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1058
HOUSEHOLD MANAGEMENT

2227.—PEACH SHERBET. (Fr.Sorbet aux Pêches.)

Ingredients.—6 peaches, the juice of 4 lemons, sugar to taste, 3 quarts of water.

Method.—Skin and stone the fruit, remove the kernels from the stones, and chop them finely. Cut the fruit into small pieces, add the water, kernels, lemon-juice and sugar to taste. Let it remain on ice for 5 or 6 hours, and strain before using.

Time.—From 5½ to 6½ hours. Average Cost, 1s. 4d. Sufficient for 3 quarts.

2228.—PINEAPPLE WATER ICE. (Fr.Glace à l'eau d'Ananas.)

Ingredients.—1 preserved pineapple, 1 pint of syrup No. 2231 or 2232, the juice of 1 lemon.

Method.—Make the syrup as directed. Pound the pineapple or chop it finely, and pass it through a hair sieve. Mix with it the syrup, add the lemon-juice, let the mixture become sufficiently cold, and freeze (see p. 988).

Time.—From 50 to 60 minutes. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.

2229.—RASPBERRY OR STRAWBERRY WATER ICE. (Fr.Glacé à l'eau de Fraises ou Framboises.)

Ingredients.—1½ lbs. of ripe strawberries or raspberries, 1½ pints of syrup No. 1, the juice of 2 lemons.

Method.—Prepare the syrup as directed. Rub the fruit through a fine sieve, add the lemon-juice, and if necessary deepen the colour with a few drops of carmine. Freeze as directed on p. 988.

Time.—About 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons.

2230.—RED CURRANT WATER ICE. (Fr.Glace à l'eau de Groseilles.)

Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 quart of syrup No. 1, the juice of 1 lemon.

Method.—Pick the fruit and rub it through a hair sieve. Prepare the syrup according to the recipe, pour it over the fruit pulp, add the strained lemon-juice, and when cold freeze (see p. 988).

Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.