File:Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management (1902) (14744375646).jpg

Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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um. Put all in a freezer, and when nearly frozen addthe whites of six eggs whipped to a stiff froth, then finish freez-ing, and servCo Strawberry Bavaroise Mix one quart of large, ripe strawberries with four table-spoons of sifted powdered sugar. Rub through a puree sieve andprepare the following: Dissolve an ounce and a half of gelatinein one gill of water, add half a pound of powdered sugar, andwhen thoroughly dissolved, add the juice of one orange andfifteen drops of lemon juice. Strain through a sieve. As themixture cools, stir constantly, and gradually add the strawberryjuice. Place it on the ice, and as it thickens stir in four table-spoons of whipped cream. Place in a mould and cover withcracked ice and rock salt. When frapped, serve in individualglass cups and ornament each cup with cream prepared asfollows: — Mix a pint of cream with four heaping teaspoons of siftedpowdered sugar, the juice of one lemon, and a tablespoon of thickliquid gelatine. Whip until it becomes stiff.
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(JOLL PUDDINGS, CREAMS, MERINGUES, AND ICES S33 Strawberry Ice Dissolve two sheets of gelatine, moistening with a little coldwater and adding a scant pint of boiling water. Add a quartand a half of cold water, four cups of sugar, the juice of threelemons, and two boxes of fine ripe berries, well crushed. Thisquantity will make a three-quart freezer full. Strawberry Ice Put one quart of fresh strawberries in a bowl and over themsprinkle two cups of powdered sugar. Let them stand twohours, press them through a fine sieve, add the juice of twolemons, a pint of water, and strain and freeze. Strawberry Ice Cook a cup and a half of granulated sugar for five minutesand let it stand until it gets cold. Add the juice of one lemon,one orange, and three tablespoons of strawberry syrup. Set ina cool place until it is time to freeze. Iced Compote of Strawberries Pick and put on the ice in a large crystal compote dish threepints of red ripe strawberries. Mix a gill of thick strawberrysyrup with a p

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