3 whites of eggs.
Soak gelatine in ]/^ cnp cold water, drain syrup from can of
pineapple ; if not sweet enough add more sugar, measure, and
add water if necessary, to make cupfuls✪ Pineapple Sponge. Heat to boiling
point, remove from fire, add soaked gelatine and stir until dis-
solved, strain and set aside until it begins to thicken, then add
the cream whipped to a solid froth and the whites of eggs
beaten until stiff and dry. Stir carefully together and when
cpiite thick add i cup pineapple, cut into tiny bits. Stand in a
cold place until firm. Serve with cream.
MAPLE ICE CREAM.
I Mrs. J. F. Stillwell.
One small cup maple syrup, heated in double boiler ; 6 yelks
of eggs, well beaten, and added to the hot syrup. Cook three
minutes ; i pint cream whipped✪ Maple Ice Cream ; stir syrup until cold, then add
the whipped cream. Beat the whites of the eggs stiff, and add.
Ereeze.
LOTUS CREAM.
Miss Carrie Wolf.
1 quart cream.
1 pint milk.
6 lemons.
2^2 cups sugar.
1/4 box gelatine.
1 can pineapple✪ Lotus Cream.
ICES, SHERBETS, ETC.
155
Mash pulp and juice of lemons, add sugar and put in freezer
to chill with ice ; have ready the cream and milk ; mix all to-
gether and freeze quickly to prevent curdling.
CRANBERRY FRAPPE.
Mrs. J. F. Stillwell.
Roil a quart of cranberries in a pint of water five or six min-
utes; strain through a cheese cloth. Add a pint of sugar and
stir and boil just until the sugar is dissolved. Add i table-
spoon gelatine, dissolved in cold water ; when cold add strain-
ed juice of 2 lemons. Freeze and serve with roast turkey.
MOUSSE.
Mrs. J. F. Stillwell.
ORANGE ICE.
Vz pint cream, whipped. V2 teaspoon pineapple flavoring.
1 teaspoon extract almond. V2 cup sugar.
Yz teaspoon vanilla. V2 cup chopped nuts.
Freeze.
• Mrs. Arthur Dyer.
1 dozen oranges. 1 quart sugar.
4 lemons. 1 pint cream (whipped).
■ 3 pints water.
Put to boil the 3 pints water and the sugar; add the juice of
oranges and lemons. When cool put into freezer; when about
half frozen stir in the whipped cream. This makes about a
gallon of rich ice.
PINEAPPLE SHERBET.
Mrs. A. P. Wolf.
lYz quarts water. 2 lbs. sugar.
1 can grated pineapple. 2 lemons.
1 tablespoon arrowroot.
Cook sugar and water 15 minutes or until syrup like. Make
a quart of lemonade with the lemons. Dissolve arrowroot in
cold water, then pour boiling water on it until clear, like
156
THE EDWARDSVILLE COOK BOOK.
starch. Let it get cold, after which strain with lemonade and
syrup, add pineapple, and when nearly frozen add the white of
one egg.
PINEAPPLE ICE.
Mrs. W. H. Hall.
2 pints sugar. 3 pints water.
1 can grated pineapple. 3 eggs’
Juice of 4 lemons and grated 1 teacup flour made into thin
rind of two. starch.
Beat the whites of eggs stiff and add last thing.
ICE CREAM.
Mrs. E. B. Glass, (Intelligencer).
3 pints cream. 2 quarts new milk.
114 pints sugar. 1 tablespoon Cooper’s gelatine.
Whites 2 eggs.
Take the cream, milk and sugar; soak the gelatine in one
pint cold water ten minutes. Place over fire, stir and remove
soon as dissolved; when nearly cold beat to a froth and flavor
with vanilla. Beat the whites of two eggs to a stiff froth ;
add to the above and freeze.
LEMON SHERBET.
Mrs. L. M. Armstrong.
2 tablespoons gelatine. Juice of 10 lemons.
1 quart boiling water. 1 pint sugar. ✪ Cranberry Frappe
Page 49 · 13 recipe records on this page
Presented as published in 1906. 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
3 whites of eggs.
