Rum Sauce for Ice Cream

Ingredients

• zest of lemon
• 1/4 cup Jamaica rum
• vanilla ice cream

Method

1. 1

   Grate the yellow of the lemon rind without any of the bitter white.

2. 2

   Soak the zests or gratings in 1/4 cup of rum for half an hour.

3. 3

   Pour a little, just enough for flavoring, over each portion of vanilla ice cream.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 32. The excerpt below is the record exactly as published.

Rum Sauce for Ice Cream zest of lemon Myers Jamaica Rum vanilla ice cream Grate the yellow of the lemon rind without any of the bitter white. Soak the zests or gratings in 14 cup of rum for half an hour. Pour a little, just enough for flavoring, over each portion of vanilla ice cream. ~ Rum Sauce and Fresh Fruits zest of lemon choice of fruits: rum sliced mangoes honey grapefruit, oranges lemon juice bananas sour cream peaches berries pears, dates soaked prunes stuffed with cream cheese Soak the zest of lemon in 14 cup of rum for half an hour as in the above recipe and then mix with 1% (or more) cup of honey, 2 or 3 tablespoons lemon juice. Pour this over a large bowl of fruit, any one or a combina- tion of fruits. Chill an hour. Serve with a bowl of sour cream. Ket Rum Hard Sauce lemon zest hard sauce: rum 14 cup sweet butter 1 cup powdered sugar nutmeg cream Cream the butter and blend in the sugar until smooth and fluffy. Chill and when ready to serve blend in a little heavy cream and 14 cup of rum which has soaked an hour with 1 tablespoon of lemon zest. This is a fine sauce for hot puddings including rice pudding. Buttermilk Ice Cream 1% cup hot water lf cup pineapple juice 34, Cup sugar pinch salt rind 14 orange, grated 214 cups buttermilk lf teaspoon lemon rind, grated Boil the water and sugar for 5 minutes and let cool. Add to the syrup the other ingredients (except the buttermilk) and freeze in a hand freezer to a mush, using 3 parts ice and 1 part rock salt. Remove lid of freezer and add the buttermilk, stirring well from the bottom and blending thor- oughly. Freeze until hard. Glazed Apples on a Stick 2 cups sugar 6 red apples 3/, Cup corn syrup 6 sticks 14 cup butter 3 drops oil cinnamon Wash the apples and dry them and stick them with a stick. Cook the sugar, syrup and butter until it spins a thread or to 300 degrees. Add the oil of cinnamon. Dip the apples in the syrup and twirl in the air until cool. ‘his recipe is for the children. [98 ] Pineapples with Rum 2 fine ripe pineapples variation: 1 cup brown sugar pineapple pulp with 2 cups 84 cup Jamaica rum strawberries Moselle or Kirsch Remove the tops of the pineapples just below the stem and reserve. Re- move all the pulp with a ball scoop leaving the shells intact. Discard the center hard part. Add the brown sugar and rum to the pulp. If desired instead of the rum, strawberries may be added to the pulp and Moselle or Kirsch added. Fill the shells, cover and let chill for from 6 to 24 hours. Just before serving trickle a little more liquor into the pineapples. Cover with the stem tops and serve. If strawberries and wine are used, chill three hours. Walnut Scrapple 1 cup corn meal 1 cup walnuts Y% cup hominy grits 114 teaspoons salt honey or syrup or brandy 6 cups water cream sauce Mix the corn meal and grits with 2 cups of cold water and the salt. Boil the other 4 cups of water and add them. Mixing with cold water prevents lumping. Stir over the fire until it thickens then place over boiling water, cover and cook an hour. Add the nuts which have been sliced or halved and pour into a greased loaf pan. Let set until firm. Slice and fry in but- ter to a golden brown. Serve with honey, syrup or cream flavored with brandy. Individual greased molds may be used and the mush left un- fried. ‘The brandy cream sauce to serve with them may be made of whipped cream, ground nuts added and brandy to flavor. Strawberries in Claret fine hulled strawberries honey claret For a quart of berries use 14 cup of orange blossom honey and 1 cup of fine claret. Let the berries marinate in this for an hour, chilling but 20 minutes of this time before serving. To serve hot, marinate the berries in the honey for an hour at room temperature. Just before serving let the wine come to a boil and pour it over the berries. Serve immediately. [99 | Plums in Claret dark red plums claret or good red wine 1% teaspoon cinnamon Clean and dry the plums and cook very slowly in the wine and cinna- mon. They may need a little light brown sugar or honey if they are sour. They must be removed from the fire when they can be pierced with a straw and before they break and become mushy. Cool in the liquid. This is a fine compote; or one plum may top a parfait glass of ice cream with some of the syrup poured over. Honeydew with Sauterne ripe honeydew melon sauterne honey Remove the top of a melon and remove the seeds. If the sauterne is not very sweet a little honey may be dribbled into the melon. Add 6 ounces of the wine. Replace the top and chill for several hours. Serve at the table, scooping out the pulp with a large spoon. Pears in Claret or Burgundy 6 peeled pears few gratings nutmeg whole cloves 2 cups wine 3 sticks cinnamon 1 cup sugar or 24 to 34 cup honey Stick the whole peeled pears with 3 or 4 whole cloves. Mix all the in- gredients in a sauce pan large enough so the pears will lie on the bottom. Poach them slowly turning them so they cook evenly. When they may be pierced with a straw, remove from fire and let them cool in the liquid. Chill 20 minutes before serving. Fruits in Champagne watermelon balls 4 or 5 sliced peaches honeydew balls 1 quart pitted cherries cantaloupe balls 1 bottle American champagne honey To use a bottle of champagne a quantity of fruit will be needed for a party of 12. Prepare a quart or more of melon balls, any of those specified or all of them. Dribble honey over the fruit and chill it. Put it in a fancy serving bowl and just before serving add the chilled champagne. | 100 | Black Cherries and Rum 2 pounds black cherries, 14 cup Jamaica rum

Cook this with the app: pantry check, scaling, and the assistant.