add three pints milk or cream, and put on the fire till scalding hot,
stirring all the while. Then take it off and add three teacups sugar
and the yolks of eight eggs (by spoonfuls) stirring all the time. Set
on the fire again and let it remain till quite hot. Then take it off
and add the eight beaten whites and eight teaspoonfuls vanilla. Put
into moulds to cool.--_Mrs. N. A. L._
TAPIOCA CREAM.
Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful
sugar. Flavor with lemon or vanilla.
Soak the tapioca, in a little water, overnight. After rinsing, put it
in milk and let it cook soft. Add sugar and yolks of eggs. Whip the
whites stiff and pour on the tapioca, as you remove it from the fire.
It should be cooked in a tin pail, set in a kettle of boiling water,
to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._
TAPIOCA.
Boil the pearl tapioca (not the lump kind) as you do rice. When cool,
sweeten to the taste and season with nutmeg. Pour rich cream over it
and stir it to make it smooth. Put one pint cream to two
tablespoonfuls before boiling.--_Mrs. J. H. T._
LEMON FROTH.
Dissolve a box of gelatine in a pint of warm water, then add a pint of
cold water. In winter three pints may be used instead of two.
Add the juice of six lemons and the rind; cut them as for jelly. Let
it stand till it begins to harden. Then take out the rind and add the
whites of twelve eggs beaten to a stiff froth. Beat them into the
jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._
SYLLABUB.
Half a pound sugar, three pints lukewarm cream, one cupful wine.
Dissolve the sugar in the wine, then pour it on the milk from a
height and slowly, so as to cause the milk to froth.--_Mrs. E._
SLIP.
One quart milk (warm as when milked), one tablespoonful wine of the
rennet. After the milk is turned, eat it with a dressing of cream,
sugar and wine.--_Mrs. Dr. E._
BONNY-CLABBER.
Set away the milk in the bowl in which it is brought to the table. If
the weather is warm, set it in the refrigerator after it has become
clabber.
Help each person to a large ladleful, being careful not to break it.
Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._
FLOAT.
To a common-sized glass bowl of cream, sweetened with loaf sugar and
flavored with wine, take the whites of six eggs, three large
tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs
to a froth, but put in the jelly and sugar and beat all
together.--_Mrs. T._
APPLE FLOAT.
Mash a quart cooked or coddled apples smooth through a sieve; sweeten
with six tablespoonfuls sugar, and flavor with nutmeg. Then add the
apples, a spoonful at a time, to the whites of four eggs, well beaten.
Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of
your dish, and put the apples on top.--_Mrs. I. H._
APPLE SNOW.
Pare and slice one dozen large apples; stew them perfectly done, and
run through a colander. Then add whites of twelve eggs, beaten to a
stiff froth, and one pound white sugar. Eat with sweet cream.
A NICE DESSERT OF APPLES.
Pare and weigh two pounds green apples. Cut them in small pieces, and
drop them in a rich syrup, made of a pound and a quarter of "A" sugar
and a little water. As soon as the syrup begins to boil, add the juice
and grated rind of one large lemon or two small ones.
Boil till the apples become a solid mass. Turn out in a wet mould to
stand till cold. Serve on a dish surrounded with boiled custard, or
eat with seasoned cream.--_Mrs. A. F._
A NICE, PLAIN DESSERT.
Peel and slice the apples, stew till done, then run through a colander
and sweeten, season. Beat the whites of three eggs to a stiff froth,
and just before serving whip them into a quart of the stewed apples.
Eat with cream.--_Mrs. T._
APPLE COMPOTE.
Pare, core, and quarter the apples, wash them, and put them in a pan
with sugar and water enough to cover them. Add cinnamon, and lemon
peel which has been previously soaked, scraped and cut in strings.
Boil gently till done; lay in a deep dish. Boil the syrup to the
proper consistency, and pour over the apples.--_Mrs. E._
NICE PREPARATION OF APPLES.
