10. Pineapple Ice Cream. — Three pints cream, one pint' milk, two ripe pineapples, two pounds sugar✪ Pineapple Ice Cream. Slice pineapples thin, scatter sugar over them, and let stand three hours. Cut or chop the fruit into the syrup, and strain through a bag of coarse lace. Beat gradually into the cream, and freeze. Remove a few bits of pineapple, and stir in cream when half frozen. Peach ice cream made in the same way is delicious. 11. Fruit Ice Cream. — One generous pint milk, two cups sugar, one small tablespoonful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries✪ Fruit Ice Cream and other fruit if desired. Let milk come to a boil, 178 THE PHYSICAL CULTURE COOK BOOK. beat flour, sugar and eggs together and stir in boiling milk. Cook twenty minutes, then add gelatine. When cold add cream. Put in freezer, freeze ten minutes, -add cup of fruit, and finish freezing. 12. Frozen Peaches. — Take two quarts peaches, peeled and sliced, sprinkle with one pound of sugar and let stand two hours. Mash fine, add one quart cold water✪ Frozen Peaches, and freeze the same as ice cream. 13. Frozen Custard. — Put one quart of milk into a double boiler. Beat the yolks of four eggs with one cupful of sugar, then add to the hot milk. Stir over the fire for just a moment until it thickens ; then pour backward and for- ward from one vessel to another until quite frothy. Add a teaspoonful of vanilla✪ Frozen Custard, and when cool turn into the freezer and freeze. 14. Tutti Frutti Pudding is made by putting one quart of cream in a double boiler; add to the yolks of five eggs a cup of sugar; beat until light ; stir these in the hot cream. Cook a moment, take from the fire, strain, and when cool add a teaspoonful of vanilla; turn the mixture into the freezer and freeze; when frozen stir in one pint of whipped cream and one cup of cherries, .chopped fine, half the quantity of pineapple✪ Tutti Frutti Pudding, chopped fine, and three THE PHYSICAL CULTURE COOK BOOK. 179 or four green gages. All the fruit must be soaked for an hour in orange juice. 15. Nesselrode Pudding. — Shell a pint of chestnuts, take off the skin, put them in a saucepan and cover with boiling water, boil ten minutes, and press through a colander. Shell, blanch and pound a pint of almonds. Cut a pound of candied fruits into small pieces. Put a pint of water and a pound of sugar on to boil ; let boil fifteen minutes. Beat the yolks' of six eggs until very light, add them to the boiling syrup, and stir over the fire until very hot, then take off and beat with a spoon until cool. Then add the fruit and nuts, with a ta- blespoonful of vanilla and a pint of cream✪ Nesselrode Pudding. Mix well, put in a freezer and freeze. When hard stand away four or five hours before serving. 180 THE PHYSICAL CULTURE COOK BOOK. PIES. Pies are fortunately less used for desserts than formerly. Although it is possible to make a comparatively harmless crust by avoid- ing much animal fat and taking care in mix- ing, etc., pies as a rule are rather to be avoided.

AI-modernized reading of the original text

10. Pineapple Ice Cream. — Three pints cream, one pint' milk, two ripe pineapples, two pounds sugar. Slice pineapples thin, scatter sugar over them, and let stand three hours. Cut or chop the fruit into the syrup, and strain through a bag of coarse lace. Beat gradually into the cream, and freeze. Remove a few bits of pineapple, and stir in cream when half frozen. Peach ice cream made in the same way is delicious. 11. Fruit Ice Cream. — One generous pint milk, two cups sugar, one small tablespoonful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries and other fruit if desired. Let milk come to a boil, beat flour, sugar and eggs together and stir in boiling milk. Cook twenty minutes, then add gelatine. When cold add cream. Put in freezer, freeze ten minutes, -add cup of fruit, and finish freezing. 12. Frozen Peaches. — Take two quarts peaches, peeled and sliced, sprinkle with one pound of sugar and let stand two hours. Mash fine, add one quart cold water, and freeze the same as ice cream. 13. Frozen Custard. — Put one quart of milk into a double boiler. Beat the yolks of four eggs with one cupful of sugar, then add to the hot milk. Stir over the fire for just a moment until it thickens ; then pour backward and forward from one vessel to another until quite frothy. Add a teaspoonful of vanilla, and when cool turn into the freezer and freeze. 14. Tutti Frutti Pudding is made by putting one quart of cream in a double boiler; add to the yolks of five eggs a cup of sugar; beat until light ; stir these in the hot cream. Cook a moment, take from the fire, strain, and when cool add a teaspoonful of vanilla; turn the mixture into the freezer and freeze; when frozen stir in one pint of whipped cream and one cup of cherries, .chopped fine, half the quantity of pineapple, chopped fine, and three or four green gages. All the fruit must be soaked for an hour in orange juice. 15. Nesselrode Pudding. — Shell a pint of chestnuts, take off the skin, put them in a saucepan and cover with boiling water, boil ten minutes, and press through a colander. Shell, blanch and pound a pint of almonds. Cut a pound of candied fruits into small pieces. Put a pint of water and a pound of sugar on to boil ; let boil fifteen minutes. Beat the yolks of six eggs until very light, add them to the boiling syrup, and stir over the fire until very hot, then take off and beat with a spoon until cool. Then add the fruit and nuts, with a tablespoonful of vanilla and a pint of cream. Mix well, put in a freezer and freeze. When hard stand away four or five hours before serving. PIES. Pies are fortunately less used for desserts than formerly. Although it is possible to make a comparatively harmless crust by avoiding much animal fat and taking care in mixing, etc., pies as a rule are rather to be avoided.

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Pineapple Ice CreamFruit Ice CreamFrozen PeachesFrozen CustardTutti Frutti PuddingNesselrode Pudding

Physical culture cook book