No. 128—LEMON ICE GARNISHED WITH FRUIT.
Quantity for 6 Persons.
- 1 pt. of milk
- Juice of 1 lemon
- 1½ cupfuls of sugar
- 6 slices of canned pineapple
- 6 boiled prunes
- 6 tsps. of whipped cream
- 6 tsps. of brandied cherries
- ½ cupful of fruit juice
- 6 preserved apricots cut in half
Preparation: Mix the milk, lemon juice and sugar, but do not freeze. On each dessert plate put a slice of pineapple, on this the half of an apricot, a prune on the apricot, then a teaspoonful of whipped cream, finishing with the brandied cherries, adding a small piece of lemon ice to the fruit. Mix some of the pineapple and apricot juice, boil with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 tablespoonfuls of this sauce to each plate of dessert.
CHAPTER 18.
BEVERAGES.
Cold and Hot Beverages.
No. 1—COLD PUNCH.
- 2 bottles of white wine
- ½ bottle of arrack
- Juice of 3 lemons
- 1 lb. of sugar
- 1 thin lemon rind
Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours.
No. 2—HOT PUNCH.