Line baking-dish with good pastry. Pour in raw rice to hold
it in shape while baking. Bake in moderate oven about IS
minutes. Pour out rice (which can be kept for another occa-
sion) and fill with either fresh peaches or fresh strawberries,
which have been cut up (not mashed) and mixed with sugar.
Make meringue of the beaten whites of two eggs. Spread
over top and slip under the gas for few minutes till a light brown.
Serve with whipped cream.✪ Aunt Robbie's Fresh Fruit Pie
I'm glad my education
Enables me to stand
Against the vile temptations
Held out on every hand.
Eschewing all the tittles
With vanity replete
Tm loyal to the victuals
My grandsires used to eat.
No flippant sugared notion
My hunger shall appease
Or *bate my soul's devotion
To apple-pie and cheese.
Eugene Field.
Returning to town in the stage-coach, which was filled with Mr. Gillman's
guests, we stopped for a minute or two at Kentish Town. A woman asked
of the coachman, "Are you full inside?" Upon which Lamb put his head
through the window and said, "I am quite full inside; that last piece of pudding
of Mr. Gillman's did for me."
Recollections of Charles Lamb
Leslie,
I was happy to find my old friend, mince-pie, in the retinue of the feast,
and finding him to be perfectly orthodox, and that I need not be ashamed of
my predilection, I greeted him with all the warmth wherewith we usually
greet an old and very genteel acquaintance.
Christmas at Bracebridge Hall.
Washington Irving.
ICE CREAM AND ICES
rj^ind
reoTji
Qmbrodfia c»|| unKho^yn to QoqI^' oj Ok
Or Normaq T^in^^e^^^t now tt)e common [are
Of young cxnol agecl» irj'/a(icj anc| l^ale.
Yoo<^ of the. Million A the |^i||iorjaire
Aunt Emery's Recipes for Auto Vacuum Ice
Cream Freezer
Use 2 cups of finely crushed ice to 1 of salt and fill ice side of
freezer, pouring 1 cup of cold water in when freezer seems full,
to settle ice, and then pack to top and put on same.
Maple Mousse
Bring yolks of 2 eggs to boil in one cup of maple syrup,
stirring constantly. Set aside to become perfectly cold. Beat
whites of 2 eggs stiff. Whip 1 pint of cream stiff.✪ Maple Mousse
99
100 Ice Cream and Ices
Combine, adding whites of eggs last. Pour into other side
of freezer. Scrape down from sides of freezer with silver knife
or wooden spoon every 20 minutes for the first hour. Then
let stand for 2 hours more.
Chocolate Ice Cream
Make 2 cups of chocolate sauce and bring yolks of 3 eggs to
boil in it, stirring constantly. Set aside to cool. Beat whites
of eggs stiff. Whip 3 cups of cream stiff.✪ Chocolate Ice Cream
Combine, adding whites of egg last. Freeze as above.
Any Fresh Fruit Sherbet
Make a syrup of 2 cups sugar and 2 of water boiled 5 minutes
and cooled.✪ Any Fresh Fruit Sherbet
Add to crushed and strained fruit juice. Freeze as above.
Grandmother Holden's 'Arthur's Plain Ice
Cream'
(rich)
1 quart of cream cup of sugar
3^ pint of milk Flavoring✪ Grandmother Holden's Arthur's Plain Ice Cream
Put the milky sugar and a pint of the cream in a double
boiler. Scald but do not boil. Set aside to cool. Whip the
other pint of cream not too stiff, and add to the former mixture.
Freeze and pack.
Grandmother Holden's ^Arthur's Fruit Ice
Cream'
Make plain ice-cream without flavoring. Freeze to a mush
and add crushed fruit. Continue freezing a few minutes, then
pack.
Ice Cream and Ices 101
Grandmother Holden's 'Arthur's Cafe Parfait'
Yolks of 4 eggs beaten 1 cup of sugar syrup
Cook in double boiler. Turn into bowl and beat till cold.
Add a small quantity of melted gelatine and J/^ cup of extra
strong cofFee. Fold into it a pint of cream whipped stiff and
then pack. Serve in glasses with a spoonful of whipped cream
on top.
