coffee urn—a fancy nickel plated one—and keep hot water in it all the
time. Use great care in keeping this urn cleaned out. Hot soda has not
been as thoroughly advertised by the soda fountain people throughout
the United States as it should have been. I find hot soda business
very profitable if properly conducted. Use small, thin china cups and
saucers. I prefer the plain instead of the decorated, as they look much
cleaner and neater. Most of the extracts used in making hot drinks are
prepared, but I shall give you a few that I manufacture myself and find
them to give better satisfaction and are cheaper than those I can buy.
Salt, pepper, nutmeg and celery salt, are four articles that should be
kept in small salt cellars to set on your soda counter. Don’t use ice
cream soda spoons, but get a dozen small-sized teaspoons. Have cream
pitcher and sugar bowl to match your cups.
HOT LEMON SYRUP.
1 gallon simple syrup,
4 oz. lemon extract,
2 oz. citric acid solution.
HOT GINGER SYRUP.
1 gallon simple syrup,
3 oz. ginger ale extract,
½ oz. citric acid solution.
HOT BEEF TEA.
Put ½ teaspoonful of beef extract into a cup, turn hot water into it,
stir well, adding salt and pepper to suit.
Use very little pepper.
HOT CLAM SODA.
Use 1 tablespoonful of clam juice, a little sweet milk, then add your
hot water; stir with a spoon and add salt and pepper.
HOT CELERY BEEF.
Make same as beef tea, except add, quite liberally, your celery salt.
HOT MALTED MILK.
One teaspoonful of malted milk, then add hot water; stir well, then
salt and pepper.
HOT CHOCOLATE.
Use about 1 ounce of chocolate syrup No. 2; about 3 ounces milk; fill
mug with hot soda and add a spoonful of rich cream.
HOT COCOA.
Place one teaspoonful of powered cocoa in cup, then one ounce of milk,
then two or three lumps of sugar, then slowly fill the mug with hot
soda, constantly stirring.
Great care should be used in making this, as the cocoa lumps if you are
not very careful.
PERSIAN SHERBET.
Place in one phosphate bottle 1 pint of alcohol and 1 pint of oil of
orange, sweet; color this pink; now fill another phosphate bottle with
citric acid solution.
This can be served with any syrup, but the most popular are such as
phosphates, lemon, orange, cherry, grape, raspberry.
Draw 2 ounces of your syrup, then fill half full of cracked ice and a
couple of dashes out of each bottle. Serve same as phosphate, in small
eight-ounce mineral glasses.
CREAM FRAPPE.
This is a very popular and profitable drink and a ten-gallon fount full
of frappe will net you $38.70 and cost you $1.60 to make it.
First dissolve 8 ounces of Coxe’s gelatin in ½ gallon of hot water; now
filter 7 gallons of cold water into a ten-gallon fount; add 1½ gallons
of simple syrup and 8 ounces of vanilla extract; now strain the gelatin
water into a dishpan and color a blood red; add it to the balance in
ten-gallon fount and charge to 160° solid. After the fount is charged
the blood red will turn into a delicate pink and the vanilla kills the
taste of the gelatin.
ABOUT SUNDAES.
This has become one of the most popular dishes served at the soda
fountain. The one thing that should be first in your mind is the
service used. Your champagne glasses, or your Sundae cups should be
either silver, glass or china, but always thin and dainty in design. A
special spoon smaller in size than your soda spoons and a small silver
tray should be used.
MERRY WIDOW SUNDAE.
Put one disher of Ice Cream in a Champagne glass, then cover with
crushed cherries, place nuts on crushed cherries, then crushed
pineapple on nuts; place five cherries around edge of glass and one on
top. This is a big hit of the large cities.
TANGERINE SUNDAE.
Take a Tangerine orange cut in half, remove the fruit. Care should be
taken not to break the skin. Fill the half with vanilla ice cream, now
pour on a ladle of crushed orange over the cream. Cut some long narrow
strips of the orange peel, about 4 of them and place them on ice cream,
running up and down.