Soak gelatine in 1/2 cup cold water, drain syrup from can of pineapple ; if not sweet enough add more sugar, measure, and add water if necessary, to make cupfuls. Heat to boiling point, remove from fire, add soaked gelatine and stir until dissolved, strain and set aside until it begins to thicken, then add the cream whipped to a solid froth and the whites of eggs beaten until stiff and dry. Stir carefully together and when quite thick add 1 cup pineapple, cut into tiny bits. Stand in a cold place until firm. Serve with cream.
MAPLE ICE CREAM.
I Mrs. J. F. Stillwell.
One small cup maple syrup, heated in double boiler ; 6 yelks of eggs, well beaten, and added to the hot syrup. Cook three minutes ; i pint cream whipped ; stir syrup until cold, then add the whipped cream. Beat the whites of the eggs stiff, and add. Ereeze.
LOTUS CREAM.
Miss Carrie Wolf.
1 quart cream.
1 pint milk.
6 lemons.
2^2 cups sugar.
1/4 box gelatine. 1 can pineapple.
ICES, SHERBETS, ETC.
Mash pulp and juice of lemons, add sugar and put in freezer to chill with ice ; have ready the cream and milk ; mix all together and freeze quickly to prevent curdling.
CRANBERRY FRAPPE.
Mrs. J. F. Stillwell.
Boil a quart of cranberries in a pint of water five or six minutes; strain through a cheese cloth. Add a pint of sugar and stir and boil just until the sugar is dissolved. Add i tablespoon gelatine, dissolved in cold water ; when cold add strained juice of 2 lemons. Freeze and serve with roast turkey.
MOUSSE.
Mrs. J. F. Stillwell.
ORANGE ICE.
Vz pint cream, whipped. V2 teaspoon pineapple flavoring.
1 teaspoon extract almond. V2 cup sugar.
Yz teaspoon vanilla. V2 cup chopped nuts.
Freeze.
• Mrs. Arthur Dyer.
1 dozen oranges. 1 quart sugar.
4 lemons. 1 pint cream (whipped).
■ 3 pints water.
Put to boil the 3 pints water and the sugar; add the juice of oranges and lemons. When cool put into freezer; when about half frozen stir in the whipped cream. This makes about a gallon of rich ice.
PINEAPPLE SHERBET.
Mrs. A. P. Wolf.
lYz quarts water. 2 lbs. sugar.
1 can grated pineapple. 2 lemons.
1 tablespoon arrowroot.
Cook sugar and water 15 minutes or until syrup like. Make a quart of lemonade with the lemons. Dissolve arrowroot in cold water, then pour boiling water on it until clear, like
starch. Let it get cold, after which strain with lemonade and syrup, add pineapple, and when nearly frozen add the white of one egg.
PINEAPPLE ICE.
Mrs. W. H. Hall.
2 pints sugar. 3 pints water.
1 can grated pineapple. 3 eggs’
Juice of 4 lemons and grated 1 teacup flour made into thin rind of two. starch.
Beat the whites of eggs stiff and add last thing.
ICE CREAM.
Mrs. E. B. Glass, (Intelligencer).
3 pints cream. 2 quarts new milk.
114 pints sugar. 1 tablespoon Cooper’s gelatine.
Whites 2 eggs.
Take the cream, milk and sugar; soak the gelatine in one pint cold water ten minutes. Place over fire, stir and remove soon as dissolved; when nearly cold beat to a froth and flavor with vanilla. Beat the whites of two eggs to a stiff froth ; add to the above and freeze.
LEMON SHERBET.
Mrs. L. M. Armstrong.
2 tablespoons gelatine. Juice of 10 lemons.
1 quart boiling water. 1 pint sugar.
Records on this page
Pineapple SpongePineapple CreamMaple Ice CreamMaple Ice CreamIce CreamIce CreamLotus CreamCranberry FrappeOrange IcePineapple SherbetPineapple IcePineapple IceLemon Sherbet