BROWN BREAD ICE CREAM.
To 1 qt. vanilla ice cream when partly frozen add 1 c.
brown bread crumbs✪ Brown Bread Ice Cream which have been crisped in the oven.
Note. — In the same way shredded wheat or grape-nuts
may be added to plain ice cream.
JUNKET ICE CREAM.
2 c. milk.
1 c. cream.
% c. sugar,
f.g. salt.
% rennet tablet.
1 tb. cold water.
1 tb. vanilla✪ Junket Ice Cream.
1. Heat milk to a little above lukewarm.
2. Add sugar, stir till dissolved.
3. Add cream, salt and rennet tablet dissolved in cold
water, and vanilla.
4. Adjust dasher in can of freezer, pour in the mixture,
set in warm place until firm; freeze.
CHOCOLATE ICE CREAM.
1 c. milk.
3^" stick cinnamon.
1 egg.
% c. sugar,
f.g. salt.
2 oz. chocolate.
2 c. cream.
1 T. vanilla✪ Chocolate Ice Cream.
DESSERTS
275
1. Heat milk with cinnamon.
2. Beat egg, add sugar, salt and hot milk.
3. Cook as a soft custard.
4. Melt chocolate over hot water, add custard slowly;
strain.
5. Cool, add vanilla and cream; freeze.
CARAMEL ICE CREAM.
}4 c. sugar.
]/i c. boiling water.
1 c. milk.
1 egg.
f.g. salt.
}/2 c. sugar.
2 c. cream.
3^ tb. vanilla✪ Caramel Ice Cream.
1. Caramelize % c. sugar; gradually add boiling water.
2. Cook milk, egg, salt and remaining sugar as a soft
custard.
3. Add caramel, chill; add cream and vanilla; freeze.
COFFEE ICE CREAM.
M c. ground coffee.
2 c. milk.
1 c. sugar,
f.g. salt.
3 egg yolks.
2 c. cream✪ Coffee Ice Cream.
1. Scald milk with coffee; strain through close cotton.
2. Cook milk, eggs, sugar and salt as a soft custard,
strain; cool.
3. Add cream; freeze.
GINGER ICE CREAM. / ...
2 c. cream. . ' ^^yvCc/'er
2 egg yolks. \L i^ - ^^
f.g. salt. ^ syrufi
M c. sugar. t -
c. preserved ginger, iy c., Wd-'C)
1 tb. ginger syrup✪ Ginger Ice Cream. | ^ ^
1. Cook cream, eggs, salt and sugar a^ a soft custard.
276 CANADIAN COOK BOOK
2. Add ginger, finely cut, and syrup.
3. Cool and freeze.
FROZEN FRUIT PUDDING.
1. Make as Ginger Ice Cream, using only 2 tb. preserved
ginger.
2. Add 34 c. sultana raisins (soaked 10 mins. in boiling
water) and \i c. chopped nuts.
BAKED ALASKA.
1 qt. brick ice cream.
Layer of cake 1" thick.
4 egg whites.
6 tb. fruit sugar✪ Baked Alaska.
1. Cover a board with paper; place cake in centre.
2. Unmould ice cream on cake (there should be about
\" of cake extending beyond brick on all sides. )
3. Cover ice cream and cake with meringue of whites of
eggs and sugar.
4. Place on rack in hot oven, to brown.
5. Slip from paper on serving dish and serve at once.
'Note. — Meringue may be sprinkled with shredded cocoa-
nut before browning.
COFFEE MOUSSE.
Yi tb. gelatine.
2 tb. cold water.
3 tb. boiling water.
}/2 c. strong coffee.
Yi c. sugar.
2 c. cream (whipped)✪ Coffee Mousse.
1. Prepare first 5 ingredients as Coffee Jelly.
2. Strain, chill, stir occasionally.
3. When partly set, beat until foamy; fold in whipped
cream.
^4. Turn into mould, cover, pack in ice and salt and let
stand 4 to 6 hours.
DESSERTS 277
Note. — For coffee use 2 tb. coffee and % c. water;
filter twice.
Mould should be not more than % full.
MAPLE MOUSSE.
}/2 tb. gelatine.
2 tb. cold water.
1 c. maple syrup.
2 c. cream (whipped)✪ Maple Mousse.
1. Soften gelatine in cold water.
2. Heat syrup to boiling; pour over gelatine.
3. Finish as Coffee Mousse.
PINEAPPLE MOUSSE.
]/2 tb. gelatine. -/
2 tb. cold water.
}/2 c. pineapple syrup. d '
^ c. sugar.
