Frozen Strawberries Frappe

Frozen Strawberries Frappe

1 quart of very ripe strawberries 1 pound of sugar 1 pint of water Juice of one lemon Add the sugar and lemon juice to the berries, let them stand one hour. Mash the berries through a colander, add the water, and freeze, turning the dasher constantly but very slowly....
Frozen Strawberries Frappe

Recipe of the Month : FROZEN PLUM PUDDING

2 pint cans of condensed milk 1/2 cupful of seeded raisins 1/2 pound of sugar 24 almonds that have been blanched and chopped 2 ounces of shredded citron 1/4 pound of candied cherries 2 teaspoonfuls of vanilla 2 tablespoonfuls of sherry 1/2 pint of water Yolks of four...
Recipe of the Week : NESSELRODE PUDDING

Recipe of the Week : NESSELRODE PUDDING

1 small bottle, or sixteen preserved marrons 1 quart of cream 4 ounces of sugar 4 tablespoonfuls of sherry 1 tablespoonful of vanilla Yolks of six eggs Put half the cream in a double boiler over the fire; when hot, add the eggs and sugar beaten until light. Cook a...
Recipe of the Week : NESSELRODE PUDDING

The JELLIES Bible

How to make Jellies Jellies should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and...
Recipe of the Week : NESSELRODE PUDDING

How To Make Orange-Cakes

Take six Sevil-Oranges, grate the Rinds of two of them, and then cut off the Rinds of all six to the very Juice; boil them in Water till very tender; then squeeze out all the Water you can, and beat them to a Paste in a Marble-Morter; then rub it through a Sieve of...
PRINCIPLES OF CANNING

PRINCIPLES OF CANNING

CANNING consists in sealing foods in receptacles, such as cans or jars, in such a way that they will remain sterile for an indefinite period of time. Several methods of canning are in use, and the one to adopt will depend considerably on personal preference and the...