The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-07-27

the freezer, and freeze until the beaten
will just turn. Have brick or melon
mould in the refrigerator so 1t will be
cold. Procure a pint Of strawberry or
orange ice.
Now pack the frozen mixture around
the mould, leaving a space in the CEN
ter, and fill with the ice, covering it
over with the remaining frozen mix
ture. Put on the lid Of the mould and
cover where the two parts come to-
gether with a strip of muslin dipped
III melted lard. Pack the mould in ice
and salt for two hours or longer. Turn
the mould out and serve with the pud-
ding the following sauce: Soak one
tablespoonful of gelatine in three ia
blespoonfulS of cold water. Put one
pint of cream over the fire, and when
ii is Scalding hot stir in a quarter of a
cup of sugar and the beaten yolks of
two eggs. Add the soaked gelatine
and remove from the fire. Stir few
moments until the custard becomes
partly cool, and then add the flavor
ing, which should be vanilla or sherry.
Place the custard where it will become
perfectly cold.
Cocoanut ice cream is liked by many.
Put one pint of milk over the fire in a
double boiler with the grated yellow
rind of lemon and three well beaten
eggs. Stir until the mixture begins
to thicken. Remove from the fire;
add one and one-half cups Of sugar
and one quart of cream. Then add one
grated cocoanut Stir frequently until
the custard is cold, add the juice of the
lemon and freeze.
For frozen plum pudding make an ice
cream of one pint of boiling milk.
While the milk is heating scrape four
ounces of chocolate zone ounce to a
square) and let it melt at one side of
the fire. Add to it one tablespoonful
of sugar and the same of boiling
water and stir until the chocolate is
smooth and glossy. Add three beaten
eggs and one cup of sugar to the boil
ing milk and take from the fire as soon
as the eggs begin to thicken, stirring
all the while. Add the chocolate to the
hot mixture and then one pint of
cream. Keep stirring the cuStard fire.
quently until it is cool.
Soak some candied cherries seeded
raisins and currants-other fruits may
be added if you choose-in sherry,
enough to cover them for several
hours, and chop fine a dozen nut
meats. When the custard is cold turn
into a freezer and freeze until firm.
Before removing the beaten add the
chopped nuts, drain the fruit. and stir
in also. Cover the freezer closely, re-
pack, and let the cream stand two
hours. Serve the pudding with whip
ped cream favored with wine or
brandy.
To make maraschino biscuit boil
three-quarters of a cup of water with
one cup Of sugar for twenty minutes.
Separate four eggs, beat the whites to
very stiff froth, and gradually beat
into them the hot syrup, turning the
syrup over the whites in a threadlike
stream. and beating the eggs all the
while. Beat the yolks of the eggs
and add them to the white mixture.
Place the dish containing the mixture
over the fire in a pan of boiling water,
and cool six minutes, stirring all the
time. Stand the dish in cold water
and stir often. When the. mixture be-
comes cold flavor with three table
spoOnfuls of maraschino. Whip and
drain one quart Of cream and gently
stir the egg mixture into the cream.
Turn the cream into the freezer and
cover. Let the cream stand in the
packed freezer four hours before serv-
ing.