frequently. Cool, add the rest of the ingredients and freeze until
stiff. Remove the dasher and pack for “ripening.” (See directions under
Vanilla Ice Cream.)
=Maple Ice Cream= (Ten portions)
(A delightful “company” ice cream.)
Two eggs, well-beaten
Two cups milk
Three-fourths cup maple syrup
One-fourth cup sugar
One-eighth level teaspoon grated nutmeg
One-fourth level teaspoon salt
One and one-half teaspoons vanilla
Place the eggs in the double boiler, and add the milk, syrup, sugar,
nutmeg and salt. Cook very slowly until the mixture coats a silver
spoon. Remove immediately from the fire. Beat until cool, add the
vanilla and cream, and pour into a well-sterilized freezer. Freeze
until stiff, using three parts of chopped ice to one part of coarse
salt.
Pack and let “ripen” for two hours. In this packing use two parts of
ice to one part of salt.
=Mocha Ice Cream= (Twelve portions)
(If you like the coffee flavor, you will like this. It is delicious
topped with a little whipped cream.)
One-half cup ground coffee
One cup boiling water
One cup milk
Four cups cream
One cup sugar
Two teaspoons vanilla
Boil the coffee and water together for five minutes. Strain and cool.
Add the rest of the ingredients and pour into a cooled, well-scalded
freezer. Freeze, and remove the dasher. Pack and allow to “ripen” for
two hours. (See directions for making Vanilla Ice Cream.)
=New York Ice Cream= (Eight portions)
(A custard ice cream that many people prefer to the plain vanilla
variety.)
Two eggs
Three cups cream
One-half cup sugar
One-fourth level teaspoon salt
Two teaspoons vanilla
Beat the eggs and add the cream and sugar. Cook in a double boiler
until a portion coats a silver spoon. Cool and add the salt and
vanilla. Freeze until stiff. (For freezing directions, see Vanilla Ice
Cream.)
=Peach Ice Cream= (Ten portions)
(One of the delights of the peach season.)
One and one-half pints cream
Two-thirds cup sugar
One tablespoon vanilla
Four cups peeled peaches
Two-thirds cup sugar
Mash the peaches and add two-thirds cup of sugar. Let stand for fifteen
minutes or more. Mix the cream, sugar and vanilla. Pour into a cooled,
sterilized freezer and freeze until partially hard, or of a “mushy”
consistency. Add the peaches and sugar and freeze until very hard.
Pack by using four parts of chopped ice to one of coarse salt. Three
cups of ice to one of salt is required for the freezing.
=Peppermint Ice Cream= (Twelve portions)
(Unusual, but very good.)
Nine long sticks red and white peppermint candy
One cup milk
Three pints cream
One-fourth cup sugar
Place the stick candy, broken into small portions, with the milk in a
double boiler and let remain until the candy is dissolved. Cool and add
the rest of the ingredients. Freeze and let “ripen.” (For directions
for freezing, see Vanilla Ice Cream.)
=Red Raspberry Ice Cream= (Eight portions)
(Really delicious in the raspberry season.)
Two cups red raspberries (either canned or fresh)
One-half cup sugar
One-half cup milk
Two cups cream
One-third cup sugar
One teaspoon vanilla
Wash and crush the raspberries, add the one-half cup sugar and let
stand for ten minutes. Add the rest of the ingredients and freeze until
very stiff. Pack and let “ripen.” (For directions as to freezing, see
Vanilla Ice Cream.)
=Strawberry Ice Cream= (Ten portions)
(Bob’s favorite frozen dessert. When made with fresh strawberries,
nothing is better.)
One quart crushed strawberries
One cup sugar
One quart cream
One cup sugar
One tablespoon vanilla
Wash and hull the berries, crush well, and add one cup of sugar. Let
stand for thirty minutes or more. Mix the cream, one cup of sugar and
the vanilla. Pour into a cold freezer, which has been well-scalded
before cooling. Freeze to a “mushy” consistency, add the strawberry
mixture and freeze till stiff. Remove the dasher and pack with a salt
and ice mixture. (See Vanilla Ice Cream.) Let stand for two hours to
“ripen.”
