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Ice Creams, Water Ices, Frozen Puddings Together with

M >> Mrs. S. T. Rorer >> Ice Creams, Water Ices, Frozen Puddings Together with




Add the sugar to the hot coffee, and stir until it is dissolved; add the
milk, using water enough to rinse out the cans; add the vanilla. When the
mixture is cold, freeze, turning it rapidly toward the end of the freezing.

This will serve four persons.


PEACH

12 ripe or canned peaches
4 peach kernels
1/2 pint of water
2 half pint cans of unsweetened condensed milk
1/2 pound of sugar

Put the sugar, water and peach kernels over the fire; stir until the sugar
is dissolved, and boil three minutes. Pare the peaches and press them
through a colander, add to them the strained syrup. When cold, turn the
mixture into the freezer and turn the crank slowly until partly frozen; add
the milk, and continue the freezing.

Omit the water and use less sugar with canned peaches.

This will serve ten persons.


ORANGE, No. 1

1 full pint of orange juice
2/3 cupful of sugar
1/2 pint can of condensed milk
Grated yellow rind of two oranges

Grate the rinds into the sugar, add milk and enough water to rinse cans.
When sugar is dissolved, stand it in a cold place. Put orange juice in the
freezer and freeze it quite hard; add sweetened milk, and freeze again
quickly.

This will serve four persons.


ORANGE, No. 2

Freeze a full quart of orange juice. When quite hard, add a can of
sweetened condensed milk, freeze it again, and serve at once.

This is very nice and will serve eight persons.


ORANGE GELATIN CREAM

1/2 pint of orange juice
1 package of orange Jello
1/2 pound of sugar
1 pint can of unsweetened condensed milk
1/2 pint of water

Add the grated yellow rind of two oranges to the Jello; add the sugar and
the water, boiling. Stir until the sugar and Jello are dissolved, add the
orange juice, and when the mixture is cold, put it in the freezer and stir
slowly until it begins to freeze. Add the condensed milk, and continue the
freezing.

This is nice served in tall glasses, with the beaten whites of the eggs
made into a meringue and heaped on top.

In this way it will serve eight persons.


SOUR SOP

1 large sour sop
1/4 pound of sugar
1/2 pint can of unsweetened condensed milk
4 tablespoonfuls of boiling water
Juice of one lime

Squeeze the sour sop, which should measure nearly one quart; add the sugar
melted in the water with the lime juice and milk, and freeze slowly.

This will serve ten persons.




FROZEN PUDDINGS AND DESSERTS


ALASKA BAKE


Make a vanilla ice cream, one or two quarts, as the occasion demands. When
the ice cream is frozen, pack it in a brick mold, cover each side of the
mold with letter paper and fasten the bottom and lid. Wrap the whole in wax
paper and pack it in salt and ice; freeze for at least two hours before
serving time. At serving time, make a meringue from the whites of six eggs
beaten to a froth; add six tablespoonfuls of sifted powdered sugar and beat
until fine and dry. Turn the ice cream from the mold, place it on a serving
platter, and stand the platter on a steak board or an ordinary thick plank.
Cover the mold with the meringue pressed through a star tube in a pastry
bag, or spread it all over the ice cream as you would ice a cake. Decorate
the top quickly, and dust it thickly with powdered sugar; stand it under
the gas burners in a gas broiler or on the grate in a hot coal or wood oven
until it is lightly browned, and send it quickly to the table. There is no
danger of the ice cream melting if you will protect the under side of the
plate. The meringue acts as a nonconductor for the upper part.

A two quart mold with meringue will serve ten persons.


ALEXANDER BOMB

1 pint of cream
1 pint of milk
4 eggs
4 tart apples
1 pint of water
1 glassful of orange blossoms water
1 wineglassful of curaçao
1 pound of sugar
Juice of one lemon

Peel, core and quarter the apples; put them in a saucepan with the grated
yellow rind of the lemon, half the sugar and all the water; boil until
tender, and add the juice of the lemon; rub the apples through a sieve.
When cold, freeze. Whip the cream. Beat the eggs and the remaining sugar
and add them to the milk, hot; stir until the mixture thickens, take from
the fire, and, when cold, add the orange blossoms water and the Curaçao;
freeze in another freezer. Divide the whipped cream, and stir one-half into
the first and one-half into the other mixture. Line a melon mold with the
custard mixture, fill the centre space with the frozen apples, and cover
over another layer of the custard; put over a sheet of letter paper and
put on the lid. Bind the seam with a strip of muslin dipped in paraffin or
suet, and pack the mold in salt and ice; freeze for at least two hours.
Serve plain, or it may be garnished with whipped cream.

