If you use. eggs or any thickening always strain.
Do not handle the ice with your hands but use a skim-
mer or dish to dip it with, nor think you must freeze
it in a cold place like a cellar and endanger your
health and life. * It can be frozen in any comfortable
place. The more rapid the melting of the ice the
quicker the cream freezes. Bring your cream to a
boil and melt the sugar in it while hot, reserve one
pint of cream for whipping to stir in after it begins to
freeze; remember to sweeten and flavor it before whip-
ping. When raw cream is frozen it has a strong taste
and will never be perfectly smooth or velvety. For
ices also boil the water and dissolve the sugar, boil
and skim and set to get very cold, then prepare and
freeze. Berry flavors are prepared by allowing the
whole berries to stand awhile with a good allowance
of sugar. Mash them, strain the juice, add it to the
.cream. It must be too sweet before freezing.
To one quart of cream, allow one quart of fruit,
and one pint of sugar. Before it is quite frozen add
one pint whipped cream sweetened and flavored. If a
cream is too rich it will not freeze at all. If too poor
it will be rough and scaly. A pint of berries or
peaches cut fine (without the juice) and sweetened
added to a quart of ice cream, while in process of
freezing makes a delicious fruit ice cream. Water-
ices are made from the juices of fruits mixed with
water, sweetened and frozen the same way as cream,
only it takes longer time for freezing. They must
both, cream and water, be very cold before stirring.
Thi Queen Cook Bo^k it}
Ice Crkam. Very Nice. No. i.
2 quarts cream 2 cups sugar, heaping
4 eggs, the whites 4 teaspoons vanilla
Scald the cream in double boiler, (saving out one
pint for whipping) dissolve the sugar in hot cream, set
where it will get very cold before stirring in the stifily
beaten whites and whipped cream. Freeze.
Ice Cream No. 2.
3 pints cream i pint sugar
1 quart milk 2 eggs, the whites
This is a different proportion and good. Flavor
with lemon extract or vanilla. Follow the directions
on the previous page for freezing.
Ice Cream No. 3.
2 quarts new milk 2 even tablespoons com
3 quarts fresh cream starch
3 pounds sugar
Bring to a boil in double boiler the milk and two
quarts of the cream; dissolve two pints and a half of
the sugar in it hot; set it where it will get very cold
or on ice. Then flavor it and flavor and sweeten the
other quart of cream with the other half pint of sugar.
Whip and skim off, having it very cold, with a cream
whisk, taking it off as fast as it rises, wet the corn
starch with cold milk very smooth and boil five min-
utes, stirring all the time. Then strain it. After all
this is done it is ready for freezing when cold. This
makes two gallons. For this quantity it will take
nearly one peck of salt and two pecks of fine ice.
Please remember that you can divide or double any of
184 The Queen Cook Book
these recipes, as your needs may be. Freeze; f •Hew-
ing directions for freezing.
Ice Cream, Not So Rich.
2 quarts new milk 4 eggs beaten separately
3 teaspoons lemon extract 2 cups sugar
1 pint whipped cream i pint strawberry juice
Scald the milk in double boiler, beat the yolks and
add and scald five minutes, dissolving the sugar in it.
Let it get very cold, and add the beaten whites and
cream sweetened and flavored. Prepare the straw-
berry juice as directed, it gives the cream a pretty
pink color. Always remember to strain all creams
that have been boiled. You can leave out the whipped
cream and strawberry juice, if you wish.
Frozen Custard.
2 quarts milk 2 tablespoons vanilla or
I ^ pounds sugar lemon ✪ Strawberry Ice Cream
Page 71 · 6 recipe records on this page
Presented as published in 1895. 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
If you use. eggs or any thickening always strain. Do not handle the ice with your hands but use a skimmer or dish to dip it with, nor think you must freeze it in a cold place like a cellar and endanger your health and life. * It can be frozen in any comfortable place. The more rapid the melting of the ice the quicker the cream freezes. Bring your cream to a boil and melt the sugar in it while hot, reserve one pint of cream for whipping to stir in after it begins to freeze; remember to sweeten and flavor it before whipping. When raw cream is frozen it has a strong taste and will never be perfectly smooth or velvety. For ices also boil the water and dissolve the sugar, boil and skim and set to get very cold, then prepare and freeze. Berry flavors are prepared by allowing the whole berries to stand awhile with a good allowance of sugar. Mash them, strain the juice, add it to the cream. It must be too sweet before freezing.
To one quart of cream, allow one quart of fruit, and one pint of sugar. Before it is quite frozen add one pint whipped cream sweetened and flavored. If a cream is too rich it will not freeze at all. If too poor it will be rough and scaly. A pint of berries or peaches cut fine (without the juice) and sweetened added to a quart of ice cream, while in process of freezing makes a delicious fruit ice cream. Waterices are made from the juices of fruits mixed with water, sweetened and frozen the same way as cream, only it takes longer time for freezing. They must both, cream and water, be very cold before stirring.
The Queen Cook Book 183
Ice Crkam. Very Nice. No. i.
2 quarts cream 2 cups sugar, heaping 4 eggs, the whites 4 teaspoons vanilla
Scald the cream in double boiler, (saving out one pint for whipping) dissolve the sugar in hot cream, set where it will get very cold before stirring in the stifily beaten whites and whipped cream. Freeze.
Ice Cream No. 2.
3 pints cream i pint sugar
1 quart milk 2 eggs, the whites
This is a different proportion and good. Flavor with lemon extract or vanilla. Follow the directions on the previous page for freezing.
Ice Cream No. 3.
2 quarts new milk 2 even tablespoons com
3 quarts fresh cream starch
3 pounds sugar Bring to a boil in double boiler the milk and two quarts of the cream; dissolve two pints and a half of the sugar in it hot; set it where it will get very cold or on ice. Then flavor it and flavor and sweeten the other quart of cream with the other half pint of sugar. Whip and skim off, having it very cold, with a cream whisk, taking it off as fast as it rises, wet the corn starch with cold milk very smooth and boil five minutes, stirring all the time. Then strain it. After all this is done it is ready for freezing when cold. This makes two gallons. For this quantity it will take nearly one peck of salt and two pecks of fine ice. Please remember that you can divide or double any of
184 The Queen Cook Book
these recipes, as your needs may be. Freeze; f •Hewing directions for freezing.
Ice Cream, Not So Rich.
2 quarts new milk 4 eggs beaten separately
3 teaspoons lemon extract 2 cups sugar
1 pint whipped cream i pint strawberry juice Scald the milk in double boiler, beat the yolks and
add and scald five minutes, dissolving the sugar in it. Let it get very cold, and add the beaten whites and cream sweetened and flavored. Prepare the strawberry juice as directed, it gives the cream a pretty pink color. Always remember to strain all creams that have been boiled. You can leave out the whipped cream and strawberry juice, if you wish.
Frozen Custard.
2 quarts milk 2 tablespoons vanilla or I ^ pounds sugar lemon
Records on this page
Strawberry Ice CreamIce Cream. Very NiceIce Cream No. 2Ice Cream No. 3Ice Cream, Not So RichFrozen Custard