One quart of milk. One tumblerful of sugar. Mix the two, and half freeze in an ice cream freezer. Then add the juice and pulp of four large lemons; stir thoroughly, and freeze firm. This is the simplest and cheapest of frozen preparations, and for use in the country, where materials are hard to come by, it is invaluable.
APPLE SAUCE
Pare, core, and quarter enough Baldwin or greening apples to fill a small stoneware jar. Add three quarters of a pint of sugar and a quarter of a pint of water; cover tightly. Set this in the oven of the range as soon as the last meal of the day—dinner or supper, as it may be—is served, and let it remain till breakfast next morning. The long, slow cooking gives the apples a deep red color and a flavor quite different from other preparations.
STEWED PEARS
Prick hard baking pears with a fork in half a dozen places, and with them fill a small stoneware jar. Add half a pint of sugar, half a pint of water, and a heaping teaspoonful of molasses. Cover tightly, and bake all night as directed above.
CRANBERRY JELLY
Stew four quarts of cranberries in a porcelain kettle with water enough to float them, till they are thoroughly soft and broken. Rub them through a coarse sieve. Allow to each pint of the marmalade-like mixture resulting a pound of sugar. Put the fruit on the fire till it boils hard. Stir in the sugar, and as soon as it jellies, which will be in a few minutes, remove from the fire and pour into glasses. The advantage of this preparation of cranberries is that it keeps perfectly for six weeks or two months, losing nothing in quality or flavor during the time.
HARTFORD ELECTION CAKE
- 4½ pounds of flour.
- 2½ pounds of sugar.
- 2¼ pounds of butter.
- ½ ounce of nutmeg.
- ½ pound of sliced citron.
- ½ ounce of mace.
- A cupful of brandy and sherry mixed.
- 2 pounds of raisins.
- 4 eggs.
At noon, or early in the afternoon, begin making this cake. Cream the butter and sugar, add a quart of lukewarm milk, half of the flour, and either a half pint of brewer’s yeast or a cake and a half of compressed yeast. Beat the mixture well, cover the pan with a thick towel, and set it in a warm place to rise.