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Another Random Scribd Document
with Unrelated Content
 Pineapple Filling
1 cup grated pineapple
1 tablespoon orange rind
2 tablespoons lemon juice
sugar

Mix pineapple, fruit juice and rind, and enough confectioner’s sugar
to make of consistency to spread.
 CHAPTER XV
FROZEN DISHES
FROZEN DESSERTS
Directions for Freezing
Select a reliable freezer and one which runs easily. Keep the
gearing well oiled.
Adjust the freezing can in the freezer, making sure that all parts
fit and that the crank turns readily. Place ice in bag made of ticking
or strong sacking, and with a wooden mallet, pound until very fine.
Surround the freezing can with ice and rock salt, using three
measures of ice and one of salt, for ice cream and sherbets; two
measures of ice and one of salt for sorbets, frappés, etc.; equal
measures of ice and of salt for molding and for freezing mousses,
bombes, and parfaits.
For freezing ice cream, when the freezing can is cold, pour in
mixture to be frozen, let stand five minutes, then turn the crank
slowly for eight or ten minutes, then more rapidly until mixture is
frozen. Remove dasher, scrape cream from sides of freezing can to
the middle and press down so as to have the cream one solid mass;
let stand to season, or if to be molded, pack in the mold.
A one-pound baking powder can makes an excellent mold if one
has no brick mold.

Directions for Molding

Have the mold chilled; press the frozen mixture well into the sides
and bottom of mold, packing solidly until overflowing; put on cover,
making sure that it fits securely; if in doubt, brush with lard or
butter. Tie on cover and immerse in ice and salt, using equal parts of
each; let stand one to three hours, depending upon degree of
hardness desired. Mousses and parfaits are put directly into the
mold, filled to overflowing, covered according to directions, and
allowed to stand from four to six hours in ice and salt.
Frozen desserts are divided into:—
Philadelphia ice cream, which is cream sweetened, flavored, and
stirred in freezer while freezing; plain ice cream, a custard of
different degrees of richness, with or without cream, and stirred
while freezing.
Mousses, parfaits and biscuits are made with and without eggs,
with beaten or whipped cream, and frozen without stirring.
Water ices are divided into sherbets, frappés, and punch, all
stirred while freezing.
Bombes are combinations of ice cream and sherbet, or sherbet
and charlotte russe mixture.

Chocolate Fig Ice Cream

4 ounces Lowney’s Premium Chocolate
4 cups cream
¾ cup sugar
1 tablespoon vanilla
½ teaspoon salt
1½ cups finely chopped figs

Melt chocolate, add sugar and one half cup cream, cook until
smooth, add remaining ingredients, and freeze, stirring occasionally
while freezing to keep figs from settling to the bottom.
Note.—If figs are soaked in wine, the flavor of the
cream is much better, and there is less liability of the
figs being lumpy.
 Chocolate Philadelphia Ice Cream
2 ounces Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
¼ cup hot water
1 cup sugar
4 cups light cream
¼ teaspoon salt
1 teaspoon vanilla

Melt chocolate, add remaining ingredients, and freeze.

Chocolate Junket Ice Cream

4 squares Lowney’s Premium Chocolate
2 cups cream
3 cups milk
1 junket tablet
1 tablespoon cold water
1 tablespoon vanilla
1¼ cups sugar

Scald milk; add melted chocolate and sugar; cook three minutes;
cool. When lukewarm, add junket tablet which has been dissolved in
cold water. Add cream and freeze.
Two squares of chocolate give a very delicately flavored cream.

Cocoa Frappé
4 cups milk
3 squares Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
½ cup sugar
½ tablespoon arrowroot
1 teaspoon vanilla
1 tablespoon sherry wine
⅛ teaspoon salt
1 inch stick cinnamon

Mix chocolate, cinnamon, sugar, salt, arrowroot; add milk; cook

ten minutes; add vanilla, sherry, and freeze. Serve in frappé glasses,
and garnish with cream flavored and beaten, and candied cherries.
 Three cups of milk and one cup strong coffee may be used
instead of all milk. See colored illustration, Plate XII, opposite p.
263.

