Science of food & cookery

FRUIT ices and ice cream are often recommended by physicians for particular cases. The following suggestions on the use of ices and ice cream, by a physician of long practical experience, will be a help to the nurse or the mother: "Fruit ice is a very useful article of food for those who are suffering with a gastritis where there' is an absence of hydrochloric acid. It has the effect of reducing the inflammatory condition, and at the same time supplies the patient with nutrition. It is not *a good plan to take fruit ice in connection with a large meal, as it lowers the temperature of the stomach, and the latter cannot per- form its functions until it has reached its normal temperature again. "Ice cream is a useful article of food for a person who is suf- fering with gastric ulcer and inflammation of the stomach, due to excess of hydrochloric acid, as it is both nutritious and cooling to the stomach. "The combination of sugar and milk does not seem to do any particular damage under these conditions, for the large amount of hydrochloric acid seems to neutralize any evil effects. The ma- terials used should be of the best quality, for frequently we have severe ptomaine poisoning from eating an inferior quality of ice cream." LEMON ICE Y-2. cup lemon juice i cup water Scant ^2 cup sugar Boil the water and the sugar together for a few minutes, re- move from the fire, add the lemon juice, cool, strain, and freeze. Use about 3 parts of crushed ice to i part of salt, as too much salt makes a coarse-grained ice. The beaten white of an egg may be added after the ice is partly frozen, if desired, and then the freez- ing continued until the mixture is firm. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 247 SCIENCE of FOOD and COOKERY GRAPEFRUIT ICE Y$ cup grapefruit juice i cup water About l/t cup sugar Prepare and freeze the same as lemon ice. STRAWBERRY ICE i box ripe strawberries Juice of i lemon Juice of i orange I cup sugar i cup water Wash and stem the strawberries, and crush in a bowl with the sugar. Let stand i hour; then add the fruit juices and the water, and mix well. Strain and freeze the same as for lemon ice. STRAWBERRY SHERBET Prepare the fruit and the juices the same as for strawberry ice, and put directly into the freezer without straining. Freeze until partly stiff ; then add the white of an egg, or a beaten whole egg, and continue to freeze until firm. ORANGE ICE I cup orange juice i cup sugar i egg 2 cups water 2 tablespoons lemon juice Beat the egg slightly, add the rest of the ingredients, and freeze. APRICOT ICE i cup stewed apricot pulp Y2 cup water 3 tablespoons lemon juice Sugar to taste Stew the apricots with enough sugar to sweeten. When cool, mash through a fine colander, add lemon juice and water, and freeze. A little additional sugar may be required. APRICOT SHERBET Double the proportions in the above recipe, and when partly frozen, add the white of an egg, or a beaten whole egg, and con- tinue to freeze until firm. When in season, use fresh apricots, pared, mashed fine, and sweetened to taste, in the place of the cooked fruit. 248 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY PEACH SHERBET