General Directions. The ice-cream freezer should be thor- oughly scalded before being used. Allow 3 parts of ice to I part of salt for freezing ice cream or sherbet ; equal parts of ice and salt for packing a mousse. The crank should be turned slowly. Always wipe cover before removing it, pushing down the ice and salt so that they cannot fall into the cream. Any crushed acid fruit or juice may be substituted for that required in Orange ice or Pineapple sherbet. Ice cream may be flavored with extracts or 3 tb. cocoa, i c. pounded macaroons, 4 tb. sugar (caramelized), or i c. sliced bananas, peaches, or crushed strawberries or preserved ginger may be added. Pre- served fruit and juice may also be used, in which case it should be substituted for part of the milk. These recipes are for thin cream. Heavy cream may be used for richer mixtures. Orange ice. Boil sugar and water 20 min. Add other in- gredients, strain, and freeze. 107 d,:...l,CjOO^:;Ic I08 THE PRACTICAL COOKBOOK Pineapple ice. Make like Orange ice, substituting 2 c. grated pineapple for the orange juice. Leave pineapple in the sirup. Lemon ice. Use recipe for Orange ice, substituting the juice of 4 more lemons for the orange juice. Pineapple sherbet. Make like Pineapple ice (above), soaking the gelatin in \ c. cold water and dissolving it in the sirup. The fruit should not be strained from the sirup. Lemon milk sherbet. Mix juice and sugar and stir con- stantly while adding the cold milk ; strain and freeze. Custard Ice cream. Additional ingredients: 2 tb. flour, \ tb. vanilla. Omit vanilla and use lemon juice if fruit is added to the ice cream. Mix flour and sugar, add 2 c. of the milk, and cook 1 5 min. in a double boiler, stirring often. Add the eggs (1 or 2 may be used), cook 3 min., strain, and cool. Add the other ingredients, folding in the whipped cream last. Freeze according to General Directions. Chocolate ice cream. Add 2 oz, melted chocolate to cooked mixture of Custard ice cream. Vanilla- Ice cream. Add i c. of the milk to the cream and whip until foamy. Add other ingredients and freeze. See General Directions for use of fruit or chocolate. Ginger mousse. Make as for Ginger cream (p. 82). When thick turn into a melon mold, cover tightly, sealing with a strip of cloth dipped in melted drippings, and pack in ice and salt from I to 3 hr. Other fruits may be used. Coffee mousse. Use recipe for Ginger mousse, omitting ginger and substituting i c. coffee for i c, of the milk. fbyCoOglc CANNING AND PRESERVING By careful preparation and sterilization, fruits and vegetables may be cooked in their season and kept for winter use by being sealed tightly in glass jars. Canning implies the use of little or no sugar. Sound fruit and vegetables, not overripe, should be selected. Wash and prepare according to kind, remove imperfections, and pack in sterilized jars. If vegetables are used, add i tb. salt for each pint jar, and fill to overflowing with cold water. Put on the covers, but do not use rubbers or fasten the clamp at first. Set jars on a rack in a large boiler of cold water, cover closely, bring to boiling point, and boil I hr. Remove jars from water and clamp on the cover. Repeat the cooking process for 2 days in succession, being careful to unclamp covers while cooking. At the third cooking the covers should be removed quickly, just before the jars are put back into the cold water, and rub- bers, dipped in boiling water, placed on them. This method is called intermittent sterilization, and food so prepared keeps well, as both spores and bacteria are destroyed. Tomatoes may be stewed, then canned as above, without water. If fruit is used, pack it into the jars after preparing and weighing it, and fill the jars with sirup instead of cold water. The amount of sirup to make may be determined by allowing ^ to | lb.

AI-modernized reading of the original text

General Directions. The ice-cream freezer should be thoroughly scalded before being used. Allow 3 parts of ice to I part of salt for freezing ice cream or sherbet ; equal parts of ice and salt for packing a mousse. The crank should be turned slowly. Always wipe cover before removing it, pushing down the ice and salt so that they cannot fall into the cream. Any crushed acid fruit or juice may be substituted for that required in Orange ice or Pineapple sherbet. Ice cream may be flavored with extracts or 3 tb. cocoa, i c. pounded macaroons, 4 tb. sugar (caramelized), or i c. sliced bananas, peaches, or crushed strawberries or preserved ginger may be added. Preserved fruit and juice may also be used, in which case it should be substituted for part of the milk. These recipes are for thin cream. Heavy cream may be used for richer mixtures. Orange ice. Boil sugar and water 20 min. Add other ingredients, strain, and freeze. Pineapple ice. Make like Orange ice, substituting 2 c. grated pineapple for the orange juice. Leave pineapple in the sirup. Lemon ice. Use recipe for Orange ice, substituting the juice of 4 more lemons for the orange juice. Pineapple sherbet. Make like Pineapple ice (above), soaking the gelatin in \ c. cold water and dissolving it in the sirup. The fruit should not be strained from the sirup. Lemon milk sherbet. Mix juice and sugar and stir constantly while adding the cold milk ; strain and freeze. Custard Ice cream. Additional ingredients: 2 tb. flour, \ tb. vanilla. Omit vanilla and use lemon juice if fruit is added to the ice cream. Mix flour and sugar, add 2 c. of the milk, and cook 1 5 min. in a double boiler, stirring often. Add the eggs (1 or 2 may be used), cook 3 min., strain, and cool. Add the other ingredients, folding in the whipped cream last. Freeze according to General Directions. Chocolate ice cream. Add 2 oz, melted chocolate to cooked mixture of Custard ice cream. Vanilla- Ice cream. Add i c. of the milk to the cream and whip until foamy. Add other ingredients and freeze. See General Directions for use of fruit or chocolate. Ginger mousse. Make as for Ginger cream (p. 82). When thick turn into a melon mold, cover tightly, sealing with a strip of cloth dipped in melted drippings, and pack in ice and salt from I to 3 hr. Other fruits may be used. Coffee mousse. Use recipe for Ginger mousse, omitting ginger and substituting i c. coffee for i c, of the milk. fbyCoOglc CANNING AND PRESERVING By careful preparation and sterilization, fruits and vegetables may be cooked in their season and kept for winter use by being sealed tightly in glass jars. Canning implies the use of little or no sugar. Sound fruit and vegetables, not overripe, should be selected. Wash and prepare according to kind, remove imperfections, and pack in sterilized jars. If vegetables are used, add i tb. salt for each pint jar, and fill to overflowing with cold water. Put on the covers, but do not use rubbers or fasten the clamp at first. Set jars on a rack in a large boiler of cold water, cover closely, bring to boiling point, and boil I hr. Remove jars from water and clamp on the cover. Repeat the cooking process for 2 days in succession, being careful to unclamp covers while cooking. At the third cooking the covers should be removed quickly, just before the jars are put back into the cold water, and rubbers, dipped in boiling water, placed on them. This method is called intermittent sterilization, and food so prepared keeps well, as both spores and bacteria are destroyed. Tomatoes may be stewed, then canned as above, without water. If fruit is used, pack it into the jars after preparing and weighing it, and fill the jars with sirup instead of cold water. The amount of sirup to make may be determined by allowing ^ to | lb.

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