82. Ices are simple mixtures of fruit juice and sugar diluted with water
and then frozen. They are expected to be somewhat sour, and, as a rule,
lemon juice is relied on to assist in obtaining this flavor. In
addition, lemon juice also helps to bring out the flavor of the fruit
used as the basis of the ice.
As a rule, a very smooth texture is not desired in this dessert;
consequently, ice is frozen quite rapidly and, as will be noted in Table
I, with a high proportion of salt. Unless the fruit used in an ice is
expensive, this is probably the cheapest frozen dessert that can be
made, for it seldom contains any other ingredients than those mentioned.
It is usually clear, but occasionally the fruit pulp is used in addition
to the fruit juice. When this is done, the mixture should not be frozen
too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
fruit may be used. The sugar used for ices is usually cooked with the
water to form a sirup. Otherwise, the sugar often fails to dissolve and
remains granular, preventing the ice from being as sweet as it should be
for the amount of sugar used.
83. LEMON ICE.--The ice most frequently made is that flavored with
lemon. It is very refreshing when served plain, but it can be improved
by the addition of fruit. A very delightful way in which to serve it is
to place a large spoonful in a sherbet glass, pour over this a spoonful
or two of the sirup from maraschino cherries, and then garnish with
diced bananas.
LEMON ICE
(Sufficient to Serve Six)
4 c. water
2-1/2 c. sugar
3/4 c. lemon juice
Mix the water and sugar, bring to a boil, and cool. Add the lemon juice,
turn into a freezer, and freeze. Serve in any desired way.
84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as
a dessert. As orange ice is somewhat bland in flavor, it is improved by
the addition of a little lemon juice.
ORANGE ICE
(Sufficient to Serve Six)
2 c. sugar
4 c. water
2 c. orange juice
1/2 c. lemon juice
Cook the sugar and water until a thin sirup is formed, add the lemon and
orange juice, and freeze.
85. FRUIT ICE.--No more refreshing dessert for warm weather can be made
than fruit ice. Orange and lemon juice are used as the foundation, and
grated pineapple and crushed strawberries are added for flavoring.
FRUIT ICE
(Sufficient to Serve Six)
1-1/2 c. sugar
2 c. water
3 oranges
3 lemons
1 c. grated pineapple
1 c. crushed strawberries
Cook the sugar and water until a thin sirup is formed, and then cool.
Add the juice of the oranges and lemons, the grated pineapple, fresh if
possible, and the crushed strawberries. Freeze and serve.
86. FROZEN SPICED PUNCH.--Something entirely different in the way of a
frozen dessert can be made by making frozen spiced punch according to
the accompanying directions. A dessert of this kind is a fitting
conclusion to a meal that is somewhat hearty and varied in its nature.
FROZEN SPICED PUNCH
(Sufficient to Serve Six)
6 cloves
2-in. stick cinnamon
1 qt. water
2 c. sugar
1/2 c. pineapple juice
1/2 c. orange juice
1/2 c. lemon juice
4 drops wintergreen oil
Put the cloves and cinnamon into the water, place over the fire, bring
to the boiling point, and then add the sugar. Cook together for a few
minutes, remove from the fire, and cool. Add the pineapple, orange, and
lemon juice, strain, add the wintergreen oil, and freeze.
87. MINT PUNCH.--When meals containing rich meats and other rich foods
are served, it will be found that mint punch adds just what is needed to
balance them. It is an easy dessert to make, as will be seen from the
accompanying recipe.
MINT PUNCH
(Sufficient to Serve Six)
1 c. sugar
1 qt. water
3 lemons
1 bunch fresh mint
4 drops peppermint oil
Green coloring
Cook the sugar and water until a thin sirup is formed. Cool and add the
juice of the lemons. Wash and chop the leaves of the mint into small
pieces, and add these to the liquid. Add the peppermint oil and
sufficient coloring to make it a pale green. Freeze. The fresh mint
leaves may be omitted if desired.