Fruit ice creams will not freeze as hard as plain vanilla ice cream and
should be allowed to “ripen” and harden.
II. ICES
=Cranberry Ices= (Six portions)
(One of the commonest and best of the ices.)
One quart cranberries
Two cups water
Two cups sugar
One-half cup lemon juice
Look over the cranberries and wash carefully. Add the water, cover
with a lid and cook until the berries are tender. (About ten minutes.)
Strain, add the sugar, and cook until it is thoroughly dissolved. Cool
and add the strained lemon juice. Freeze until stiff. (For freezing
directions, see Orange Ice.)
=Currant Ice= (Eight portions)
(Simple and very good.)
One cup sugar
Three cups water
One-fourth cup lemon juice
One and one-half cups currant juice
Boil the sugar and water together for five minutes. Cool and add the
rest of the ingredients. Pour into a cool, well-scalded freezer and
freeze until stiff.
=Fruit Peach Ice= (Two quarts--Twelve portions.)
(Delicious in the peach season.)
Two cups crushed peaches, fresh or canned
Two cups sugar
Two cups water
One cup orange juice
One-half cup lemon juice
Mix the peach pulp and sugar and let stand for fifteen minutes. Add all
the rest of the ingredients and pour into a cooled, well-sterilized
freezer. Freeze until stiff, drain off all the water and remove the
dasher from the freezer. Carefully repack and allow to stand for one
hour. (For directions for freezing ices, see the recipe for Orange Ice.)
=Ginger Ice= (Eight portions)
(If you like ginger, you will like this dessert.)
One cup sugar
Three cups water
One-third cup orange juice
One-fourth cup lemon juice
One-fourth pound Canton Ginger cut in very small pieces
Boil the sugar and water together for five minutes. Cool and add the
rest of the ingredients. Pour into a cooled, well-scalded freezer and
freeze until stiff.
=Grape Juice Ice= (Eight portions)
(One of Bettina’s favorites.)
Three cups water
One and one-half cups sugar
One-fourth cup lemon juice
One and one-half cups grape juice
Boil the water and sugar together for five minutes. Cool, add the rest
of the ingredients, and freeze.
=Lemon Ice= (Twelve portions)
(A stand-by of many households.)
Two cups sugar
Five cups water
Two cups lemon juice
Boil the sugar and water together for three minutes, cool and add the
lemon juice. Pour into a well-sterilized freezer. Pack with three parts
of ice to one of coarse salt. Let stand for five minutes. Freeze until
stiff.
Drain off water and repack, adding four parts of ice to one of salt.
Let stand one hour and serve. Letting the mixture stand for five
minutes before starting to freeze it, makes it freeze more quickly.
=Mint Ice= (Ten portions)
(It looks, and is, appetizing.)
Two cups sugar
Four cups water
One-half cup finely chopped mint leaves
One-third cup lemon juice
Boil the sugar and water together for seven minutes. Cool, add the rest
of the ingredients and pour into a cooled, well-scalded freezer. Freeze
until stiff.
=Orange Ice= (Ten portions)
(A good dessert with which to end a hearty dinner.)
Two cups sugar
Four cups water
Two cups orange juice
One-third cup lemon juice
Two level tablespoons grated orange rind
One-fourth level teaspoon salt
Boil the sugar and water together for five minutes. Cool, and add the
rest of the ingredients. Pour into a cooled, well-scalded freezer,
filling not more than two-thirds full. Pack with three parts of ice to
one of coarse salt. Turn the crank of the freezer steadily and slowly
for ten minutes. Increase the speed and turn until moving becomes
difficult. Drain off the water through the hole in the side of the
freezer. Remove the top and carefully wipe off the top of the can.
Remove the lid and lift out the dasher, scraping off all the ice.
Place a waxed paper or cloth on top of the can and firmly replace the
lid. Mix three parts of chopped ice with one part of coarse salt, and
pack the freezer. Have three inches of the ice mixture on top of the
can. Cover with a sack or an old piece of carpet.
Ice may be served as soon as frozen or it may be packed and kept for
three or four hours. It cannot be kept much longer.