PUFFED RICE SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass;
sprinkle a small amount of puffed rice over and around the ice cream
then a few ground nuts. Top with a cherry.
CASSIA SUNDAE.
Place a small disher of caramel ice cream in a champagne glass,
sprinkle shredded cocoanut over this, then a small amount of ground
cinnamon over this.
MARSHMALLOW SUNDAE.
Place a small disher of vanilla ice cream in a champagne glass, cut
some marshmallows in halves; place a row around your ice cream; pour a
ladle of strawberry stock over the ice cream; now place a marshmallow
on top and a cherry on the marshmallow.
CANTELOUPE SUNDAE.
Take a nice cold ripe canteloupe, cut in half, clean the seeds out;
place a disher of vanilla ice cream in the canteloupe; pour a ladle of
ground nuts over the ice cream; top with crystalized violet.
ORIENTAL FRUIT SUNDAE.
Place in Champagne glass, small spoonful of ground Lichee nuts, then
disher of vanilla ice cream; place ground figs ½ way round the ice
cream, then ground dates the other half; then place small pieces of
figs and dates cut up on the ice cream. Top with cherry.
RAINBOW SUNDAE.
Place in a champagne glass, half a disher of strawberry ice cream; ½
disher of vanilla ice cream; half a ladle of crushed pineapple on one
side, half a ladle of cherries on the other. Top with crystalized mint
leaf.
CHERRY SUNDAE.
Place a disher of ice cream in your glass or cup; then a good, big
ladle of whole cherries mixed with some syrup; have a few extra large
Maraschino cherries under your counter and place one of these on top of
your ice cream.
MAPLE NUT SUNDAE.
Place a disher of vanilla ice cream in your sundae cup or glass; now
pour about one ounce of maple syrup over the ice cream, then sprinkle
about one tablespoonful of chopped nuts over this.
STRAWBERRY SUNDAE.
Place a disher of ice cream in your sundae cup or glass, then have some
nice ripe strawberries crushed, mixed with syrup and powdered sugar;
then place 2 or 3 whole strawberries on top of this.
PLAIN SYRUP SUNDAES.
Sundaes can be made with any syrup, or flavors used at the soda
fountain. Simply use the plain ice cream and pour your flavor desired
over it. The same rule applies to nut sundaes. Some fountains carry
four or five different kinds of ground nuts, but I do not think this is
necessary, as it is very hard when the mixture is made to distinguish
the kind of nut used. The main thing is to be sure the nuts are
absolutely fresh, and not rancid.
HOW TO USE CREAM FRAPPE.
Serve with any flavor. In drawing syrup for frappe use 1½ ounces on the
glass. For instance:
CHOCOLATE FRAPPE.
Draw 1½ ounces of chocolate syrup in soda glass; now fill glass
one-third full of frappe; then fill balance of glass with heavy soda
stream; now pour from one glass to the other, then turn just a little
frappe on top, and you have one of the most inviting drinks imaginable.
Twenty different drinks can be made from this recipe.
FRAPPE FOR EGG DRINKS.
First draw your syrup, 1½ ounces to the glass; add your egg and cracked
ice, then shake in shaker, then add one-third of an eight-ounce mineral
glass full frappe, throwing from one glass to the other, then draw just
a little frappe on top and sprinkle with ground nutmeg.
FRAPPE WITH ICE CREAM SODA.
After you have your ice cream soda ready to serve, but not quite filled
to the top, fill glass up with frappe. This is especially popular with
ladies.
NOTICE.
In giving you recipes in all these sherbets I have made the amount of
sugar the same.
Now, in a great many sherbets it is necessary to use more sugar than
others. The amount to be used in each one can be ascertained only by
one’s own taste. Taste your sherbet as you prepare it. When you have it
the sweetness desired, then it ought to be satisfactory. In the amount
of fruit used it is not strictly necessary to follow my directions as
to the amount used in all these recipes, but make them stronger or
weaker, as you like. I simply give these proportions, such as I find
give the best satisfaction.
BANANA SHERBET.
3 quarts water,
6 pounds XXXX sugar,
About 15 very ripe bananas,
White of one egg.