Chocolate Ice Cream No. 1

4 cups cream
6 egg yolks
1½ cups sugar
4 ounces Lowney’s Premium Chocolate
¼ teaspoon salt
1 teaspoon vanilla

Scald one cup of cream; add to melted chocolate and cook three
minutes, or until mixture is smooth and glossy; add sugar, salt,
vanilla, and the remaining three cups of cream which has been
beaten stiff. When well blended, add beaten yolks of eggs. Freeze.

Chocolate Ice Cream No. 2

2 ounces Lowney’s Premium Chocolate
2 tablespoons sugar
2 tablespoons hot water
1 pint cream
2 eggs
½ cup flour
2 cups milk
1 cup sugar
¼ teaspoon salt

Beat eggs; add flour, one cup sugar, and milk; cook in double
boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook
until glossy, then add to egg mixture; cool; add cream, salt, and
freeze.

French Ice Cream

2 cups milk
2 cups cream
1 cup sugar
4 to 6 egg yolks
 1 tablespoon vanilla
¼ teaspoon salt

Make a soft custard of milk, sugar and yolks of eggs. When cool,
add cream whipped, salt and flavoring. Freeze.

Philadelphia Ice Cream

4 cups light cream, or
3 cups heavy cream and one cup milk
1 cup sugar
1 tablespoon flavoring
¼ teaspoon salt

Mix the ingredients and freeze without cooking.

Brown Bread Ice Cream

Add to French Ice Cream one cup brown bread crumbs dried.
Freeze.

Banana Ice Cream

Add the pulp of four bananas and two tablespoons lemon juice to
Philadelphia Ice Cream. Freeze.

Cocoa Nut Ice Cream

2 eggs
1¼ cups sugar
½ cup flour
2 cups milk
½ cup Lowney’s Cocoa
½ teaspoon salt
1 cup walnuts
2 cups cream

Mix cocoa, flour, sugar and salt; add eggs slightly beaten. When
well blended, add scalded milk. Cook in double boiler, stirring
constantly, twenty minutes. Add nuts finely chopped, flavoring and
cream. Freeze.
 Burnt Almond Ice Cream
Blanch and chop one cup almonds. Caramelize four tablespoons
sugar; add chopped almonds. When cold, pound to a powder. Add to
French Ice Cream with one teaspoon almond extract. Freeze.

Caramel Ice Cream

Add to French Ice Cream, one cup of caramelized sugar. Cool and
freeze.

Coffee Ice Cream

Add one cup black coffee to French or Philadelphia Ice Cream.
Freeze.

Ginger Ice Cream

Add one cup preserved ginger chopped fine, two tablespoons
lemon juice, and three tablespoons ginger sirup to Philadelphia or
French Ice Cream. Freeze.

Macaroon Ice Cream

Add one cup dried and pounded macaroons to French or
Philadelphia Ice Cream; flavor with one half teaspoon almond
extract, one tablespoon sherry, and one half teaspoon vanilla.
Freeze.

Cocoa Ice Cream

2 cups milk
1 cup sugar
1 tablespoon cornstarch or arrowroot
4 egg yolks
2 cups cream, or
2 cups milk and
2 tablespoons butter
¼ to ½ cup Lowney’s Cocoa
 1 teaspoon vanilla
¼ teaspoon salt

Mix cocoa, sugar and cornstarch or arrowroot; add scalded milk,

and cook twenty minutes in double boiler. Beat eggs; add cream, or
milk and butter; pour on to this mixture, cornstarch mixture. Add
vanilla and freeze.
One cup raspberry juice added just before freezing gives a
pleasant variety. See colored illustration, Plate XVII, opposite.

