Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    Oranges Glace.—(Blot.)—Pare and separate them the day before using, and set in a dry place. Put hall a pound of sugar, and half a pint of water on the fire in a copper saucepan; after mixing once do not stir again. Let them boil for some time, then test with a stick, and drop in water; if the sugar breaks, it is ready. Hang the fruit on wire and dip in, then hang on a pole to dry. CREAMS, ETC. Philadelphia Ice Cream.—Boil one pint of milk and two tablespoonfuls of arrowroot, and stir until very thick. Strain and let it cool, then add two quarts of good cream, and sweeten to taste. Flavor with vanilla bean. Another Ice Cream.—One quart of milk, one quart of cream, the whites of ten eggs, some sugar, and fla.or. Beat the whites of the eggs stiff, and stir them into the cold milk, and let it boil. Add the cream cold just before freezing. Frozen Pudding.—Six eggs, (the yolks added to a quart of milk or cream,) one heaping tablespoonful of arrowroot. Boil like custard. When cold, add pre- serves, stale cake, almonds, or anything good. Fla-