=Pineapple Ice= (Six portions)
(Light and popular.)
One cup grated pineapple
One-third cup lemon juice
One cup sugar
One cup water
Boil the sugar and water together for five minutes. Cool and add the
rest of the ingredients. Pour into a sterilized freezer. Add one part
of coarse salt to every three parts of chopped ice. Freeze until stiff.
(For directions for freezing, see Orange Ice.)
=Summer Ice= (Eight portions)
(Most acceptable in hot weather.)
One and one-half cups sugar
Two cups water
One cup lemon juice
One cup crushed raspberries
One egg white, stiffly beaten
Boil the sugar and water together for two minutes, cool, and add the
lemon juice. Freeze until a “mushy” consistency. Add the berries and
the egg white, and freeze until very stiff.
III. SHERBETS
=Apricot Sherbet= (Eight portions)
One and one-third cups sugar
Three cups water
Two cups apricot pulp, fresh or canned
One-third cup lemon juice
Two egg whites
Boil the sugar and water together for five minutes. Cool and add the
apricot pulp and lemon juice. Pour into a cooled, well-scalded freezer
and freeze until “mushy.” Add the stiffly-beaten egg whites and
continue freezing until stiff.
=Fruit Sherbet= (Twelve portions)
Two cups sugar
Four cups of water, or two cups of fruit juices and two cups of water
One cup grated pineapple
One-half cup seeded cherries
One cup orange juice
One-third cup lemon juice
Three egg whites
Boil the sugar and water together for five minutes. Cool. Add the
pineapple, cherries, orange juice, and lemon juice, and freeze until
“mushy.” Add the stiffly-beaten egg whites and continue freezing until
very stiff.
=Grape Milk Sherbet= (Eight portions)
One and one-half cups sugar
One-third cup lemon juice
Two cups grape juice
Two cups milk
Mix the sugar, lemon juice and grape juice, and let stand for ten
minutes. Slowly add the milk and pour into a cooled, well-scalded
freezer. Freeze until very stiff.
=Lemon Milk Sherbet= (Eight portions)
One-half cup lemon juice
One and one-half cups sugar
Two level teaspoons grated lemon rind
Three and one-half cups milk
Mix the lemon juice, sugar and grated rind, and let stand for ten
minutes. Slowly add the milk and pour into a cooled, well-scalded
freezer. Freeze until very stiff.
=Orange Milk Sherbet= (Ten portions)
One cup orange juice
One-half cup lemon juice
One and one-half cups sugar
One quart milk
One level tablespoon grated orange rind
Mix the orange and lemon juices and add the sugar. Let stand for ten
minutes. Gradually add the milk and the grated rind. Pour into a
cooled, scalded freezer.
Freeze very stiff. Serve at once, or pack in three parts of ice to one
part of salt and let stand for an hour or more.
NOTE: Wash the orange, and grate while still whole.
=Peach Sherbet= (Ten portions)
Two cups sugar
One-half cup lemon juice
Three cups pulp of fresh or canned peaches
Four cups milk
Mix the sugar, lemon juice and peach pulp and let stand for ten
minutes. Slowly add the milk. Pour into a cooled, well-scalded freezer
and freeze until very stiff.
Pineapple Sherbet
Two cups sugar
Two cups water
One cup lemon juice
One cup grated pineapple
Two cups water
Two egg whites
Boil the sugar and water together for three minutes, cool and add the
lemon juice, pineapple and water. Pour into a sterilized freezer and
freeze until “mushy.” Add the egg whites, stiffly-beaten. Freeze until
very stiff.
=Red Raspberry Sherbet= (Eight portions)
One and one-fourth cups sugar
Two cups water, or half fruit juice and water
Two cups fresh or canned red raspberries
One-fourth cup lemon juice
Two egg whites
Boil the sugar and water together for five minutes. Cool, add the
raspberries, crushed, and the lemon juice, and freeze until “mushy.”
Add the egg whites, stiffly-beaten, and freeze until stiff.
