Vanilla Ice-cream. — ^Mix three pints sweet cream, pint new
milk, pint pulverized sugar, whites of two eggs✪ Vanilla Ice-cream, beaten li^ht ; freeze.
Serve plain or as Fruit Surprise by lining a mold with it, then fill
center with fresh berries, sweetenea. or fruit cut in slices, and cover
with the ice-cream, put on lid, bind and set in freezer for half an
hour, with salt and ice well packed around it. The fruit must be
chilled, but not frozen. Strawberries and peaches are delicious thus
prepared. Or for Vanilla Custard Ice-creamy cook in kettle in
proportion of one (]|uart cream, six eggs and teacup and a half sugar ;
strain, cool, add third of tablespoon vanilla and freeze as directed ;
reserving the whites, beating and adding when custarri iff half frozen,
makes it lighter : adding when this is frozen ready to pack, half pint
mixed candied cherries, raisins^ currants and citron prepared as in
Cabinet Ice-cream, makes Tatt% PrvUi Ice-cream^
Cream Biscuit.-^Theseaxe generally made of all cream,although
we give a recipe with part milk and three with a syrup. The cream
must be pure double cream, whipped to a stiff froth and drained on
sieve as directed. There are only one or two kinds that are frozen
as ice-cream ; for the others, molds^ paper cases, fruit cases, etc., are
filled with the mixture and placed m the cave, as directed, for three
or four hours. The cave in which the ice-cream freezer is utilized is
best, and using the same care in packing as with ice-cream there
would be no necessity for a different cover or for binding the joint
ICES AND IGE-CBEAlff. 861
after covered ; so the only additional article needed would be a set
of shelves to fill the size freezer used, and it tirould be wise to have
two or three extra shelves with feet of different heights so that in-
dividual molds, glasses, fniit cases and any other receptacle in
which ice-cream, oiscuits, ices, etc., are molded could be frozen.
Or as a substitujbe for all a large tin pail can be used for freezer and
round pieces to fit made of heavy white card-board for shelves, plac-
ing them on top each layer of cases, etc. When thus used ao not
fill cases quite full and after placing a layer of them in pail, cover
with a round piece of clean white paper to fit, then the card-board
shelf, then more cases and so on till aliare used, when cover pail^ pack
and finish as directed. Below are recipes of different varieties of
biscuits.
Custard Biscuit — Beat well eight yolks of eggs, with teacup
and a quarter sugar, a very little salt and one pint cream. Stir over
the fire until slightly thickened. Flavor with either vanilla pow-
der, the almond or lemon extract or coffee or chocola✪ Custard Biscuitte. It may also
be made by adding & puree of peaches, strawberries, raspberries, ox
pine-apple to custard. Freeze as ice-cream and when half frozen
stir in lightly one-half pint of cream, whipped ; then partly fill pa-
per cases with the mixture, smooth over the tops and place in ice-
cream cave.
Fruit Biscuit — Beat yolks of eight eggs and four teacups
sugar well together, add c^uart of anv fruit juice, cook in custard
kettle, strain and place on ice, and add to it two ounces gelatine, dis-
solved by adding a very little warm water, placing it in pan oi hot
water and setting on back of range. When mixture thickens add
quart cream✪ Fruit Biscuit, fill cases, and place in cave.
Page 303 · 4 recipe records on this page
Presented as published in 1890. 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. — Mix three pints sweet cream, pint new milk, pint pulverized sugar, whites of two eggs, beaten light ; freeze. Serve plain or as Fruit Surprise by lining a mold with it, then fill center with fresh berries, sweetenea. or fruit cut in slices, and cover with the ice-cream, put on lid, bind and set in freezer for half an hour, with salt and ice well packed around it. The fruit must be chilled, but not frozen. Strawberries and peaches are delicious thus prepared. Or for Vanilla Custard Ice-cream, cook in kettle in proportion of one (]|uart cream, six eggs and teacup and a half sugar ; strain, cool, add third of tablespoon vanilla and freeze as directed ; reserving the whites, beating and adding when custard is half frozen, makes it lighter : adding when this is frozen ready to pack, half pint mixed candied cherries, raisins^ currants and citron prepared as in Cabinet Ice-cream, makes Tutti Frutti Ice-cream.
Cream Biscuit. — These are generally made of all cream,although we give a recipe with part milk and three with a syrup. The cream must be pure double cream, whipped to a stiff froth and drained on sieve as directed. There are only one or two kinds that are frozen as ice-cream ; for the others, molds^ paper cases, fruit cases, etc., are filled with the mixture and placed m the cave, as directed, for three or four hours. The cave in which the ice-cream freezer is utilized is best, and using the same care in packing as with ice-cream there would be no necessity for a different cover or for binding the joint
ICES AND IGE-CBEAlff. 861
after covered ; so the only additional article needed would be a set of shelves to fill the size freezer used, and it would be wise to have two or three extra shelves with feet of different heights so that individual molds, glasses, fniit cases and any other receptacle in which ice-cream, oiscuits, ices, etc., are molded could be frozen. Or as a substitute for all a large tin pail can be used for freezer and round pieces to fit made of heavy white card-board for shelves, placing them on top each layer of cases, etc. When thus used do not fill cases quite full and after placing a layer of them in pail, cover with a round piece of clean white paper to fit, then the card-board shelf, then more cases and so on till aliare used, then cover pail, pack and finish as directed. Below are recipes of different varieties of biscuits.
Custard Biscuit — Beat well eight yolks of eggs, with teacup and a quarter sugar, a very little salt and one pint cream. Stir over the fire until slightly thickened. Flavor with either vanilla powder, the almond or lemon extract or coffee or chocolate. It may also be made by adding a puree of peaches, strawberries, raspberries, ox pine-apple to custard. Freeze as ice-cream and when half frozen stir in lightly one-half pint of cream, whipped ; then partly fill paper cases with the mixture, smooth over the tops and place in icecream cave.
Fruit Biscuit — Beat yolks of eight eggs and four teacups sugar well together, add quart of any fruit juice, cook in custard kettle, strain and place on ice, and add to it two ounces gelatine, dissolved by adding a very little warm water, placing it in pan oi hot water and setting on back of range. When mixture thickens add quart cream, fill cases, and place in cave.
Records on this page
Vanilla Ice-creamCustard BiscuitFruit BiscuitNut Biscuit