WATER ICES.
Are simply fruit juices and water made very sweet, with a few whites of
eggs whipped stiff, and added. For lemon ice take two quarts of water,
one quart of sugar, and the juice of seven lemons. Mix and add, after it
has begun to freeze, the stiffly-beaten whites of four eggs. Orange ice is
made in the same way.
WINE JELLY.
One box of gelatine; one cup of wine; three lemons, juice and rind; a
small stick of cinnamon; one quart of boiling water; one pint of white
sugar.
Soak the gelatine in one cup of cold water half an hour. Boil the cinnamon
in the quart of water for five minutes, and then add the yellow rind of
the lemons cut very thin, and boil a minute. Take out cinnamon and rinds,
and add sugar, wine, and gelatine. Strain at once through a fine strainer
into molds, and, when cold, set on the ice to harden. To turn out, dip for
a moment in hot water. A pint of wine is used, if liked very strong.
LEMON JELLY.
Omit the wine, but make as above in other respects, using five lemons.
Oranges are nice also. The juice may be used as in lemon jelly, or the
little sections may be peeled as carefully as possible of all the white
skin. Pour a little lemon jelly in a mold, and let it harden. Then fill
with four oranges prepared in this way, and pour in liquid jelly to cover
them.
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