This will serve twelve persons.


BISCUITS AMERICANA

1 quart of cream
1/2 pound of sugar
1/4 pound of Jordan almonds
1 teaspoonful of almond extract
1 teaspoonful of vanilla
Yolks of six eggs
Grated rind of one lemon

Put half the cream in a double boiler over the fire, and, when hot, add
the yolks of the eggs and sugar, beaten until very, very light; add all
the flavoring, and stand aside until very cold; when cold, freeze in an
ordinary freezer. Whip the remaining pint of cream, add one-half of it to
the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop
the almonds. Put them in the oven and shake constantly until they are a
golden brown. At serving time, fill the frozen mixture quickly into paper
cases; have the remaining whipped cream in a pastry bag with star tube,
make a little rosette on the top of each case, dust thickly with the
chopped almonds, and send to the table.

This will fill twelve cases of ordinary size.


BISCUITS GLACÉS

1 pint of cream
3/4 pound of sugar
1 pint of water
1 gill of sherry
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of six eggs

Put the sugar and water in a saucepan over the fire and stir until the
sugar is dissolved; wipe down the sides of the pan, and boil until the
syrup spins a heavy thread or makes a soft ball when dropped into cold
water. Beat the yolks of the eggs to a cream, add them to the boiling
syrup, and with an egg beater whisk over the fire until you have a
custard-like mixture that will thickly coat a knife blade; strain through a
sieve into a bowl, and whisk until the mixture is stiff and cold. It should
look like a very light sponge cake batter. Add the flavoring. Whip the
cream and stir it carefully into the mixture. Fill the mixture into paper
cases or individual dishes, stand them in a freezing cave or in a tin
bucket that is well packed in salt and ice, cover and freeze for at least
four or five hours.

If you do not have a freezing cave, pack a good sized tin kettle in a small
tub or water bucket. The kettle must have a tight fitting lid. Stand your
cases or molds on the bottom of the tin kettle, which is packed in salt and
ice. Put on top a sheet of letter paper, on top of this another other layer
of molds or cases, and so continue until you have the kettle filled. Put
the lid on the kettle and cover with salt and ice. Make sure that you have
a hole half-way up in the packing bucket or tub, so that there is no danger
of salt water overflowing the kettle. This is a homely but very good
freezing cave.

At serving time, dust the tops of the biscuits with grated macaroons or
chopped almonds, dish on paper mats, and send to the table.

This will fill fifteen biscuit cases.


BISCUITS à la MARIE

1/2 pound of sugar
1 pint of water
1/2 pint of cream
1/2 pound of almond macaroons
1/4 pound of candied or Maraschino cherries
1 teaspoonful of bitter almond extract
Yolks of six eggs

Boil the sugar and water until the syrup will spin a heavy thread. Add the
eggs, beaten until very light. Whip this over the fire for three minutes,
take it from the fire, strain into a bowl, and whip until thick and cold.
Add the flavoring and the macaroons, that have been dried, grated and
sifted. Add the cream, whipped. Fill the mixture into paper cases, and
freeze as directed for Biscuits Glacés.

An extra half pint of cream may be whipped for garnish at serving time, if
desired; otherwise, garnish the top with chopped maraschino cherries, and
send to the table.

This will fill twelve biscuit cases.


BOMB GLACÉ

Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line
the mold with a quart of well-made vanilla ice cream. Fill the centre with
one half the recipe for Biscuit Glacé mixture, that has been packed in
a freezer until icy cold. Put on the lid, bind the edge with a piece of
muslin dipped in paraffin or suet, cover the mold with salt and ice, and
stand aside three hours to freeze.

This will serve twelve persons.


BISCUIT TORTONI

1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry
1 teaspoonful of vanilla
Yolks of six eggs

Put half the cream in a double boiler over the fire. Beat the sugar and
yolks together until very, very light, add them to the hot cream and stir
over the fire until the mixture begins to thicken. Take from the fire,
and, when very cold, add the vanilla, maraschino and sherry, and freeze.
When frozen, stir in the remaining cream, whipped to a stiff froth. Fill
individual dishes or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.

This will fill twelve cases.


