Part 6 (2/2)

280. +Strawberry Ice Cream.+-- 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way.

281. +How to Make Ice Cream Without a Freezer.+-- The process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble. All that is necessary for its preparation is a b.u.t.ter tub or a large pail, some ice, rock salt, a tin form with tube in the center and a cover that fits it closely. The ice is best broken to pieces by putting it into a coa.r.s.e bag and pounding with a hatchet. By this process no ice is wasted and there is no muss.

282. +Vanilla Ice Cream, No. 1.+-- Set a plain tin form with tube in the center into cracked ice and salt; place a saucepan with 1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling; remove from the fire, set saucepan in cold water and continue stirring till cold; then add the whites of the 6 eggs, beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour this into the form, put on the cover and paste a strip of b.u.t.tered paper around its edge, to prevent the salt water from entering; put a thick layer of cracked ice in the bottom of a b.u.t.ter tub and sprinkle over it a handful of rock salt; set the form onto the ice and fill the s.p.a.ce between it and tub with cracked ice and salt; lay a thick layer of ice on top of form and sprinkle with salt; cover the tub with a carpet or bag and let it stand in a cool place for 4 hours; when ready to serve take the form out of the ice, remove the paper, dip the form into hot water, quickly wipe dry, turn the cream onto a dish and serve.

283. +Vanilla Ice Cream. No. 2.+-- Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls vanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of b.u.t.tered paper around the edge of cover and finish the same as in foregoing recipe. NOTE.--For chocolate cream dissolve pound grated chocolate in cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.

284. +Fruit Ice Cream.+-- Stir 1 quart cream with the yolks of 6 eggs and 1 cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit--either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.

285. +Fruit Ice.+-- The princ.i.p.al point in making fruit ice is to use the exact quant.i.ty of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.

286. +Cold Sugar Syrup for Fruit Ice.+-- Dissolve 1 pound sugar in 1 pint cold water and use as directed in following recipe. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in pint water.

287. +Strawberry Ice.+-- Wash and drain 1 quart ripe strawberries and press them through a sieve; mix the pulp with 1 pint sugar syrup, as in No. 286, and the juice of 2 lemons; press it through a fine hair sieve, put it into a freezer and freeze as directed.

288. +Pineapple Ice.+-- Choose a large, ripe pineapple, pare and grate it, or cut into pieces, and chop fine; put the pulp into a porcelain dish and pour over it pint sugar syrup; cover and let it stand 1 hour; then add another pint sugar syrup and the juice of 1 lemon; press it through a sieve and put in a freezer to freeze.

289. +Tutti Frutti Ice.+-- Pound pound blanched sweet almonds and 12 bitter ones with a little cold water very fine; pour over 1 pint water and let them stand for hour; then press them through a hair sieve; mix this almond milk with 2 pints sugar syrup and 1 teaspoonful vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice--either fresh or preserved peaches, pineapples, plums, cherries or apricots.

290. +Peach Ice.+-- Pare and cut 12 large, ripe peaches into pieces, press them through a sieve, mix with a little over 1 pint sugar syrup and freeze. Ices from egg plums and apricots are made in the same way.

291. +Melon Ice.+-- Choose a nice, ripe musk melon, cut it in half, remove the seeds and green portion and press the soft part through a sieve; mix it with an equal quant.i.ty of sugar syrup, a little vanilla extract, the juice of 1 lemon, a little orange blossom water and freeze as directed.

292. +Orange Ice.+-- Mix 1 quart sugar syrup with the juice of 10 oranges, put in the thin peel of 2 oranges and let it stand for 6 minutes; remove the peel, pour the syrup through a sieve and freeze as directed.

293. +Lemon Ice.+-- Mix the juice of 5 lemons with 1 quart sugar syrup and freeze.

294. +Sorbet+ is served in Europe at b.a.l.l.s and suppers.

295. +Champagne Sorbet.+-- Dissolve 1 pound sugar in 1 pints cold water, add the juice of 2 lemons and 6 oranges and a little of the peel of each and let it stand 10 minutes; remove the peel, add bottle champagne, put it into a freezer and work for hour; 10 minutes before serving add bottle champagne, work it for a few minutes longer and then serve in gla.s.ses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.

296. +Pineapple Sorbet.+-- 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for hour and add by degrees during the freezing process bottle champagne; finish the same as Champagne Sorbet.

Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.

297. +Strawberry Sherbet.+-- Press 1 quart ripe strawberries through a sieve, add pound sugar dissolved in 3 pints cold water, add the juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and let stand for 2 hours; then strain through a fine sieve and set on ice for 1 or 2 hours; serve ice cold in small gla.s.ses.

298. +Orange Granite.+-- Mix 1 pint orange juice with 3 pints sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let it stand a few minutes then strain through a sieve; pour the mixture into a freezer, cover and turn for 5 minutes; then take off the cover, cut the frozen part loose from the sides of freezer, turn for a few minutes longer and serve. Granite must not be frozen hard; it should have little lumps all through it. Granites of strawberries, pineapples, raspberries, currants, peaches, apricots or cherries are made in a similar way. In granite of currants omit the lemon juice.

299. +Spongada aux peches.+-- Pare and cut into pieces some ripe peaches, press them through a sieve and take for 1 pint peach pulp 1 pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1 gills white of egg not beaten and 10 bitter almonds pounded to a paste with a little water; mix all well together and strain twice through a sieve; pour this into a freezer, cover and turn for 5 minutes; take off the cover, cut the frozen part loose from the sides of freezer, cover and turn again; repeat the operation of cutting from the sides every 5 minutes; as soon as the mixture begins to thicken remove the paddle of freezer, work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer; as soon as the contents of freezer have increased to double their size add 2 tablespoonfuls maraschino and serve in gla.s.ses.

300. +Spongada au chocolat.+-- 1 pint sweet cream, pound finely grated chocolate, pound sugar, 2 teaspoonfuls vanilla extract, 1 gills white of egg and 1 large cup water; boil the chocolate in the water for 5 minutes; when cold mix all the ingredients together and finish the same as in preceding recipe.

301. +Spongada au Cafe.+-- 1 pint cold sweet cream, pint very strong coffee, pint whites of eggs (not whipped) and 1 pound powdered sugar; mix all together and finish the same as Spongada aux Peches.

302. +Spongada au marasquin.+-- 1 gills white of eggs, 2 pints rich, sweet cream, 1 cups sugar, 2 teaspoonfuls vanilla extract and 1 gills maraschino; dissolve the sugar in the cream, add vanilla and the white of egg without having been beaten and finish the same as Spongada aux Peches. The maraschino is to be added shortly before serving.

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