Quarter and core some well-flavored apples, place in a shallow tin pan
or plate, sprinkle thickly with white sugar and a few small pieces of
cinnamon. Pour on enough cold water to half cover the apples, and
scatter a few small pieces of butter over them. Cook slowly till
thoroughly done, then set away to cool.--_Mrs. McG._
BAKED APPLES.
Pare and core the apples, keeping them whole. Put in a baking-dish,
and fill the holes with brown sugar. Pour into each apple a little
lemon juice, and stick into each a piece of lemon peel. Put enough
water to prevent their burning. Bake till tender, but not broken. Set
away to cool. Eat with cream or custard. They will keep two
days.--_Mrs. Dr. J._
ICED APPLES.
Pare and core one dozen fine, firm apples, leaving them whole. Place
in a stewpan, with enough water to cover them, and stew till you can
pierce them with a straw. Then remove from the fire, and set in a dish
to cool. Then fill the centre with currant or some other jelly, and
ice over as you would cake. Serve in a glass dish, and eat with rich
cream or custard.--_Mrs. A. D._
ICE CREAM AND FROZEN CUSTARD.
After having tried many new and patent freezers, some of the best
housekeepers have come to the conclusion that the old-fashioned
freezer is the best. It is well, however, to keep a patent freezer on
hand, in case of your wanting ice cream on short notice; but for
common use an old-fashioned one is the best, especially as servants
are so apt to get a patent freezer out of order.
The great secret of freezing cream quickly in a common freezer is to
have the cream and salt in readiness before breaking the ice into
small pieces the size of a walnut. There must be a space of two inches
between the freezer and the tub in which it is set. Put a little ice
and salt under the bottom of the freezer, then pack alternate layers
of ice and salt several inches higher than the cream is in the
freezer. If there is no top to the tub, with an aperture to admit the
freezer, pin a woollen cloth over it and turn the freezer rapidly.
When the cream begins to harden on the sides of the freezer, cut it
down with a knife, scrape from the sides, and beat with a large iron
spoon. Then cover again, and turn rapidly till it is as hard as mush.
When the ice begins to melt, drain off the salt and water, adding more
salt and ice, which must be kept above the level of the cream in the
freezer. When done, tie large newspapers over the tub and freezer. Put
a woollen cloth or blanket over these, and set the cream in a dark,
cool closet till wanted. In this way it may be kept for hours in
summer, and for days in winter, and will grow harder instead of
melting. As cream can be kept thus, it is well to make it early in the
day and set it aside, leaving more leisure for other preparations that
are better made immediately before dinner.
Ice cream making, like other branches of housekeeping, is much
facilitated by having all the ingredients at hand before beginning on
it. As such explicit directions for the process are given in the
subsequent pages, it is unnecessary for me to add anything further on
the subject. Unless you have pure cream to freeze, it is better to
make plain boiled custard rather than to attempt an imitation of ice
cream.
It is a good plan to make jelly and custard at the same time, so that
the yolks of eggs not used in the jelly may be utilized in custard
either boiled or baked. The same proportions are generally used for
boiled and baked custard. Instead of flavoring with extract of
vanilla, it is much better to boil a vanilla bean in the milk, or to
boil some peach leaves tied up in a piece of muslin (six or eight
leaves to a quart of milk), or to flavor it with burnt sugar. Never
flavor custard with extract of lemon, when you can obtain fresh lemons
for the purpose.
When you have no yolks left from making jelly, boil a quart of milk
(flavored by the above directions). Have ready three eggs, whites and
yolks beaten together to a stiff froth, and into these stir a teacup
of powdered white sugar. Dip up the boiling milk, pour slowly on the
eggs, stirring rapidly. When all the milk has been stirred in the
eggs, wash out the kettle, put the milk and eggs back into it, and let
the mixture boil till it begins to thicken, when it must be taken
immediately from the fire, poured into a bowl, and stirred till cold
and smooth.
Many persons, before freezing, stir in the frothed whites of three
eggs. The same directions given for freezing cream apply to the
freezing of custard.
Boiled custard should never be used as a substitute for cream in
making fruit ice creams, nor should it ever be eaten with jelly.
ICE CREAM.
Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup
milk. Add to it the whites of three eggs well frothed, and the yolk of
one, well beaten.