COCOA ICE CREAM

Plate XVII. For Receipt see page 298

Chocolate Mousse No. 1

3 ounces Lowney’s Premium Chocolate
1½ cups sugar
1 cup thin cream
¼ cup cold water
1 teaspoon vanilla
¼ teaspoon salt
whip from 3 cups cream
1 tablespoon granulated gelatine

Melt chocolate; add sugar and one cup cream; boil one minute.
Mix gelatine with cold water, add to boiling mixture; when cool, add
flavoring, salt and whip from cream. Pour into mold, pack in equal
parts of ice and salt, let stand four hours. See colored illustration,
Plate XVIII, opposite.

CHOCOLATE MOUSSE
Plate XVIII. For Receipt see page 298

Frozen Chocolate
4 squares Lowney’s Premium Chocolate
⅓ cup sugar
1 cup boiling water
3 cups scalded milk
½ teaspoon vanilla
¼ teaspoon salt

Melt chocolate; add sugar, salt and boiling water; cook five
minutes; add scalded milk and flavoring; when cool, freeze. Serve
with cream sweetened and flavored, either plain or whipped.
 FROZEN CHOCOLATE SOUFFLÉ
Plate XIX. For Receipt see page 299

Frozen Chocolate Soufflé

2 egg yolks
rind and juice of 1 lemon
4 tablespoons sherry wine
½ cup sugar
¼ teaspoon salt
2 egg whites
2 ounces Lowney’s Premium Chocolate, melted
½ cup cream

Cook first five ingredients until mixture thickens; add beaten

whites, chocolate, and cream beaten until thick. Pour into serving
dish, and pack in equal parts of ice and salt. Let stand three hours.
A very good way is to put serving dish in lard pail, then surround
pail with equal parts of ice and salt.
See colored illustration, Plate XIX, opposite.
 VANILLA ICE CREAM WITH CHOCOLATE SAUCE
Plate XX. For Receipt see pages 247 and 299

Plain Ice Cream

4 cups milk
1 cup sugar
3 eggs
1 tablespoon vanilla
⅛ teaspoon salt

Prepare as for Soft Custard.

This is the simplest and cheapest ice cream made. One pint of
cream added is an improvement.
Freeze according to directions for freezing. See colored
illustration, Plate XX, opposite.

Cocoa Macaroon Ice Cream

Make a cream the same as for Cocoa Nut Cream, except omit the
nuts. Brown in the oven two dozen macaroons. Crumb in meat
chopper; add macaroon crumbs and ¼ cup sherry to cream mixture.
Freeze.
 Cocoa Cocoanut Cream
Make a cream the same as for Cocoa Nut Cream, except omit the
nuts, and add one cup of shredded cocoanut and the rind and juice
of one lemon. Freeze.

Maple Ice Cream

Add one cup maple sirup to French or Philadelphia Ice Cream.
Freeze and serve with Maple Sauce.

Nougat Ice Cream

Add one half cup each of chopped walnuts, almonds, and filberts,
to French or Philadelphia Ice Cream. Flavor with one teaspoon
vanilla and one teaspoon almond. Freeze.

Orange Ice Cream

Add one cup orange juice and one half cup orange pulp to
Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one
tablespoon lemon juice. Freeze.

Peach Ice Cream

Add two cups stewed and strained peaches to Philadelphia Ice
Cream. Flavor with one teaspoon lemon juice. Freeze.

Pineapple Ice Cream

Add two cups pineapple juice and pulp to French or Philadelphia
Ice Cream. Freeze.

Pistachio Ice Cream

Mix one half cup Pistachio nuts chopped fine, and one cup
almonds chopped fine with Philadelphia Ice Cream. Color a delicate
green and flavor with one teaspoon almond. Freeze.

Plum Pudding Ice Cream

To Philadelphia Ice Cream add one cup dried and pounded Plum
Pudding. Flavor with one tablespoon brandy. Freeze.