=Strawberry Sherbet= (Eight portions)
One and one-third cups sugar
Three cups water
Two cups crushed strawberries
One teaspoon vanilla
Two egg whites
Boil the sugar and water together for five minutes. Cool, add the
crushed strawberries and vanilla, and freeze until “mushy.” Add the
egg whites, stiffly-beaten, and freeze until very stiff.
=“Three of a Kind” Sherbet= (Twelve portions)
Grated rind of one orange
Juice of three oranges
Juice of three lemons
Mashed pulp of three bananas
Three cups sugar
Three cups water
Three egg whites
Wash the oranges and grate the rind of one. Mix the grated rind with
the juices of the oranges and lemons. Combine with the bananas which
have been forced through a sieve. Add the sugar and let stand for five
minutes. Add the water and freeze until “mushy.” Add the stiffly-beaten
egg whites and freeze very stiff.
IV. PARFAITS
=Maple Parfait= (Six portions)
One cup maple syrup
Four egg yolks, well-beaten
One teaspoon vanilla
One-eighth level teaspoon salt
Two cups stiffly-beaten cream
Heat the maple syrup, and pour slowly over the egg yolks. Beat for one
minute. Cook slowly for a short time over hot water, until the mixture
coats a silver spoon. Be very careful not to over-cook this mixture or
it will curdle. Beat until cool and add the salt and vanilla. Chill by
keeping in a very cold place for ten minutes. Add the stiffly-beaten
cream, and fill a moistened ice cream mold two-thirds full. Place a
heavy piece of waxed paper over the top of the mold. Fix the lid firmly
on top. Pack in equal parts of chopped ice and coarse salt, having six
inches of this mixture surrounding the mold. Leave for several hours.
Remove from the ice mixture and rinse off the mold with cold water.
Wrap a warm cloth about the mold for one minute. Turn the parfait out
onto a chilled platter.
=Bettina’s Parfait= (Eight portions)
One and one-half cups sugar
Two-thirds cup water
Three egg whites
One teaspoon vanilla
One-half cup chopped nut-meats
One-half cup candied cherries
Three cups stiffly-beaten whipped cream
Mix the sugar and water and boil without stirring until the mixture
spins a thread when dropped from the spoon. Very slowly pour onto the
stiffly-beaten egg whites. Beat steadily until the mixture is cold, add
the vanilla, nut-meats and cherries and set in a cold place for fifteen
minutes.
Add the stiffly-whipped cream. Fill an ice cream mold, moistened with
cold water. Place a piece of waxed paper on top of the mixture and
add the lid. Be sure to have at least one inch of the paper extending
outside the lid. This will keep salty water from entering the mold.
Pack in equal parts of coarse salt and chopped ice. Have eight inches
of the ice mixture surrounding the mold. Let stand for four hours.
Unmold by wrapping a hot cloth around the mold for one minute. Serve on
a cold platter.
V. MOUSSES
=Maple Mousse= (Eight portions)
(An attractive dessert for a rather elaborate luncheon.)
One cup maple syrup
One-eighth level teaspoon salt
Three cups stiffly-whipped cream
One teaspoon vanilla
Mix all the ingredients and pour into a moistened mold. Fill to
overflowing. Pack in equal parts of coarse salt and ice. Have six
inches of the ice mixture above, below, and around the Mousse. Let
stand for five hours. Unmold upon a flat dish and serve.
=Peach Mousse= (Six portions)
(An unusual recipe that women nearly always like.)
One level teaspoon granulated gelatin
Three tablespoons cold water
One cup peeled, seeded, crushed peaches
One tablespoon lemon juice
Three-fourths cup sugar
Two cups stiffly-beaten cream
Soak the gelatin in the cold water for three minutes. Dissolve by
placing over hot water for about five minutes. Add the peach pulp,
lemon juice and sugar. Set in a cold place for ten minutes. Add the
stiffly-beaten cream.
Fill a moistened ice cream mold very full. Add a heavy sheet of waxed
paper and place the lid tightly in place. Pack for four hours in equal
parts of coarse salt and chopped ice. Six inches of the ice mixture
must entirely surround the filled mold. The Mousse will easily unmold
if a warm cloth is held around the mold for one minute. Serve at once.
