Page:The dainty sweet book, from the International cooking library (1903).djvu/41

THEIR ICES, CREAMS AND SWEETS

PUNCH A L'IMPERIALE

One pint of strong infused tea, one gill of pineapple juice, the juice of two lemons, onequarter gill of brandy, one-quarter gill benedictine, six ounces of sugar, two whites of eggs, the rind of one orange. Put sugar and all liquids excepting the liquor in a pan, heat without boiling and strain when cold add the whites of eggs and freeze, then mix in the liquor. Serve in glasses decorate the top with oranges and cherries.

BALTIMORE SHERBET

Grate two pineapples and mix with two quarts of water and one pint of sugar. Add the juice of two lemons and the beaten whites of four eggs. Place in a freezer and freeze and garnish with six strawberries on each dish.

GRAPE FRUIT ICE

Pour into a vessel some syrup made with two and a quarter pounds of sugar and one pint of water cooked together. When cool, add juice of two good sized grape fruit, strain and freeze.

ICE CREAM A LA BALTIMORE

Place in a thin basin, six ounces sugar, four yolks of eggs, half a lemon peel and dilute with one and a half pints of boiling cream. Thicken the preparation on the fire, stirring well. When done, strain through a sieve into vessel and stir until cool. Then freeze same. After frozen hard, mix one cupful of raspberry syrup and then serve with a small amount of whipped cream on top.

PUNCH VICTORIA

One pint of water, two whites of eggs, six ounces sugar, juice of two lemons, rind of one orange, the juice of two, half a gill southern wine, a little stick cinnamon and some brandied peaches chopped very 35