[594]. Orange Ice. Put a quart of water in a saucepan on the fire, with three quarters of a pound of sugar, which boil ten minutes, remove from the fire and allow it to become cold. Take the juice of a dozen oranges and four lemons, strain, rasp a lump of sugar with the rind of an orange, which add to the juice, mix all together with the water and sugar, and freeze, as described in Art. 586. Strawberry and raspberry ice are prepared in the same manner, except that they are pressed through a sieve.
[595]. Pineapple Ice. For this, take a pint and a half of water, four lemons, three quarters of a pound of sugar, a pound and a half of pineapple, which chop fine and pound in a mortar, press through a sieve, and finish as the above.
[596]. Orange Baskets. Take ten oranges, as large as possible; with a penknife, or the point of a small, sharp knife, form the handle of the basket, by beginning at the side of the orange and cutting a line across the top, stopping just opposite where you have begun. Cut another line exactly as the first, half an inch apart from it, then cut around the orange in the middle, stopping at where the handle is marked out. Remove the two quarters of peel, pass the knife under the handle, so as to loosen the orange, which remove as carefully as possible, and proceed in the same manner, so as to remove most of the orange from the basket, and the remainder scoop out with a teaspoon. Dry the baskets with a cloth, tie the handles with bows of narrow ribbons of all colors, fill them with orange ice as the foregoing, and serve.
[597]. Roman Punch. Put in a saucepan on the fire three quarters of a pound of sugar, with three pints of water, boil ten minutes, then put aside to become cold. Then put in a freezer, and, when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons.
APPENDIX.
A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC.
[598]. Buckwheat Cakes. Mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream; add a pinch of salt and a wineglass of yeast, and allow it to remain over night; then bake on a very dry griddle till the cakes are of a light brown.
[599]. Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt; put in a covered bowl over night to rise, and in the morning bake on a griddle, and turn the cakes on one side and then on the other, until both are browned. If the above mixture should become acid, add half a teaspoonful of soda well mixed in a little water.