This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1890 edition. Excerpt: ...vanilla and freeze. Or in Fruit Biscuit, fill two-thirds full with the mixture, freeze, and fill up with some water-ice that blends with the flavor used in mixture: For Strawberry Biscuit use a layer of Orange Ice; for Pineapple Biscuit, Lemon Ice, etc. Any of the above mixtures may be made more elaborate by ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1890 edition. Excerpt: ...vanilla and freeze. Or in Fruit Biscuit, fill two-thirds full with the mixture, freeze, and fill up with some water-ice that blends with the flavor used in mixture: For Strawberry Biscuit use a layer of Orange Ice; for Pineapple Biscuit, Lemon Ice, etc. Any of the above mixtures may be made more elaborate by glazing, but as that needs a confectioner's skill we will not describe it; but the mere icing of them is given in Strawberry Biscuit, and one can cover their tops when ready to serve with whipped cream or with a plain meringue, and the mixture can also be filled in Lemon or Orange 'cases, made by cutting off top from fruit and carefully removing pulp. Sherbet Crystal.--Boil one pint sugar and pint and half water fifteen or twenty minutes, beat yolks of fifteen eggs very light and strain. Place syrup in custard kettle and add yolks, beating with an egg-whisk for ten minutes. Remove inner kettle from fire, place in a pan of cold water and continue beating fifteen minutes. Pack mold in ice and salt, and spread on sides and bottom of it one quart Strawberry or Raspberry Sherbet; when hardened, put the cooked mixture in center, being careful not to disturb the sherbet, cover all with a piece of thick white paper, put on cover and finish as directed in packing molds. Glazed Meringue.--Any ice-cream maybe meringued and glazed successfully. Boil three-quarters pint milk and stir in tablespoon gelatine that has been soaked an hour or two in half cup cold water, strain into quart cream, add tablespoon vanilla and half pound pulverized sugar; when frozen, take out beater and pack the cream smoothly, being careful to have the top perfectly level, and pack with ice as directed. When ready to serve, make a meringue of the whites of six eggs and six..
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
