Chapter XVIII

ARTICLES FOR DESSERTS AND EVENING PARTIES.

Ice Cream. Directions for freezing Ice Cream. Philadelphia Ice
Cream. Another Ice Cream. Strawberry Ice Cream. Ice Cream
without Cream. Fruit Ice Cream. Rich Custards. Wine Cream
Custard. Almond Custard. A Cream for Stewed Fruit. Currant,
Raspberry, or Strawberry Whisk. Lemonade Ice, and other
Ices. Lemon and Orange Cream. Vanilla Cream. A Charlotte
Russe. A Plainer Charlotte Russe. A Superior Omelette Souflée.
Almond Cheese Cake. Flummery. Chicken Salad. Gelatine,
or American Isinglass Jelly. Oranges in Jelly. Jelly Tarts.
Sweet Paste Jelly Tarts. An Apple Lemon Pudding. Buttermilk
Pop. Wheat Flour Blanc Mange. Orange Marmalade. A simple
Lemon Jelly (easily made). Cranberry. Fruits Preserved
without Cooking. Apple Ice (very fine). Lemon, or Orange Ice
Cream. Cream Tarts. Whip Syllabub. Trifles. Nothings.
Apple Snow. Iced Fruit. Ornamental Froth. To Clarify Isinglass.
Blanc Mange. Calf’s Foot Blanc Mange. Variegated
Blanc Mange. Jaune Mange. Ivory Dust Jelly. Apple Jelly.
Another Lemon Jelly. Orange Jelly. Floating Island. Another
Syllabub. An Ornamental Dish. Carrageen Blanc Mange
(Irish Moss). A Dish of Snow. To Clarify Sugar. To Prepare
Sugar for Candies. Sugar Kisses. Almond Macaroons. Filbert
Macaroons. Cocoanut Drops. Candied Fruits. Another Way.
To make an Ornamental Pyramid for a Table, 165

CHAPTER XIX.

TEMPERANCE DRINKS.

Ginger Beer Powders, and Soda Powders. Currant Ice Water.
Sarsaparilla Mead. Effervescing Fruit Drinks. Effervescing
Jelly Drinks. Summer Beverage. Simple Ginger Beer. Orange,
or Lemon Syrup. Acid Fruit Syrups. Imitation Lemon Syrup.
Superior Ginger Beer. Lemon Sherbet. Orange Sherbet. Sham
Champagne. Coffee. Fish Skin for Coffee. Chocolate. Cocoa
and Shells. Tea. Ochra. Children’s Drinks. White Tea.
Boy’s Coffee. Strawberry Vinegar. Royal Strawberry Acid.
Delicious Milk Lemonade. Portable Lemonade, 183