Blue Ribbon cook book

Freezing—Turn crank slowly and steadily until cream is rather stiff, then turn more rapidly. Do not drain off water unless there is danger of water getting into can. The cream should take about 20 minutes to freeze. Cream frozen too rapidly, or not well stirred, is coarse grained. When dasher turns very hard cream is sufficiently frozen. Remove dasher, but first wipe the outside of the cover and upper part of can so salt will not get in. Scrape cream from the sides of can and pack down evenly. Put cork in hole in cover and replace. Draw off water from hole near bottom of pail, repack with ice and salt, using 4 parts ice to 1 of rock salt, and cover with an old blanket, newspapers, or piece of clean carpet. Let cream stand at least 1 hour — 2 if possible—to “ripen” before serving. For packing mixtures to be frozen without stirring, use 2 parts ice to 1 part salt. Ice creams should seem quite sweet and highly flavored before being frozen, as after freezing they will seem less so. Frozen Desserts 103 CLASSIFICATION I—Ices frozen by being turned in freezer. (a) Plain Ice Cream—Custard with flour or cornstarch. (b) Philadelphia Ice Cream-—Pure cream, or cream and milk, sweetened and flavored—no eggs. (c) Water Ices: 1. Plain Water Ice—A syrup of sugar, and water, and fruit juices. 2. Sherbet— Water Ice with a little gelatine or white of egg. Has a foamy appearance. 3. Frampe—Water Ice half frozen. II—Ices frozen without stirring (being put into moulds). (a) Parfait—Eggs cooked in a syrup with whipped cream added. (b) Mousse—Whipped cream and gelatine sweetened and flavored. Plain Ice Cream—1 pint milk, 1 cup sugar, 1 tablespoon flour or 34 tablespoon cornstarch, 2 eggs, 4 teaspoon salt, 1 tablespoon Blue Ribbon flavoring, 1 quart thin cream. Heat milk in a double boiler. Beat eggs slightly, and add flour and sugar. Into this pour the hot milk, stirring constantly. Return to the double boiler and cook until the mixture thickens. Cool, add cream and flavoring. Freeze. Philadelphia Ice Cream—114 pints of cream and 1 cup milk, or 1 quart thin cream, 1 scant cup sugar, lg teaspoon salt, 2 tablespoons Blue Ribbon flavoring. Scald cream with sugar in it, but do not boil; add flavoring and freeze. These creams may be removed from freezer, put in moulds and packed in ice and salt, covered, and allowed 2 to 5 hours to “‘ripen.’’ One-pound baking powder tins make very pretty moulds, and are quite convenient for serving in slices. French Ice Cream—1 pint milk, 2 eggs, 14 cup sugar, 1 tablespoon Blue Ribbon flavoring, 1 cup cream whipped stiff, 4g teaspoon salt. Scald milk and pour slowly over the yolks beaten with the sugar and salt, and cook in a double boiler until it coats the spoon; remove from fire, cool. Have whites beaten stiff, and add flavoring. Fold in the whites, then add cream, and freeze. Fruit Juice Ice Cream— Mix any;desired fruit juice with sugar to form a clear syrup, and then stir it in any of the ice creams after beginning the freezing. Fruit juice should never be cooked with the cream or milk. Use 1 cup of the prepared juice in 1 quart cream. Tutti Frutti Ice Cream— cup raisins, 144 cup cherries. Add fruit to plain ice cream when mixture is half frozen. Almond Ice Cream—After blanching the almonds, pound them to a paste, adding a little rose-water to prevent their oiling; then add it to any 104 Blue Ribbon Cook Book of the above ice-creams for flavor. Use about 3 ounces of almonds to the quart of ice cream. Another flavor is produced by blanching the almonds, roasting them in the oven to a golden brown, and pounding to a smooth paste in a mortar with a little sugar and cream. Coffee Ice Cream—Use about 4 tablespoons of very strong Blue Ribbon coffee to each quart of ice cream, or finely ground coffee scalded with the milk gives a better flavor. A little arrowroot is sometimes added with coffee cream.