=Strawberry Mousse= (Six portions)
(Another good “strawberry season” dessert.)
One cup crushed strawberries
One teaspoon lemon juice
One-fourth level teaspoon salt
Three-fourths cup sugar
Two cups stiffly-whipped cream
Crush the strawberries after they have been washed and hulled. Add the
lemon juice, salt and sugar, mix well, and let stand in a very cold
place for ten minutes. Add the stiffly-beaten whipped cream.
Pour into an ice cream mold, which has been moistened with cold water.
Have the mold full to overflowing. Fit the lid tightly in place over
a piece of waxed paper. Pack in equal parts of salt and ice, and let
stand for four hours. The ice mixture should extend at least four
inches under, above, and around the mold. To unmold, slip the mold in
hot water for a second and turn out onto a chilled platter.
VI. SAUCES FOR ICE CREAMS
=Cherry Sauce= (Eight portions)
(Ways to vary and “dress up”--to “partify,” as Sue calls it--plain
Vanilla Ice Cream.)
One-half cup sugar
Two level tablespoons flour
One-fourth level teaspoon salt
One cup cherries, fresh or canned
One cup water or cherry juice
Mix the sugar, flour and salt thoroughly. Add the cherries and water
and cook slowly for four minutes, stirring constantly. Serve cold on
ice cream.
=Chocolate Sauce= (Four portions)
One level tablespoon flour
One-half cup sugar
One-eighth level teaspoon salt
One square chocolate
One cup water
One-half teaspoon vanilla
Mix the flour, sugar and salt. Add the chocolate and water and cook
slowly, stirring constantly, until the mixture is thick and creamy. Add
the vanilla and beat for one minute. Serve cold or hot on ice cream.
=Chop Suey Sauce for Ice Cream= (Eight portions)
One-half cup chopped raisins
One-half cup chopped figs
One-half cup sugar
One cup water
One-half cup nut-meats, cut fine
Mix the raisins, figs, sugar and water. Cook slowly for ten minutes.
Add the nuts and serve cold over ice cream.
=Bittersweet Chocolate Sauce= (Six portions)
One cup sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
Three squares chocolate, cut fine
One cup water
One teaspoon vanilla
Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook
until creamy. (About five minutes.) Add the vanilla. Serve hot or cold
on ice cream.
=Butterscotch Sauce= (Six portions)
One cup brown sugar
One-half cup corn syrup
Two level tablespoons butter
Mix the brown sugar, corn syrup and butter. Cook slowly until a soft
ball is formed when a portion is dropped in cold water. Serve hot over
ice cream.
=Bettina’s Butterscotch Sauce= (Six portions)
One cup brown sugar
Four level tablespoons butter
One tablespoon vinegar
One-half cup cold water
One-eighth level teaspoon salt
One-half teaspoon vanilla
Mix and cook the sugar, butter, vinegar, water and salt, stirring
frequently until a portion will form a soft ball in cold water. Add
the vanilla and serve over ice cream. (This sauce may be kept and
reheated just before serving.)
=Caramel Sauce= (Eight portions)
One cup sugar
One cup water
One level tablespoon flour
One level tablespoon butter
One-eighth level teaspoon salt
One-half teaspoon vanilla
Place the sugar in a frying pan. Heat slowly, stirring with a wooden
spoon, until a light brown syrup is formed. Add the water and boil for
one minute. Mix the flour, butter and salt, and add to the hot syrup.
Stir constantly for one minute. Serve hot or cold on ice cream.
=Bettina’s Hot Caramel Sauce= (Eight portions)
One cup sugar
One-half cup brown sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One and one-fourth cups water
One level teaspoon butter
One-half teaspoon vanilla
Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook
slowly for four minutes. Add the butter and vanilla. Serve hot on ice
cream.
=Fig Sauce for Ice Cream= (Six portions)
One cup figs
One-half cup sugar
One cup water
One-half teaspoon lemon extract
Cook the figs, sugar and water together slowly for ten minutes. Add the
lemon extract and serve cold on ice cream.
