The Cookery Blue Book

of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour. [Illustration] ICE CREAM. =Ice Cream.= 2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer five minutes to become thoroughly cold. To make it extra light, beat the whites of 2 eggs to a stiff froth, and add just before the cream is frozen. This should freeze in twenty minutes, and will make one gallon of cream. =Banana Ice.= 6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water. Pour hot water over the sugar and lemon juice, and stir until it is dissolved. When cool add peaches and bananas sliced thin, and let stand two hours; then strain through fine sieve, so nothing is left but liquid. Then freeze. =Lalla Rookh.= Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream. SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste. PRESERVES AND JAMS. =Orange Marmalade--No. 1.= To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the