Page:Mrs Beeton's Book of Household Management.djvu/1182

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Ingredients.—1½ pints of custard No. 1, 2 or 3, 3 oranges, 2 ozs. of loaf sugar, saffron-yellow colouring, carmine.

Method.—Prepare the custard according to directions given. Remove the outer yellow part of 2 oranges by rubbing them with the lumps of sugar, which afterwards must be dissolved in 1 tablespoonful of warm water. Mix with the strained juice of the oranges; when cool stir into the custard, and add the carmine and saffron-yellow, until the desired colour is obtained. Freeze as directed on p. 988.

Time.—From 40 to 45 minutes. Average Cost, 1s. to 2s. 6d. Sufficient for 7 or 8 persons.

Ingredients.—1 pint of custard No. 1 or 2, ½ a lb. of finely-chopped preserved pineapple, ½ a gill of pineapple syrup, 1 teaspoonful of lemon-juice.

Method.—Pass the pineapple through a fine sieve, and mix with it the syrup and lemon-juice. Make the custard as directed, and when cool stir in the pineapple preparation, and freeze as directed on p. 988.

Time.—From 40 to 50 minutes. Average Cost, 1s. 3d. to 2s. 3d., according to the custard selected. Sufficient for 7 or 8 persons.

Ingredients.—1 quart of cream, 6 yolks of eggs, 4 ozs. of sugar, 3 tablespoonfuls of pineapple dice, 3 tablespoonfuls of pineapple syrup, vanilla essence.

Method.—Boil up 1½ pints of the cream, pour it over the yolks of eggs, previously well-beaten, add the sugar and pineapple syrup, and replace the mixture in the saucepan. Stir and cook gently by the side of the fire for a few minutes, then strain, and, when cold, freeze. When the mixture is half frozen, add the pineapple dice, a little vanilla essence, and the cream stiffly whipped.

Time.—About 1 hour. Average Cost, 4s. to 4s. 9d. Sufficient for 10 or 12 persons.

Ingredients.—1½ pints of custard No. 1, 2 or 3, 4 ozs. of pistachio nuts blanched and pounded, 1 tablespoonful of noyeau, orange-flower water, spinach-greening.