No. 118— RASPBERRY ICE Quantity for 6 Persons. 3 pts. of fresh or 1 qt. of pre- 1 tsp. of vanilla served raspberries Sugar to taste The preparation is the same as given under No. 117, Strawberry Ice. No. 119— PEACH ICE. Quantity for 6 Persons. 3 — 4 qts. of fresh or 1% qts. Sugar to taste✪ Peach Ice of preserved peaches Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen. No. 12a-APRICOT ICE. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 119, Peach Ice. No. 121— PINEAPPLE ICE. Quantity for 6 Persons. 1 large pineapple % lb. of sugar, (good measure) % pt. of water 2 whites of eggs Juice of % lemon✪ Pineapple Ice Preparation : The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen. — 276 No. 122— TUTTI FRUTTI ICE. Quantity for 6 Persons. 1 large pineapple Juice of i^ lemon % pt. of water 2 oranges 3 whites ol eggs 1 cupful of preserved cherries % lb. of sugar, (good measure)✪ Tutti Frutti Ice Preparation : This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer. No. 123— CHAMPAGNE SHEKBET. Quantity for 6 Persons. 1 pt. of water 2 cups or 1 pt. of sugar 1 qt. of champagne 1 pt. of orange juice✪ Champagne Sherbet Preparation : Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon. No. 124— CHAMPAGNE FRAPPE. Quantity for 8 Persons. 1 pt. of water Juice of 1% lemons or to taste Whites of 2 eggs 2 cups of sugar 1 bottle of champagne✪ Champagne Frappe Preparation: Dissolve the sugar in water and add the jtiice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the cham- pagne over the mass and beat quickly, strve at once in glasses. No. 125— MAPLE SYRUP ICE. Quantity for 8 Persons. Yolks of 8 eggs 1 cup of maple syrup 2 tbsps. of water 1 qt. of whipped cream✪ Maple Syrup Ice Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the wlhipped cream, pour into a mold, close the mold and pack in ice with salt. — 277 — No. 126— ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls % cup of sugar 2 — 3 eggs 1 pinch of salt 1 piece of butter, (egg size) 4 qts. of water mixed with 1 tbsp. 1 cup of flour✪ Roll Dumplings of salt Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from t!he batter with a tablespoon, drop in- to the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter. No. 127— BETTER KIND OF ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls % lb. of blanched, ground 3 eggs almonds % lb. of butter Rind of % lemon % cup of sugar A pinch of salt % cup of currants % cup of flour 4 qts. of salt water✪ Better Kind of Roll Dumplings Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.

AI-modernized reading of the original text

No. 118— RASPBERRY ICE Quantity for 6 Persons. 3 pts. of fresh or 1 qt. of pre- 1 tsp. of vanilla served raspberries Sugar to taste The preparation is the same as given under No. 117, Strawberry Ice. No. 119— PEACH ICE. Quantity for 6 Persons. 3 — 4 qts. of fresh or 1% qts. Sugar to taste of preserved peaches Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen. No. 120—APRICOT ICE. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 119, Peach Ice. No. 121— PINEAPPLE ICE. Quantity for 6 Persons. 1 large pineapple % lb. of sugar, (good measure) % pt. of water 2 whites of eggs Juice of % lemon Preparation : The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen. — 276 No. 122— TUTTI FRUTTI ICE. Quantity for 6 Persons. 1 large pineapple Juice of 1% lemon % pt. of water 2 oranges 3 whites of eggs 1 cupful of preserved cherries % lb. of sugar, (good measure) Preparation : This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer. No. 123— CHAMPAGNE SHEKBET. Quantity for 6 Persons. 1 pt. of water 2 cups or 1 pt. of sugar 1 qt. of champagne 1 pt. of orange juice Preparation : Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon. No. 124— CHAMPAGNE FRAPPE. Quantity for 8 Persons. 1 pt. of water Juice of 1% lemons or to taste Whites of 2 eggs 2 cups of sugar 1 bottle of champagne Preparation: Dissolve the sugar in water and add the juice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the champagne over the mass and beat quickly, strve at once in glasses. No. 125— MAPLE SYRUP ICE. Quantity for 8 Persons. Yolks of 8 eggs 1 cup of maple syrup 2 tbsps. of water 1 qt. of whipped cream Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the wlhipped cream, pour into a mold, close the mold and pack in ice with salt. — 277 — No. 126— ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls % cup of sugar 2 — 3 eggs 1 pinch of salt 1 piece of butter, (egg size) 4 qts. of water mixed with 1 tbsp. 1 cup of flour of salt Preparation: The rolls must be soaked in water or milk and the liquid pressed out. Cream the butter with the eggs and sugar, then mix all this with the soaked rolls, flour and salt. Now boil 4 qts. of water with one tablespoonful of salt, cut off dumplings from t!he batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Always try one dumpling first, if too loose, mix a little more flour into the batter. No. 127— BETTER KIND OF ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls % lb. of blanched, ground 3 eggs almonds % lb. of butter Rind of % lemon % cup of sugar A pinch of salt % cup of currants % cup of flour 4 qts. of salt water Preparation: The rolls must be soaked in milk and the milk pressed out. Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt. Beat the whites of eggs to a stiff froth and stir into the mixture. Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes. Remarks: Always try one dumpling first, if too loose, mix a little more flour into the batter.

Records on this page

Peach IcePineapple IceTutti Frutti IceChampagne SherbetChampagne FrappeMaple Syrup IceRoll DumplingsBetter Kind of Roll Dumplings

The art of German cooking and baking