Ice Creams, Water Ices, Frozen Puddings Together with
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Mrs. S. T. Rorer >> Ice Creams, Water Ices, Frozen Puddings Together with
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7 Produced by William Flis and the Online Distributed Proofreaders Team
Ice Creams, Water Ices, Frozen Puddings
Together with
Refreshments for all Social Affairs
by Mrs. S. T. Rorer
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and
Preserving, and other Valuable Works on Cookery
CONTENTS
FOREWORD
PHILADELPHIA ICE CREAMS
NEAPOLITAN ICE CREAMS
ICE CREAMS FROM CONDENSED MILK
FROZEN PUDDINGS AND DESSERTS
WATER ICES AND SHERBETS OR SORBETS
FROZEN FRUITS
FRAPPÉ
PARFAIT
MOUSSE
SAUCES FOR ICE CREAMS
REFRESHMENTS FOR AFFAIRS
Soups
Sweetbreads
Shell Fish Dishes
Poultry and Game Dishes
Cold Dishes
Salads
Sandwiches
SUGGESTIONS FOR CHURCH SUPPERS
FOREWORD
CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
In this book, Philadelphia Ice Creams, comprising the first group, are
very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans.
Ordinary fruit creams may be made with condensed milk at a cost of about
fifteen cents a quart, which, of course, is cheaper than ordinary milk and
cream.
In places where neither cream nor condensed milk can be purchased, a fair
ice cream is made by adding two tablespoonfuls of olive oil to each quart
of milk. The cream for Philadelphia Ice Cream should be rather rich, but
not double cream.
If pure raw cream is stirred rapidly, it swells and becomes frothy, like
the beaten whites of eggs, and is "whipped cream." To prevent this in
making Philadelphia Ice Cream, one-half the cream is scalded, and when it
is _very_ cold, the remaining half of raw cream is added. This gives the
smooth, light and rich consistency which makes these creams so different
from others.
USE OF FRUITS
Use fresh fruits in the summer and the best canned unsweetened fruits in
the winter. If sweetened fruits must be used, cut down the given quantity
of sugar. Where acid fruits are used, they should be added to the cream
after it is partly frozen.
TIME FOR FREEZING
The time for freezing varies according to the quality of cream or milk or
water; water ices require a longer time than ice creams. It is not well to
freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and
if they are churned before the mixture is icy cold they will be greasy or
"buttery."
The average time for freezing two quarts of cream should be ten minutes; it
takes but a minute or two longer for larger quantities.
DIRECTIONS FOR FREEZING
Pound the ice in a large bag with a mallet, or use an ordinary ice shaver.
The finer the ice, the less time it takes to freeze the cream. A four quart
freezer will require ten pounds of ice, and a quart and a pint of coarse
rock salt. You may pack the freezer with a layer of ice three inches thick,
then a layer of salt one inch thick, or mix the ice and salt in the tub and
shovel it around the freezer. Before beginning to pack the freezer, turn
the crank to see that all the machinery is in working order. Then open the
can and turn in the mixture that is to be frozen. Turn the crank slowly and
steadily until the mixture begins to freeze, then more rapidly until it is
completely frozen. If the freezer is properly packed, it will take fifteen
minutes to freeze the mixture. Philadelphia Ice Creams are not good if
frozen too quickly.
TO REPACK
After the cream is frozen, wipe off the lid of the can and remove the
crank; take off the lid, being very careful not to allow any salt to fall
into the can. Remove the dasher and scrape it off. Take a large knife or
steel spatula, scrape the cream from the sides of the can, work and pack
it down until it is perfectly smooth. Put the lid back on the can, and put
a cork in the hole from which the dasher was taken. Draw off the water,
repack, and cover the whole with a piece of brown paper; throw over a heavy
bag or a bit of burlap, and stand aside for one or two hours to ripen.
TO MOLD ICE CREAMS, ICES OR PUDDINGS
If you wish to pack ice cream and serve it in forms or shapes, it must be
molded after the freezing. The handiest of all of these molds is either the
brick or the melon mold.