CABINET PUDDING, ICED

1 quart of milk
6 eggs
1/4 pound of powdered sugar
1 tablespoonful of powdered gelatin
1/4 pound of macaroons and lady fingers, mixed
1/2 pound of conserved cherries or pineapple
1/2 pound of stale sponge cake

Grate the macaroons and lady fingers, and rub them through a coarse sieve.
Cut the sponge cake into slices and then into strips. Put the milk over
the fire in a double boiler and add the eggs and sugar beaten together
until light; stir and cook until the mixture is sufficiently thick to coat
a knife blade. Take from the fire, add the gelatin, strain, and stand
it aside to cool. Garnish the bottom of a two quart melon mold with the
cherries or pineapple, put in a layer of the sponge cake, then a sprinkling
of the macaroons and lady fingers, another layer of the cherries, then the
sponge cake, and so continue until you have all the ingredients used. Add a
teaspoonful of vanilla to the custard, pour it in the mold, cover the mold
with the lid, bind the seam with muslin dipped in paraffin or suet, pack in
salt and ice, and stand aside for three hours.

At serving time, dip the mold quickly into hot water, wipe it off, remove
the lid and turn the pudding on to a cold platter. Pour around a well-made
Montrose Sauce, and send to the table.

This will serve ten or twelve persons.


ICED CAKE

Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make
a plain frozen custard, and flavor it with vanilla; pack it and stand it
aside until serving time. Cut off the top of the cake, take out the centre,
leaving a bottom and wall one inch thick. At serving time, fill the cake
quickly with the frozen custard, replace the top, dust it thickly with
powdered sugar and chopped almonds, and send it to the table with a
sauceboat of cold Montrose Sauce.

This cake may be varied by using different garnishings. Maraschino cherries
may be used in place of almonds, or the base of the cake may be garnished
with preserved green walnuts or green gages, or the top and sides may be
garnished with rosettes of whipped cream.

This will serve twelve persons.


QUICK CARAMEL PARFAIT

Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours.
At serving time, stir in a pint of cream, whipped to a stiff froth, dish
in parfait glasses, and send to the table. The top of the glasses may be
garnished with whipped cream, if desired.

This will fill eight glasses.


QUICK CAFÉ PARFAIT

Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint
of cream. At serving time, stir the whipped cream into the frozen coffee
cream, dish it at once into tall parfait glasses, garnish the top with a
rosette of whipped cream, and send at once to the table.

This will fill eight glasses.


QUICK STRAWBERRY PARFAIT

This is made precisely the same as other parfaits, with Strawberry Ice
Cream, and whipped cream stirred in at serving time. Serve in parfait
glasses, garnish the top with whipped cream, with a strawberry in the
centre on top.

This will fill eight glasses.


QUICK CHOCOLATE PARFAIT

Make one quart of Chocolate Ice Cream, and add one pint of whipped cream,
according to the preceding recipes.

This will serve eight persons.


MONTE CARLO PUDDING

1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violets
1 teaspoonful of vanilla

Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream. Freeze,
and pack into a two quart pyramid mold; pack in salt and ice for at least
two hours. At serving time, turn the ice on to a platter, garnish the base
with whipped cream, and the whole with candied violets.

This will serve six to eight persons.


BOSTON PUDDING

Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti.
When both are frozen, line a melon mold with the Brown Bread Ice Cream,
fill the centre with the Tutti Frutti, cover over more of the Brown Bread
Ice Cream, fasten tightly, and bind the seam of the lid with a strip of
muslin dipped in paraffin or suet. Pack in salt and ice for at least two
hours. At serving time, dip the mold quickly into hot water, turn the
pudding on to a cold platter, pour around the base caramel sauce, and serve
at once.

This will serve twelve persons.


MONTROSE PUDDING

1 quart of cream
1 cupful of granulated sugar
1 tablespoonful of vanilla
1 pint of strawberry water ice
Yolks of six eggs

Put half the cream over the fire in a double boiler. Beat the yolks and
sugar together until light, add them to the boiling cream, and cook and
stir for one minute until it begins to thicken. Take from the fire, add the
remaining pint of cream and the vanilla, and stand aside until very cold.
Freeze, and pack into a round or melon mold, leaving a well in the centre.
Fill this well with Strawberry Water Ice that has been frozen an hour
before, and cover it with some of the pudding mixture that you have left in
the freezer. Fasten the lid, bind the seam with a piece of muslin dipped in
suet or paraffin, and pack in salt and ice to stand for not less than two
hours, four is better. Serve with Montrose Sauce poured around it.

This will serve twelve persons.


