The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-06-10

half lemon. VI well, and stir in carefully
half pint of whipped cream. Turn into a
freezer and freeze. Pack into pudding
mold, and bury in ice and salt for two
hours.
Nesselrode Pudding.-Shell pint of nuts,
peel and put them in sauce pan with boil
ing water; set over the fire to boil for fifteen
minutes, take up, drain, and press through
colander. Shell and pound a pint of
almonds. Cut up pound of mixed candied
fruit and one pineapple. Make syrup of
a pint of water and pound of sugar. Beat
the yolks of five eggs and add to the boiling
syrup, take from the fire and beat until cold.
Add the fruit and the nuts with pint of
cream and teaspoonful of vanilla. Mix
we'll together, turn into free zer and freeze
When frozen remove the dasher, drain off
the water, repack the freezer in ice and salt,
cover and stand aside for three or four
hours.
Biscuits G'aces Make a syrup of three.
quarters of pound of sugar and pint of
water. Add the beaten yolks of six eggs,
and stir over the fire until thick Take up
and beat until stiff and cold. Flavor with a
teaspoonful of vanilla, whip pint of cream
and stir carefully with the mixture. Turn
into freezer and freeze Take up. fill little
paper cases with the biscuit, pack with salt
and ice, and let stand for two hours
Frozen Cocoanut Custard. Pat quart of
| rich milk on to boil. Beat the yolks of five
eggs with half pound of powdered sugar
until light, and stir into the boiling milk.
Take from the fire, flavor with teaspoon
| fui of vanilla. Let cool. Add one grated
cocoanut, mix all together well. Turn into
freezer and freeze.
Orange Marmalade Ice.--(A dainty mex
pensive ice for luncheon or lawn partly.
Make quart of plain custard, when cool,
add cup of orange ma!ade, the juice of
lemon, and p teaspoonful of clrrant jelly.
Turn into freezer and freeze. When thick,
remove the dasher, cover the freezer and set
aside until smooth and firm.
Fruit Souffi g. Cover half box of gelatine
with cold water and let soak one hour, add
half cuptul of hot water and stir until dis
solved. MIX pound of sugar and pint of
strawberry, orange or lemon juice until
syrup is formed. Beat the yolks of six eggs.
and add to the syrup, turn into tin pan
set on ice, strain the gelatine into it and stir
until it begins to thicken. Stir in lightly
and quickly a quart of whipped cream.
Turn into an ice cream mould, pack in salt
and ice and freeze two hours. A soufie
should not be frozen as hard as ice cream.
Blsque Ice Cream.-R,ll quarter of
pound of macaroons and half dozen stale
Iadys-fngers and rub through a colander
Put pint of rich milk on to boil with half
pound of sugar; stir for ten minutes. |
Take from the fire, add pint of cream, let |
cool and freeze. When frozen, add the |
sifted cakes and teaspoonful each of vanilla |
and caramel, beat the whole until smooth |
Drain the water from the tub, repack in salt |
and ice. Remove the dasher, cover the |
freezer, and let stand three hours to mellow. |
Strawberry Mousse.--Whip a pint of |
cream to a stiff froth, add one cupful of
powdered sugar, and one pint of strawberry
juice; mix well, put in mould, pack in salt
and ice and freeze three hours. Turn out
and serve.