Ice Cream No. 1.
1 pint of cream, 1 qt of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of
vanilla. Let stand in the freezer with ice and salt around it for 10
minutes before freezing.
Ice Cream No. 2.
1¹⁄₂ qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch,
1 scant teaspoon of salt. Steam in dish of water until creamy, flavor
with lemon or vanilla and freeze.
Hickory Nut Ice Cream.
1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2
tablespoons of sugar, burnt brown, chop meats very fine, put 2
tablespoons of sugar over fire without water and let it melt and brown.
Pour in little water to dissolve it, then add it to the cream with
sugar and nut meats and freeze.
Strawberry Ice Cream.
3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4
grains of salt, wash and hull the berries, sprinkle with sugar, cover
and let stand 2 hrs. Wash and squeeze through cheesecloth, then add
salt. Freeze cream to the consistence of a mush, add gradually fruit
juice and finish freezing.
Peach Ice Cream.
Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon
of salt, 1 tablespoon of cornstarch blended with a little cold milk,
3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of
cream with a tablespoon of powdered sugar. Turn into a chilled freezer
and when the mixture begins to congeal stir with powdered sugar.
Continue freezing until firm and smooth.
Lemon Sherbet.
Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until
nearly melted, add slowly 2 cups of milk. If you do not mix carefully,
the lemon juice will curdle the milk. Pour into the freezer and freeze.
The sherbert will be smooth solid and as white as milk.
Strawberry Ice.
Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3
pints of water and a few whole strawberries, mix all together and
freeze.
Lemon Sherbet No. 2.
1 qt of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a
syrup of the boiling water and sugar, add lemon juice, cool strain and
freeze. When half frozen add the white of 1 egg beaten stiff.
Orange Sherbet.
Made in the same manner as the above recipe, using orange juice with
the juice of 1 lemon added.
Grapefruit Cocktail.
Cut 3 medium size grapefruit into halves, remove pulp and membrane
and separate the pulp into flakes. Mix this lightly with ¹⁄₄ lb. of
Malaga grapes, which have been skinned and seeded sprinkle liberally
with sugar and chill thoroughly. Serve in the grapefruit shells with a
little crushed ice.
Peach Cocktail.
Have the fruit chilled on the ice. Peel quickly and slice small, place
in each chilled cocktail glass the equivalent of 1 sliced peach and
add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of
grape juice, the same of cracked ice and a few fresh mint leaves. Serve
immediately before the ice melts.