NESSELRODE PUDDING

1 pint of Spanish chestnuts
1/2 pound of sugar
1 pint of boiling water
1/2 pint of shelled almonds
1 pound of French candied fruit, mixed
1 pint of heavy cream
1/4 pound of candied pineapple
Yolks of six eggs

Shell the chestnuts, scald and remove the brown skins, cover with boiling
water and boil until they are tender, not too soft, and press them through
a sieve. Shell, blanch and pound the almonds. Cut the fruit into tiny
pieces. Put the sugar and water in a saucepan, stir until the sugar is
dissolved, wipe down the sides of the pan, and boil without stirring until
the syrup forms a soft ball when dropped into ice water. Beat the yolks of
the eggs until very light, add them to the boiling syrup, and stir over
the fire until the mixture again boils; take it from the fire, and with an
ordinary egg beater, whisk the mixture until it is cold and thick as sponge
cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of
vanilla and, if you use it, four tablespoonfuls of sherry. Turn the mixture
into the freezer, and, when it is frozen, stir in the cream whipped to a
stiff froth. The mixture may now be repacked in the can, or it may be put
into small molds or one large mold, and repacked for ripening.

If packed in a large mold, this will serve fifteen persons; in the small
molds or paper cases, it will serve eighteen persons.


NESSELRODE PUDDING, AMERICANA

1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tablespoonful of vanilla
Yolks of six eggs

Put half the cream in a double boiler over the fire; when hot, add the eggs
and sugar beaten until light. Cook a minute, and cool. When cold, add one
small bottle of marrons broken into quarters and the syrup from the bottle,
the sherry and vanilla. Freeze, stirring slowly. When frozen, stir in the
remaining cream whipped to a stiff froth. Pack in small molds in salt and
ice as directed. These should freeze three hours at least.

This will make twelve small molds.


ORANGE SOUFFLÉ

1 quart of cream
1 pint of orange juice
1/2 box of gelatin
3/4 pound of sugar
Yolks of six eggs

Cover the gelatin with a half cupful of cold water and soak for a half
hour. Add a half cupful of boiling water, stir until the gelatin is
dissolved, and add the sugar and the orange juice. Beat the yolks of the
eggs until very light. Whip the cream. Add the uncooked yolks to the orange
mixture, strain in the gelatin, stand the bowl in cold water and stir
slowly until the mixture begins to thicken; stir in carefully the whipped
cream, turn it in a mold or an ice cream freezer, pack with salt and ice,
and stand aside three hours to freeze. This should not be frozen as hard as
ice cream, and must not be stirred while freezing. Make sure, however, that
the gelatin is thoroughly mixed with the other ingredients before putting
the mixture into the freezer.

This will serve twelve people.

By changing the flavoring, using lemon in the place of orange, or a pint
of strawberry juice, or a pint of raspberry and currant juice, an endless
variety of soufflés may be made from this same recipe. These may be served
plain, or with Montrose Sauce.


PLOMBIERE

1 quart of cream
1/2 pound of Jordan almonds
1/2 pound of sugar
1/2 pound of Sultana raisins
Yolks of six eggs

Blanch the almonds and pound them to a paste, or use a half pound of
ordinary almond paste. Put half the cream in a double boiler over the fire,
add the yolks and sugar beaten to a cream, add the almond paste. Stir until
the mixture begins to thicken, take from the fire and beat with an egg
beater for three minutes. Strain through a fine sieve, and, when very cold,
add the Sultanas and the remaining cream. Freeze, turning the dasher very
slowly at first and more rapidly toward the end. Remove the dasher, scrape
down the sides of the can and pull the cream up, making a well in the
centre. Fill this well half full with apricot jam, cover over the pudding
mixture, making it smooth; repack, and stand aside for two hours.

Serve plain or with a cold Purée of Apricots.

This will serve twelve persons.


QUEEN PUDDING

Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold
in a bucket or tub of ice and salt. Line the mold with the Strawberry Ice,
fill the centre with Tutti Frutti, using half recipe; put on the lid, bind
the seam, and stand aside for at least two hours. When ready to serve, turn
the pudding from the mold into the centre of a large round dish, garnish
the base with whipped cream pressed through a star tube, and garnish the
pudding with candied cherries. Here and there around the base of the
whipped cream place a marron glacé.

This will serve fifteen persons.


ICE CREAM CROQUETTES

Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.


