Water, one pint.
A big lemon.
An orange.

Boil the sugar in the water for ten minutes in an uncovered kettle. Rub
through a sieve the strawberries and the juice of the lemon and the
orange: add the syrup after straining, mix everything and pour the
mixture in the freezer.

219

ORANGE ICE

(Gelato di aranci)

Four big oranges.
One lemon.
One pint of water.
Sugar, 3/4 lb.

Squeeze the oranges and the lemon and strain the juice.

Boil the sugar in the water for ten minutes, put in the juice when cold,
strain again and put in the freezer.

220

PISTACHE ICE CREAM

(Gelato di pistacchi)

Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.

Skin the pistaches in warm water and grind them very fine with a
tablespoonful of the sugar, then put in a saucepan with the yolks and
the sugar, mixing everything together. Add the milk and put the mixture
on the fire stirring with the ladle and when it is condensed like cream,
let it cool and put in the freezer.

221

TUTTI FRUTTI

To make this ice a special ice cream mold is necessary, or a tin
receptacle that can be closed hermetically.

Take several varieties of fruits of the season, ripe and of good
quality, that is to say, strawberries, cherries, plums, apricots, a big
peach, a good sized pear, a piece of good cantaloupe. Peel, skin and
remove stones and cores of all these fruits. Then cut them into very
thin slices, throwing away the cores and stones.

When the fruit is prepared in this manner, weigh it, and sprinkle over
one fifth of its weight of powdered sugar, squeezing also one lemon.
Mix everything and let the mixture rest for half an hour.

Put a sheet of paper in the bottom of the mold that is to be filled with
the fruit pressed together, close, and pack in salt and ice, keeping it
for two hours or a little less.

This is not the =tutti frutti= ice cream as is known in America, but a
=macedoine= of fruits, that comes very pleasant to the taste in the
summer months.

INDEX

NUMBERS REFER TO RECIPES

Page

African hen, 143 103

Almond, cake, 189 129
crisp cake, 193 133
(roasted) pudding, 205 143

Anchovy sauce, 14 16

Apricot marmelade, 214 151

Artichokes, with butter, 31 27