VANILLA ICE CREAM.— Use 1 tablespoon of vanilla extract,
or f ounce of vanilla sugar to each quart of ice cream✪ Vanilla Ice Cream. For making
vanilla sugar see the introduction to " Cake." It should be intro-
duced while the cream is cooking, and fully dissolved. This is one
of the most popular creams.
MACEDOINES. — These are formed by mixing 2 or more fruits.
Those should be selected whose flavors harmonize, as strawberry and
lemon; orange and ai^ple; apricot and peach; pineapple and orange;
grape and plum, etc. Prepare and stir the fruit into the ice cream
when it is partly frozen, as directed above for " Fruit Ice Cream."
NESSELRODE PUDDING.— Scald in a double boiler, 1 quart of
rich milk — the more cream it has the better; then add yolks of 4
eggs and 1 cup sugar beaten to a cream, and 2 cups chestnuts✪ Nesselrode Pudding wh-'^h
ICE CKEAM, WATEK ICES AND SHEKBETS 443
have been shelled, blanched, boiled 30 minutes, and mashed to a
pulp; strain, put it into the freezer, and when partly frozen stir in 2
cups of any fruit liked — berries, stoned cherries, currants or peaches
— and finish freezing; it should stand 2 or 3 hours before serving, to
ripen.
ICED STRAWBERRY PUDDING.— Boil 2 heaping cups of
sugar and 2 cups water together for 30 minutes, watching carefully
that it does not get too thick. Beat the yolks of 6 eggs very light,
and add to the boiling syrup; stir a moment over the fire, then turn
into a large bowl, and beat continually until cold and thick like a
sponge=cake batter; then add 1 pint of strawberry juice✪ Iced Strawberry Pudding and freeze.
Other fruit juices can be used instead of strawberry if desired, and
so produce varieties.
MOUSSE — This is a French word meaning moss, and is ap-
plied to cream so frozen as to give it a mossy look. Make it as fol-
lows: In 1 cup cold water soak ^ box gelatine, and then set it over
hot water to dissolve; whip 2 cups of cream, turn it into a basin, add
the gelatine and |- cup of powdered suga✪ Mousser; add the flavoring, and stir
carefully from the bottom towards the top until it begins to stiffen;
have a mold ready, wet with cold water, turn in the mousse, lay on a
piece of greased writing paper, turned greased side up, fit on the
cover tightly, and pack in ice and salt 1 hour. Or it can be put into
a freezer and frozen until it begins to thicken, then put in the molds,
and packed in salt and ice. Flavor it with vanilla, or any flavoring
desired, and also stir finely^chopped fruit in it if desired, the same as
in ice cream.
FROZEN FRUIT.— Cut firm=fleshed fruits like peaches, pine-
apples, apijles, etc., into dice; grapes, plums, etc., should be stoned
and chopped, but strawberries and raspberries need not be crushed.
Add sugar to sweeten, and when that is dissolved put them in the
freezer and freeze. If desired, a little whipped cream can be added
when they are partly frozen, but they are delicious without it.
FRUIT MOLDS — Take molds, line them with ice cream, and
into the center put any fruit liked, cut into dice; or fill with berries,
if preferred; put ice cream over all, press down the cover, and pack
in ice and salt. Chill the fruit thus, but do not freeze it.
WATEK ICES AND SHERBETS.
Water ices and sherbets (sherbet means a drink) are all com-
posed of the juice of fruit, sugar and water. They vary much in
richness from the ordinary lemonade which has been frozen, up to
444 ICE CREAM, WATER ICES AND SHERBETS
Page 327 · 4 recipe records on this page
Presented as published in 1902. 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
VANILLA ICE CREAM.— Use 1 tablespoon of vanilla extract, or f ounce of vanilla sugar to each quart of ice cream. For making vanilla sugar see the introduction to " Cake." It should be introduced while the cream is cooking, and fully dissolved. This is one of the most popular creams.
MACEDOINES. — These are formed by mixing 2 or more fruits. Those should be selected whose flavors harmonize, as strawberry and lemon; orange and apple; apricot and peach; pineapple and orange; grape and plum, etc. Prepare and stir the fruit into the ice cream when it is partly frozen, as directed above for " Fruit Ice Cream."
NESSELRODE PUDDING.— Scald in a double boiler, 1 quart of rich milk — the more cream it has the better; then add yolks of 4 eggs and 1 cup sugar beaten to a cream, and 2 cups chestnuts which
have been shelled, blanched, boiled 30 minutes, and mashed to a pulp; strain, put it into the freezer, and when partly frozen stir in 2 cups of any fruit liked — berries, stoned cherries, currants or peaches — and finish freezing; it should stand 2 or 3 hours before serving, to ripen.
ICED STRAWBERRY PUDDING.— Boil 2 heaping cups of sugar and 2 cups water together for 30 minutes, watching carefully that it does not get too thick. Beat the yolks of 6 eggs very light, and add to the boiling syrup; stir a moment over the fire, then turn into a large bowl, and beat continually until cold and thick like a sponge-cake batter; then add 1 pint of strawberry juice and freeze. Other fruit juices can be used instead of strawberry if desired, and so produce varieties.
MOUSSE — This is a French word meaning moss, and is applied to cream so frozen as to give it a mossy look. Make it as follows: In 1 cup cold water soak ^ box gelatine, and then set it over hot water to dissolve; whip 2 cups of cream, turn it into a basin, add the gelatine and |- cup of powdered sugar; add the flavoring, and stir carefully from the bottom towards the top until it begins to stiffen; have a mold ready, wet with cold water, turn in the mousse, lay on a piece of greased writing paper, turned greased side up, fit on the cover tightly, and pack in ice and salt 1 hour. Or it can be put into a freezer and frozen until it begins to thicken, then put in the molds, and packed in salt and ice. Flavor it with vanilla, or any flavoring desired, and also stir finely-chopped fruit in it if desired, the same as in ice cream.
FROZEN FRUIT.— Cut firm-fleshed fruits like peaches, pineapples, apples, etc., into dice; grapes, plums, etc., should be stoned and chopped, but strawberries and raspberries need not be crushed. Add sugar to sweeten, and when that is dissolved put them in the freezer and freeze. If desired, a little whipped cream can be added when they are partly frozen, but they are delicious without it.
FRUIT MOLDS — Take molds, line them with ice cream, and into the center put any fruit liked, cut into dice; or fill with berries, if preferred; put ice cream over all, press down the cover, and pack in ice and salt. Chill the fruit thus, but do not freeze it.
WATER ICES AND SHERBETS.
Water ices and sherbets (sherbet means a drink) are all composed of the juice of fruit, sugar and water. They vary much in richness from the ordinary lemonade which has been frozen, up to
Records on this page
Vanilla Ice CreamNesselrode PuddingIced Strawberry PuddingMousse