Press them through a fine sieve into your sugar and water, then add
1 ounce of citric acid solution; strain all through a sieve into the
freezer, and freeze.
No. 1. CURRANT SHERBET.
3 quarts water,
6 pounds XXXX sugar,
3 quarts of ripe red currants,
White of 1 egg.
Press them through a fine sieve; add them to your sugar and water, with
1 ounce of citric acid solution; strain into freezer, and freeze.
No. 2. CURRANT SHERBET.
Mash 2 quarts red currants and 1 quart of red raspberries, add 6 pints
rock candy syrup; place on fire, bring to gentle boil, then add the
juice of 2 lemons and strain through fine sieve; then add whites of 2
eggs, and freeze.
No. 1. STRAWBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar,
1 ounce citric acid,
3 quarts large, ripe strawberries,
White of 1 egg.
Press the berries through a fine sieve, add them to your sugar and
water, and strain all through a fine sieve into your freezer.
No. 2. STRAWBERRY SHERBET.
Proceed same as above, only when preparing berries simply crush them
up well and put in whole. This mode is used quite extensively in some
parts of the country, but I prefer the first recipe, because the
berries being put in whole causes them to freeze in lumps.
PEACH SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
Take 2 dozen peaches; they must be very ripe; remove the seeds and
press them through a fine hair sieve, then add 1 ounce of citric acid
solution; strain through a sieve into your freezer, then freeze.
In making peach sherbet crack about 6 of the stones and mash them in a
glass with a little water. Add this to your batch, and it will make a
great improvement in the flavor.
BLACKBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar,
1 ounce citric acid solution,
White of 1 egg,
3 quarts very ripe blackberries.
Press them through a fine sieve into your sugar and water, then strain
all through a sieve, and freeze.
APRICOT SHERBET.
3 quarts water,
6 pounds XXXX sugar,
White of 1 egg.
Take 2 dozen apricots; they must be very ripe; remove the seeds and
press them through a fine hair sieve, then add 1 ounce of citric acid
solution; strain through a sieve into your freezer, then freeze.
PLUM SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
About 2 quarts very ripe wild goose plum, or any other variety that
is not too flat tasting. I prefer the wild goose plum, as it produces
a better flavor than most others. Remove the seeds and press them
through a fine sieve and add 1 ounce of citric acid solution; strain
all through sieve into your freezer, and freeze.
RASPBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar.
Take 3 quarts of fresh, ripe raspberries; don’t use red raspberries, as
they are too flat-tasted; use the black ones; press them through a fine
hair sieve, then add this to your sugar and water; then add white of 1
egg, and strain all through a sieve into your freezer, and freeze.
No. 1. ORANGE SHERBET.
Take 3 quarts of water, add 6 pounds powdered sugar, boil for twenty
minutes; remove from fire, add the juice of 40 oranges; let cool;
strain, and add the whites of 3 eggs.
No. 2. ORANGE SHERBET.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy
syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds
of 3 oranges and color a delicate orange color, then freeze.
LEMON SHERBET.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the
juice of 20 lemons; let cool; strain, and add the whites of 3 eggs;
then freeze.
PINEAPPLE SHERBET.
3 quarts water,
6 pounds XXXX sugar,
6 pineapples, cut up fine,
White of 1 egg.
Press through a fine hair sieve; add 1 ounce of citric acid solution;
strain into freezer, and freeze.
Canned pineapple can be used instead of fresh pineapple. Use two cans
of grated instead of the 6 whole ones.
POINTERS ON FREEZING.
In all my recipes for making ice creams I tell you to strain your
cream and sugar through a fine sieve. I do this as a precaution, thus
avoiding flies and other small foreign particles being in your cream
after it is frozen. Care should be exercised in turning your freezer.
Start slowly and at the finish turn very rapidly. By turning slowly
at the start it avoids the producing of butter on the dasher, and by
turning rapidly at the finish it swells your cream. I think it a good
idea after you are through freezing to wash the top of your freezer off
good before removing; it thus avoids small particles of salt falling in
your cream.
