Page:The Boston cooking-school cook book (1910).djvu/510

 London Sherbet

2 cups sugar 2 cups water 1/3 cup seeded and finely cut raisins 3/4 cup orange juice 3 tablespoons lemon juice 1 cup fruit syrup 1/4 grated nutmeg 1/4 cup port wine Whites 3 eggs

Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.

Roman Punch

4 cups water 2 cups sugar 1/2 cup lemon juice 1/2 cup orange juice 1/2 cup tea infusion 1/2 cup rum

Prepare and freeze same as Cardinal Punch.

Coup Sicilienne

1 shredded pineapple 3 oranges (pulp) 3 bananas sliced 2 tablespoons Maraschino 1 tablespoon lemon juice Few grains salt Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.

Coup a l'Ananas

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.

Vanilla Ice Cream I (Philadelphia)

1 quart thin cream 3/4 cup sugar 1-1/2 tablespoons vanilla

Mix ingredients, and freeze.