. The original Appledore cook book : containing practical receipts for plain and rich cooking . NG. IQI is all made of eggs. Where all eggs are used, make thesame as soft custard, and allow one quart of cream or milkto one quart of custard. Chocolate Ice Cream. Made the same as the others, with the addition of onecake of chocolate, and one pint more of sugar. Prepare thechocolate as for chocolate custard. Coffee Ice Cream. Made the same as chocolate, but using coffee instead ofchocolate. Tie one pint of ground coffee in a piece ofmuslin, and boil in the milk half an hour before; then takeit ou
. The original Appledore cook book : containing practical receipts for plain and rich cooking . NG. IQI is all made of eggs. Where all eggs are used, make thesame as soft custard, and allow one quart of cream or milkto one quart of custard. Chocolate Ice Cream. Made the same as the others, with the addition of onecake of chocolate, and one pint more of sugar. Prepare thechocolate as for chocolate custard. Coffee Ice Cream. Made the same as chocolate, but using coffee instead ofchocolate. Tie one pint of ground coffee in a piece ofmuslin, and boil in the milk half an hour before; then takeit out, and make as before directed. Lemon Sherbet. One gallon of ice-water, the juice of twenty lemons, andthree pints of sugar; strain into the freezer, and freeze asyou would cream. Currant, strawberry, raspberry, and orange sherbets maybe made in the same manner. To flavor ice creams, use the extract. Roman Punch. Two quarts of cold water, one of Madeira wine, half apint of brandy, the juice of six lemons, and two quarts ofsugar. This is very hard to freeze. In winter use snowinstead of In making preserves, use a porcelain kettle which shouldbe used for nothing else. Have also a large wooden spoon,which keep expressly for this use. Be very careful not tolet the sirup burn or boil over, and always skim at your preserves once a month at least, and if theyare beginning to ferment, scald and skim. If they mouldon top that will not injure them, but will keep the air fromthem and thus protect them. Be very careful when remov-ing it not to get any of it in the sirup. Preserves should bekept in a cool, dry place. Always seal them while hot, asby this means you do not seal air in ; but if they are allowedto grow cold before sealing they will not keep so well. Heatthe jars before putting the preserves in, by setting them in apan of warm water, and let it heat gradually until it comes192 PRESERVES. 193 to a boiling point. Cut note-paper in round pieces abouttwo inches
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
