Page:Mrs Beeton's Book of Household Management.djvu/1190

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Ingredients.—1 quart of lemon water ice No. 2225, ½ a bottle of champagne, ½ a lb. of fresh fruit, such as strawberries, apricots, peaches, all cut into small dice, ½ a pint of crushed ice.

Method. Prepare and freeze the lemon water ice, and stir in the champagne, prepared fruit and crushed ice. Serve in glasses or cups.

Time.—About 1¼ hours. Average Cost, 5s. to 6s. 6d. Sufficient for 10 or 12 persons.

Ingredients.—1 quart of strong, clear, hot coffee, ½ a pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 1 inch of vanilla pod.

Method.—Place the milk, sugar and vanilla in a stewpan, bring nearly to boiling point, then add the coffee, and let the mixture cool. Now strain, stir in the cream, freeze until it has the consistency of thick cream, and serve in this condition. Castor sugar should be handed with the coffee.

Time.—About 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 7 or 8 persons.

Ingredients.—1 tablespoonful of coffee extract, 6 yolks of eggs, 1½ ozs. of castor sugar, 1½ gills of syrup No. 2231 or 2232, ¾ of a pint of cream.

Method.—Put the coffee extract, yolks of eggs, sugar and syrup into a stewpan, place it in a tin containing boiling water, and whisk the contents until they thicken. The mixture should be strongly flavoured with coffee, therefore add more essence if necessary, and let the mixture cool. Whip the cream stiffly, stir in lightly, pour the mixture into an ice mould, cover closely (see p. 988), and pack in ice for 2 or 3 hours.

Time.—About 2 hours. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.