ICED RICE PUDDING WITH A COMPOTE OF ORANGES


FOR THE PUDDING

1/2 cupful of rice
1 quart of cream
1 pint of milk
2 teaspoonfuls of vanilla extract or 1/2 vanilla bean
1/2 pound of sugar
Yolks of six eggs

Rub the rice in a dry towel, and put it over the fire in a pint of cold
water. Bring to a boil and boil twenty minutes; drain, add the milk and
cook it in a double boiler a half hour. While this is boiling, whip the
cream to a stiff froth, and stand it in a cold place until wanted. Press
the rice through a fine sieve and return it to the double boiler. Beat the
yolks of the eggs and the sugar until light, stir them into the hot rice,
and stir and cook about two minutes, until the mixture begins to thicken.
Take from the fire, add the vanilla, and stand aside until very cold. When
cold, freeze, turning the dasher rapidly toward the last. Remove the dasher
and stir in the whipped cream. Scrape down the sides of the can, and smooth
the pudding. Put on the lid, fasten the hole in the top with a cork, put
over the top a piece of waxed paper, and pack with salt and ice. Stand
aside for at least two or three hours. Be very careful that the hole in the
tub is open, to prevent the salt water from overflowing the can.

FOR THE COMPOTE

1 dozen nice oranges
1 pound of sugar
1/2 cupful of water
1 teaspoonful of lemon juice

Put the sugar and water over the fire to boil, wipe down the sides of the
pan, skim the syrup, add the lemon juice, and boil until it spins a thread.
Peel the oranges, cut them into halves crosswise, and with a sharp knife
remove the cores. Dip one piece at a time into the hot syrup and place them
on a platter to cool. Pour over any syrup that may be left.

This syrup must be thick, but not sufficiently thick to harden on the
oranges.

To dish the pudding, lift the can from the ice, wipe it carefully on the
outside, wrap the bottom of the mold in a towel dipped in boiling water,
or hold it half an instant under the cold water spigot. Then with a limber
knife or spatula loosen the pudding from the side of the can and shake it
out into the centre of a large round plate. Heap the oranges on top of
the pudding, making them in a pyramid, put the remaining quantity around
the base of the pudding, pour over the syrup and send to the table. This
pudding sounds elaborate and troublesome, but it is exceedingly palatable
and one of the handsomest of all frozen dishes.

This will serve twenty persons. In ice cream stem dishes it will serve
twenty-four persons.


SULTANA ROLL

1-1/2 quarts of cream
1/2 pound of granulated sugar
1/2 cupful of Sultanas
4 tablespoonfuls of sherry
2 ounces of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring

Put one pint of cream and the sugar over the fire in a double boiler, and
stir until the sugar is dissolved; take from the fire, and, when cold, add
a pint of the remaining cream. Chop the pistachio nuts very fine or put
them through the meat grinder, add them to the cream and add the flavoring
and coloring, and freeze. Whip the remaining pint of cream to a stiff
froth. Sprinkle the Sultanas with sherry and let them stand while you are
freezing the pudding. When the pudding is frozen, remove the dasher and
line a long round mold with the pistachio cream. If nothing better is at
hand, use pound baking powder cans, and line them to the depth of one inch.
Add the Sultanas to the whipped cream and stir in two tablespoonfuls of
powdered sugar. Fill the spaces in the cans with the whipped cream mixture,
and put another layer of the pistachio cream over the top. Put on the lids,
wrap each can in waxed paper, and put them down into coarse salt and ice,
to freeze for at least two hours. At serving time, turn the puddings on to
a long platter, fill the bottom of the platter with Claret or Strawberry
Sauce, and send to the table.

This quantity cut into half inch slices will serve twelve persons.


SULTANA PUDDING

1 pint of milk
1 pint of cream
6 ounces of sugar
1 cupful of Sultanas
1 teaspoonful of vanilla
4 tablespoonfuls of sherry (if you use it)
Yolks of four eggs

Put the milk in a double boiler, and, when hot, add the yolks and sugar
beaten together; stir until this begins to thicken. Take from the fire, add
the vanilla, and, when cold, freeze it. Put the sherry over the Sultanas.
Garnish the bottom of a melon mold with the Sultanas, pack it in coarse ice
and salt ready for the frozen pudding. Remove the dasher from the frozen
mixture, and stir in the cream that has been whipped to a stiff froth. Add
the remainder of the Sultanas and pack at once into the mold; put on the
lid and fasten as directed in other recipes.

This may be served plain or with whipped cream garnished with Sultanas.

This will serve eight persons.


THE MERRY WIDOW

Dish a pyramid of vanilla ice cream into a stem individual ice cream glass.
Garnish the base of the ice cream with fresh strawberries, dust the
cream thickly with toasted piñon nuts, and baste the whole with four
tablespoonfuls of Claret Sauce flavored with two tablespoonfuls of rum.

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