Page:Meier - The Art of German Cooking and Baking.djvu/282




 * 1 large pineapple

½ pt. of water

3 whites of eggs

Juice of ½ lemon

2 oranges

1 cupful of preserved cherries

½ lb. of sugar, (good measure)

Preparation: This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer.


 * 1 pt. of water 2 cups or

1 qt. of champagne

1 pt. of sugar

1 pt. of orange juice

Preparation: Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon.


 * 1 pt. of water

Whites of 2 eggs

Juice of 1½ lemons or to taste

2 cups of sugar

1 bottle of champagne

Preparation: Dissolve the sugar in water and add the juice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the champagne over the mass and beat quickly, serve at once in glasses.


 * Yolks of 8 eggs

2 tbsps. of water

1 cup of maple syrup

1 qt. of whipped cream

Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the whipped cream, pour into a mold, close the mold and pack in ice with salt.