After the cream is frozen rather stiff, prepare a tub or bucket of coarsely
chopped ice, with one-half less salt than you use for freezing. To each ten
pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in
the bottom of your bucket or tub, then put over a layer of cracked ice,
another layer of salt and cracked ice, and on this stand your mold, which
is not filled, but is covered with a lid, and pack it all around, leaving
the top, of course, to pack later on. Take your freezer near this tub.
Remove the lid from the mold, and pack in the cream, smoothing it down
until you have filled it to overflowing. Smooth the top with a spatula or
limber knife, put over a sheet of waxed paper and adjust the lid. Have a
strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly
bind the seam of the lid. This will remove all danger of salt water
entering the pudding. Now cover the mold thoroughly with ice and salt.
Make sure that your packing tub or bucket has a hole below the top of the
mold, so that the salt water will be drained off.
If you are packing in small molds, each mold, as fast as it is closed,
should be wrapped in wax paper and put down into the salt and ice. These
must be filled quickly and packed.
Molds should stand two hours, and may stand longer.
TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS
Ice cream may be molded in the freezer; you will then have a perfectly
round smooth mold, which serves very well for puddings that are to be
garnished, and saves a great deal of trouble and extra expense for salt and
ice.
As cold water is warmer than the ordinary freezing mixture, after you lift
the can or mold, wipe off the salt, hold it for a minute under the cold
water spigot, then quickly wipe the top and bottom and remove the lid.
Loosen the pudding with a limber knife, hold the mold a little slanting,
give it a shake, and nine times out of ten it will come out quickly, having
the perfect shape of the can or mold. If the cream still sticks and refuses
to come out, wipe the mold with a towel wrung from warm water. Hot water
spoils the gloss of puddings, and unless you know exactly how to use it,
the cream is too much melted to garnish.
All frozen puddings, water ices, sherbets and sorbets are frozen and molded
according to these directions.
The quantities given in these recipes are arranged in equal amounts, so
that for a smaller number of persons they can be easily divided.
QUANTITIES FOR SERVING
Each quart of ice cream will serve, in dessert plates, four persons. In
stem ice cream dishes, silver or glass, it will serve six persons. A quart
of ice or sherbet will fill ten small sherbet stem glasses, to serve with
the meat course at dinner. This quantity will serve in lemonade glasses
eight persons.
PHILADELPHIA ICE CREAMS
BURNT ALMOND ICE CREAM
1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry
Shell, blanch and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double
boiler. Stir until the sugar is dissolved, take it from the fire, add the
caramel and the almonds, and, when cold, add the remaining pint of cream,
the vanilla and the sherry. Freeze as directed on page 7.
This quantity will serve eight persons.
APRICOT ICE CREAM
6 ounces of sugar
1 quart of cream
1 can of apricots or
1 quart of fresh apricots
If fresh apricots are used, take an extra quarter of a pound of sugar. Put
half the cream and all the sugar over the fire in a double boiler and stir
until the sugar is dissolved; take from the fire and, when cold, add the
remaining cream. Turn the mixture into the freezer, and, when frozen fairly
stiff, add the apricots after having been pressed through a colander.
Return the lid, adjust the crank, and turn it slowly for five minutes, then
remove the dasher and repack.
This quantity should serve ten persons.
BANANA ICE CREAM
1 quart of cream
6 large bananas
1/2 pound of sugar
1 teaspoonful of vanilla
Put half the cream and all the sugar over the fire and stir until the
sugar is dissolved; take from the fire, and, when perfectly cold, add the
remaining half of the cream. Freeze the mixture, and add the bananas mashed
or pressed through a colander. Put on the lid, adjust the crank, and turn
until the mixture is frozen rather hard.
This quantity will serve ten persons.