Strawberry Ice Cream

Add two cups strawberry juice and pulp to Philadelphia Ice
Cream. Freeze, and serve with Strawberry Sauce.

Wine Ice Cream

Add two tablespoons sherry or Madeira to Philadelphia Ice Cream.
Freeze.

Coffee Mousse
1 pint cream
½ cup powdered sugar
1 cup black coffee
¼ teaspoon salt

Whip the cream, add sugar and coffee, turn mixture into a mold,
pack in ice and salt, and let stand five hours.

Chocolate Mousse No. 2

Substitute four ounces melted chocolate for coffee in Coffee
Mousse, pour into mold, pack in ice and salt, and let stand four
hours.

Strawberry Mousse
Substitute two cups mashed berries for coffee, and proceed as for
Coffee Mousse.

Fruit Mousses
 Mix two cups of any fruit pulp, with powdered sugar to sweeten,
with the whip from one pint cream. A small amount of lemon juice
brings out the flavor of other fruits. Mold. Pack and let stand in ice
and salt four hours.

Silver Parfait
1 cup sugar
1 cup water
3 egg whites
1 pint cream
flavoring

Boil sugar and water until it threads. Pour on to the beaten whites
of eggs, add the whip from cream, flavoring, pack in ice and salt,
and let stand four hours.

Cocoa Parfait
1 cup sugar
½ cup boiling water
4 tablespoons Lowney’s Cocoa
4 egg yolks
2 teaspoons vanilla
2 cups cream
¼ teaspoon salt

Boil sugar and water together ten minutes; pour sirup on to cocoa
which has been beaten with the egg yolks; cook over hot water until
of the consistency of soft custard. Beat until cold; add the cream
which has been beaten until stiff, vanilla, and salt. Turn into mold,
cover, and pack in equal measures of finely crushed ice and rock
salt. Let stand four hours. Remove from mold and garnish with
cream, sweetened and flavored, and press through the pastry bag.
The parfait may be served in champagne glasses and garnished
with beaten cream and candied cherries. See colored illustration,
Plate XI, p. 263.

Golden Parfait
 1 cup sugar
½ cup water
6 egg yolks
1 pint cream

Cook sugar and water five minutes. Pour slowly on to the beaten
egg yolks, add whip from cream, turn into mold and pack in ice and
salt, and let stand four hours.

Café Parfait
Add one fourth cup black coffee to Golden Parfait and freeze as
Golden Parfait.

Maple Parfait
Substitute maple sirup for boiled sugar and water in Golden
Parfait. Mold, pack in ice and salt four hours, and serve with
chopped browned almonds.

Nesselrode Pudding
To Golden Parfait add one cup boiled chestnuts mashed, one cup
candied fruit soaked in wine, one cup chopped pineapple. Flavor
with one teaspoon vanilla, one tablespoon sherry. Freeze, pack,
mold, and serve with Rum Sauce.

Biscuit Tortoni
Mix one cup pounded macaroons, two tablespoons sherry, two
tablespoons caramelized sugar pounded, with Golden Parfait. Pack in
paper boxes, pack boxes in pail, and pack pail in equal parts ice and
salt, for four hours. Serve in boxes, sprinkle with brown chopped
almonds.

Biscuit Glacé
 Add two tablespoons maraschino, two tablespoons sherry, to
Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice
and salt, and let stand in ice and salt four hours.

Soufflé Glacé
1 cup cream
1 tablespoon grated lemon rind
4 eggs
1 cup sugar
½ cup wine
1 tablespoon lemon juice
⅛ teaspoon salt

Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until
thick. Cool; add beaten whites and cream beaten until stiff. Add
wine, fill paper cases, pack cases in pail, and pack pail in ice and salt
four hours.

Plain Water Ice

2 cups water
1 cup sugar
4 egg whites
flavoring

Boil sugar and water; beat until cold. Add egg whites beaten until
stiff and flavoring. Freeze.

