Slice three bananas and one orange, grate the outside rind of the orange and mix with one cupful of sugar, and juice of orange; pour on the sliced bananas. Butter the short-cake and fill with the fruit thus prepared. Serve plain, or with whipped cream.
ICES.
WATER ICES.
The simplest way of making fruit ices is much the best. Take one pint of water to one quart of fruit juice, sweetened to taste; and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid. This proportion holds for all fruit ices; except the lemon. The lemon prepare as you would a rich lemonade, adding the well beaten whites of two eggs to each quart of the mixture. Be careful to freeze smoothly and the ices will be delicious. I especially recommend strawberry, pineapple, apricot, orange and lemon.
UNCOOKED CREAM.
To one quart of cream, add one teaspoonful of vanilla flavoring, and one cupful of sugar. If you have a freezer that stirs with the triple movement in freezing, it is unnecessary to whip the cream. Otherwise it should be partially whipped before being placed in freezer.
FRENCH CREAM.
Scald one pint of milk in double boiler; beat two eggs with one cupful of sugar until light; then whip in two tablespoonfuls of flour; turn into hot milk and stir until it thickens, cook fifteen minutes and set away to cool. When cold add one quart of whipped cream, and one cupful more of sugar with one tablespoonful of vanilla flavoring; freeze.
CHOCOLATE CREAM.
To make chocolate cream add to the above, when the custard is being prepared, one ounce of dissolved sweet chocolate that has been cooked to a gloss with one tablespoonful of boiling water and two tablespoonfuls of sugar. Omit the second cupful of sugar usually added with cream.