=Hot Fudge Sauce= (Six portions)
One and one-half cups light brown sugar
Two squares chocolate
One cup milk
One level tablespoon butter
One teaspoon vanilla
Boil the sugar, chocolate, milk and butter together until a soft ball
forms when a portion is tested in cold water. Add the vanilla and serve
hot over vanilla ice cream.
=Maple Sauce= (Eight portions)
One-fourth cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup maple syrup
One-fourth cup water
One-half teaspoon vanilla
Mix the sugar, flour, and salt. When well blended, add the maple syrup
and water. Cook slowly for two minutes, stirring constantly. Add the
vanilla. Serve hot or cold over ice cream.
=Maple Nut Sauce= (Eight portions)
Three level tablespoons sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One-fourth cup water
Three-fourths cup maple syrup
One-third cup Pecan meats
One-half teaspoon vanilla
Mix the sugar, cornstarch and salt. Add the water and maple syrup and
cook slowly for three minutes, stirring constantly. Add the nut-meats
and vanilla. Serve hot or cold over ice cream.
=Bettina’s Marshmallow Sauce= (Six portions)
One cup sugar
One cup water
One cup diced marshmallows
Boil the sugar and water without stirring for four minutes. Add the
marshmallows. Keep hot in the double boiler and serve over ice cream.
=Hot Marshmallow Sauce= (Six portions)
One cup sugar
One-half cup water
One cup dried marshmallows
One-half teaspoon vanilla
Boil the sugar and water together for three minutes. Add the
marshmallows and when melted add the vanilla.
=Strawberry Sauce= (Eight portions)
Two cups fresh strawberries
One-half cup water
One cup sugar
Wash and hull the strawberries, add the water and cook slowly for five
minutes. Add the sugar, and cook until thick, stirring constantly.
Serve cold on ice cream.
MISCELLANEOUS FROZEN DESSERTS
=Baked Alaska= (Eight portions)
(An elaborate dessert that few housewives attempt although it can be
made at home most successfully.)
One quart brick vanilla ice cream
One layer of sponge cake one inch thick and two inches wider than
the brick of ice cream
Three egg whites
One-half cup sugar
One teaspoon vanilla
Place the layer of sponge cake upon a paper, which has been arranged
upon a wooden plank. Beat the egg whites stiff. Add the sugar slowly,
and beat for two minutes. Add the vanilla. Set the brick of ice cream,
molded very hard, upon the sponge cake. Pile the egg mixture all over
the top and sides of the ice cream and sponge cake, entirely covering
both.
Bake in a quick oven for four minutes, or until the meringue is a
delicate brown color.
Remove quickly to a platter and serve in slices.
=Bombe Glace= (Eight portions)
(An attractive and somewhat unusual dessert.)
One quart lemon sherbet, colored green
Four cups stiffly-beaten cream
One-half cup sugar
Two teaspoons vanilla
One-half cup nut-meats
Line a melon mold with the green sherbet. Mix the cream, sugar, vanilla
and nut-meats, and place inside the lined mold. Place a waxed paper
over the top. Cover with a lid. Pack in equal portions of chopped ice
and coarse salt. Have at least six inches of the ice mixture surround
the mold. Let stand for four hours. Remove to a platter and cut in
slices.
Chocolate Ice Cream with Meringues
(Meringues are very easily made at home, although few housewives are
aware of the fact.)
See Index for Chocolate Ice Cream. Arrange portions of the Ice Cream
between two meringues.
Meringues
Four egg whites
One cup sugar
One teaspoon vanilla
Beat the egg whites stiff, add the sugar and vanilla gradually, and
continue beating until the mixture will hold its shape. Shape with a
spoon or pastry bag upon a greased baking-sheet.
Bake in a very slow oven on the bottom shelf until the meringues are a
delicate brown color and very light and fluffy. Remove from the pan at
once with a moistened knife.
(These may be served with a frozen dessert or used in combinations with
fresh fruits or whipped cream for a fancy dessert.)
=Frozen Apricots= (Eight portions)
(Simple and very good.)
Two cups peeled canned or fresh apricots, cut in small pieces
One cup sugar
Two cups water or fruit juice
One-fourth cup lemon juice