Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and Preserving, and other Valuable Works on Cookery
CONTENTS
In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart juggling to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans.
Ordinary fruit creams may be made with condensed milk at a cost of about fifteen cents a quart, which, of course, is cheaper than ordinary milk and cream.
In places where neither cream nor condensed milk can be purchased, a fair ice cream is made by adding two tablespoonfuls of olive oil to each quart of milk. The cream for Philadelphia Ice Cream should be rather rich, but not double cream.
If pure raw cream is stirred rapidly, it swells and becomes frothy, like the beaten whites of eggs, and is whipped cream. To prevent this in making Philadelphia Ice Cream, one-half the cream is scalded, and when it is very cold, the remaining half of raw cream is added. This gives the smooth, light and rich consistency which makes these creams so different from others.
Use fresh fruits in the summer and the best canned unsweetened fruits in the winter. If sweetened fruits must be used, cut down the given quantity of sugar. Where acid fruits are used, they should be added to the cream after it is partly frozen.
The time for freezing varies according to the quality of cream or milk or water; water ices require a longer time than ice creams. It is not well to freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and if they are churned before the mixture is icy cold they will be greasy or buttery.
The average time for freezing two quarts of cream should be ten minutes; it takes but a minute or two longer for larger quantities.
S. T. Rorer
ICE CREAMS, WATER ICES, FROZEN PUDDINGS
TOGETHER WITH REFRESHMENTS FOR ALL SOCIAL AFFAIRS
FOREWORD CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
USE OF FRUITS
TIME FOR FREEZING
DIRECTIONS FOR FREEZING
TO REPACK
TO MOLD ICE CREAMS, ICES OR PUDDINGS
TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS
QUANTITIES FOR SERVING
PHILADELPHIA ICE CREAMS
BURNT ALMOND ICE CREAM
APRICOT ICE CREAM
BANANA ICE CREAM
BISCUIT ICE CREAM
APPLE ICE CREAM
BROWN BREAD ICE CREAM
BISQUE ICE CREAM
CHOCOLATE ICE CREAM
COFFEE ICE CREAM
GINGER ICE CREAM
MARASCHINO ICE CREAM
LEMON ICE CREAM
ORANGE ICE CREAM
PINEAPPLE ICE CREAM
GREEN GAGE ICE CREAM
RASPBERRY ICE CREAM
STRAWBERRY ICE CREAM
PISTACHIO ICE CREAM
VANILLA ICE CREAM
WALNUT ICE CREAM
NEAPOLITAN CREAMS
CHOCOLATE
CARAMEL
COFFEE
VANILLA
WALNUT
NEAPOLITAN BLOCKS
ICE CREAMS FROM CONDENSED MILK
BANANA
CARAMEL
COCOANUT
COFFEE
PEACH
ORANGE GELATIN CREAM
SOUR SOP
FROZEN PUDDINGS AND DESSERTS
ALASKA BAKE
ALEXANDER BOMB
BISCUITS AMERICANA
