In whipping cream, only cream containing at least 20 per
cent of butter-fat should be used, and 25 to 40 per cent is better*
Cream from twelve to twenty-four houm old is best to use in
order that a small amount of lactic acid may have developed.
The cre^m should be held at as low a t(*mperature as possible,
35** to 45° F., for two hom-s before whipping and should be
whipptKl in a cool room, and cold utensils used.
The use of viscogen makes it possible to whip fresher, thin-
ner, or warmer cream than ia otherwise advisable. It is made of
25-2 parts of sugar, 5 parts of water, and ^/lo part of milk of lime.
The ingretlients are mixed thoroughly and allowed to stand 24
hours lief ore being used. The mixture is use<J in the pjx>
portion of 1 tcaspoonful to 2 cups of cream. It is in no wise
harmful.
572
A MANUAL OF HOME-MAKING
Syllabubs, or whips.
For 8yllal>u1j8, or whips, whippod cream should be
as desired, and sweetened by adding j^ifted powdered
gradually in the proportion of about 3 tablespoons of sugar to 1
pint of cream. It is then drainef! and put near the ice until tinif
to serve. It should l>e piled lightly in a gla^ dish, and gamisbed
with fryits, nuts, or colored sugars.
Cold steamed rice or dr>' cake or cookie crumbs may be beai
Hghtly into tlve whipped cream, and the dish may be gamisl
with a reil cherry or red jelly.
1
JUNKET
One junket tablet will slilTeii abrmt I quiirt of milk. (1) Crush '
tablet and dinsolve it in cold miik; (2) heat the remaining milk^ etirnniel
oonKtimtly, to atjout 100*^ F.; a simple ti«t for this teinperature, whicJil
about that of the body, l» to let a drop of milk fall on the inside of t
wmt and if there is no sensation of heat or cold, the temperature of l
milk about corn^i^punds with that of the IxKly; (3) add the sugar,
flavoring, and the dii'solved junket tablet, stirring the mixture
(4) turn the mixture into wei ntoUts, and let it stand in a worm phiceiiQ
it atifTens, then chill it. Junket may be Mcrved with whipped crtsam, fn
or fruit sauceSp nutSp or preaerved ginger.
FROZEN DESSERTS
Water ices.
Water ices are fruit juices sweetened, diluted with
and frozen.
FrappSs,
Frapp^s are iees made of fruit juiee, water, and sugar, Ir
to the consistency of mush.
Sherbets,
Sherbets are water ices to which have been added a smalt
quantity of dissolved gelatin or beaten whiter of eggs. They
may be made of one fruit juice or a combination. The juice
of one lemon 18 generally added to each quart of the mixture
in order to accentuate the flavor of the other fruit. Sometime
no water is addfid to the fruit juice.
DESSERTS
573
Sorbets.
Sorbets nre a kind of frozen pimch or water ice to which
various kinds of fruit are added.
Granites,
Granites are water ices to which fruit is addol after the freez-
ing.
Ice crea7ms*
Page 320
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
In whipping cream, only cream containing at least 20 per
cent of butter-fat should be used, and 25 to 40 per cent is better*
Cream from twelve to twenty-four houm old is best to use in
order that a small amount of lactic acid may have developed.
The cre^m should be held at as low a t(*mperature as possible,
35** to 45° F., for two hom-s before whipping and should be
whipptKl in a cool room, and cold utensils used.
The use of viscogen makes it possible to whip fresher, thin-
ner, or warmer cream than ia otherwise advisable. It is made of
25-2 parts of sugar, 5 parts of water, and ^/lo part of milk of lime.
The ingretlients are mixed thoroughly and allowed to stand 24
hours lief ore being used. The mixture is use<J in the pjx>
portion of 1 tcaspoonful to 2 cups of cream. It is in no wise
harmful.
572
A MANUAL OF HOME-MAKING
Syllabubs, or whips.
For 8yllal>u1j8, or whips, whippod cream should be
as desired, and sweetened by adding j^ifted powdered
gradually in the proportion of about 3 tablespoons of sugar to 1
pint of cream. It is then drainef! and put near the ice until tinif
to serve. It should l>e piled lightly in a gla^ dish, and gamisbed
with fryits, nuts, or colored sugars.
Cold steamed rice or dr>' cake or cookie crumbs may be beai
Hghtly into tlve whipped cream, and the dish may be gamisl
with a reil cherry or red jelly.
1
JUNKET
One junket tablet will slilTeii abrmt I quiirt of milk. (1) Crush '
tablet and dinsolve it in cold miik; (2) heat the remaining milk^ etirnniel
oonKtimtly, to atjout 100*^ F.; a simple ti«t for this teinperature, whicJil
about that of the body, l» to let a drop of milk fall on the inside of t
wmt and if there is no sensation of heat or cold, the temperature of l
milk about corn^i^punds with that of the IxKly; (3) add the sugar,
flavoring, and the dii'solved junket tablet, stirring the mixture
(4) turn the mixture into wei ntoUts, and let it stand in a worm phiceiiQ
it atifTens, then chill it. Junket may be Mcrved with whipped crtsam, fn
or fruit sauceSp nutSp or preaerved ginger.
FROZEN DESSERTS
Water ices.
Water ices are fruit juices sweetened, diluted with
and frozen.
FrappSs,
Frapp^s are iees made of fruit juiee, water, and sugar, Ir
to the consistency of mush.
Sherbets,
Sherbets are water ices to which have been added a smalt
quantity of dissolved gelatin or beaten whiter of eggs. They
may be made of one fruit juice or a combination. The juice
of one lemon 18 generally added to each quart of the mixture
in order to accentuate the flavor of the other fruit. Sometime
no water is addfid to the fruit juice.
DESSERTS
573
Sorbets.
Sorbets nre a kind of frozen pimch or water ice to which
various kinds of fruit are added.
Granites,
Granites are water ices to which fruit is addol after the freez-
ing.
Ice crea7ms*