216 PKUITS AND HOW TO USE THEM. 



Strawberry Cream, No. 2. Mash together one quart 

 of berries and one pound of sugar. At the end of two 

 hours rub through a coarse sieve and add one quart of 

 crfani. 



Tutti Frutti, No. 1.— Cliop flne two ounces of blanch- 

 ed raisins and mix with one quart of cream and one pint of 

 sugar. When partly frozen throw in two-thirds of a cupful 

 each of finely chopped raisins, citron and orange preserves. 

 Stir thoroughly, and finish freezing. 



Tutti Frutti, No. 2.— Make a Neapolitan cream by 

 heating the yolks of six eggs, then beating in a scant pint 

 of sugar, and lastly the whites whisked to a stiff froth. Boil 

 a quart of cream in a double boiler and gradually stir in the 

 eggs and sugar. Stir till the custard begins to thicken. 

 Strain it through a sieve and let it cool. When partly froz- 

 en add a pound of finely chopped candied fruits, including 

 cherries, pine-apples, angelica root, stra-wberries, apricots 

 or plums. Let the cream stand a couple of hours after it is 

 trozen, in order to let the flavors perfectly blend. In place 

 of the French fruit, if preferred, use home-made preserves, 

 chopped raisins, currants and citron, or grated oocoanut, in 

 the proportion of a quart of the prepared fruit to the 

 same quantity of milk or cream before it is ready for freez- 

 ing. 



FRXHT WATER-ICES AND SHERBETS. 



Cooling mixtures flavored with fruits and destitute of 

 cream are more v^holesome than the richer preparations 

 ■which have been described. They seem to bring vs'ith 

 them a breath from the Orient, mingled with dreams of 

 the shaded courts and pleached alleys, the rose-leaf con- 

 serves and tinkling fountains of that Eastern country in 

 which the sherbet originated. 



