All water ices are made in this way, varying
the proportion of sugar according to the acidity
of the fruit used. Canned fruit syrups may be
substituted for fresh fruit juice.
Biscuit Qlace'. — 1 % pints cream, 12 ounces
sugar, yolks of 8 eggs, and 1 tablespoon extract
vanilla. Take 6 ounces crisp macaroons, pound
in mortar to dust. Mix cream, sugar, eggs,
and extract. Place on fire, and stir composi-
tion until it begins to thicken. Strain and
rub through hair-sieve into basin. Put into
freezer ; when nearly frozen, mix in macaroon
dust, another tablespoon extract vanilla, and
finish freezing.
Chocolate Ice Cream. — 3 pints best cream,
12 ounces pulverized white sugar, 4 whole
eggs, 1 tablespoon extract vanilla, 1 pint rich
cream whipped, 6 ounces chocolate✪ Chocolate Ice Cream. Dissolve
chocolate in small quantity of mUk to smooth
paste. Now mix with cream, sugar, eggs, and
extract. Place all on fire, stir until it begins to
thicken. Strain through hair-sieve. Place in
freezer ; when nearly frozen, stir in lightly the
whipped cream, and 1 tablespoon extract va-
nilla, and finish freezing.
Crushed Strawberry Ice Cream. — 3 pints
best cream, 12 ounces pulverized white sugar,
2 whole eggs. Mix all in porcelain-lined ba-
sin ; place on fire ; stir constantly to boiling
point. Remove and strain through hair-sieve.
Place in freezer and freeze. Take 1 quart ripe
strawberries, select, hull, and put in a china
bowl. Add 6 ounces pulverized white sugar,
crush all down to pulp. Add this pulp to frozen
cream, with 2 tablespoons extract vanilla✪ Crushed Strawberry Ice Cream; mix
in well. Now give freezer few additional turns
to harden.
Orange Water Ice. — Juice 6 oranges, 2 tea-
spoons extract orange, juice 1 lemon, 1 quart
water, 1 pound powdered sugar, 1 rich,
sweet cream✪ Orange Water Ice ; add all together and strain.
Freeze same as ice cream.
Peach Ice Cream. — One dozen of best and
ripest red-cheeked peaches ; peel and stone ;
place in china basin, crush with 6 ounces pul-
verized sugar. Now take 1 quart best cream,
8 ounces pulverized white sugar, 2 whole eggs.
Place all on fire until it reaches boiling point ;
now remove and strain ; place in freezer and
freeze . When nearly frozen stir in peach pulp,
with teaspoon extract almonds ✪ Peach Ice Cream; give few more
turns of freezer to harden.
Raspberry Water Ice. — Press sufficient
raspberries through hair-sieve to give 3 pints
juice. Add 1 pound pulverized white sugar
and juice of 1 lemon, with 1 teaspoon extract
raspberry✪ Raspberry Water Ice. Place in freezer and freeze.
¥
Canning and Preserving
CANNING. — The important points to be
observed in canning are, to use only
sound, ripe fruit ; to have hot syrup and
air-tight jars ; to fill jars to overflowing and
seal immediately. Jars should be scalded and
tested before using. Patent canners greatly
simplify the work.
Pick over the fruit, stem, pare, cut, wash,
etc., and pack in jars. Make syrup by adding
Ml pint boiling water to 1 pound sugar. When
clear, bring to boiling point and carefully fill
the jars. Stand in canner or on board in wash-
boiler containing water up to shoulders of
THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.
THE ROYAL BAKER AND PASTRY COOK
31
jars. Cover and cook according to directions
or till tender. Take from canner or boiler, add
more syrup till overflowing, cover and seal
immediately.
Amount of Sugar per Quart Jar
Cherries . .
Canned
Prese
Strawberries
. . . 8 “ .
... 12
Raspberries
. . . 4 “ .
... 6
Blackberries
. . . 6 “ .
... 9
Quinces . .
. . . 8 “ .
... 12
Page 57 · 5 recipe records on this page
Presented as published in 1902. 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
All water ices are made in this way, varying the proportion of sugar according to the acidity of the fruit used. Canned fruit syrups may be substituted for fresh fruit juice.
Biscuit Glacé. — 1 % pints cream, 12 ounces sugar, yolks of 8 eggs, and 1 tablespoon extract vanilla. Take 6 ounces crisp macaroons, pound in mortar to dust. Mix cream, sugar, eggs, and extract. Place on fire, and stir composition until it begins to thicken. Strain and rub through hair-sieve into basin. Put into freezer ; when nearly frozen, mix in macaroon dust, another tablespoon extract vanilla, and finish freezing.
Chocolate Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, 1 tablespoon extract vanilla, 1 pint rich cream whipped, 6 ounces chocolate. Dissolve chocolate in small quantity of mUk to smooth paste. Now mix with cream, sugar, eggs, and extract. Place all on fire, stir until it begins to thicken. Strain through hair-sieve. Place in freezer ; when nearly frozen, stir in lightly the whipped cream, and 1 tablespoon extract vanilla, and finish freezing.
Crushed Strawberry Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined basin ; place on fire ; stir constantly to boiling point. Remove and strain through hair-sieve. Place in freezer and freeze. Take 1 quart ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces pulverized white sugar, crush all down to pulp. Add this pulp to frozen cream, with 2 tablespoons extract vanilla; mix in well. Now give freezer few additional turns to harden.
Orange Water Ice. — Juice 6 oranges, 2 teaspoons extract orange, juice 1 lemon, 1 quart water, 1 pound powdered sugar, 1 rich, sweet cream ; add all together and strain. Freeze same as ice cream.
Peach Ice Cream. — One dozen of best and ripest red-cheeked peaches ; peel and stone ; place in china basin, crush with 6 ounces pulverized sugar. Now take 1 quart best cream, 8 ounces pulverized white sugar, 2 whole eggs. Place all on fire until it reaches boiling point ; now remove and strain ; place in freezer and freeze . When nearly frozen stir in peach pulp, with teaspoon extract almonds ; give few more turns of freezer to harden.
Raspberry Water Ice. — Press sufficient raspberries through hair-sieve to give 3 pints juice. Add 1 pound pulverized white sugar and juice of 1 lemon, with 1 teaspoon extract raspberry. Place in freezer and freeze.
¥
Canning and Preserving
CANNING. — The important points to be observed in canning are, to use only sound, ripe fruit ; to have hot syrup and air-tight jars ; to fill jars to overflowing and seal immediately. Jars should be scalded and tested before using. Patent canners greatly simplify the work.
Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars. Make syrup by adding Ml pint boiling water to 1 pound sugar. When clear, bring to boiling point and carefully fill the jars. Stand in canner or on board in washboiler containing water up to shoulders of
jars. Cover and cook according to directions or till tender. Take from canner or boiler, add more syrup till overflowing, cover and seal immediately.
Amount of Sugar per Quart Jar
Cherries . .
Canned
Prese
Strawberries
. . . 8 “ .
... 12
Raspberries
. . . 4 “ .
... 6
Blackberries
. . . 6 “ .
... 9
Quinces . .
. . . 8 “ .
... 12
Records on this page
Chocolate Ice CreamCrushed Strawberry Ice CreamOrange Water IcePeach Ice CreamRaspberry Water Ice