Juice 6 lemons 1 pt. raspberry or strawberry✪ Sherbets (with gelatin)
Method. — Soak the gelatin in J^ cup cold water 20 min-
utes. Add the boiling water, stirring until dissolved. Add
the sugar and the rest of the cold water, together with the
fruit juice to be used. Freeze as any other ice.
—19
LESSON 25
FROZEN MIXTURES— ICE CREAMS
Ice creams are mixtures of cream, sugar, and flavoring,
and frozen to a firm consistency in a freezer. Being com-
posed mainly of cream, they are richer in nutrients than
the ices. Ice creams are used extensively for desserts.
Classes. — Many variations of ice cream may be made
from the same founda-
tion, by simply varying
the flavoring and by the
addition of fruits or nuts.
The foundations of all ice
creams, however, are of
two classes, as follows: —
1. Those made with
all cream, sweetened and
flavored.
2. Those made with
a custard (milk, eggs)
and cream, sweetened and
flavored.
Ice creams made with
custards are not as ex-
pensive or as rich in food
cream, and are commonly
Fig. 41. Ice cream.
value as those made of all
spoken of as "plain ice cream."
Fruit ice cream is made by adding crushed and sweetened
fruit to the foundation rule for ice cream. The amount of
sugar to be used depends upon the acidity of the fruit.
(290)
ICE CREAMS 291
Fruits best adapted to Ice creams are pineapple, peach,
apricot, strawberry, raspberry, cranberry, cherry, currant,
and all candied fruits.
Nut ice creams are made by adding chopped nuts to an
ice cream rule, and any of the following nuts may be used:
walnuts, pecans, almonds, filberts, chestnuts, peanuts, and
pistachio.
Frozen puddings are made with any ice cream rule by
adding plenty of fruit, nuts, preserved or candied fruits, or
macaroons, etc., together with flavoring, such as maras-
chino, and freezing the mixture the same as ice cream.
Frozen puddings are sometimes packed in ice and salt
for several hours, and are frozen without stirring.
Frozen Mixtures not Stirred. — Some mixtures frozen
without stirring are: —
Mousse is made of the whip of heavy cream, sweetened,
flavored, and packed in a mold in ice and salt (1 part salt,
2 parts ice) for 3 or 4 hours.
Parfait is made of cream, sugar, egg yolks, flavoring,
with or without the addition of fruit or nuts. The mixture
is packed in a mold and set in ice and salt for 2 or 3 hours.
Owing to the presence of egg yolks, it does not require as
long a time for freezing as mousse.
Cream. — The quality of cream depends to some extent
upon the animal from which it is derived and the manner
of feeding, but largely upon the care given the milk and
cream. The fat globules in the milk rise to the top when
the milk stands several hours, or they are separated out by
putting the fresh milk through a separator. Separator
cream may be kept longer, since it is taken from fresh milk,
while cream formed by allowing the milk to stand is usually
from 12 to 24 hours old.
292 DOMESTIC SCIENCE
Page 122 · 2 recipe records on this page
Presented as published in 1914. 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
Juice 6 lemons 1 pt. raspberry or strawberry
Method. — Soak the gelatin in J^ cup cold water 20 minutes. Add the boiling water, stirring until dissolved. Add the sugar and the rest of the cold water, together with the fruit juice to be used. Freeze as any other ice.
FROZEN MIXTURES— ICE CREAMS
Ice creams are mixtures of cream, sugar, and flavoring, and frozen to a firm consistency in a freezer. Being composed mainly of cream, they are richer in nutrients than the ices. Ice creams are used extensively for desserts. Classes. — Many variations of ice cream may be made
from the same foundation, by simply varying the flavoring and by the addition of fruits or nuts. The foundations of all ice creams, however, are of two classes, as follows: —
1. Those made with all cream, sweetened and flavored.
2. Those made with a custard (milk, eggs) and cream, sweetened and flavored.
Ice creams made with custards are not as expensive or as rich in food cream, and are commonly
Fig. 41. Ice cream.
value as those made of all spoken of as "plain ice cream."
Fruit ice cream is made by adding crushed and sweetened fruit to the foundation rule for ice cream. The amount of sugar to be used depends upon the acidity of the fruit.
(290)
ICE CREAMS 291
Fruits best adapted to Ice creams are pineapple, peach, apricot, strawberry, raspberry, cranberry, cherry, currant, and all candied fruits.
Nut ice creams are made by adding chopped nuts to an ice cream rule, and any of the following nuts may be used: walnuts, pecans, almonds, filberts, chestnuts, peanuts, and pistachio.
Frozen puddings are made with any ice cream rule by adding plenty of fruit, nuts, preserved or candied fruits, or macaroons, etc., together with flavoring, such as maraschino, and freezing the mixture the same as ice cream.
Frozen puddings are sometimes packed in ice and salt for several hours, and are frozen without stirring.
Frozen Mixtures not Stirred. — Some mixtures frozen without stirring are: —
Mousse is made of the whip of heavy cream, sweetened, flavored, and packed in a mold in ice and salt (1 part salt, 2 parts ice) for 3 or 4 hours.
Parfait is made of cream, sugar, egg yolks, flavoring, with or without the addition of fruit or nuts. The mixture is packed in a mold and set in ice and salt for 2 or 3 hours. Owing to the presence of egg yolks, it does not require as long a time for freezing as mousse.
Cream. — The quality of cream depends to some extent upon the animal from which it is derived and the manner of feeding, but largely upon the care given the milk and cream. The fat globules in the milk rise to the top when the milk stands several hours, or they are separated out by putting the fresh milk through a separator. Separator cream may be kept longer, since it is taken from fresh milk, while cream formed by allowing the milk to stand is usually from 12 to 24 hours old.
Records on this page
Sherbets (with gelatin)Sherbets (with gelatin)