ANGELS FOOD.
On large platter beat the whites of eleven
eggs to a stiff troth, and gradually stir into
them one and half tumbIerfuls Of pulver.
lied sugar that has been sifted. Have ready
one tumblerful of -four, into which has been
stirred one scapt teaspoonful of baking pow
der, and the whole sifted four times; stir
this in gradually. Flavor with a teaspoonful
of vanilla. Do not butter the pan or try to
remove the cake from it until cold.
MINCE MEAT.
One cupful of meat, the same of suet, each
chopped very fine; three OF apples, also
chopped fine; one of sugar, one of claret,
half cupful of cider, the same each of cur
rants and raisins; two teaspoonfuls of Gin.
namon, half teaspoonful each Of alsplce,
ginger and cloves.
Mince meat should be mixed at least a
week before it is to be used. ANY one who
objects to wine can supply it's place by dis
solving quarter Of glassful OF tart jelly il
enough water to make cupful of juice
This receipt, while not calling for as varied
or rich ingredients as some, has always given
perfect satitfactiOn whenever used.
LEMON sHERBET.