BISCUIT ICE CREAM
6 wine biscuits
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
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
4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice
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
3 half inch slices of Boston Brown Bread
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla or
1/4 of a vanilla bean or a teaspoonful of vanilla extract
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
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
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
1 quart of cream
1 pint of milk
1/2 cupful of brown sugar
1/2 pound of granulated sugar
2 teaspoonfuls of vanilla
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
1 quart of cream
1/4 pound of almond macaroons
4 kisses
1/2 pound of sugar
1 slice of stale sponge cake or
2 stale lady fingers
1 teaspoonful of caramel
1 teaspoonful of vanilla
If you use it, 4 tablespoonfuls of sherry
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
1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanilla bean
1/4 of a teaspoonful of cinnamon
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
1 quart of cream
1/2 pound of pulverized sugar
4 ounces of so-called Mocha coffee
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.
CURAÇAO ICE CREAM
1 quart of cream
1 wineglassful of curaçao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges
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 curaçao,
orange juice and orange blossoms water; add the remaining cream, and
freeze.
This will serve six persons.
GINGER ICE CREAM
1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice
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
1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry
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
1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons
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
1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream in a
double boiler over the fire; when the sugar is dissolved, take from the
fire, and, when _very cold_, add the remaining cream, and freeze. When
frozen rather hard, add the orange juice, refreeze, and pack to ripen.
PINEAPPLE ICE CREAM
1 quart of cream
12 ounces of sugar
1 large ripe pineapple or
1 pint can of grated pineapple
Juice of one lemon
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
1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup
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
1 quart of cream
1 quart of raspberries
12 ounces of sugar
Juice of one lemon
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
1 quart of cream
1/2 pound of sugar
1/2 pound of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring
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
1 quart of cream
1/2 pound of sugar
1 vanilla bean or two teaspoonfuls of vanilla extract
Put the sugar and half the cream in a double boiler over the fire. Split
the vanilla bean, scrape out the seeds and add them to the hot cream, and
add the bean broken into pieces. Stir until the sugar is dissolved, and
strain through a colander. When this is cold, add the remaining cream and
freeze. This should be repacked and given two hours to ripen. Four would be
better.
This will serve six persons.
WALNUT ICE CREAM
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
1 teaspoonful of caramel
1/2 pint of black walnut meats
Put the sugar and half the cream over the fire in a double boiler; when the
sugar is dissolved, stand it aside to cool. When cold, add the remaining
cream, the walnuts, chopped, and the flavoring, and freeze.
This will serve six persons.
NEAPOLITAN CREAMS
In this group we have a set of frozen desserts called by many "ice creams,"
but which are really frozen custards, flavored. In localities where cream
is not accessible, the Neapolitan Creams are far better than milk thickened
with cornstarch or gelatin.
CHOCOLATE
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
2 ounces of chocolate
1 small piece of stick cinnamon
1 teaspoonful of vanilla
Put the milk and cinnamon over the fire in a double boiler. Beat the yolks
of the eggs and sugar until very light, add the well-beaten whites, and
stir this into the hot milk. As soon as the mixture begins to thicken, take
it from the fire, add the grated chocolate, and, when cold, add the cream
and the vanilla. Freeze and pack as directed on page 7.
This is sufficient to serve ten persons.
CARAMEL
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
3 tablespoonfuls of caramel
1 teaspoonful of vanilla
Beat the yolks of the eggs until creamy and add the sugar; beat until
light, and then add the well-beaten whites of the eggs. Put the milk over
the fire in a double boiler; when hot, add the eggs, and stir and cook
until the mixture begins to thicken. Take from the fire, strain through a
fine sieve, add the vanilla and caramel, and, when cold, add the cream, and
freeze.
This will serve ten persons.
COFFEE
1 pint of strong black coffee
1 pint of cream
2 eggs
1/2 pound of sugar
1 teaspoonful of vanilla
Beat the sugar and the yolks of the eggs until light, add the well-beaten
whites, and pour into them the coffee, boiling hot. Stir over the fire for
a minute, take from the fire, add the vanilla, and, when cold, add the
cream, and freeze.
