Put the grated rind of an orange in a pint
of cream, add eight ounces of sugar, stir in a
double boiler until the sugar is dissolved; when
cold add another pint of cream✪ Orange Ice Cream and freeze. If
orange juice or orange pulp is added it must be
done after the cream is frozen ; then stir it just a
moment longer and repack. The flavoring of the
orange is in the rind.
STRAWBERRY ICE CREAM
Mash one quart of strawberries ; add to them
half a cupful of sugar, and let stand for half an
hour. Scald a pint of cream; add eight ounces
of sugar, and when cold add a second pint of
cream; turn the mixture in the freezer; when
frozen very hard add the quart of mashed straw-
My Best 250 Recipes 91
berries. Turn the crank again until the whole
is well frozen. This may be used after it has
been standing for one hour✪ Strawberry Ice Cream. Always repack after
the first freezing, using less salt and coarse ice.
FROZEN PEACHES WITH CREAM
Plunge twelve very ripe peaches into a kettle
of hot water; this will allow the skins to be
easily removed. Mash the peaches through a
colander ; add to them eight ounces of sugar ; stir
until the sugar is dissolved; add half a pint of
water; put the mixture in the freezer and stir
until it is frozen rather hard. Add one pint of
good, thick cream✪ Frozen Peaches with Cream; stir until thoroughly mixed.
Repack the can and stand aside for an hour to
ripen.
DONNYBROOK CREAM
This is really pistachio ice cream. Blanch
and pound to a paste two ounces of pistachio
nuts; add, while pounding, one teaspoonful of
bitter almond extract. Scald a pint of cream;
add seven ounces of sugar; stir until the sugar
is dissolved. Take from the fire, and when this
is cold add it gradually to the pistachio paste,
rubbing or stirring all the while. Add another
pint of uncooked cream✪ Donnybrook Cream and when the mixture
is icy cold, freeze.
92 My Best 250 Recipes
SULTANA ROLL
Line one pound baking-powder boxes with
pistachio ice cream, making a wall and bottom
at least an inch thick; fill the centre with cream
that has been whipped to a stiff froth and to
which you have added a cupful of seedless raisins
that have been soaked in orange juice overnight.
Drain them perfectly dry; add a drop or two of
cochineal to the cream to make it slightly rose-
colored. Put another layer of pistachio ice
cream over the top and put on the lid. Bind the
seams of the mould✪ Sultana Roll with strips of muslin that
have been dipped in melted paraffin. Pack the
moulds in salt and ice; stand them aside for at
least two hours. At serving-time plunge them
in a kettle of boiling water, and turn the creams
out on a long platter, Serve with grape sauce.
GRAPE SAUCE
Boil a pound of sugar and half a pint of
water together for ten minutes until they form
a thick syrup; add the juice of a lemon, and
when cold add half a pint of grape juice✪ Grape Sauce or
claret. Pack in ice until serving-time.
CAFE PARFAIT
Make and freeze one quart of coffee ice
cream ; at serving-time stir in a pint of cream✪ Cafe Parfait that
My Best 250 Recipes 93
has been whipped to a stiff froth. Serve im-
mediately in meringue shells or in dessert-glasses.
FROZEN STRAWBERRIES
Mash a quart of strawberries, add half a
pound of sugar and the juice of two lemons;
stand aside for one hour. Boil together a pint
of water✪ Frozen Strawberries and half a pound of sugar; strain and
cool. Add the cold syrup to the strawberries,
pour them in the freezing-can, and turn slowly
until the mixture is frozen hard. Serve in glasses
with whipped cream.
ALASKA BAKE ✪ Alaska Bake
Page 25 · 10 recipe records on this page
Presented as published in 1907. 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
Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream and freeze. If orange juice or orange pulp is added it must be done after the cream is frozen ; then stir it just a moment longer and repack. The flavoring of the orange is in the rind.
STRAWBERRY ICE CREAM
Mash one quart of strawberries ; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream; turn the mixture in the freezer; when frozen very hard add the quart of mashed straw-
My Best 250 Recipes 91
berries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice.
FROZEN PEACHES WITH CREAM
Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander ; add to them eight ounces of sugar ; stir until the sugar is dissolved; add half a pint of water; put the mixture in the freezer and stir until it is frozen rather hard. Add one pint of good, thick cream; stir until thoroughly mixed. Repack the can and stand aside for an hour to ripen.
DONNYBROOK CREAM
This is really pistachio ice cream. Blanch and pound to a paste two ounces of pistachio nuts; add, while pounding, one teaspoonful of bitter almond extract. Scald a pint of cream; add seven ounces of sugar; stir until the sugar is dissolved. Take from the fire, and when this is cold add it gradually to the pistachio paste, rubbing or stirring all the while. Add another pint of uncooked cream and when the mixture is icy cold, freeze.
92 My Best 250 Recipes
SULTANA ROLL
Line one pound baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick; fill the centre with cream that has been whipped to a stiff froth and to which you have added a cupful of seedless raisins that have been soaked in orange juice overnight. Drain them perfectly dry; add a drop or two of cochineal to the cream to make it slightly rosecolored. Put another layer of pistachio ice cream over the top and put on the lid. Bind the seams of the mould with strips of muslin that have been dipped in melted paraffin. Pack the moulds in salt and ice; stand them aside for at least two hours. At serving-time plunge them in a kettle of boiling water, and turn the creams out on a long platter, Serve with grape sauce.
GRAPE SAUCE
Boil a pound of sugar and half a pint of water together for ten minutes until they form a thick syrup; add the juice of a lemon, and when cold add half a pint of grape juice or claret. Pack in ice until serving-time.
CAFE PARFAIT
Make and freeze one quart of coffee ice cream ; at serving-time stir in a pint of cream that
My Best 250 Recipes 93
has been whipped to a stiff froth. Serve immediately in meringue shells or in dessert-glasses.
FROZEN STRAWBERRIES
Mash a quart of strawberries, add half a pound of sugar and the juice of two lemons; stand aside for one hour. Boil together a pint of water and half a pound of sugar; strain and cool. Add the cold syrup to the strawberries, pour them in the freezing-can, and turn slowly until the mixture is frozen hard. Serve in glasses with whipped cream.
ALASKA BAKE
Records on this page
Philadelphia Vanilla Ice CreamOrange Ice CreamStrawberry Ice CreamFrozen Peaches with CreamDonnybrook CreamSultana RollGrape SauceCafe ParfaitFrozen StrawberriesAlaska Bake