STRAWBERRY ICE.— Mix 2 cups of strawberry juice, 2 cups of
sugar, and 8 cups of cold water. Soak 1 tablesj)oon of gelatine in
2 tablespoons of cold water, then add 2 tablespoons of boiling water
and when thoroughly dissolved strain and mix with the strawberry
juice and sugar; then freeze. In winter strawberry shrub rnay be
used in place of the juice and it will be nearly as good, but it should
be colored with a little cochineal.
Other fruit juices can be used instead of the strawberry, and
thus a variety produced.
GINGER SHERBET. — Make and freeze a lemon water ice; stir
into it 4 oz. of preserved ginger cut into small pieces, and 2 table-
spoons of the ginger syru^), and pack down.
LEMON SHERBET — Take 4 cups water, 2- cups of sugar, juice
of 6 lemons, and 1 tablespoon of gelatine✪ Strawberry Ice. The gelatine should be
dissolved in part of the water, added to the other ingredients,
strained and frozen.
MILK SHERBET — Mix 1 quart of milk, 1 cup of sugar and the
juice of 2 lemons✪ Milk Sherbet; then freeze.
PINEAPPLE SHERBET.— Take 1 can
of sliced pineapples, cut it in very small
pieces, and cook until soft; add the juice of
4 lemons (strained) and 1 cup sugar; cool,
and add -| lb. of candied cherries cut in small
pieces; add cold water enough to make the
mixture 8 quarts. Beat the whites of 4 eggs✪ Pineapple Sherbet
very stiff and mix with the sherbet just before
freezing and freeze at once. This amount
will serve 20 persons.
The Pineapple is a native of South America, but
has been naturalized in many semi=tropical countries. The fruit is eaten fresh
and although the taste is delicious it is not very digestible. It is very perishable.
It contains little nutrition, having 89,'» of water, 9^ of carbohydrates, O.i^ albumen-
oids, 0.3fo fat and O.ofo mineral matters. When eaten uncooked they are best if pre-
pared and placed on ice 2 or 3 hours before being served.
VARIOUS SHERBETS — If 2 cups of fruit juice are used to 2
lbs. of sugar and 8 pints water, and it is cooked and prepared as di-
446 ICE CREAM, WATER ICES AND SHERBETS
rected in the " Method of Making Water Ices and Sherbets," very
fine sherbets can be made. Raspberry, strawberry, currant, apple,
cherry, grape and ftineapple juice all work well; or jelly can be used
as there directed, but it takes rather more of the jelly than of the
juice. The piilj^i of peach, aprtcot and nectarine can be used instead
of the juice. The amount of sweetening can be altered if any of the
juices require it,
SORBET — Take 1 quart water and 2 cups sugar, and boil
together for 20 minutes; then add 1 cup orange juice, ^ cup lemon
juice, and 1 can of grated pineapple✪ Sorbet; cool, strain, and freeze to a
mush. Serve as soon as possible after freezing. This can be varied
by substituting 1 pint of strawberry or raspberry juice for the otheT
flavors.
HOME CANDY MAKING.
i ^'^ ANDY can be made at home for |- its cost at stores, and when
I y^ so made you know it is pure, which unfortunately is not the
\^J case with some of that sold by the trade. Ladies who de-
light in making cake, preserves, etc., may easily add this to
their other accomplishments. A few failures at first should cause no
discouragement, as knowledge comes by experience. As candy will
absorb moisture from the air in damp weather, which interferes with
its hardening, choose dry weather to make it.
Page 329 · 7 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
STRAWBERRY ICE.— Mix 2 cups of strawberry juice, 2 cups of sugar, and 8 cups of cold water. Soak 1 tablespoon of gelatine in 2 tablespoons of cold water, then add 2 tablespoons of boiling water and when thoroughly dissolved strain and mix with the strawberry juice and sugar; then freeze. In winter strawberry shrub rnay be used in place of the juice and it will be nearly as good, but it should be colored with a little cochineal.
Other fruit juices can be used instead of the strawberry, and thus a variety produced.
GINGER SHERBET. — Make and freeze a lemon water ice; stir into it 4 oz. of preserved ginger cut into small pieces, and 2 tablespoons of the ginger syrup), and pack down.
LEMON SHERBET — Take 4 cups water, 2- cups of sugar, juice of 6 lemons, and 1 tablespoon of gelatine. The gelatine should be dissolved in part of the water, added to the other ingredients, strained and frozen.
MILK SHERBET — Mix 1 quart of milk, 1 cup of sugar and the juice of 2 lemons; then freeze.
PINEAPPLE SHERBET.— Take 1 can
of sliced pineapples, cut it in very small pieces, and cook until soft; add the juice of 4 lemons (strained) and 1 cup sugar; cool, and add -| lb. of candied cherries cut in small pieces; add cold water enough to make the mixture 8 quarts. Beat the whites of 4 eggs very stiff and mix with the sherbet just before freezing and freeze at once. This amount will serve 20 persons.
The Pineapple is a native of South America, but has been naturalized in many semi-tropical countries. The fruit is eaten fresh and although the taste is delicious it is not very digestible. It is very perishable. It contains little nutrition, having 89,'» of water, 9^ of carbohydrates, O.i^ albumenoids, 0.3fo fat and O.ofo mineral matters. When eaten uncooked they are best if prepared and placed on ice 2 or 3 hours before being served.
VARIOUS SHERBETS — If 2 cups of fruit juice are used to 2 lbs. of sugar and 8 pints water, and it is cooked and prepared as di-
rected in the " Method of Making Water Ices and Sherbets," very fine sherbets can be made. Raspberry, strawberry, currant, apple, cherry, grape and pineapple juice all work well; or jelly can be used as there directed, but it takes rather more of the jelly than of the juice. The pulp of peach, aprtcot and nectarine can be used instead of the juice. The amount of sweetening can be altered if any of the juices require it,
SORBET — Take 1 quart water and 2 cups sugar, and boil together for 20 minutes; then add 1 cup orange juice, ^ cup lemon juice, and 1 can of grated pineapple; cool, strain, and freeze to a mush. Serve as soon as possible after freezing. This can be varied by substituting 1 pint of strawberry or raspberry juice for the other flavors.
i ^'^ ANDY can be made at home for |- its cost at stores, and when I y^ so made you know it is pure, which unfortunately is not the \^J case with some of that sold by the trade. Ladies who delight in making cake, preserves, etc., may easily add this to their other accomplishments. A few failures at first should cause no discouragement, as knowledge comes by experience. As candy will absorb moisture from the air in damp weather, which interferes with its hardening, choose dry weather to make it.
Records on this page
Strawberry IceLemon SherbetGinger SherbetMilk SherbetPineapple SherbetSorbetSorbet