Sweeten with loaf sugar and boil half a gallon new milk. As soon as it
begins to boil, pour it in small quantities over the mixture of eggs
and starch, till about half the milk is taken out of the kettle. Then
pour all back in the kettle and stir a few moments. After it cools,
add one quart rich cream; season to the taste and freeze.--_Mrs. Dr.
E._
_Ice Cream._
One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful
arrow-root. A small lump of butter.--_Mrs. E. B._
_Ice Cream._
Cream one tablespoonful butter from which the salt has been washed.
Add three tablespoonfuls com starch. Dissolve this in half a gallon
new milk, heated, sweetened and seasoned. Beat the whites of four
eggs, and stir in just before freezing.--_Mrs. McG._
LEMON ICE CREAM.
One gallon rich cream, six lemons, first rubbed till soft, and then
grated. Tie the yellow peel, which has been grated off, in a piece of
coarse muslin. Cut each lemon in half and squeeze the juice from it.
Strain the juice, and soak the muslin bag of lemon peel in it,
squeezing it frequently till it becomes highly flavored and colored by
it. Then add two teacups of sugar.
In sweetening the cream, allow a teacup of sugar to each quart. Pour
the juice into it slowly, carefully stirring. Froth and freeze,
reserving a portion of cream to pour in as it sinks in freezing.
--_Mrs. S. T._
ORANGE ICE CREAM.
Four oranges, one gallon cream. Rub four or five lumps of sugar on the
orange peel, squeeze the juice out, put the lumps of sugar in it and
pour into the cream. Sweeten heavily with pulverized sugar before
freezing.--_Mrs. M._
STRAWBERRY CREAM.
Four quarts thick sweet cream, four quarts strawberries. The berries
must be mashed or bruised, caps and all, with a teacup of granulated
sugar to each quart. After standing several hours, strain through a
thin coarse cloth.
Put four teacups of white sugar to the cream, and then add the juice
of the berries. Whip or froth the cream with a patent egg-whip or
common egg-beater. Pour two-thirds of the cream into the freezer,
reserving the rest to pour in after it begins to freeze. Raspberry
cream may be made by the same recipe.--_Mrs. S. T._
PEACH CREAM.
Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them
very sweet, and mash to a fine jam. To each quart of peaches, add one
pint of cream and one pint of rich milk. Mix well and freeze. If you
cannot get cream, melt an ounce of Cox's gelatine in a cup of water.
Boil the milk, pour it on the gelatine, and when cold, mix with the
peaches.--_L. D. L._
_Peach Cream._
To two quarts of rich, sweet cream, add two teacups of sugar. Whip to
a stiff froth with a patent egg-whip, one with a wheel, if
convenient; if not, use the common egg-whip. Then peel soft, ripe
peaches till you have about two quarts. As you peel, sprinkle over
them two teacups powdered white sugar. Mash quickly with a silver
tablespoon, or run through a colander, if the fruit is not soft and
ripe. Then stir into the whipped cream, and pour into the freezer,
reserving about one-fourth to add when the cream begins to sink in
freezing. When you add the remainder, first cut down the frozen cream
from the sides of the freezer. Beat hard with a strong iron spoon,
whenever the freezer is opened to cut down the cream, till it becomes
too hard. This beating and cutting down is required only for the
common freezer, the patent freezer needing nothing of the kind.
Tie over the freezer large newspapers, to exclude the air, and set
aside till wanted.
Apricot cream may be made exactly by this receipt.--_Mrs. S. T._
PINEAPPLE ICE CREAM.
Whip two quarts rich, sweet cream to a froth, with two teacups
powdered white sugar. Use a patent egg-whip with a wheel, if
convenient; if not, use the common egg-whip.
Grate two ripe pineapples, and add to them two teacups white sugar.
When well mixed, stir into the cream.
Pour into the freezer, reserving one-fourth. When it begins to freeze,
it will sink; then beat in the remainder with a strong iron spoon.
Beat every time the freezer is opened to cut down the cream from the
sides. Never cook fruit of any sort to make cream.--_Mrs. S. T._
VANILLA ICE CREAM.