Lemon Water Ice

Add the grated rind of one lemon and the juice of three lemons to
Water Ice. Freeze.

Orange Water Ice

Add rind of one orange, one half cup orange juice, two
tablespoons lemon juice, to Plain Water Ice.

Pineapple Water Ice

 Add two cups pineapple chopped and pressed through a sieve,
with two tablespoons lemon juice, to Plain Water Ice.

Lemon Sherbet
The same as Water Ice, omitting the whites of eggs. All fruit
sherbets made in the same way.

Strawberry Bombe Glacé

Line a mold with Strawberry Ice Cream, fill with Pineapple Water
Ice. Pack in ice and salt four hours. Serve with Strawberry Sauce.

Raspberry Bombe Glacé

Line a mold with Raspberry Water Ice. Fill with Vanilla Ice Cream,
or whipped cream sweetened and flavored. Pack in ice and salt four
hours.

Sultana Roll
Line sultana roll molds, or one-pound baking powder boxes, with
Pistachio Ice Cream. Sprinkle with candied fruit which has been
soaked in brandy over night, and fill with Vanilla Ice Cream or with
Silver Parfait, or beaten cream sweetened and flavored. Pack in ice
and salt four hours. Serve with Claret Sauce.

Lalla Rookh
Use rule for Philadelphia Ice Cream. When frozen add one cup
Jamaica rum. Serve in glasses.

Café Frappé
3 cups coffee
1 cup sugar
1 cup cream
¼ teaspoon salt
 Freeze to consistency of mush. Serve in frappé glasses with
whipped cream on top.

Orange Frappé
1 cup sugar
2 cups water
1 cup orange juice
pulp of four oranges
4 tablespoons lemon juice

Boil sugar and water five minutes, add other ingredients, and
freeze to a mush. Serve with orange sirup and sprinkle with candied
orange peel, finely chopped.

Grape Frappé
Substitute one cup grape juice for orange juice, and freeze to a
mush.
 CHAPTER XVI
BEVERAGES
French Chocolate
2 squares Lowney’s Premium Chocolate
½ cup boiling water
⅛ teaspoon salt
3 cups milk scalded
¼ cup ground coffee
2 tablespoons sugar
2 tablespoons brandy

Melt two squares Lowney’s Premium Chocolate, add sugar and

boiling water, boil two minutes. Scald the milk with coffee, strain,
and add to chocolate with salt and brandy. Beat with Dover egg
beater and serve with beaten cream.

Plain Chocolate
2 squares Lowney’s Premium Chocolate
4 tablespoons sugar
3 cups scalded milk
1 cup boiling water
salt

Melt two squares Lowney’s Premium Chocolate, add sugar, salt

and boiling water; boil two minutes, add scalded milk and beat with
Dover egg beater to prevent scum from forming. Serve very hot.

Emergency Chocolate
2 teaspoons Lowney’s Always Ready Chocolate Powder
¼ cup boiling water
1 cup scalded milk
salt
 Mix two teaspoons Lowney’s Always Ready Chocolate Powder with
boiling water; boil three minutes, stirring all the time; add scalded
milk and cook in double boiler ten minutes; add a few grains of salt
and more sugar if needed; beat and serve. This may be made
without cooking so long.

Condensed Milk Chocolate

3 squares Lowney’s Premium Chocolate
4 tablespoons sugar
3 cups boiling water
½ can condensed milk
⅛ teaspoon salt

Melt chocolate; add sugar, salt, and boiling water in which has
been mixed the condensed milk. Boil five minutes. If condensed milk
has been sweetened, omit sugar.

Cocoa for Fifty People

1½ cups Lowney’s Cocoa
1 quart cold water
2 quarts boiling water
6 quarts scalded milk
¾ cup sugar
2 teaspoons salt

Mix cocoa, sugar and salt. Add cold water, then boiling water, boil
five minutes, add to scalded milk. Beat well with Dover egg beater
and serve.

