Pare, core and quarter four or five apples, according
to size. Steam until tender and rub through a sieve.
Sweeten to taste. Beat whites of eggs until stiff. Add
gradually the apples, and continue the beating. Pile
lightly on glass dish and serve with cream or soft
custard.
Fruit Salad.
Use alternate layers of pineapple, bananas and
oranges, a little lemon juice, and sprinkle with powdered
sugar✪ Fruit Salad.
To Slice Oranges. — Remove the skin and all the
white covering. Slice lengthwise, removing seeds and
tough core in center. Strawberries are a nice addition
to this salad, also pitted cherries and grapes.
FROZEN DESSERTS. 247
CHAPTER XXVII.
FROZEN DESSERTS.
FROZEN desserts include water ices — fruit juice
sweetened, diluted with water, and frozen.
Sherbet. — A water ice to which is added a small
quantity of dissolved gelatine, or egg whites beaten
until light.
Frappe. — AVater ice frozen to a mush, using equal
parts of salt and ice.
Punch. — Water ice with liquor of some kind added.
Sorbet. — Water ice where several kinds of fruit
are used, together with some kind of liquor, usually.
Plain Ice-cream. — Made with custard to form
bod3% then cream and flavorings.
Philadelphia Ice-cream. — Use for this a rather
thick cream sweetened and flavored with vanilla, and
frozen.
Mousse. — Heavy cream beaten until stiff, combined
with fruit purees and gelatines, packed in salt and
ice and allowed to stand for three and one-half or four
hours.
Frozen desserts are served all the year round, and
are not any more trouble than the making of any des-
sert. Mousses are especially easy to prepare, as they
are packed in ice and salt and allowed to rest until
time for unmoulding to serve. For the sick and con-
valescent, they hold a place all their own.
248 SCIENTIFIC COOKING.
General Rules for Ice-cream Mixtures.
Unless cream is to be whipped, it is best to scald
it in double boiler, as it g-ives a smoother and better
ice, using care not to cook it too long, as cream cooked
too long will not increase in bulk. As soon as the
water in bottom of double boiler reaches the boiling-
point is long enough, and wants to be removed at once.
For water ices, always make a syrup with the sugar
and water by cooking them together for ten minutes,
then add the fruit juices. For custard and frozen
pudding, the milk should always be scalded and poured
onto the beaten eggs, then returned to the tire in double
boiler and cooked until they coat the spoon, but not
a moment longer. Beat until cool, flavor, and pack in
freezer, using three measures of crushed ice and one
of rock or coarse salt. For biscuits and parfaits, the
custard is made of sugar, syrup and yolks of eggs cooked
together until it coats the spoon, then beaten until cool.
Preparation for Freezing.
Page 111 · 1 recipe record on this page
Presented as published in 1911. 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
Pare, core and quarter four or five apples, according to size. Steam until tender and rub through a sieve. Sweeten to taste. Beat whites of eggs until stiff. Add gradually the apples, and continue the beating. Pile lightly on glass dish and serve with cream or soft custard.
Fruit Salad.
Use alternate layers of pineapple, bananas and oranges, a little lemon juice, and sprinkle with powdered sugar.
To Slice Oranges. — Remove the skin and all the white covering. Slice lengthwise, removing seeds and tough core in center. Strawberries are a nice addition to this salad, also pitted cherries and grapes.
CHAPTER XXVII.
FROZEN desserts include water ices — fruit juice sweetened, diluted with water, and frozen.
Sherbet. — A water ice to which is added a small quantity of dissolved gelatine, or egg whites beaten until light.
Frappe. — AVater ice frozen to a mush, using equal parts of salt and ice.
Punch. — Water ice with liquor of some kind added.
Sorbet. — Water ice where several kinds of fruit are used, together with some kind of liquor, usually.
Plain Ice-cream. — Made with custard to form body, then cream and flavorings.
Philadelphia Ice-cream. — Use for this a rather thick cream sweetened and flavored with vanilla, and frozen.
Mousse. — Heavy cream beaten until stiff, combined with fruit purees and gelatines, packed in salt and ice and allowed to stand for three and one-half or four hours.
Frozen desserts are served all the year round, and are not any more trouble than the making of any dessert. Mousses are especially easy to prepare, as they are packed in ice and salt and allowed to rest until time for unmoulding to serve. For the sick and convalescent, they hold a place all their own.
General Rules for Ice-cream Mixtures.
Unless cream is to be whipped, it is best to scald it in double boiler, as it g-ives a smoother and better ice, using care not to cook it too long, as cream cooked too long will not increase in bulk. As soon as the water in bottom of double boiler reaches the boilingpoint is long enough, and wants to be removed at once. For water ices, always make a syrup with the sugar and water by cooking them together for ten minutes, then add the fruit juices. For custard and frozen pudding, the milk should always be scalded and poured onto the beaten eggs, then returned to the tire in double boiler and cooked until they coat the spoon, but not a moment longer. Beat until cool, flavor, and pack in freezer, using three measures of crushed ice and one of rock or coarse salt. For biscuits and parfaits, the custard is made of sugar, syrup and yolks of eggs cooked together until it coats the spoon, then beaten until cool.
Preparation for Freezing.
Records on this page
Fruit Salad