Boil half a vanilla bean, cut in small pieces, in half a pint of rich
new milk. When cool, strain and add to two quarts thick sweet cream.
Sweeten with two heaping teacups powdered sugar, and whip to a stiff
froth. Pour into a freezer, reserving one-fourth of the cream. As soon
as it begins to freeze, stir from the sides with a large iron spoon,
and beat hard. Add the remaining cream when it begins to sink. Beat
every time the freezer is opened. When frozen, tie newspapers over the
freezer and bucket, throw a blanket over them, and set in a close,
dark place till the ice cream is wanted.--_Mrs. S. T._
NORVELL HOUSE CARAMEL ICE CREAM.
One gallon rich, sweet cream, four teacups powdered sugar, five
tablespoonfuls caramel. Mix well and freeze hard.
CARAMEL.
Put in a stewpan one teacup nice brown sugar and half a teacup water.
Stew over a hot fire till it burns a little. If too thick, make it of
the consistency of thin molasses, by adding a little boiling water.
Bottle and cork, ready for use.--_Mrs. J. W. H._
_Caramel Ice Cream._
Three quarts cream, two pints brown sugar, put in a skillet and stir
constantly over a brisk fire until it is dissolved. Be careful not to
let it burn, however. While it is melting, heat one pint milk, and
stir a little at a time with the dissolved sugar. Then strain it, and
when cool, pour it into the cream, well beaten. Then freeze.--_Mrs. W.
C. R._
CHOCOLATE ICE CREAM.
Half a pound sweet chocolate, twelve eggs, one gallon milk, two
tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve
the chocolate in one pint and a half boiled milk. Whip the eggs. Mix
the arrow-root in a little cold milk, and add to the eggs. Then pour
on one gallon boiled milk, and put on the fire to thicken. When cool,
season and freeze.--_Mrs. D. R._
_Chocolate Ice Cream._
Three quarts milk, eight eggs, six ounces chocolate dissolved in a
pint of boiling water, three heaping tablespoonfuls arrow-root well
mixed in cold milk, one pound and a half of brown sugar, vanilla to
the taste. Made like custard, and boiled very thick.--_Miss D. D._
_Chocolate Ice Cream._
One quart morning's milk, one-quarter of a pound chocolate, one
teaspoonful vanilla, sugar to the taste. Boil as for table use. When
ready to freeze, whip in one quart rich cream.
COCOANUT ICE CREAM.
One pound grated cocoanut, one pound sugar, one pint cream. Stir the
grated nut gradually into the cream. Boil gently, or merely heat it,
so as to thoroughly get the flavor of the nut. Then pour the cream
into a bowl and stir in the sugar. When cold, stir in three pints
fresh cream, then freeze.
_Cocoanut Ice Cream._
One cocoanut, pared and grated. Mix with a quart of cream, sweeten,
and freeze.--_Mrs. E. I._
_Cocoanut Ice Cream._
One grated nut, three and a half quarts of milk, one pint of cream,
two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to
the taste, and freeze.--_Mrs. D. R._
GELATINE ICE CREAM.
Soak one-half package of Cox's gelatine in a pint of morning's milk.
Boil three pints of milk, and while hot, pour on the gelatine,
stirring till dissolved. When cold, add two quarts of cream, and
sweeten and season to your taste. Then freeze. It is improved by
whipping the cream before freezing.--_Miss E. T._
WHITE ICE CREAM.
Three quarts milk, whites of four eggs beaten light, three
tablespoonfuls arrow-root mixed in a little cold water and added to
the eggs. Boil the milk and pour over the eggs, etc. Then put on the
fire and thicken a little. When nearly cold, add a quart of cream.
Sweeten and season to the taste and freeze.--_Mrs. D. R._
_Ice Cream without Cream._
One gallon milk, yolks of two eggs well beaten, whites of twelve eggs
well beaten. Sweeten and scald the milk, and pour it on the eggs,
stirring all the time. Put it in the kettle again and let it come to a
boil. Season to the taste and freeze at once.--_Mrs. E. W._
BISQUE ICE CREAM.
