Note. — A small amount of a frozen mixture can easily
be prepared in a glass sealer or baking powder can; have ice
and salt in a deep saucepan; place jar in centre and turn
slowly.
3^c.
3 tb.
2 pieces
1 tb.
LEMON ICE.
4 c. water.
2 c. sugar.
Thin shavings of 3^ lemon.
^ c. lemon juice✪ Lemon Ice.
1. Make a syrup by boiling sugar, water and lemon rind
10 mins.
2. Cool, add lemon juice, strain; freeze.
FROZEN MINT.
Make Lemon Ice; when frozen to a soft mush add J^c.
chopped fresh mint,
and used as flavoring.
After-dinner mints may be crushed
Vz c.
3tb.
H
3tb.
1 T.
ORANGE ICE.
4 c. water.
2 c. sugar.
Grated rind of 2 oranges.
2 c. orange juice.
14. c. lemon juice✪ Orange Ice.
Make as Lemon Ice.
3 tb.
RHUBARB ICE.
3 c. strawberry rhubarb.
1 c. water.
1 to 1 3^ c. sugar.
3 tb. lemon juice✪ Rhubarb Ice.
1. Wash and cut rhubarb into 1" pieces.
2. Add water; cook until very soft.
3. Add sugar, cook 3 mins. longer; remove from heat^
cool; add lemon juice.
4. Strain and freeze.
272 CANADIAN COOK BOOK
CRANBERRY ICE.
3^ c. 4 c. cranberries.
^ c. 13^ c. water.
3 tb. 2 c. sugar.
IT. 34 c. lemon juice.
1. Pick over and wash cranberries; add water, cover and
cook until very soft.
2. Press through a sieve; add sugar, cook 3 mins.
3. Cool, add lemon juice✪ Cranberry Ice; freeze.
STRAWBERRY ICE.
3^ c. 4 c. water.
3 tb. 13^ to 2 c. sugar.
34 c. 2 c. strawberry juice and pulp.
IT. 2 tb. lemon juice✪ Strawberry Ice.
Make as Lemon Ice.
GRAPE FRAPP:^.
34 c. 4 c. water.
13^ tb. 13^ c. sugar.
3 tb. 3 c. grape juice.
IT. 34 c. lemon juice✪ Grape Frappé.
1. Make syrup by boiling sugar and water 10 mins.;
eool, add fruit juice.
2. Strain, freeze to a mush; pack and just before serving
beat thoroughly.
FROZEN PEACHES. .
1 qt. jar peaches.
}/2 c. sugar.
4 c. peach syrup and water✪ Frozen Peaches.
1. Drain peaches; press through a sieve.
2. Boil peach syrup, water and sugar 5 mins.
3. Add peaches; chill; freeze.
MILK SHERBET.
2 c. sugar.
}/2 c. lemon juice.
1 qt. milk✪ Milk Sherbet.
1. Dissolve sugar in lemon juice, add milk gradually;
freeze.
DESSERTS
273
PINEAPPLE SORBET.
1 c. sugar.
1 c. finely shredded pineapple.
1 tb. lemon juice.
2 c. milk✪ Pineapple Sorbet.
Make as milk sherbet.
Note. — Strawberries, raspberries, peaches and other
fruits may be used in the same way.
Ices and sherbets may be made lighter in color and tex-
ture by the addition of white of egg; beat until very stiff,
add to mixture when freezing is almost completed.
PINEAPPLE CREAM.
1 c. sugar.
2 c. water.
2 c. shredded pineapple and juice.
2 c. cream (whipped)✪ Pineapple Cream.
1. Boil sugar and water 10 mins., cool, add fruit.
2. Freeze to a mush, remove dasher; fold in whipped
cream; cover, let stand 3^ hr.
VANILLA ICE CREAM I. (PHILADELPHIA).
^ c. 1 qt. thin cream.
2 tb. % c. sugar.
1^ T. tb. vanilla✪ Vanilla Ice Cream I (Philadelphia).
1. Dissolve sugar in the cream.
2. Add vanilla; freeze.
VANILLA ICE CREAM II. (FRENCH).
1 c. milk,
legg.
y2 c. sugar,
f.g. salt.
2 c. cream.
1 tb. vanilla✪ Vanilla Ice Cream II (French).
1. Cook first four ingredients as a soft custard.
2. Strain, cool, add cream and vanilla.
3. Freeze.
274
CANADIAN COOK BOOK
PEACH ICE CREAM.
2 c. peach pulp and juice.
1 c. sugar.
2 c. cream✪ Peach Ice Cream.
1. Add sugar to fruit juice and pulp; let stand until
dissolved.
