The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

by adding well washed English currants, raisins cut in quarters, citron in small pieces and coarse chopped English walnuts or pecans. Omit the nuts for a fruit cream. For coffee cream, steep (not boil) cereal coffee in milk for 10 to 20 m. Strain through a cloth and use as plain milk with the cream. Flavor with vanilla. One quart of sweetened, crushed strawberries or raspberries added to the recipe makes the right proportion for fruit cream. Drained, finely-shredded or grated pineapple makes a general favorite in cream. =Maple Ice Cream= 1 qt. genuine maple syrup 1 qt. heavy cream 1 qt. light cream ¾ qt. milk 7 tablespns. flour =Lemon Ice= 8-12 tablespns. lemon juice 1 orange 2½ cups sugar 1 qt. water including the gelatine ⅛ oz. vegetable gelatine Soak and cook gelatine according to directions (p. 335), add water to make 1 cup, keep warm; cook sugar and 3 cups of water together for 5 minutes and strain into the gelatine. Prepare the lemon and orange juice, and if desired, shave off a little of the thin yellow rind and let it stand in the juice for a few minutes, then strain it out. When the gelatine mixture is partially cooled, add the juice gradually, stirring. The orange may be omitted. Or, omit gelatine, boil sugar with 1 qt. of water and when cool combine with the juice. =Orange Ice= 1 pt. sugar 1 qt. water 1 pt. of orange juice 6-8 tablespns. lemon juice ⅛ oz. vegetable gelatine Flavor juice with thin yellow rind of orange and proceed as in lemon ice, omitting gelatine if preferred. =Raspberry Ice= 1 cup raspberry juice ¾ cup sugar (less if juice is already sweetened) 1 pt. water 2 tablespns. lemon juice 1 sixteenth oz. vegetable gelatine, or not Cook sugar and water together and add to prepared gelatine. When nearly cool, add raspberry juice and stir occasionally until cool. Freeze. =Currant and Raspberry Ice= 2 cups currant juice 1 cup raspberry juice 1 pt. water 1-1½ cup sugar ⅛ oz. gelatine, or not Proceed as in Raspberry Ice. Use