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Ices

(Preserves) - (The Italian Cook Book)







(Gelati)



Although it is in America that there is a greater consumption of ice

cream, it is in Italy that it was first made, and in various European

capitals it is the Italian gelatiere who prepares the frozen delicacy.

A few Italian recipes of gelati will then be acceptable, we believe,

as a conclusion to this little work.

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PUNCH ICES

To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
till set.

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WATER ICES AND SHERBETS OR SORBETS

Make a fruit salad as in preceding recipe. Make a pint of orange or
strawberry ice. At serving time fill parfait or ice cream glasses half full
of the fruit salad, fill the remaining half with water ice, smooth it over,
garnish the top with whipped cream, put a maraschino cherry in the centre,
and serve. Other fruits may be used for the salad.
This should make twelve tumblers.









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