One half-gallon of freshly turned clabber, one-half gallon rich sweet
cream, one good vanilla bean boiled in one-half pint sweet milk, sugar
to the taste. Churn this five minutes before freezing. One can of
condensed milk may be used with less clabber. MRS. H. L. S.
BUTTERMILK CREAM.
One gallon buttermilk, yolks of eight eggs, and whites of four, well
beaten; three pints sweet milk. Boil the sweet milk and pour on the
eggs; then thicken, stirring all the time. When cool stir in the
buttermilk slowly, season and sweeten to the taste, then
freeze.--_Mrs. D. R._
CARAMEL CUSTARD (_Frozen_).
Make a rich custard, allowing a cup of nice brown sugar to every
quart. Stew the sugar till it burns a little. Then mix it with the
custard while both are hot. Boil two sticks cinnamon in the
custard.--_Mrs. J. J. B._
FROZEN CUSTARD.
One quart fresh milk, eight eggs, yolks and whites beaten separately.
Put the milk on the fire, sweetened to the taste, and let it come to
boiling heat; then take it off and add the yolks. Then wash the kettle
and put the custard on the fire again, and let it boil till quite
thick. Take it off, and when cool enough, add the whites. Flavor with
lemon or vanilla, and freeze.--_Mrs. C. N._
_Frozen Custard._
Twelve eggs, one gallon milk, four lemons, sugar to taste,
freeze.--_Mrs. Dr. S._
BISQUE.
Make one-half gallon rich boiled custard, allowing six eggs to each
quart. Add, before taking it from the fire, two pounds of macaroon
almonds. When cold, freeze.--_Mrs. A. P._
PLUMBIÈRE.
Make a rich custard, and flavor it when cool with wine and extract of
lemon. When half frozen, add blanched almonds, chopped citron, brandy
peaches cut up, and any other brandied or crystallized fruit. Make the
freezer half full of custard and fill with fruit.
FROZEN PUDDING.
Forty blanched almonds pounded rather fine, one ounce citron cut in
small squares, two ounces currants, two ounces raisins stoned and
divided. Soak all in two wine-glasses wine, all night. Make custard of
a pint of cream or milk. If cream, use yolks of four eggs; if milk,
yolks of eight eggs. Make a syrup of one pound white sugar and a pint
of water. When nearly boiling, put in the fruit and wine and boil one
minute. When cool, mix with the custard. Whip whites of the eggs to a
stiff froth, and add to the custard and syrup after they are mixed.
Add last a wine-glass of brandy.--_Miss E. W._
PLUM PUDDING GLACÉ.
To one pint cream or new milk, stir in thoroughly two tablespoonfuls
arrow-root. Boil three pints milk, and while boiling add the cold
cream and arrow-root, also three eggs well beaten, and sugar to the
taste. When cold season with vanilla bean, and stir in half a pound
cut citron, half a pound currants, half a pound raisins cut and
seeded. Freeze hard and serve in moulds.--_Mrs. T._
CREAM SHERBET.
Three quarts water, four lemons, whites of six eggs, one pound and two
ounces sugar, one pint sweet cream. Mix one-half the sugar with the
cream and eggs, which must be beaten to a stiff froth; mix the rest of
the sugar with the water and lemons. Mix all together just before
freezing.--_Mrs. A. P._
LEMON SHERBET.
Take one dozen lemons, squeeze out the juice, then slice the rind and
pour over it six quarts boiling water. Mix three pounds sugar with the
lemon juice, and one quart milk, brought to a boil and thickened with
three tablespoonfuls arrow-root or corn-starch. Be careful to remove
all the seed and most of the rind, leaving only a few slices to make
the dish pretty. After the lemonade begins to freeze, stir in the
thickened milk, and the whites of six eggs beaten very light.
_Lemon Sherbet._
One dozen good lemons, whites of twelve eggs beaten stiff, three
pounds white sugar, one gallon water. Stir all well together and add
one quart nice fresh cream. Stir often while freezing.--_Miss E. T._
_Lemon Sherbet._
Two quarts water, four large lemons, one pound and a half sugar,
whites of six eggs. Rub some lumps of sugar on the rind of the lemons.
