The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-08-08
MIDSUMMER DELEGATES.

An uncommon recipe for tutti-frutti
ice cream calls for two ounces of can.
died. cherries cut in halves. two oupees
Oh candled aprieots cut in slices, one
ounce of eandied angelica cut in small
lozenges, two ounces of eandied pine.
apple sliced very thin and twelve iarge
wainuts shelled and divided into halves
Mix the fruits together and sprinkle
over them enough wine to moisten them
signify. Have ready also a pint of
conee Ice cream and pint of lemon
cream-a plain ice cream favored with
lemon rlnd or extract. Cover the boz
tom OF three pint mould with half the
lemon ice cream. Over the cream
spread about a third of the mixed
fruits. Then cover with half of the
coffee cream. With a spoon press the
whole down firmly and put over it half
the remaining fruit, or another third.
and spread over this the rest of the
lemon cream; then add the remainder
of the fruit, and finally the coffee
cream. Pack the whole down firmly
with spoon and smooth the top. Seal
the mould Theoretically and set it into
a pail over crushed ice and salt. Pile
crushed ice and salt all around it and
let the cream freeze for about two
hours. Just before serving dip the
mould into warm water, wipe it off, re-
move the cover and turn on to an ice
cold platter. Serve in dishes which
have been in the refrigerator long
enough to become thoroughly chilled.
This elaret cup, as prepared by
famous foreign chef, is especially suited
to snltry summer days. Squeeze the
juice of three medium sized, sound
lemons into tall pitcher. Mix the
juice with four tablespoonfuls of pow
dered sugar. Add two ponies of red
Curacao, two slices of cucumber rind
and a bottle of plain soda. Then pour
in three pints of claret. Mix thorough
ly with spoon and add ice weighing
about three quarters of pound. Gar
nish with thin slices of orange that have
been cut into tiny squares, berries of
any kind and a few sprays of mint.
Serve in punch glasses, and it will be
not only refreshing to the palate but
pretty to look at.
This is the season to make branded
fruit in tutti-frutti style before straw
berries go out of market and while
and other summer fruits are
plentiful. 1t is rich preserve, deli
cious as compete with cake or served
in small quantity with ice cream. 1t
requires no cooking. Into a stone crock
holding about a gallon put quart OF
the best French brandy and five pounds
of powdered sugar. Add a sugarloaf
sliced thin and with core
Hull box of Strawberries
and add them, also dozen or more red
bananas cut in slices, then a box each
of cherries and red raspberries, apd
finally layer of sweet oranges, sliced.
Cover the jar closely and put it in
cool place. To keep the fruit from
on top cut out circle of
paper the size of the jar, dip it into
pure glycerine and place it over the
fruit. As the various summer fruits
arrive in season remove the cover tenn
porarily and add quart OF more of
each kind. IF when adding the extra
fruit you find that You have not enough
brandy to cover it add more, using SUI
gar also in proportion. Let the tutti-
frutti ripen for some weeks before
using. When serving it cut it into
slices that show the layers of fruit.
AS it is exceedingly rich, only a little
at time should be served. One house
keeper who uses this recipe every sum-
mer says that she never adds black
raspberries, huckleberries or gooseber.