FoodNet

The Federation cook book

1910

Page 26 · 7 recipe records on this page

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
RECIPES -• ^ 84 FEDERATION COOK BOOK Ice Cream, Ices, Sherbert "We are such things as dreams are made of." — Shake- speare. Ice Cream, Ices and Sherbert — Scald freezer and cool. Fill not more than three-fourths full. Pack with 3 parts of ice and 1 part of salt. Turn slowly at first and as quickly as possible, when it commences to turn hard. When impossi- ble to turn any more, remove dasher, pack down solidly, cover with ice and allow to stand three hours. American Ice Cream — 1 quart of milk 1 cup of sugar 1 tablespoonful of vanilla 3 eggsAmerican Ice Cream Make custard of sugar, milk^and eggs, cool; add flav- oring and freeze. Philadelphia Ice Cream — 1 pint of milk 1 pint of cream 1 cup of sugar 1 tablespoon of vanillaPhiladelphia Ice Cream Scald milk and cream ; add sugar, cool and add flav- oring. Freeze. French Cream — 1 pint of milk 1 pint of cream or 1 quart of thin cream 1 cup of sugar 1 tablespoon of vanilla 6 egg yolksFrench Cream Make a custard of cream, sugar and eggs; cool, add flavoring and freeze. To make Chocolate Cream, melt and add from 2 to 4 squares of chocolate. Coffee Cream — Add 1-2 pint boiled coffee, omit va- nilla.— MRS. KATE MANN BAKER, Pasadena. Maple Mousse 1 cup maple syrup 2 tablespoons gelatine 4 eggs 1 pint creamMaple Mousse Put syrup on stove and when heated, stir in the beaten yolks for 15 minutes, then take off the fire and stir until it thickens ; after it is cool beat in the whipped cream and pack in freezer. It can be served another way. Dissolve 2 table- spoons of gelatine in a little hot water very thoroughly and FEDERATION COOK BOOK 85 Porter's Poultry Ranch ROOSTERS CAPONS FRYERS TURKEYS BROILERS DUCKS FOWLS SQUABS Dressed to Order Strictly Fresh Eggs Trto "Deliveries "Daily Home 641 Sunset 941 GHAFFEE'S Ragged Robin BUTTER FLOUR ... AND ... SPICES Make the Best and Srteetest Pastries 86 FEDERATION COOK BOOK AT THE SIGN OF THE EYE Optometrists - Opticians SMITH-SIMPSON OPTICAL CO. N. E. Corner Colorado and Marengo .... Pasadena PLRKIN5 & LLDDY Clothing, Men's Furnishings & Hats 1 7 East Colorado Street, Pasadena, Cal. THE CARMLLITA GROCERY Is the place to get Fruits and Vege- tables in Season Prompt Attention Given to Orders 240 West Colorado Street PASADENA. CAL. Both Phones 839 William A. Lohlker Interior Decorator Imported and Domestic WALL PAPER WALL FABRICS CRETONNES TAPESTRIES Drapery and Upholstery Goods 219 East Colorado Street PASADENA, CAL. Los Angeles Gas and Electric Corporation 64 North Raymond Atfenue Visit Visit SHOE ) CO. 83 North Raymond Avenue Opposite Postoffice FEDERATION COOK BOOK 87 stir well into the mixture and set aside to congeal; either way is delicious. This will serve ten persons well. — MRS. L. PERRY, 492'/2 S. Fair Oaks Ave., Pasadena. Frozen Plum Pudding 1 pint milk Yolks of 6 eggs 1 tablespoon vanilla 1 small can of pineapple 1 fourth candied or preserved cherries 1 pint of cream 2 cups of sugar 2 tablespoons chocolate 3 bananas juice of 1 orangeFrozen Plum Pudding Make a custard of the eggs, milk and sugar, in a double boiler ; melt the chocolate and put it in the custard. When custard is cold put it in the cream, fruit and flavoring and freeze very stiff. — MRS. L. PERRY. Caramel Ice Cream Caramel Ice Cream