Ices
Lemon
30 calories
| ⅓ cup water | ¼ to ½ saccharin tablet |
| Fruit juice, 1 lemon | 1 egg white |
Orange
75.5 calories
| ½ cup water | ½ lemon |
| 1 large or 2 small oranges | ¼ to ½ saccharin tablet |
| 1 egg white | |
Sweeten fruit juice with saccharin instead of sugar. Clip egg white with scissors, or beat with Dover egg beater, add mixture and freeze.
Ice Cream
(1) Use recipe for soft custard, freezing after the custard has become thoroughly cold.
| (2) ⅓ cup cream | ¼ grain saccharin or enough to sweeten, dissolved in 1 tsp. water |
| 1 tbs. chopped nuts | |
| 3-4 drops vanilla, orange, or almond extract | |
Whip cream, add saccharin and nuts. Pour into a small ¼-pound baking powder can, seal the edges of mold or can with a thin strip of buttered muslin. Pack in equal parts of salt and ice for two hours.
Sugar-free Milk.—A sugar-free milk has been advised by Williamson. It is made from washed cream as follows: 3 tablespoonfuls of cream are shaken in a pint of water and set aside until the cream rises, it is then skimmed off and mixed with the white of one egg and diluted with pure water. This furnishes a beverage not unlike milk in appearance and flavor.
Nut Charlotte
| 60 c.c. (2 oz.) 40% cream | Saccharin to sweeten |
| 30 gm. chopped walnuts | 3-4 drops vanilla |
Whip cream stiff; add saccharin, nuts, and vanilla.
1 tbs. sherry wine and 1 tsp. gelatin soaked in 1 tbs. cold water and melted over hot water may be substituted for vanilla to vary the above recipe.
Orange Charlotte
| 75 c.c. (5 tbs.) orange juice | 1 tsp. gelatin |
| 45 c.c. (3 tbs.) 40% cream | 1 tbs. cold water |
| ½ egg white | Saccharin to sweeten |
Soak gelatin in cold water; dissolve over hot water, add to orange juice; add saccharin; set aside until it begins to jelly. Whip cream and add to partially jellied orange juice; fold in the stiffly beaten egg white; mold. Serve 30 grams.