FoodNet

A laboratory manual of foods and cookery

1916

Page 109 · 10 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
ICE CREAMS AND ICES General Rules for Freezing. Scald the can, cover, and dasher of freezer before using them. Adjust the can carefully in the tub before packing. Pack freezer up to lower edge of cover, pour in mixture, readjust and pack to completely cover the can. For freezing, use : 3 parts finely chopped ice i part rock salt For packing after freezing, use : 4 parts ice i part rock salt 1 These terms are not always used in the sense here given. By some, "Philadel- phia ice cream" is understood to mean one whose ingredients have been cooked before freezing. T 274 LABORATORY MANUAL OF FOODS AND COOKERY For freezing cream, the crank should be turned slowly and steadily. When mixture is frozen, remove ice and salt from top of can, wipe cover and top, uncover and carefully remove dasher. Cover and put a stopper in cover. Drain off all the water which has collected in the tub during freezing; repack with ice and salt (4-1), cover with something heavy and allow to stand several hours to ripen. Vanilla Ice Cream Ingredients : i qt. cream f c. sugar i tsp. vanilla Method : Scald \ the cream, add the sugar, remainder of cream and vanilla. Cool and freeze according to directions. Chocolate Sauce Ingredients : i oz. chocolate i tbsp. butter i c. sugar \ c. water i tsp. vanilla Method : Melt chocolate, add butter, sugar, water. Boil 15 minutes, cool, and add vanilla. Strawberry Ice Cream Ingredients : i qt. berries 2 c. sugar i qt. cream Method : Mash berries, add sugar and let stand i hour. Rub through a colander or fine strainer. Add the cream whipped. Frozen Custard I Ingredients : 2 c. milk i tbsp. vanilla i c. sugar i pt. cream 3 eggs DESSERTS 275 Frozen Custard II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla Method : Make a custard of first four ingredients. Strain, cool, add cream and vanilla. Freeze. Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream Method : Cook first three ingredients 20 minutes in double boiler, add yolks and cook 2 minutes. Add caramel, strain, cool, and add cream. Caramel Ice Cream II Ingredients : 2 c. scalded milk i c. sugar i c. sugar | c. boiling water 3 eggs i qt. thin cream | tsp. salt 2 tsp. vanilla ✪ Vanilla Ice Cream Method : Make a custard of first four ingredients. Strain and cool. Cara- melize the i c. sugar and add the boiling water to it. Combine mix- tures, add cream and vanilla. Freeze. When half frozen, add i c. chopped nuts and raisins. Prune Ice Cream Ingredients : i c. prunes i c. sugar i^ c. water 4 tbsp. lemon juice i| c. cream (scalded) f tsp. salt 276 LABORATORY MANUAL OF FOODS AND COOKERY Method : Prepare the prunes for cooking and boil them in one and one half cups water until the pulp is soft. Rub the pulp through a strainer, add the sugar, lemon juice, salt, and scalded cream. Lacto Ice Cream Ingredients : i qt. sour milk i| c. sugar ^ c. grape juice ^ c. lemon juice i egg✪ Lacto Ice Cream Method : Beat the eggs in the grape juice until the liquid is somewhat thickened. Add this to the sour milk, to which has been added the sugar and lemon juice. Chocolate Ice Cream Ingredients : i c. water 2 oz. chocolate i c. sugar i qt. cream i tbsp. vanilla✪ Chocolate Ice Cream Method :