Mousse-type ice creams have been devel¬
oped for freezing in mechanical refrigerators.
In these, the heavy cream is whipped and
added to an equal amount of evaporated
milk, thin cream, or rich milk thickened with
gelatirl, egg, flour, or marshmallows. These
mixtures should be well chilled and beaten
to incorporate as much air as possible before
the whipped cream is folded into them.
When evaporated milk is used, it should be
chilled and beaten until light and frothy
before it is combined with the whipped
Well-beaten egg white may be added to
these mixtures in addition to the whipped
cream. This cuts the excessive richness of
the heavy cream and at the same time im¬
proves the texture.
The following flavors are suggested for
mixtures made from 1 cup cream whipped
and 1 cup thin cream or rich milk, 6 to 8
tablespoons sugar, and a dash of salt. One-
half cup strong coffee may be substituted
for cup of the thin cream. One-quarter
pound peppermint stick candy may be sub¬
stituted for the sugar.
The sugar may be melted carefully and
•| cup chopped almonds stirred into it and
heated until nuts are lightly browned. Then
the mixture is crushed and added to the
cream. Vanilla and a few drops of almond
extract may be used for flavoring.
One or two squares of unsweetened choc¬
olate may be added to the milk or thin
cream in place of the other thickening
agents suggested. More sugar will be re¬
quired than for other flavors. The mixture
is cooked until smooth. This requires a
lower temperature to freeze than the other
mixtures, especially when the larger pro¬
portions of sugar and chocolate are used,
but this makes a rich and palatable dessert.
Grated or shaved sweet chocolate used to
flavor these desserts will not affect the
freezing time.
Water Ices. To each quart of water use
f cup of lemon juice, a little grated rind of
the lemon, and 2 cups of sugar. One and a
half tablespoons of gelatin may be added.
Boil 2 cups of the water with the sugar just
long enough to dissolve. If gelatin is used,
add after soaking to the hot sirup. Add the
remainder of the water and cool the mixture
before adding the fruit juice. These are most
successful if frozen in a freezer.
For ices of other flavors use 1 to 2 cups
of juice or pulp to replace an equal measure
of water and omit the lemon juice or de-
[158]
cream.
crease it to J cup. The inclusion of fruit
pulp increases the smoothness of these mix¬
tures.
Sherbets. Add 2 egg whites stiffly beaten
to the proportions above.
Milk sherbets are prepared by using milk
to replace all or part of the water.
Velva Fruit. Velva fruit is a frozen dessert
prepared from fruit pulp. While originally
developed by the Bureau of Agricultural and
Industrial Chemistry, U.S.D.A., as a com¬
mercial product, methods for home prepara¬
tion of this dessert have been worked out by
the Bureau of Human Nutrition and Home
Economics. Purees prepared from any well-
flavored fruit can be used. Berries, canta¬
loupe, grapes, peaches, and apricots are spe¬
cially desirable. To make this dessert, use 3
cups fruit puree, f to 1 cup sugar✪ Parfait, 2 table¬
spoons lemon juice, ■§■ teaspoon salt, 1 table¬
spoon granulated gelatin, and \ cup water.
Mix the fruit puree, sugar, lemon juice, and
salt. Soak the gelatin in cold water until
Page 148 · 2 recipe records on this page
Presented as published in 1935. 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
Mousse-type ice creams have been devel¬ oped for freezing in mechanical refrigerators. In these, the heavy cream is whipped and added to an equal amount of evaporated milk, thin cream, or rich milk thickened with gelatin, egg, flour, or marshmallows. These mixtures should be well chilled and beaten to incorporate as much air as possible before the whipped cream is folded into them. When evaporated milk is used, it should be chilled and beaten until light and frothy before it is combined with the whipped
Well-beaten egg white may be added to these mixtures in addition to the whipped cream. This cuts the excessive richness of the heavy cream and at the same time im¬ proves the texture.
The following flavors are suggested for mixtures made from 1 cup cream whipped and 1 cup thin cream or rich milk, 6 to 8 tablespoons sugar, and a dash of salt. Onehalf cup strong coffee may be substituted for cup of the thin cream. One-quarter pound peppermint stick candy may be sub¬ stituted for the sugar.
The sugar may be melted carefully and •| cup chopped almonds stirred into it and heated until nuts are lightly browned. Then the mixture is crushed and added to the cream. Vanilla and a few drops of almond extract may be used for flavoring.
One or two squares of unsweetened choc¬ olate may be added to the milk or thin cream in place of the other thickening agents suggested. More sugar will be re¬ quired than for other flavors. The mixture is cooked until smooth. This requires a lower temperature to freeze than the other mixtures, especially when the larger pro¬ portions of sugar and chocolate are used, but this makes a rich and palatable dessert. Grated or shaved sweet chocolate used to flavor these desserts will not affect the freezing time.
Water Ices. To each quart of water use f cup of lemon juice, a little grated rind of the lemon, and 2 cups of sugar. One and a half tablespoons of gelatin may be added. Boil 2 cups of the water with the sugar just long enough to dissolve. If gelatin is used, add after soaking to the hot sirup. Add the remainder of the water and cool the mixture before adding the fruit juice. These are most successful if frozen in a freezer.
For ices of other flavors use 1 to 2 cups of juice or pulp to replace an equal measure of water and omit the lemon juice or de-
[158]
cream.
crease it to J cup. The inclusion of fruit pulp increases the smoothness of these mix¬ tures.
Sherbets. Add 2 egg whites stiffly beaten to the proportions above.
Milk sherbets are prepared by using milk to replace all or part of the water.
Velva Fruit. Velva fruit is a frozen dessert prepared from fruit pulp. While originally developed by the Bureau of Agricultural and Industrial Chemistry, U.S.D.A., as a com¬ mercial product, methods for home prepara¬ tion of this dessert have been worked out by the Bureau of Human Nutrition and Home Economics. Purees prepared from any wellflavored fruit can be used. Berries, canta¬ loupe, grapes, peaches, and apricots are spe¬ cially desirable. To make this dessert, use 3 cups fruit puree, f to 1 cup sugar, 2 table¬ spoons lemon juice, ■§■ teaspoon salt, 1 table¬ spoon granulated gelatin, and \ cup water. Mix the fruit puree, sugar, lemon juice, and salt. Soak the gelatin in cold water until
Records on this page
Velva FruitParfait