Chocolate for Fifty People

1 pound Lowney’s Chocolate
2 quarts boiling water
¾ pound sugar
6 quarts scalded milk
½ tablespoon salt
1 tablespoon vanilla

Melt chocolate over hot water, add sugar and water, boil ten
minutes. Add salt and scalded milk, beat well. Add vanilla and serve
with whipped cream.

Brandy Cocoa
4 tablespoons Lowney’s Breakfast Cocoa
4 tablespoons sugar
1 tablespoon brandy
¼ cup boiling water
4 cups scalded milk
⅛ teaspoon salt

Mix four tablespoons Lowney’s Breakfast Cocoa, four tablespoons

sugar, and one fourth cup boiling water; when smooth, add four
cups scalded milk and cook in double boiler twenty minutes; add one
tablespoon brandy and salt; beat and serve; garnish with beaten
cream.

Breakfast Cocoa
2 tablespoons Lowney’s Breakfast Cocoa
2 cups milk
2 tablespoons sugar
2 cups boiling water
⅛ teaspoon salt

Mix two tablespoons Lowney’s Breakfast Cocoa, two tablespoons

sugar, one eighth teaspoon salt; add two cups boiling water
gradually; when smooth, boil five minutes; add two cups scalded
milk, beat with a Dover egg beater until frothy.

Breakfast Cocoa with Condensed Milk

4 tablespoons Lowney’s Breakfast Cocoa
2½ cups boiling water
½ cup condensed milk
few grains salt

Mix four tablespoons Lowney’s Breakfast Cocoa with one cup

boiling water; boil two minutes; add one and one half cups boiling
water which has been mixed with one half cup condensed milk and a
few grains salt; bring to the boiling point and serve with or without
whipped cream.
 If condensed milk has not been sweetened, add two tablespoons
of sugar to the cocoa.

Tea
freshly boiled water
1 teaspoon tea for each cup

Scald an agate-ware teapot; put in as many teaspoons tea as

cups required. Cover with as many cups of boiling water as there are
teaspoons of tea. Serve immediately.

Russian Tea
Prepare tea, serving a thin slice of lemon and sugar with each
cup.

Tea Punch
Prepare tea as for Russian Tea and serve with a thin slice of
lemon and lump sugar soaked in brandy.

Iced Tea
Make tea. Serve in glasses with crushed ice, with one tablespoon
lemon juice in each glass.

Boiled Coffee No. 1

1 cup freshly ground coffee
1 whole egg or one egg white
1 cup cold water
6 cups boiling water

Mix coffee, egg and one half cup cold water, add boiling water,
boil hard five minutes. Set on back part of range, add other half cup
of cold water, let stand five minutes, and serve with hot milk, cream
and sugar.

Coffee No. 2
 Use rule for Boiled Coffee, using six cups cold water instead of
boiling water.

Coffee No. 3
1 cup coffee
6 cups cold water

Put coffee in cheese cloth bag. Tie, allowing room for coffee to
swell. Place in scalded coffee pot, cover with cold water, and boil ten
minutes. Remove bag, let stand two minutes on back of range, and
serve with hot milk, sugar and cream.

French Coffee
1 cup very finely ground or powdered coffee
6 cups boiling water

Place coffee in strainer, add boiling water gradually, and refilter, if

liked very strong.

Iced Coffee
Add hot milk to black coffee, flavor with vanilla, and sweeten to
taste. Chill; serve in glasses with a tablespoon of chopped ice in
each glass.

Black Coffee
Allow two tablespoons of coffee for each cup of boiling water.
Always make in French coffee pot.

After Dinner Coffee

1 cup coffee
½ ounce chicory
1 egg slightly beaten
4 cups boiling water
¼ cup cold water
 Mix coffee, chicory, egg and cold water, add boiling water and boil
five minutes; let stand five minutes on back of range where it will
keep hot. Serve without sugar or cream.
These same ingredients may be used in the French coffee pot,
and the liquid may be poured through the coffee until the required
strength is obtained.