POINTERS ON RE-PACKING ICE CREAM.
When you re-pack your cream, if it is soft take your long wooden ice
cream paddle and work it up and down, mixing your ice cream thoroughly,
then pack it with an extra lot of salt with your ice. This is
especially necessary after cream has stood a couple of days. In packing
ice cream I think it is strictly necessary to use porcelain lined cans,
as it will not do to pack ice cream and let it stand in a tin can more
than one day.
ICE CREAM.
Vanilla.
This recipe is for pure cream, and I consider it the finest of my
recipes, being very simple.
To each gallon of cream use 1¾ pounds of XXXX powdered sugar. To each
gallon of cream use 1 ounce of vanilla.
ICE CREAM.
Vanilla.
Two gallons milk boiled quickly, stirring constantly; take off the fire
and stir in 5 pounds of sugar and ½ gallon condensed milk, then strain
through cloth and let cool. When cool add 3½ gallons of cream and 4
ounces of vanilla extract, and freeze.
NEW YORK ICE CREAM.
Three gallons of cream, 3¼ pounds of powdered sugar, the whites and
yolks of 21 eggs; beat them up good, add them to your sugar and cream,
and it is ready to freeze. This makes a very rich yellow cream.
ICE CREAM.
Vanilla.
This recipe is given for a very cheap article of ice cream. Take 1
quart of milk, add 1½ ounces of gelatin. This gelatin must be dissolved
in 1 pint of hot water before using; then dissolve 1¼ pounds of sugar
in 3 quarts of cold milk; strain this into freezer, add 1 ounce vanilla
extract, then stir briskly for a minute; then it is ready for the
freezer.
VANILLA ICE CREAM.
First beat 18 eggs, whites and yolks, then add
2½ pounds of powdered sugar,
2 gallons fresh milk,
3 ounces vanilla extract.
This makes a good ice cream and a very cheap one.
STRAWBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar,
3 quarts fresh strawberries.
Press them through a fine hair sieve, mix this with your sugar and
cream and strain all through a fine sieve into the freezer, and freeze.
PEACH ICE CREAM.
1 gallon cream,
1¾ pounds XXXX powdered sugar.
Take 15 large, ripe peaches—it is necessary that they be dead
ripe—remove the seeds and press them through a fine hair sieve; add
them to your sugar and cream, then strain all through a fine sieve into
your freezer, then it is ready to freeze.
ORANGE ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 6 ripe oranges, grate the peel, then press the oranges and peel
through a fine hair sieve; mix with sugar and cream and strain all
through a fine sieve; then add a few drops of oil of orange, and it is
ready to freeze.
LEMON ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Then grate four lemons and press lemons and gratings through a sieve
into your sugar and cream; add a few drops of oil of lemon, color a
delicate yellow, then strain all through a fine hair sieve, and it is
ready to freeze.
HOKEY POKEY ICE CREAM.
Dissolve 5 ounces corn starch in 2 gallons of milk; add 4 pounds sugar;
set on a slow fire until it boils so it thickens; take from the fire;
add
5 ounces vanilla extract,
½ gallon cream,
Whites of 12 eggs,
2 ounces gelatin.
Dissolve in hot water; stir it up well and strain through a fine hair
sieve; let it stand until it gets cool, then freeze, then put in molds
and pack in tub of ice; let it stand one or two hours, then cut in
slices and wrap in wax paper.
This will stand lots of exposure before it will melt.
TUTTI FRUTTI ICE CREAM.
1 gallon cream,
1½ pounds sugar.
Cut up very fine ¾ pound of French cherries and pineapple; let them
soak in brandy a short time, then add to the cream and sugar, and
freeze. Soaking the fruits in brandy improves them in flavor and keeps
them from freezing in hard lumps.
CURRANT ICE CREAM.
1 gallon cream,
2 pounds XXXX sugar,
3 pints fresh, ripe currants.
Press them through a fine hair sieve; either color a delicate pink or
let it remain white so the currants will show in the cream.
