Tea Ice Cream — Strong tea can also be used for a flavor the same as coffee. FRUIT ICE CREAM — Soft fruit, like raspberries or straw- berries, should be mashed, sweetened, strained through a colander or not, as preferred, and stirred into the ice cream when partly frozen. Firm fleshed fruit, like peach, apricot, plum, etc.✪ Fruit Ice Cream, should be cut into small pieces, sugar added, allowed to stand until the sugar is dis- solved, and then stirred into the cream when it is partly frozen. Preserved Fruit and Jams can be used instead of fresh fruit for ice cream. For water ices fresh fruits should always be used. If the juice or fruits are deficient in flavor add lemon juice. FRUIT JUICE ICE CREAM.— Mix any desired fruit juice with sugar to form a clear syrup, and then beat it into the ice cream after it is frozen, or stir it in after beginning the freezing. Fruit juice should never be cooked with the cream or milk. Use 1 cup of the prepared juice to 1 quart of cream✪ Fruit Juice Ice Cream. GELATINE IN ICE CREAMS.— Use | oz. of gelatine to 2 quarts of custard, (soaking it in a little cold milk) and dissolve it in the boiling custard just before taking it off the stove. The gelatine should be disguised by high flavoring; it is used to help the molding of thin creams. LEMON ICE CREAM.— Grate the rind of 1 lemon into 1^ cups of sugar which will extract the volatile oil; then add the juice of the lemon and stir it in 1 quart of cream✪ Lemon Ice Cream; strain and freeze at once or the acid will turn the cream. Or lemon extract can be used to flavor one of our recipes for Philadelphia ice cream. MACAROON AND BROWN BREAD ICE CREAM.— Dry the brown bread, pound or crumble it, sift it through a sieve, and beat it into the ice cream when partly frozen. 442 ICE CREAM, WATER ICES A^D SHERBETS Macaroons✪ Macaroon and Brown Bread Ice Cream can be roasted to a bright brown, crushed, sifted and stirred in in the same way. NUT ICE CREAM — Take walnuts, hazelnuts, or similar nuts✪ Nut Ice Cream, chop fine, and stir them into the ice cream when it is partly frozen. Or they may be j)ounded in a mortar to a fine paste and then used. ORANGE ICE CREAM. — Use oranges same as directed for lemon ice cream. PINEAPPLE ICE CREAM.— To each quart of ice cream allow 1 large pineapple✪ Pineapple Ice Cream; pare, slice, cut it very fine, lay it in a deep dish and sprinkle with sugar; cover the dish, and let it stand 2 or 3 hours; then strain through a sieve, mashing and pressing out all the juice; stir it gradually into the cream, beating well. A few slices of pine- apple can be retained unsugared, if desired, then cut into dice and when the cream is partly frozen stir them in. PISTACHIO ICE CREAM — Use ^ cup pistachio=nuts to 1 quart of cream; blanch the nuts, jjut them in a mortar and pound to a fine paste, adding a little rose= water, and a little sugar✪ Pistachio Ice Cream and cream; then add it to the ice cream. As pistachio=nuts are costly, almonds make a good substitute for them. TUTTI FRUTTI ICE CREAM.— This is an Italian name mean- ing simply " all fruits." Any kind of candied or crystallized fruit can be chopped fine and stirred into the ice cream when it is partly frozen; or home-made preserves, with the syrup drained out, and chopped up, can be used. Mix any kinds of fruit you have, or de- sire to use to get a good effect, as pineapples, plums, pears, cherries, etc.

AI-modernized reading of the original text

Tea Ice Cream — Strong tea can also be used for a flavor the same as coffee. FRUIT ICE CREAM — Soft fruit, like raspberries or strawberries, should be mashed, sweetened, strained through a colander or not, as preferred, and stirred into the ice cream when partly frozen. Firm fleshed fruit, like peach, apricot, plum, etc., should be cut into small pieces, sugar added, allowed to stand until the sugar is dissolved, and then stirred into the cream when it is partly frozen. Preserved Fruit and Jams can be used instead of fresh fruit for ice cream. For water ices fresh fruits should always be used. If the juice or fruits are deficient in flavor add lemon juice. FRUIT JUICE ICE CREAM.— Mix any desired fruit juice with sugar to form a clear syrup, and then beat it into the ice cream after it is frozen, or stir it in after beginning the freezing. Fruit juice should never be cooked with the cream or milk. Use 1 cup of the prepared juice to 1 quart of cream. GELATINE IN ICE CREAMS.— Use | oz. of gelatine to 2 quarts of custard, (soaking it in a little cold milk) and dissolve it in the boiling custard just before taking it off the stove. The gelatine should be disguised by high flavoring; it is used to help the molding of thin creams. LEMON ICE CREAM.— Grate the rind of 1 lemon into 1^ cups of sugar which will extract the volatile oil; then add the juice of the lemon and stir it in 1 quart of cream; strain and freeze at once or the acid will turn the cream. Or lemon extract can be used to flavor one of our recipes for Philadelphia ice cream. MACAROON AND BROWN BREAD ICE CREAM.— Dry the brown bread, pound or crumble it, sift it through a sieve, and beat it into the ice cream when partly frozen. Macaroons can be roasted to a bright brown, crushed, sifted and stirred in in the same way. NUT ICE CREAM — Take walnuts, hazelnuts, or similar nuts, chop fine, and stir them into the ice cream when it is partly frozen. Or they may be pounded in a mortar to a fine paste and then used. ORANGE ICE CREAM. — Use oranges same as directed for lemon ice cream. PINEAPPLE ICE CREAM.— To each quart of ice cream allow 1 large pineapple; pare, slice, cut it very fine, lay it in a deep dish and sprinkle with sugar; cover the dish, and let it stand 2 or 3 hours; then strain through a sieve, mashing and pressing out all the juice; stir it gradually into the cream, beating well. A few slices of pineapple can be retained unsugared, if desired, then cut into dice and when the cream is partly frozen stir them in. PISTACHIO ICE CREAM — Use ^ cup pistachio=nuts to 1 quart of cream; blanch the nuts, jjut them in a mortar and pound to a fine paste, adding a little rose-water, and a little sugar and cream; then add it to the ice cream. As pistachio=nuts are costly, almonds make a good substitute for them. TUTTI FRUTTI ICE CREAM.— This is an Italian name meaning simply " all fruits." Any kind of candied or crystallized fruit can be chopped fine and stirred into the ice cream when it is partly frozen; or home-made preserves, with the syrup drained out, and chopped up, can be used. Mix any kinds of fruit you have, or desire to use to get a good effect, as pineapples, plums, pears, cherries, etc.

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Fruit Ice CreamFruit Juice Ice CreamLemon Ice CreamMacaroon and Brown Bread Ice CreamNut Ice CreamPineapple Ice CreamPistachio Ice Cream

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