Boston Cooking-School cook book

ORANGE CREAM SHERBET II 2 cups boiling water 11% cups orange juice 114 cups sugar 1 pint heavy cream Grated rind 2 oranges V4 cup sugar 1 cup lemon juice 2 eggs Few grains salt Dissolve sugar in boiling water, add orange rind, lemon juice, and orange juice. Freeze to mush.* Beat cream until stiff and add * General Directions for Freezing, p. 576. sugar and salt. Beat egg yolks until thick and lemon-colored and whites until stiff, and add tocream. Turn into frozen mixture and continue the freezing. PINEAPPLE CREAM SHERBET 2 cups water 2 cups crushed pineapple 1 cup sugar 2 cups cream Boil sugar and water 5 minutes; strain, cool, add pineapple, and freeze* to a mush. Fold in whipped cream; let stand 30 minutes before serving. Serve in frappé glasses and garnish with candied pineapple. PINEAPPLE MARQUISE 1 cup sugar ¥ pint heavy cream 1 cup water 14 cup pineapple purée (canned 1 cup pineapple juice pineapple forced through Juice 44 lemon purée strainer) Few grains salt 2 tablespoons powdered sugar Y teaspoon vanilla Boil sugar and water 5 minutes, add fruit juice, salt, and cream. Freeze,* using equal parts ice and salt. Just before serving add remaining ingredients. ICE CREAMS Ice creams are frozen desserts made of cream, sweetened and flavored, with or without a custard base or other thickening. Philadelphia Ice Cream has no thickening. French Ice Cream is made with egg yolks as thickening. Ice creams may be served plain or in ways suggested, p. 595 to p. 598: PHILADELPHIA ICE CREAM 1 quart thin cream 34 cup sugar 11% tablespoons vanilla Few grains salt Scald cream, add sugar, cool, flavor, and freeze.* * General Directions for Freezing, p. 576. CUSTARD ICE CREAM 2 cups scalded milk 1 egg or 2 egg yolks, slightly beaten 1 tablespoon flour or cornstarch 14 teaspoon salt 34 cup sugar 1 tablespoon vanilla 2 cups heavy cream Mix flour and sugar. Add milk slowly. Cook and stir over hot water 8 minutes. Add egg, cook 2 minutes. Cool. Add cream and flavoring. Freeze.* FRENCH VANILLA ICE CREAM 2 cups scalded milk Yg teaspoon salt 4 to 6 egg yolks, slightly beaten 2 cups heavy cream VY cup sugar 1 tablespoon vanilla Mix sugar, salt, and egg yolks. Pour on milk. Cook in double boiler until mixture coats spoon. Cool, strain, add cream and vanilla, and freeze.* RENNET ICE CREAM 3 cups lukewarm milk { 2 cups lukewarm milk 1 cup heavy cream | 2 cups thin cream 34 cup sugar 1 household rennet tablet X teaspoon salt 1 tablespoon cold water 1 tablespoon vanilla Mix first 4 ingredients, add rennet tablet dissolved in cold water, Let stand until set. Add flavoring and freeze.* GELATINE ICE CREAM 3 cups thin cream 1 cup hot, scalded milk 34 tablespoon gelatine, 34 cup sugar soaked in Few grains salt Y4 cup cold water 1 tablespoon vanilla Dissolve gelatine in milk. Add to other ingredients and freeze.* REFRIGERATOR ICE CREAM 3 cups milk Few grains salt 2 teaspoons gelatine 2 egg yolks 1 cup sugar or 24 cup sugar and 2 egg whites 6 tablespoons corn sirup 1 cup whipping cream 2 teaspoons flour 1 tablespoon vanilla * General Directions for Freezing, p. 576. Scald milk with gelatine. Stir until gelatine dissolves. Mix sugar, flour, and salt. Add to milk and stir until thickened. Cover and cook 10 minutes. Beat egg yolks slightly. Add a portion of the hot milk, return to double boiler, and cook 1 minute. Strain into refrigerator pan, chill, then beat until very light. Beat egg whites until stiff. Beat cream until stiff. Fold cream and egg whites into first mixture. Add vanilla. Freeze * in tray of mechanical refrigerator, beating thoroughly after 1 hour. Less milk and more cream may be used, if desired. A VARIETY OF ICE-CREAM FLAVORINGS