Economical cookery . uxury. Itcosts no more to make than the everyday puddings and piesand is much more healthful. An infinite variety of desserts can be easily made with afreezer. Almost anything agreeable to the taste and adaptedfor a drink or a dessert, if frozen, has an added delicacy. Ices,sherbets, and frapp^s are very refreshing, inexpensive, and easilyprepared. A good general rule for water ices is to boil together two cupssugar or honey and one and one half pints water five minutes,then stand aside to cool. When cold, fruit juice may be addedin the proportion of a pint of the juice to
Economical cookery . uxury. Itcosts no more to make than the everyday puddings and piesand is much more healthful. An infinite variety of desserts can be easily made with afreezer. Almost anything agreeable to the taste and adaptedfor a drink or a dessert, if frozen, has an added delicacy. Ices,sherbets, and frapp^s are very refreshing, inexpensive, and easilyprepared. A good general rule for water ices is to boil together two cupssugar or honey and one and one half pints water five minutes,then stand aside to cool. When cold, fruit juice may be addedin the proportion of a pint of the juice to above of sugar, orhoney, and water. A water ice is a fruit juice sweetened, diluted with water, andfrozen. One measure of salt to three of ice. Be sure to poundthe ice very fine. A sherbet is a water ice to which is added a small quantity ofdissolved gelatine or stiffly beaten egg whites. One measureof salt to three of ice. AfrappS is a water ice frozen to the consistency of mush. Useequal parts of salt and ice. 174. MAKIN(r TloUANIE fc>Ai;cL, 7(((/S 170.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