2. Add cream; freeze.
In the same way, use such fruits as strawberries and
raspberries, raw or canned and stewed apricots. Vary the
amount of sugar to taste.
Page 84 · 13 recipe records on this page
Presented as published in 1924. 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
Note. — A small amount of a frozen mixture can easily be prepared in a glass sealer or baking powder can; have ice and salt in a deep saucepan; place jar in centre and turn slowly.
3^c. 3 tb. 2 pieces 1 tb.
LEMON ICE.
4 c. water. 2 c. sugar.
Thin shavings of 3^ lemon. ^ c. lemon juice.
1. Make a syrup by boiling sugar, water and lemon rind 10 mins.
2. Cool, add lemon juice, strain; freeze.
FROZEN MINT.
Make Lemon Ice; when frozen to a soft mush add J^c.
chopped fresh mint, and used as flavoring.
After-dinner mints may be crushed
Vz c. 3tb.
H
3tb. 1 T.
ORANGE ICE.
4 c. water. 2 c. sugar.
Grated rind of 2 oranges. 2 c. orange juice. 14. c. lemon juice.
Make as Lemon Ice.
3 tb.
RHUBARB ICE.
3 c. strawberry rhubarb.
1 c. water.
1 to 1 3^ c. sugar.
3 tb. lemon juice.
1. Wash and cut rhubarb into 1" pieces.
2. Add water; cook until very soft.
3. Add sugar, cook 3 mins. longer; remove from heat; cool; add lemon juice.
4. Strain and freeze.
CRANBERRY ICE.
3^ c. 4 c. cranberries.
^ c. 13^ c. water.
3 tb. 2 c. sugar.
IT. 34 c. lemon juice.
1. Pick over and wash cranberries; add water, cover and cook until very soft.
2. Press through a sieve; add sugar, cook 3 mins.
3. Cool, add lemon juice; freeze.
STRAWBERRY ICE.
3^ c. 4 c. water.
3 tb. 13^ to 2 c. sugar.
34 c. 2 c. strawberry juice and pulp.
IT. 2 tb. lemon juice.
Make as Lemon Ice.
GRAPE FRAPPE.
34 c. 4 c. water.
13^ tb. 13^ c. sugar.
3 tb. 3 c. grape juice.
IT. 34 c. lemon juice.
1. Make syrup by boiling sugar and water 10 mins.; cool, add fruit juice.
2. Strain, freeze to a mush; pack and just before serving beat thoroughly.
FROZEN PEACHES. .
1 qt. jar peaches. }/2 c. sugar.
4 c. peach syrup and water.
1. Drain peaches; press through a sieve.
2. Boil peach syrup, water and sugar 5 mins.
3. Add peaches; chill; freeze.
MILK SHERBET.
2 c. sugar.
}/2 c. lemon juice.
1 qt. milk.
1. Dissolve sugar in lemon juice, add milk gradually; freeze.
PINEAPPLE SORBET.
1 c. sugar.
1 c. finely shredded pineapple.
1 tb. lemon juice.
2 c. milk.
Make as milk sherbet.
Note. — Strawberries, raspberries, peaches and other fruits may be used in the same way.
Ices and sherbets may be made lighter in color and texture by the addition of white of egg; beat until very stiff, add to mixture when freezing is almost completed.
PINEAPPLE CREAM.
1 c. sugar.
2 c. water.
2 c. shredded pineapple and juice. 2 c. cream (whipped).
1. Boil sugar and water 10 mins., cool, add fruit.
2. Freeze to a mush, remove dasher; fold in whipped cream; cover, let stand 3/4 hr.
VANILLA ICE CREAM I. (PHILADELPHIA).
^ c. 1 qt. thin cream. 2 tb. % c. sugar. 1^ T. tb. vanilla.
1. Dissolve sugar in the cream.
2. Add vanilla; freeze.
VANILLA ICE CREAM II. (FRENCH).
1 c. milk, legg.
y2 c. sugar, f.g. salt.
2 c. cream.
1 tb. vanilla.
1. Cook first four ingredients as a soft custard.
2. Strain, cool, add cream and vanilla.
3. Freeze.
PEACH ICE CREAM.
2 c. peach pulp and juice.
1 c. sugar.
2 c. cream.
1. Add sugar to fruit juice and pulp; let stand until dissolved.
2. Add cream; freeze.
In the same way, use such fruits as strawberries and raspberries, raw or canned and stewed apricots. Vary the amount of sugar to taste.
Records on this page
Lemon IceOrange IceRhubarb IceCranberry IceStrawberry IceGrape FrappéFrozen PeachesMilk SherbetPineapple SorbetPineapple CreamVanilla Ice Cream I (Philadelphia)Vanilla Ice Cream II (French)Peach Ice Cream