Grandmother Holden's 'Arthur's Maple
Parfait'
The yolks of 4 eggs beaten light
A cupful of maple syrup
Page 30 · 5 recipe records on this page
Presented as published in 1922. 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
Line baking-dish with good pastry. Pour in raw rice to hold it in shape while baking. Bake in moderate oven about IS minutes. Pour out rice (which can be kept for another occasion) and fill with either fresh peaches or fresh strawberries, which have been cut up (not mashed) and mixed with sugar. Make meringue of the beaten whites of two eggs. Spread over top and slip under the gas for few minutes till a light brown. Serve with whipped cream.
I'm glad my education
Enables me to stand Against the vile temptations
Held out on every hand. Eschewing all the tittles
With vanity replete Tm loyal to the victuals
My grandsires used to eat. No flippant sugared notion
My hunger shall appease Or *bate my soul's devotion
To apple-pie and cheese.
Eugene Field.
Returning to town in the stage-coach, which was filled with Mr. Gillman's guests, we stopped for a minute or two at Kentish Town. A woman asked of the coachman, "Are you full inside?" Upon which Lamb put his head through the window and said, "I am quite full inside; that last piece of pudding of Mr. Gillman's did for me."
Recollections of Charles Lamb
Leslie,
I was happy to find my old friend, mince-pie, in the retinue of the feast, and finding him to be perfectly orthodox, and that I need not be ashamed of my predilection, I greeted him with all the warmth wherewith we usually greet an old and very genteel acquaintance.
Christmas at Bracebridge Hall.
Washington Irving.
ICE CREAM AND ICES
rj^ind
[illustration: Ambrosia]
Aunt Emery's Recipes for Auto Vacuum Ice
Cream Freezer
Use 2 cups of finely crushed ice to 1 of salt and fill ice side of freezer, pouring 1 cup of cold water in when freezer seems full, to settle ice, and then pack to top and put on same.
Maple Mousse
Bring yolks of 2 eggs to boil in one cup of maple syrup, stirring constantly. Set aside to become perfectly cold. Beat whites of 2 eggs stiff. Whip 1 pint of cream stiff.
100 Ice Cream and Ices
Combine, adding whites of eggs last. Pour into other side of freezer. Scrape down from sides of freezer with silver knife or wooden spoon every 20 minutes for the first hour. Then let stand for 2 hours more.
Chocolate Ice Cream
Make 2 cups of chocolate sauce and bring yolks of 3 eggs to boil in it, stirring constantly. Set aside to cool. Beat whites of eggs stiff. Whip 3 cups of cream stiff.
Combine, adding whites of egg last. Freeze as above.
Any Fresh Fruit Sherbet
Make a syrup of 2 cups sugar and 2 of water boiled 5 minutes and cooled.
Add to crushed and strained fruit juice. Freeze as above.
Grandmother Holden's 'Arthur's Plain Ice
Cream'
(rich)
1 quart of cream cup of sugar
3^ pint of milk Flavoring
Put the milky sugar and a pint of the cream in a double boiler. Scald but do not boil. Set aside to cool. Whip the other pint of cream not too stiff, and add to the former mixture. Freeze and pack.
Grandmother Holden's ^Arthur's Fruit Ice
Cream'
Make plain ice-cream without flavoring. Freeze to a mush and add crushed fruit. Continue freezing a few minutes, then pack.
Ice Cream and Ices 101
Grandmother Holden's 'Arthur's Cafe Parfait'
Yolks of 4 eggs beaten 1 cup of sugar syrup
Cook in double boiler. Turn into bowl and beat till cold. Add a small quantity of melted gelatine and J/^ cup of extra strong cofFee. Fold into it a pint of cream whipped stiff and then pack. Serve in glasses with a spoonful of whipped cream on top.
Grandmother Holden's 'Arthur's Maple
Parfait'
The yolks of 4 eggs beaten light A cupful of maple syrup
Records on this page
Aunt Robbie's Fresh Fruit PieMaple MousseChocolate Ice CreamAny Fresh Fruit SherbetGrandmother Holden's Arthur's Plain Ice Cream