It is necessary to use more sugar in making this cream because the
currants being sour it must have more sweetness to offset the acid in
the fruit.
PLUM ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 8 ounces crushed fruit, or 3 pints very ripe wild goose plum;
press through a fine sieve. Do not color, as I think it looks much
better with that creamy look the plums produce.
CHOCOLATE ICE CREAM.
1 gallon cream,
1¼ pounds XXXX sugar,
8 ounces extra heavy chocolate syrup.
Stir all together well and strain through a fine sieve; then it is
ready to freeze.
PISTACHIO ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Strain through a fine sieve, then add ¼ pound pistachio nuts, ground
very fine, and a little pistachio extract; you can add a little green
color or leave it white so the green nuts will show in it; then it is
ready to freeze.
VIOLET ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Strain through a fine sieve, then add a little violet color and violet
extract; then it is ready to freeze.
This makes a very pretty cream for receptions or very fine trade.
NUT ICE CREAM.
Six different kinds of Ice Cream can be made after this recipe. They are
English Walnut, Filbert, Almond, Pecan, Brazil, Hickory.
And still only having one kind of ice cream vanilla in stock.
Grind about 1 pound of each kind of the above nuts, keep them in small
tin boxes where you dish your ice cream; first fill your disher, or
measure, half full of cream, then put a big teaspoonful of the ground
nuts into the disher, then fill up with ice cream.
When you turn it out into the dish sprinkle a few nuts over the top and
it is ready to serve.
I have worked this scheme at the leading summer resorts of Minnesota
and a number of places in Florida.
Your competitor will hear you are running so many different kinds of
ice cream, and if he don’t know how to make nut cream this way he will
mix the ground nuts in with his cream and freeze each kind separately,
making it necessary to carry a much larger stock than you do.
RASPBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts fresh, ripe raspberries, press them through a fine hair
sieve into your cream and sugar, then strain all through a fine sieve,
then it is ready to freeze.
BANANA ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 12 very ripe bananas, press them through a fine hair sieve into
your cream and sugar, then strain all through a fine sieve, and it is
ready to freeze.
BLACKBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts very ripe blackberries, press them through a fine sieve
into your sugar and cream, then strain all through a fine sieve into
the freezer, and freeze.
FANCY NUT ICE CREAM.
24 eggs,
5 pounds sugar.
Beat well together, then add one gallon of sweet cream and 2 quarts of
milk. Cook to a good scald, then add one more gallon of cream. When
cool flavor vanilla and freeze. When frozen add 1½ pounds of chopped
nut meats; any kind desired. Stir them in thoroughly before you pack
your cream.
BISQUE ICE CREAM.
To 1 gallon of vanilla ice cream stir in 8 ounces of crushed, dry
almond macaroons.
COFFEE ICE CREAM.
To 1 gallon of cream,
1 pound of sugar,
3 ounces good ground coffee, and
8 egg yolks.
Place the sugar and coffee and half the cream on a slow fire and stir
until it comes to a boil, then mix the yolks with the remaining cream;
stir all together and bring to a boiling point. Then strain through a
fine sieve. When cool freeze.
CARAMEL ICE CREAM.
Place 1½ pounds of granulated sugar in copper kettle and melt slowly
without water. When a good brown, slowly stir in one gallon of sweet
cream, set off and add 4 pounds of granulated sugar and 2 gallons of
cream. Flavor with 2 ounces of vanilla. When cool freeze.
FROZEN FRUITS.
The fruits used in this recipe should be soaked for at least 4 hours in
brandy.
2 pounds of brandied fruit,
2 quarts of water,
2 pounds sugar,
Whites of 2 eggs.
Mix well together and then freeze.
NORMONA PUNCH.
3 quarts of peach juice,
1 quarts of orange juice,
4 pounds of sugar.
Mix well by stirring, then freeze.
WATER SOUFFLES.
3 dozen eggs, whites and yolks,
3 quarts of fruit juice, (any kind desired)
6 pounds granulated sugar,
3 quarts of water.
Cook to a good scald, and when cold freeze. Can be made any color
desired.
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