This will serve eight persons.
VANILLA
1 pint of cream
1 pint of milk
1/2 pound of sugar
3 eggs
1/4 vanilla bean or a teaspoonful of good extract
Put the milk over the fire in a double boiler, and add the vanilla bean,
split. Beat the yolks of the eggs and the sugar until light, add the whites
beaten to a stiff froth, and stir into them the hot milk. Return the
mixture to the double boiler and cook until it begins to thicken, or will
coat a knife blade dipped into it. Take from the fire, strain through a
colander, and, when cold, add the cream, and freeze. Repack and stand to
ripen for three hours or longer.
This will serve eight persons.
WALNUT
1 pint of cream
1 pint of milk
2 eggs
1/2 pint of chopped black walnuts
1 teaspoonful of vanilla
1 teaspoonful of caramel
Beat the yolks of the eggs and the sugar until light; add the well-beaten
whites, and then the milk, scalding hot. Stir over the fire in a double
boiler until the mixture begins to thicken; take from the fire and add the
vanilla and caramel. When cold, add the walnuts and cream, and freeze.
This will serve eight persons.
NEAPOLITAN BLOCKS
These are made by putting layers of various kinds and colors of ice creams
into a brick mold. Pack and freeze. At serving time, cut into slices
crosswise of the brick, and serve each slice on a paper mat.
ICE CREAMS FROM CONDENSED MILK
These creams are not so good as those made from raw cream, but with care
and good flavoring are quite as good as the ordinary Neapolitan Creams.
There is one advantage--condensed milk is not so liable to curdle when
mixed with fresh fruits. These recipes will answer also for what is sold
under the name of "Evaporated Cream." Use unsweetened milk, or allow for
the sugar in the sweetened varieties.
BANANA
6 large bananas
1/4 pound of sugar
1 half pint can of condensed milk
1/2 cupful of water
Juice of one lemon
Press the bananas through a sieve, and add the lemon juice and sugar. Stand
aside a half hour, add milk and water, stir until the sugar is dissolved,
and freeze as directed on page 7.
This will serve six persons.
CARAMEL
1/4 cupful of brown sugar
1/2 cupful of granulated sugar
1 cupful of water
2 half pint cans of condensed milk
1 teaspoonful of vanilla
Put the brown sugar in an iron pan, melt and brown it. When it begins to
smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out
the milk, rinse the cans with the water, add the caramel, vanilla and
granulated sugar. When the sugar is dissolved, freeze as directed on page
7.
This will serve six persons.
COCOANUT
2 large cocoanuts
1 pint of boiling water
1/2 pint can of sweetened condensed milk
Grate the cocoanuts and pour over them the boiling water. Stir until it is
cool, and press in a sieve. Put the fibre in a cheese cloth and wring it
dry; add this to the water that was strained through the sieve. When cold,
add condensed milk, and freeze as directed on page 7.
This will serve eight persons.
CHOCOLATE, No. 1
2 ounces of Baker's chocolate
1/2 pint of water
1 saltspoonful of ground cinnamon
2 half pint cans of condensed milk
1 teaspoonful of vanilla
1/4 pound of sugar
Put the water, chocolate, sugar and cinnamon in a saucepan; stir until
boiling. Take from the fire, add the vanilla and the condensed milk. When
cold, freeze as directed on page 7.
This will serve six persons.
CHOCOLATE, No. 2
4 ounces of Baker's chocolate
1/2 pint of water
1/2 pound of sugar
2 half pint cans of condensed milk
1 pint of milk
2 teaspoonfuls of vanilla
1 saltspoonful of ground cinnamon
Put the chocolate, sugar, water and cinnamon in a saucepan over the fire.
Stir until the mixture boils. Take from the fire, and add all the remaining
ingredients. When cold, freeze as directed on page 7.
This will serve eight persons.
COFFEE
1 pint of strong black coffee
1/2 cupful of sugar
1/2 pint can of condensed milk
1 teaspoonful of vanilla
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