490 DR. CEASE'S RECIPES. 



treating a sister of hers, whom she came in often to see, and hence the acquaitt' 

 tance and this information. 



Water Ices, Iiemon. — Fourteen lemons, whites of il8 eggs, sugar, 10 

 cups; vanilla extract, 1 tea-spoonful; water. Directions — Pour over the sugar 

 3 qts. of boiling water, and boil 10 minutes; add 6 qts. of ice water and the 

 juice of the lemons; then the beaten whites of the eggs, and vanilla, and freeze. 



Remarks. — Of course, these water ices are simply the juices of any fruit 

 you desire the flavor of, diluted with water, properly sweetened to taste, and 

 frozen the same as ice cream. If you wish to use fruits, as oranges, berries, 

 etc., which contain but little acid, the flavor may be heightened by the addition 

 of the juice of a lemon or two, according to the amount being made, as the 

 following: 



Orange lee. — To avoid the seeds, etc., press out and strain the juice of 

 1 dozen good-sized Florida or other sweet oranges, rubbing off the yellow zest 

 of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using- 

 an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls; 

 sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if 

 necessary. Set in a cold place to cool before freezing. 



Remarks. — It will be noticed in the first, above, vanilla extract was used, 

 but I should use the extract of the fruit used, as the taste will be truer to nature, 

 while the amount there given I should expect to be wholly lost from the large 

 amoimt of lemons used. A pint of the juice of strawberries to each 3 qts. of 

 water being used, would give their very nice flavor to an ice ; the sugar and 

 other treatment the same. The first time I ate of these water ices was at Cape 

 May, where my son and myself had run down from the Centennial, at Phila- 

 delphia, to spend the Sabbath. At that time they were made very plain— all 

 there was of the recipe I got by inquiry was " 8 lemons to 33^ lbs. powdered 

 sugar, 1 gal. of water and freeze." But it was very nice, even as then made. 



SALADS, RELISHES, ETC.— There is probably no branch in the 

 line of made-up dishes that will show a woman's skill to better advantage than 

 In the variety of articles to which she can apply a well made salad to give 

 piquancy — i. e., a pricking or sharp stinging, still a pleasant taste — to her salada 

 or relishes for the dinner or tea-table. These may be eaten hot or cold, but I 

 think that, like myself, most people prefer them made in time to get cold before 

 serving. Sometimes the salt, sometimes the sour, and sometimes the mustard, 

 or other spices may be made the most prominent, as she shall choose, or as the 

 nature of the article used for the body of the salad shall require. Salads give a 

 relish to bread and butter, and comes nearer satisfying all tastes than almost 

 all, if not all, dishes; and if not made too piquant (too strongly spiced) are not 

 as unwholesome as they are generally believed to be. Salad oil — pure sweet oil 

 —which the author has a great dislike for on account of its taste, is the richest 

 article used in making salads; but as the place of the oil can be so nicely filled 

 with melted butter, or rich cream (the butter is considered best), in making a 

 "salad dressing," he recommends rather than condemns their use. Any of the 

 salad dressings may be applied, mixed with simply chopped cabbage, chopped. 



