Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-08-08
FROZEN DESSERTS.

A frozen dessert, on a hot summer
| day is most desirable. 1t is also
very good for invalids. being nutri-
tious, cooling and wholesome. To
| freeze put large piece of Ice in
sack and with a, Ratchet pound into
very small pieces, then cover all with
coarse salt When the cream Is ready
/ to freeze put 1t in the can, place the
can in the freezer and fasten down
tight so that no salt will get in: then
pack the ice all around and keep turn
ing until fast frozen. When frozen
take out the dasher. put the lid on.
pack well with ice and salt and cover
the top with plenty of newspapers
and an old sack il you have one. 1t Is
better If allowed to stand about an
hour after freezing.
GRAPE SHERBET-Put one quart
of Concord grapes on to cook with a
little water. When, the grapes are
soft take off and strain. Boil two
cups of sugar with two of water for
five minutes, add the grape Juice. and
two cups of cold water. and quarter
of a cup of lemon juice. Taste. and II
not sweet enough. add more sugar.
Freeze and when it begins to harden
stir in the beaten white OF half an
| egg Freeze stiff
PRUNE MOLD-Soak one pound OF
prunes for an hour two, then put them
on to boil until soft. Remove the
stones, then add one and one-half
cups of sugar. three cups of water
and let this simmer Is minutes. then
stir in two heaping tablespoons OF
cornstarch, diluted with water. When
! this is thick add the juice of two
lemons and take off. Fold in the beat
en- white of three eggs and one cup OF
chopped nuts. Mold, set on ice for
several hours before serving. Serve
with or without cream. ~
WATERMELON FRAPPE-Use one
small melon for this, or one half of a
large melon; cut off the rind, then cut
the melon in very small cubes. remov-
| ing all the seeds. Pile them on a
large dish and pour over a little sweet
wine or orange juice and place on ice
while preparing the rest. Boil two
cups of sugar with two of water for
FIVE minutes, add the juice of six
lemons and two cups Of cold water.
color pink with little pink vegetable
coloring. Beat the white of one egg
| in the egg, then in powdered sugar
Freeze the sherbet and when it begins
| to harden add the melon cubes dipped
in sugar and freeze hard. Let stand
till ready to serve. then fill sundae
glasses or large deep saucers with the
frappe and pile the rest of the melon
cubes on top and all around 1t.
PEACH ICE CREAM-Peel and
stone one quart of the best peaches,
mash and cover them with one cup OF
pulverized sugar and put in cool
place. Mix one quart Of thick cream
with one and one-half cups of sugar.
place in the freezer and freeze. When
nearly frozen add the peaches and two
teaspoons of vanilla extract, freeze
stiff and let stand till ready to serve.
Garnish with few sliced peaches on
each plate sprinkled with powdered
sugar.
MINT SHERBETAPrepare a sher-
bet as for lemon ice, using the Juice OF
two or three lemons, two cups OF
sugar and q quart of water. Boil half
the water and sugar for five minutes.
then add the other half with the lemon
Juice and four or five tablespoons OF
cream de menthe and freeze. Garnish
with few mint leaves II to be served
as dessert.
VIRGINIA BISQUE-Dry and pound
some macaroons. having about two
and a half cups of crumbs. The stale
ones are the best to use for this. Mix
one quart of thick cream with three
fourths of a cup of sugar and two tea
spoons of vanilla. Add the macaroon
crurr,h no with ono hottie Of maraSchinO
cherries cut In half or, small pieces,
freeze and serve with a few whole
cherries on top.