This sauce is nice for cornstarch pudding,
bread pudding, snow pudding, etc. It is also
nice for a dessert served in glasses with
cream.
8. Chocolate Sauce (No. 2), to serve with
ice-cream, is made by covering a quarter of a
box of gelatine with half a cupful of cold
water; soak for half an hour. Put a pint of
cream in a double boiler to heat; add to this
THE PHYSICAL CULTURE COOK BOOK. 175
two ounces of grated chocolate; cook until
smooth, then beat well ; add half a cup of sugar
and the gelatine; strain; add a teaspoonful of
vanilla and set aside to cool.
ICES, ICE CREAMS AND FROZEN PUDDINGS.
1. Lemon Ice. — Squeeze six lemons and one
orange and grate one rind. Strain through a
bag, mix in one pint sugar and one pint water
and stir until dissolved, and freeze.
2. Orange Ice. — Use six oranges (juice of
all and grated peel of three), two lemons, one
pint sugar, one pint water. Proceed as for
lemon ice.
3. Pineapple Ice. — Make a thin syrup, and
slice the pineapple very thin and put it in the
syrup; it is even better if grated. If the fruit
is not obtainable, the canned may be used with
excellent results, in which case make the thin
syrup as above, and in the quantity wished,
and add the canned pineapple. Nine persons
out of ten will not detect the difference.
4. Grape Sherbet. — Mix together a quart of
grape juice, two cupfuls of orange juice and
two cupfuls of sugar✪ Grape Sherbet. When the sugar is all
dissolved, turn into a freezer and freeze. When
half frozen, take out the dasher and mix well
176 THE PHYSICAL CULTURE COOK BOOK.
in the beaten whites of two eggs. Pack and
set away to harden.
5. Sherbet. — Mix together one pint' of milk,
one pint of sugar, one pint of water and one
pint of canned apricots rubbed through a sieve.
Freeze. Peaches may be used instead of apri-
cots. Many people do not like ice creams, and
this is a good substitute, as it is more nourish-
ing than regular water ices, and easy to make.
6. Pineapple Sherbet. — One tablespoonful
gelatine soaked in one cup cold water fifteen
minutes. Dissolve with one cup boiling water.
Take one-half can grated pineapple, and one
and one-half cups sugar, juice of one lemon✪ Pineapple Sherbet.
Add strained gelatine, put in freezer, and pack
with ice and salt and freeze.
7. Vanilla Ice Cream (i). — Beat two eggs,
one tablespoonful flour, one cup sugar until
light. Add to one quart boiling milk and cook
twenty minutes. When cold add one pint
cream, tablespoonful vanilla✪ Vanilla Ice Cream (1) and one cup su-
gar, and freeze.
8. Vanilla Ice Cream (2) . — Two quarts rich
cream, one pint new milk, one pound sugar
and one teaspoonful vanilla✪ Vanilla Ice Cream (2). Mix well and
freeze, Or put milk and one cut- vanilla bean
THE PHYSICAL CULTURE COOK BOOK. 177
on fire and boil slowly. Strain through a wire
sieve, and when cool add cream and sugar, and
freeze.
9. Chocolate Ice Cream. — One quart cream,
one pint milk, two cups sugar, two eggs beaten
light, five tablespoonfuls grated chocolate✪ Chocolate Ice Cream,
rubbed smooth in a little milk. Heat milk to
near boiling, pour in slowly beaten eggs and
sugar, then the chocolate. Cook until it
thickens, stirring constantly. Cool, beat in
the cream, and freeze.
Page 57 · 7 recipe records on this page
Presented as published in 1901. 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
This sauce is nice for cornstarch pudding, bread pudding, snow pudding, etc. It is also nice for a dessert served in glasses with cream.
8. Chocolate Sauce (No. 2), to serve with ice-cream, is made by covering a quarter of a box of gelatine with half a cupful of cold water; soak for half an hour. Put a pint of cream in a double boiler to heat; add to this
two ounces of grated chocolate; cook until smooth, then beat well ; add half a cup of sugar and the gelatine; strain; add a teaspoonful of vanilla and set aside to cool.
ICES, ICE CREAMS AND FROZEN PUDDINGS.
1. Lemon Ice. — Squeeze six lemons and one orange and grate one rind. Strain through a bag, mix in one pint sugar and one pint water and stir until dissolved, and freeze.
2. Orange Ice. — Use six oranges (juice of all and grated peel of three), two lemons, one pint sugar, one pint water. Proceed as for lemon ice.
3. Pineapple Ice. — Make a thin syrup, and slice the pineapple very thin and put it in the syrup; it is even better if grated. If the fruit is not obtainable, the canned may be used with excellent results, in which case make the thin syrup as above, and in the quantity wished, and add the canned pineapple. Nine persons out of ten will not detect the difference.
4. Grape Sherbet. — Mix together a quart of grape juice, two cupfuls of orange juice and two cupfuls of sugar. When the sugar is all dissolved, turn into a freezer and freeze. When half frozen, take out the dasher and mix well
in the beaten whites of two eggs. Pack and set away to harden.
5. Sherbet. — Mix together one pint of milk, one pint of sugar, one pint of water and one pint of canned apricots rubbed through a sieve. Freeze. Peaches may be used instead of apricots. Many people do not like ice creams, and this is a good substitute, as it is more nourishing than regular water ices, and easy to make.
6. Pineapple Sherbet. — One tablespoonful gelatine soaked in one cup cold water fifteen minutes. Dissolve with one cup boiling water. Take one-half can grated pineapple, and one and one-half cups sugar, juice of one lemon. Add strained gelatine, put in freezer, and pack with ice and salt and freeze.
7. Vanilla Ice Cream (i). — Beat two eggs, one tablespoonful flour, one cup sugar until light. Add to one quart boiling milk and cook twenty minutes. When cold add one pint cream, tablespoonful vanilla and one cup sugar, and freeze.
8. Vanilla Ice Cream (2) . — Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla. Mix well and freeze, Or put milk and one cut vanilla bean
on fire and boil slowly. Strain through a wire sieve, and when cool add cream and sugar, and freeze.
9. Chocolate Ice Cream. — One quart cream, one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate, rubbed smooth in a little milk. Heat milk to near boiling, pour in slowly beaten eggs and sugar, then the chocolate. Cook until it thickens, stirring constantly. Cool, beat in the cream, and freeze.
Records on this page
Grape SherbetSherbetPineapple SherbetVanilla Ice Cream (1)Vanilla Ice Cream (2)Chocolate Ice CreamPineapple Ice Cream