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and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill. 577.—RICE MOLD

1 cup rice Grated rind of ½ orange 2 quarts boiling water ¾ cup powdered sugar 1 tablespoon salt 2 tablespoons grape juice Juice of 1 orange

Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.

578.—SEA MOSS BLANCMANGE

¼ cup sea moss ¼ teaspoon salt 1 quart milk 1 teaspoon vanilla ¼ cup sugar

Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.

CHAPTER XXVI FROZEN DESSERTS 579.—TO FREEZE ICES

Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.

580.—FROZEN CUSTARD

1 quart milk 2 teaspoons cornstarch 2 eggs 1 tablespoon vanilla 1 cup sugar Few grains salt

Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.

581.—CHOCOLATE ICE CREAM

Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.

582.—COCOA ICE CREAM

1 pint milk 1 teaspoon cornstarch 2 inches stick cinnamon 1 egg beaten 1 cup sugar 1 pint cream ½ cup cocoa 1 teaspoon vanilla Few grains salt

Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze.

583.—COFFEE ICE CREAM

1 can evaporated milk ½ cup sugar 1 cup boiling water 2 teaspoons instantaneous coffee

Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream.

584.—MINT ICE CREAM

1 quart thin cream White of 1 egg ½ pound mint stick candy

Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies.

585.—ORANGE VELVET CREAM

1 cup sugar 1 cup orange juice 1 cup water Juice of 1 lemon Whites of 2 eggs 1 pint cream whipped

Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.

586.—PHILADELPHIA ICE CREAM

1 quart thin cream Few grains salt ¾ cup sugar 1 tablespoon flavoring

Mix and freeze.

587.—PRUNE ICE CREAM

1½ cups hot milk 1 cup cream 2 eggs slightly beaten 2 cups cooked prunes ½ cup brown sugar

Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.

588.—STRAWBERRY ICE CREAM

1 quart strawberries 1 quart thin cream 1½ cups sugar

Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.

589.—VANILLA ICE CREAM

1 pint milk Few grains salt 1 cup sugar 1 pint cream 2 eggs 1 tablespoon vanilla

Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.

590.—CANTON GINGER SHERBET

½ cup Canton ginger Juice of 1 orange 1 cup sugar Juice of ½ lemon 3½ cups boiling water White of 1 egg

Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.

591.—CIDER FRAPPÉ

1 quart sweet cider Juice of 3 oranges 1 cup sugar Juice of 1 lemon

Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappé glasses with the roast.

592.—CRANBERRY AND RAISIN SHERBET

3 cups cranberries 1½ cups sugar 1 cup seeded raisins White of 1 egg 1½ cups water

Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.

593.—FRUIT SHERBET

1 cup sugar Juice of 1 orange 1 cup water Juice of 1 lemon 1 teaspoon gelatine ¾ cup grated pineapple 2 tablespoons cold water 1 banana peeled and mashed

Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.

594.—GRAPE BOMBE

Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.

595.—GRAPE SHERBET

1 cup sugar 2 tablespoons water 1 cup water 1 cup grape juice 1 teaspoon gelatine Juice of 1 lemon

Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish.

596.—JELLY SHERBET

1 teaspoon gelatine 1½ cups boiling water ½ cup cold water White of 1 egg 2 glasses jelly

Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.

597.—PINEAPPLE SHERBET

2/3 cup sugar Juice of 1 lemon 2 cups boiling water White of 1 egg ½ can grated pineapple

Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.

598.—SOMERSET SHERBET

1 banana 1 cup sugar ½ can apricots, or 1 teaspoon gelatine 1½ cups stewed dried apricots ¼ cup cold water 1 lemon 1 cup boiling water 1 orange

Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.

599.—STRAWBERRY SHERBET

2 cups water 1 box strawberries 1 cup sugar White of 1 egg

Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.

600.—FROZEN WATERMELON

Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.

CHAPTER XXVII SAUCES FOR DESSERTS 601.—CARAMEL SAUCE

Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.

602.—CHOCOLATE SAUCE (Hot)

¾ cup sugar 2 teaspoons boiling water 1/3 cup boiling water 1 teaspoon butter 1/8 teaspoon salt ½ teaspoon vanilla 1 square chocolate

Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla.

603.—CHOCOLATE MARSHMALLOW SAUCE

1 square chocolate ¼ cup sugar ½ tablespoon butter 1 cup boiling water 1 tablespoon flour 8 marshmallows cut in pieces Few grains salt ½ teaspoon vanilla

Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.

604.—CINNAMON SAUCE

Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.

605.—COFFEE SAUCE (Evaporated Milk)

1 cup evaporated milk 1 teaspoon soluble coffee, or ¼ cup sugar 2 tablespoons clear black coffee

Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.

606.—CRANBERRY SAUCE (Pudding)

¼ cup butter 2 tablespoons boiling water 1 cup powdered sugar ½ cup strained cranberry sauce

Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.

607.—CUSTARD SAUCE

Make the same as Soft Custard (see No. 568).

608.—CURRANT JELLY SAUCE (Pudding)

1 tablespoon cornstarch 2 tablespoons currant jelly ¼ cup sugar 1 teaspoon butter 1 cup boiling water Juice of ½ lemon

Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.

609.—DATE SAUCE

To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).

610.—FRUIT SAUCE

Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.

611.—GINGER SAUCE

½ cup sugar 2 tablespoons water ¼ cup molasses 2 tablespoons vinegar 1 teaspoon butter ½ tablespoon ginger

Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).

612.—HARD SAUCE

¼ cup butter 1 teaspoon vanilla, or 1 cup powdered sugar ¼ teaspoon nutmeg 1 teaspoon milk

Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.

613.—LEMON SAUCE

¾ cup sugar 1 teaspoon butter 2 teaspoons cornstarch Juice and rind of ½ lemon, or 1/8 teaspoon salt ½ teaspoon lemon extract 1½ cups hot water

Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add butter and flavoring. One teaspoon of vanilla or one-half

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