Powder some of the sugar, beat it with the whites of the eggs, and mix
with the lemonade when it begins to freeze.--_Mrs. M._
_A new Recipe for Lemon Sherbet._
Make one and a half gallon rather acid lemonade, grating the peel of
three or four of the lemons before straining the juice into the water.
Let it stand fifteen minutes. Then make and add to it the following
mixture: pour a pint cold water over one box gelatine and let it stand
half an hour; then pour over it one pint boiling water, and let it
stand till thoroughly dissolved. Beat the whites of eight eggs with
two pounds pulverized sugar till as thick as icing; then churn a quart
rich cream till it is reduced to a pint; then beat the froth of the
cream into the egg and sugar. Pour in gradually the lemonade, beating
all the time so as to mix thoroughly, and then freeze. Delicious.
--_Mrs. F. C. W._
ORANGE SHERBET.
One gallon water, twelve oranges, juice of three lemons, whites of six
eggs. Rub some lumps of sugar on the orange peel. Mix as lemon
sherbet, and freeze.--_Mrs. M._
ORANGE ICE.
One dozen oranges, juice of two lemons, two quarts water; sugar to the
taste. Rind of four oranges grated on sugar. Freeze as usual.--_Mrs.
G. D. L._
_Orange Ice._
Juice of nine oranges, juice of one lemon, one and one-quarter pounds
powdered sugar, two quarts water. To be frozen.--_Mrs. I. H._
PINEAPPLE ICE.
To a two-pound can of pineapples add three quarts water, half a box
gelatine (prepared as for jelly), juice of two oranges, whites of four
eggs. Remove the black and hard pieces of pineapple, then pass it
through the colander by beating with a potato-masher. Sweeten to your
taste and freeze.--_Mrs. I. H._
_Pineapple Ice._
One large pineapple peeled and finely grated, juice of one lemon, two
quarts water. Sweeten to the taste, and freeze hard.--_Mrs. G. D. L._
_Pineapple Ice._
Dissolve one box gelatine in one gallon water. Beat two pounds
pineapple through a colander with a wooden pestle. Add the juice of
two lemons and the juice of two oranges; sweeten to your taste, but
add more sugar than is required for ice cream.
Beat six eggs separately and stir in the mixture. When half frozen,
beat rapidly half a dozen times, at intervals.
This makes two gallons when frozen.--_Mrs. E. T._
CITRON ICE.
Slice citron, pour on it a rich, hot lemonade, and freeze.--_Mrs. E.
I._
RASPBERRY ICE.
Three quarts juice, one quart water. Sweeten heavily, and after
putting in the freezer add the whites of six eggs beaten very light.
The same recipe will answer for currant or cherry ice.--_Mrs. M. C.
C._
WATERMELON ICE (_beautiful and delicious_).
Select a ripe and very red melon. Scrape some of the pulp and use all
the water. A few of the seeds interspersed will add greatly to the
appearance. Sweeten to the taste and freeze as you would any other
ice. If you wish it very light, add the whites of three eggs,
thoroughly whipped, to one gallon of the icing just as it begins to
congeal. Beat frequently and very hard with a large iron spoon.--_Mrs.
J. J._
GELATINE ICE.
Let one ounce sparkling gelatine stand an hour in a pint of cold
water. Then add three pints boiling water, one and one-half pounds
loaf sugar, one and one-half pint wine, juice of three lemons, rind
of two lemons. Stir all these ingredients and freeze before allowing
it to congeal. Delicious.
AMBROSIA.
Pare and slice as many oranges as you choose, in a glass bowl.
Sprinkle sugar and grated cocoanut over each layer.--_Mrs. W C. R._
_Ambrosia._
Cut pineapple and orange in slices, sprinkle with sugar, and put in a
deep dish alternately to form a pyramid. Put grated cocoanut between
each layer. If you like, pour good Madeira or sherry wine over the
dish.--_Mrs. T._
PINEAPPLE.