Plum Pudding Glacé.
To one pint cream or new milk, stir in thoroughly two tablespoonfuls arrow-root. Boil three pints milk, and while boiling add the cold cream and arrow-root, also three eggs well beaten, and sugar to the taste. When cold season with vanilla bean, and stir in half a pound cut citron, half a pound currants, half a pound raisins cut and seeded. Freeze hard and serve in moulds.—Mrs. T.
Cream Sherbet.
Three quarts water, four lemons, whites of six eggs, one pound and two ounces sugar, one pint sweet cream. Mix one-half the sugar with the cream and eggs, which must be beaten to a stiff froth; mix the rest of the sugar with the water and lemons. Mix all together just before freezing.—Mrs. A. P.
Lemon Sherbet.
Take one dozen lemons, squeeze out the juice, then slice the rind and pour over it six quarts boiling water. Mix three pounds sugar with the lemon juice, and one quart milk, brought to a boil and thickened with three tablespoonfuls arrow-root or corn-starch. Be careful to remove all the seed and most of the rind, leaving only a few slices to make the dish pretty. After the lemonade begins to freeze, stir in the thickened milk, and the whites of six eggs beaten very light.
Lemon Sherbet.
One dozen good lemons, whites of twelve eggs beaten stiff, three pounds white sugar, one gallon water. Stir all well together and add one quart nice fresh cream. Stir often while freezing.—Miss E. T.
Lemon Sherbet.
Two quarts water, four large lemons, one pound and a half sugar, whites of six eggs. Rub some lumps of sugar on the rind of the lemons. Powder some of the sugar, beat it with the whites of the eggs, and mix with the lemonade when it begins to freeze.—Mrs. M.