BISCUIT TORTONI
CABINET PUDDING, ICED
ICED CAKE
QUICK CARAMEL PARFAIT
QUICK STRAWBERRY PARFAIT
QUICK CHOCOLATE PARFAIT
MONTE CARLO PUDDING
BOSTON PUDDING
MONTROSE PUDDING
NESSELRODE PUDDING
NESSELRODE PUDDING, AMERICANA
PLOMBIERE
QUEEN PUDDING
ICE CREAM CROQUETTES
FOR THE COMPOTE
SULTANA ROLL
SULTANA PUDDING
THE MERRY WIDOW
TUTTI FRUTTI PUDDING
TUTTI FRUTTI, ITALIAN FASHION
LALLA ROOKH
PEACHES MELBA
LILLIAN RUSSELL
ARROWROOT CREAM
ENGLISH APRICOT CREAM
FROZEN CUSTARD
GELATIN ICE CREAM
FROZEN PLUM PUDDING
GERMAN CHERRY BISCUITS
FRUIT SALAD, ICED
COUPE ST. JACQUE
WATER ICES AND SHERBETS OR SORBETS
APPLE ICE
APRICOT ICE
CHERRY ICE
CURRANT WATER ICE
CURRANT AND RASPBERRY WATER ICE
GRAPE WATER ICE
LEMON WATER ICE
GINGER WATER ICE
MILLE FRUIT WATER ICE
ORANGE WATER ICE
POMEGRANATE WATER ICE
PINEAPPLE WATER ICE
STRAWBERRY WATER ICE
RASPBERRY WATER ICE
ROMAN PUNCH
SOUR SOP SHERBET OR ICE
CRANBERRY SHERBET
CUCUMBER SORBET
GOOSEBERRY SORBET
ORANGE SHERBET
MINT SHERBET
TOMATO SORBET OR SHERBET
FROZEN FRUITS
FROZEN APRICOTS
FROZEN BANANAS
FROZEN CHOCOLATE
FROZEN PINEAPPLE
FROZEN COFFEE
FROZEN RASPBERRIES
FROZEN WATERMELON
FROZEN STRAWBERRIES
PARFAIT
MOUSSE
BURNT ALMOND MOUSSE
COFFEE MOUSSE
EGYPTIAN MOUSSE
DUCHESS MOUSSE
PISTACHIO MOUSSE
RICE MOUSSE WITH A COMPOTE OF MANDARINS
SAUCES FOR ICE CREAMS
HOT CHOCOLATE SAUCE
MAPLE SAUCE
CLARET SAUCE
NUT SAUCE
MONTROSE SAUCE
ORANGE SAUCE
WALNUT SAUCE
REFRESHMENTS FOR AFFAIRS
COFFEE FOR LARGE HOME AFFAIRS
SOUPS
BOUILLON
CLAM BOUILLON
BELLEVUE BOUILLON
CHICKEN BOUILLON
OYSTER BOUILLON
GLAZE
SWEETBREADS
BAKED SWEETBREADS
LAMBS' SWEETBREADS IN PAPER CASES
SHELL-FISH DISHES
DEVILED CRABS
LOBSTER CUTLETS
LOBSTER NEWBURG
OYSTER CROQUETTES
POULTRY AND GAME DISHES
CHICKEN CROQUETTES
SAUCE BECHAMEL
CHICKEN TIMBALE
CREAM MUSHROOM SAUCE
COLD DISHES
POULET EN BELLEVUE
GALANTINE OF CHICKEN
CHICKEN MOUSSE
PATE-DE-FOIE-GRAS IN ASPIC
BONED TURKEY
BONED QUAIL
SALADS
MAYONNAISE
SAUCE TARTAR
SAUCE SUEDOISE
FRENCH DRESSING
CUCUMBER MOLDS
TOMATO MOLDS
CRABS RAVIGOT
CHICKEN SALAD
LOBSTER SALAD
CRAB SALAD
TONGUE SALAD
LAMB SALAD
TOMATOES EN SURPRISE
SWEETBREAD SALAD
ROAST BEEF SALAD
EAST INDIAN SALAD
POTATO SALAD
FRENCH POTATO SALAD
MACEDOINE SALAD
BANANA SALAD
APPLE AND NUT SALAD
CANTALOUPE SALAD
SANDWICHES
NUT BREAD
SUGGESTIONS FOR CHURCH SUPPERS
NUT MEAT ROLL
JELLIED VEAL
BAGGED VEAL
A SPANISH STEW FOR ONE HUNDRED PERSONS
VEAL ROLL
MAN-OF-WAR SALAD
COOKED DRESSING
GRANDMOTHER'S POTATO SALAD
SALMON PUDDING
NUT CAKE
SCONES FOR TWENTY-FIVE PERSONS
POOR MAN'S FRUIT CAKE
BANANA LAYER
BANANA FILLING
ICE CREAM CAKE
FRUIT JELLY
MOCK EGGS
INDEX
ICE CREAMS, WATER ICES AND FROZEN PUDDINGS
INDEX
REFRESHMENTS FOR AFFAIRS