FRUIT BEVERAGES
Claret Cup
1 pint claret
1 cup curaçoa
1 cup soda water
1 cup sherry
1 slice cucumber
juice of one orange
sugar to taste

Champagne Cup
2 cups champagne
2 cups soda water
1 bunch mint
1 cup sherry
juice and rind one orange
2 cups Apollinaris
ice
1 tablespoon powdered sugar
1 slice cucumber
juice of one half lemon

Cider Cup
2 cups cider
1 cup sherry
½ cup brandy
large piece ice
rind of one lemon
1 slice cucumber
 few gratings nutmeg
sugar

Lemonade
Boil two cups of sugar and four cups water until a rich sirup is
formed. Add one cup lemon juice. Dilute with ice water.

Orangeade
2 cups sugar
2 cups water
⅓ cup lemon juice
⅔ cup orange juice
2 oranges sliced

Make the same as Lemonade.

Fruit Punch
Sufficient to serve twenty-five persons.
4 cups sugar
8 cups water
2 quarts Apollinaris
1 pineapple shredded
1 cup fruit juice
1 box strawberries hulled and cut in pieces
4 bananas cut in slices
juice of 6 oranges
juice of 3 lemons

Boil sugar and water five minutes; add fruit, ice, Apollinaris, and
water to make the punch right strength. One cup maraschino
cherries may be added.

Currant Punch
4 cups currant juice
4 cups sugar
12 cups water
6 lemons
6 oranges
2 cups tea
 Boil sugar and water five minutes; add tea, juice, lemons and
oranges sliced, and a large piece of ice.

Milk Punch
1 cup milk
1 teaspoon sugar
4 teaspoons of sherry, brandy or Madeira
few gratings nutmeg

Put two lumps of ice in glass; add sugar, milk and wine; shake,
strain, and add nutmeg.

Mint Julep No. 1

1 bunch mint
2 cups ice water
juice lemons
2 cups sugar
4 cups water

Chop mint; add ice water; let stand over night. Boil sugar and
water; chill; add lemon juice and mint water. Serve with crushed ice;
garnish with mint leaves.

Mint Julep No. 2

Put three sprigs mint with one half teaspoon orange bitters in a
glass; add one sherry glass Vermouth and one half cup whisky;
shake well; add one half cup crushed ice, stir to crush the mint. Add
two slices orange, two or three strawberries, and a few sprigs of
mint. Add more ice and serve when the outside of the glass is
frosted.

Mulled Wine
2 cups water
16 cloves
3 eggs
2 tablespoons sugar
2 cups wine
1 tablespoon lemon juice
 Boil cloves and water ten minutes. Beat yolks and sugar together;
add water, wine, lemon juice, and stiffly beaten whites. Serve hot.
 CHAPTER XVII
FRUITS AND NUTS AND CANDY
Fruits and Nuts
Fruit is especially wholesome, although not nutritious. The best
time to eat fruit is in the morning. Most fruits are improved in flavor
by being chilled.
A dish of different fruits attractively arranged makes a very
acceptable center piece.

To prepare Fruit for the Table

Apples should be washed and wiped dry. Berries should be looked
over very carefully, and, if dirty, washed by putting in a colander and
allowing cold water to run gently over them, or place the colander in
a bowl of cold water and raise up and down several times, then
drain thoroughly and chill before serving.
Cherries should be looked over, and served with their stems on.
Bananas should be wiped and chilled.
Currants should be washed and drained, and served on the stem.
Figs, if the dried ones, should be washed, drained, and chilled.
Grape fruit should be cut in halves, the pulp loosened from the
skin, and the pith cut out, then chilled; it may be served plain, or
sugar and wine may be poured over it just before chilling. Serve one
half grape fruit to each person.
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