Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Shredded Wheat Biscuits; or dry some brown bread in the oven, crush fine with some browned almonds and mix with the HOT cream; cool and flavor vanilla or sherry, and freeze as usual. This makes Grapenut, Shredded Wheat or Brown Bread Ice Cream. 729.— TORTONI ICE CREAM. Add to one gallon of Philadelphia or French Ice Cream, after it is frozen, an Italian Meringue made from one-half pint of whites of eggs and one pound of sugar made into syrup. Beat the meringue cold on ice, and add eight ounces of browned and sifted almonds and eight ounces of macaroons; mix well with the creams, let ripen, and serve flavored with sherry or maraschino. This cream may be served also in paper cases like the Glacis. 730.— ICE CREAMS WITH FRUIT. In making Fruit Creams, the cream should be partly frozen before adding the fruit juice or pulp. These creams also require more sugar; otherwise the fruit should be sweetened before addingit to the frozen cream. The amount of sugar depends on the acidity of the fruits used. Preserved fruits which contain sugar require no additional sweetening. Creams which contain fruit are best kept in porcelain-lined cans or earthen jars. Tinned cans and copper vessels are cpt to produce poisonous compounds in connection with fruit acids, and become injurious to the consumer. 731.— STRAWBERRY ICE CREAM. I gallon cream, 2^ lbs. sugar, 4 quarts berries. Prepare and freeze the cream with half of the sugar, same as the Philadelphia Ice Cream No. 709. Crush the berries, rub through strainer or sieve, and mix with the rest of the sugar. When the cream is nearly frozen, add the berries, mix in well with the spatula and let ripen for one hour. Another way, is to take from the standard cream No. 714, or any other plain creams which contain the usual amount of sugar, and add sweetened and crushed fruit, and some coloring, if required. Pack away and let ripen for one hour. Another way, is to mix even parts of frozen Fruit Ice and Ice Cream, add coloring and more flavor and use. Other Ice Creams with fruit may be made in the manner as given above; adding to each gallon, of French, plain or Philadelphia Ice Cream two quarts of fresh or preserved sweetened fruit juice or pulp; work well in the frozen cream, and let ripen. Banana, pineapple, apples, peaches and apricots may be used, all in the same proportions, 732.— ICE CREAMS WITH LIQUORS. 736.— PINEAPPLE ICE. All the Ice Creams may be flavored with fancy i gallon water, 4 lbs. sugar, the juice of 8 lemons liquors, and also with sweet wines of a pro- and 4 oranges, 3 pints of canned grated pineapple nounced flavor. The most pleasant way to serve (or two fresh grated pineapples and one more these creams is in combination with Fruit Ices, pound of sugar) . or, if very rich, in liquor as a demi-glace, that is. Make the syrup as usual; add the juice of half frozen, with some fresh crushed and sweet- lemons, oranges and the grated pineapple; strain ened fruit in the bottom of the glass, or with a and freeze. macedoine of fruit to which liquor has been Some makers add the pineapple and freeze withadded, to heighten the flavor. out straining; others prefer to add the sweetened FRUIT WATER ICES *°^ grated pineapple after the Ice is frozen, work- Fruit Ices should be rich in fruit and sugar. «g '° '^e fruit with the spatula. For this reason they are served in glasses, because 737. — STRAWBERRY ICE. they cannot be frozen hard like creams. 4 lbs. sugar, i gallon water, the juice of 8 oranges The best flavor of the fruit is obtained if the and 4 quarts of very ripe strawberries. Ices are prepared cold. The heating of the fruit Crush the berries and mix with one pound of