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Read Ebook: Ice Creams Water Ices Frozen Puddings Together with Refreshments for all Social Affairs by Rorer S T
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Ebook has 742 lines and 37325 words, and 15 pages
Grate and sift the biscuits. Scald half the cream and the sugar; when cold, add the remaining cream and the vanilla, and freeze. When frozen, remove the dasher, stir in the powdered biscuits, and repack to ripen.
This quantity will serve six persons.
APPLE ICE CREAM
Put half the cream and all the sugar over the fire and stir until the sugar is dissolved. When the mixture is perfectly cold, freeze it and add the lemon juice and the apples, pared and grated. Finish the freezing, and repack to ripen.
The apples must be pared at the last minute and grated into the cream. If they are grated on a dish and allowed to remain in the air they will turn very dark and spoil the color of the cream.
BROWN BREAD ICE CREAM
Dry and toast the bread in the oven, grate or pound it, and put it through an ordinary sieve. Heat half the cream and all the sugar; take from the fire, add vanilla, and, when cold, add the remaining cream, and freeze. When frozen, remove the dasher, stir in the brown bread, repack and stand aside to ripen.
This quantity will serve six persons.
CARAMEL ICE CREAM, No. 1
Put four tablespoonfuls of the sugar in an iron frying pan over a strong fire, shake until the sugar melts, turns brown, smokes and burns; add quickly a half cupful of water; let it boil a minute, take from the fire, and put it, with all the sugar and half the cream, in a double boiler over the fire. Stir until the sugar is dissolved, take from the fire, and, when cold, add the remaining cream and vanilla, and freeze.
This quantity will serve six persons.
CARAMEL ICE CREAM, No. 2
Put the brown sugar in a frying pan over the fire, shake it until it melts, burns and smokes. Take it from the fire and add two tablespoonfuls of water; heat until the sugar is again melted, put it in a double boiler with the milk and all the sugar, stir until the sugar is dissolved, and stand aside to cool. When cold, add half the cream and the vanilla, and freeze. When frozen sufficiently stiff to remove the dasher, stir in the remaining pint of cream whipped to a stiff froth, repack and stand aside for three hours.
This quantity will serve ten persons.
BISQUE ICE CREAM
Pound the macaroons, kisses, lady fingers or sponge cake, and put them through a colander. Put half the cream and all the sugar over the fire in a double boiler; when the sugar is dissolved, stand the mixture aside to cool; when cold, add the remaining cream, the caramel, sherry and vanilla. Turn the mixture into the freezer, and, when frozen, add the pounded cakes; stir the mixture until it is perfectly smooth and well mixed, and repack. Bisque ice cream is better for a three hour stand.
This quantity will serve six persons.
CHOCOLATE ICE CREAM
Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.
This will serve ten persons.
COFFEE ICE CREAM
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze.
This will serve six persons.
CURA?AO ICE CREAM
Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it from the fire, and, when cold, add the cura?ao, orange juice and orange blossoms water; add the remaining cream, and freeze.
This will serve six persons.
GINGER ICE CREAM
Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the fire, and, when cold, add the lemon juice and remaining cream, and freeze.
MARASCHINO ICE CREAM
Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze.
Serve in parfait glasses to six persons.
LEMON ICE CREAM
Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the cream in a double boiler over the fire; when scalding hot, stand it aside until perfectly cold; add the remaining half of the cream and freeze it rather hard. Remove the crank and the lid, add the sugar mixture, replace the lid and crank, and turn rapidly for five minutes; repack to ripen.
This will serve six people.
ORANGE ICE CREAM
PINEAPPLE ICE CREAM
Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.
This will serve eight or ten persons.
GREEN GAGE ICE CREAM
Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing as directed on page 7.
If the green gages are colorless, add three or four drops of apple green coloring to the cream before freezing.
RASPBERRY ICE CREAM
Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.
This will serve eight or ten persons.
STRAWBERRY ICE CREAM
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries.
PISTACHIO ICE CREAM
Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze.
If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol.
This quantity will serve six persons,
VANILLA ICE CREAM
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