3^ tb. lemon juice.
2 c. cream (whipped).
^ ^ c. finely shredded pineapple✪ Pineapple Mousse.
Page 85 · 10 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
BROWN BREAD ICE CREAM.
To 1 qt. vanilla ice cream when partly frozen add 1 c. brown bread crumbs which have been crisped in the oven.
Note. — In the same way shredded wheat or grape-nuts may be added to plain ice cream.
JUNKET ICE CREAM.
2 c. milk. 1 c. cream. % c. sugar, f.g. salt.
% rennet tablet. 1 tb. cold water. 1 tb. vanilla.
1. Heat milk to a little above lukewarm.
2. Add sugar, stir till dissolved.
3. Add cream, salt and rennet tablet dissolved in cold water, and vanilla.
4. Adjust dasher in can of freezer, pour in the mixture, set in warm place until firm; freeze.
CHOCOLATE ICE CREAM.
1 c. milk.
3^" stick cinnamon.
1 egg.
% c. sugar, f.g. salt.
2 oz. chocolate. 2 c. cream.
1 T. vanilla.
1. Heat milk with cinnamon.
2. Beat egg, add sugar, salt and hot milk.
3. Cook as a soft custard.
4. Melt chocolate over hot water, add custard slowly; strain.
5. Cool, add vanilla and cream; freeze.
CARAMEL ICE CREAM.
}4 c. sugar.
]/i c. boiling water.
1 c. milk.
1 egg. f.g. salt.
}/2 c. sugar.
2 c. cream. 3^ tb. vanilla.
1. Caramelize % c. sugar; gradually add boiling water.
2. Cook milk, egg, salt and remaining sugar as a soft custard.
3. Add caramel, chill; add cream and vanilla; freeze.
COFFEE ICE CREAM.
M c. ground coffee.
2 c. milk.
1 c. sugar, f.g. salt.
3 egg yolks.
2 c. cream.
1. Scald milk with coffee; strain through close cotton.
2. Cook milk, eggs, sugar and salt as a soft custard, strain; cool.
3. Add cream; freeze.
GINGER ICE CREAM.
2 c. cream.
2 egg yolks.
f.g. salt.
M c. sugar.
c. preserved ginger.
1 tb. ginger syrup. | ^ ^
1. Cook cream, eggs, salt and sugar as a soft custard.
2. Add ginger, finely cut, and syrup.
3. Cool and freeze.
FROZEN FRUIT PUDDING.
1. Make as Ginger Ice Cream, using only 2 tb. preserved ginger.
2. Add 34 c. sultana raisins (soaked 10 mins. in boiling water) and \i c. chopped nuts.
BAKED ALASKA.
1 qt. brick ice cream. Layer of cake 1" thick. 4 egg whites. 6 tb. fruit sugar.
1. Cover a board with paper; place cake in centre.
2. Unmould ice cream on cake (there should be about 1" of cake extending beyond brick on all sides.)
3. Cover ice cream and cake with meringue of whites of eggs and sugar.
4. Place on rack in hot oven, to brown.
5. Slip from paper on serving dish and serve at once. 'Note. — Meringue may be sprinkled with shredded cocoanut before browning.
COFFEE MOUSSE.
Yi tb. gelatine.
2 tb. cold water.
3 tb. boiling water. }/2 c. strong coffee. Yi c. sugar.
2 c. cream (whipped).
1. Prepare first 5 ingredients as Coffee Jelly.
2. Strain, chill, stir occasionally.
3. When partly set, beat until foamy; fold in whipped cream.
^4. Turn into mould, cover, pack in ice and salt and let stand 4 to 6 hours.
Note. — For coffee use 2 tb. coffee and % c. water; filter twice.
Mould should be not more than % full.
MAPLE MOUSSE.
}/2 tb. gelatine. 2 tb. cold water.
1 c. maple syrup.
2 c. cream (whipped).
1. Soften gelatine in cold water.
2. Heat syrup to boiling; pour over gelatine.
3. Finish as Coffee Mousse.
PINEAPPLE MOUSSE.
]/2 tb. gelatine. -/ 2 tb. cold water.
}/2 c. pineapple syrup. d '
^ c. sugar. 3^ tb. lemon juice. 2 c. cream (whipped). ^ ^ c. finely shredded pineapple.
Records on this page
Brown Bread Ice CreamJunket Ice CreamChocolate Ice CreamCaramel Ice CreamCoffee Ice CreamGinger Ice CreamBaked AlaskaCoffee MousseMaple MoussePineapple Mousse