Clarified ,'N'uyar for Water Ices. The water for these ices is prepared by dissolving one pound and a half of sugar in one pint of' water, then beat up and stir in half the white of one egg, let it come to the boil and continue boiling for ten minutes with frequent skimming; strain through a hair sieve, and when cold the water is ready for use. This is called clarified sugar. There is often a little difficulty in freezing, which gen erally arises from the water or cream being too sweet. It will then be necessary to add a little more water or milk. Too much sugar in solu tion prevents the liquid from freezing. Ices are a very agreeable luxury and easily made, and the quantities given in the following recipes are for one pint and a half of ice.
Cherry-Water Ice. Beat up in a mortar one pound of cherries with their stones, and make them into a puree, then add the juice of two lemons to one pint of clarified sugar and half a pint of water, mix thoroughly and freeze.
mon- Water Ice. Rub off the rind of two lemons on some lumps of sugar, add the juice of six lemons and one orange, a pint of clarified sugar, and a half a pita of water, strain through a hair sieve and freeze.
Strawberry and R«spber? y-lirater Ice. Place in a basin one pound of picked strawberries and half a pound of raspberries, make into a purre and mix with one pint of clarified sugar and half a pint of water, thoroughly mix and freeze.
Raspberry a nd Currant Ice Cream. Prepare a pound of strawberries and half a pound of red currants, pass them through a sieve, and mix with three-quarters of a pound of powdered loaf-sugar, and a pint of cream. Freeze.
Pine-Apple Cream. Remove the peel and seed from a pine-apple, take one pound and work it to a pulp in a marble mortar, pass the pulp through a large hair sieve, (puree), mix the puree with three-quarters of a pound of pounded loaf sugar and one pint of cream. Thoroughly mix and freeze.
Ginger kr, Cream. Bruise in a mortar six ounces of the best preserved ginger, and pass it through a hair sieve, add the juice of a lemon, half a pouud of powdered loaf-sugar, and a pint of cream. Thoroughly mix and freeze.
Lemon Ice Cream. Rub off the rind of two lernous on some lumps of loaf-sugar, squeeze the juice of the lemons into a basin with the pieces of sugar, and add half a pound of powdered loaf-sugar and one pint of cream. Thoroughly mix, pass through a horsehair sieve, and freeze. A glass of good brandy added will make Italian ice cream.
it;ti-(t Irk-rig Ice Cowin,. Take a pound of fresh strawberries, remove the stalks and cast aside the bad Ones. Put them iu a basin and sprinkle them with half a pound of powdered loaf-sugar, then add the juice of a lemon, make a puree by passing through a horsehair sieve, and add (me pint of cream. Mix thoroughly and freeze.
Italian Cream. Simmer half an ounce of isin glass in a little milk with the thin outer rind of half a lemon. Whip up half a pint of cream with the juice of two lemons, half a gill of sherry, and a dessertspoonful of pounded loaf-sugar. When the isinglass is all dissolved, remove the lemon rind, Ad, while warm, stir the whole together in a basin. Put it into a mould, stir ring to prevent any settlernent. This cream may be flavored with any liqueur, with raspberry, strawberry, or any other frnits, instead of lemon, and colored, if necessary, - with cochineal. The isinglass must be thoroughly dissolved in the milk before mixing.
Apple Fritters. Prepare a batter as for any fritters. Peel some • tart apples, remove the core with a vegetable cutter, and cut the apples across into slices of about three-eighths of an inch. Roll in pounded loaf-sugar and dip the slices into frying batter and fry in hot fat till they are of a nice yellow color and crisp. Re
move them on to a cloth and sprinkle with pounded loaf-sugar. Arrange them in a heap on a hot napkin and serve. The temperature of the fat should be slightly increased after adding the fritters, and they should be well covered with batter before frying.
Orange Salad. Take one or two good oranges, wipe them, and cut them with the peel into slices of not more than a quarter of an inch in thickness. Arrange them round a circular dish, and let each piece oven op its predecessor. Sprinkle over two ounces of pounded loaf-sugar and add a gill of brandy, or any liqueur; but if sweet liqueurs are used, only half the quantity of sugar need be employed.
Omelettes. In preparing omelettes remember that, the eggs are not too much beaten; that you have a clean pan; that the omelette is not too large—three or four eggs are enough; that it is quickly cooked; and, that it is eaten hot. In making a plain omelette, we must be careful that the frying pan is perfectly clean. Place in the frying-pan about one ounce of sweet butter. Break three eggs separately to see that they are fresh, beat them up with a little chopped parsley and a pinch of pepper and salt, The eggs should not be beaten too much, (about four seconds will be sufficient), or the white separates, and you produce a watery mixture, which de stroys the flavor and appearance of the omelette. Now that the butter is melted and in a state of froth, pour into the frying-pan the omelette mix ture, and stir till it begins to set or thicken; shake the pan occasionally, and when sufficiently firm, fold the omelette over neatly into an oval shape, strike the handle of the frying-pan so as to pro duce a gentle vihration, which keeps the omelette detached from the pan, and when the omelette is of a golden color turn it quickly into a dish. To be able to prepare a plain omelette is to be able to prepare every kind of omelette. The chief thing to he borne in mind in cooking an omelette, is that the mixture does not .idhere to the frying-pan. A cheese omelette. If you require a cheese ome lette, introduce into the omelette mixture about a dessertspoonful of grated dry cheese, with a little pepper and salt, and sornetimes a few grains of cayenne pepper; sprinkle the omelette when it is turned out with a little grated cheese. Sweet omelette. Beat up a teaspoonful of pounded loaf-sugar with the eggs, and just before the omelette is ready, distribute evenly over it a little jam, and fold the oinelette over it; turn it into a hot dish, and sprinkle it with pounded loaf sngar. Bacon omelette. A few pieces of pre viously cooked bacon cut into small dice, added just before folding the omelette, and so on; for the principle is the same for all omelettes. Ome lette souffle. Take three eggs, separate the yolks from the whites, and turn the yolks into one basin and the whites into another. Add to the yolks a dessertspoonful of pounded loaf-sugar and a tablespoonful of cream. stir these together with a wooden spoon. Whip the whites for four minutes into a stiffish froth. then add them to the yolks, and mix altogether same as for an omelette. Have ready in a state of froth about half an ounce of butter in a small clean frying pan. Pour in the mixture aDd proceed in pre cisely the same way as for a sweet omelette The only difference between a plain omelette and an omelette souffle is that cream is used, and the whites are whipped, and added to the mixture for a souffle. Keep the mixture free from the pan while cooking.