FROZEN DESSERTS

Directions for Freezing

Select a reliable freezer and one which runs easily. Keep the gearing well oiled.

Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappés, etc.; equal measures of ice and of salt for molding and for freezing mousses, bombes, and parfaits.

For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen. Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold.

A one-pound baking powder can makes an excellent mold if one has no brick mold.

Directions for Molding

Have the mold chilled; press the frozen mixture well into the sides and bottom of mold, packing solidly until overflowing; put on cover, making sure that it fits securely; if in doubt, brush with lard or butter. Tie on cover and immerse in ice and salt, using equal parts of each; let stand one to three hours, depending upon degree of hardness desired. Mousses and parfaits are put directly into the mold, filled to overflowing, covered according to directions, and allowed to stand from four to six hours in ice and salt.

Frozen desserts are divided into:—

Philadelphia ice cream, which is cream sweetened, flavored, and stirred in freezer while freezing; plain ice cream, a custard of different degrees of richness, with or without cream, and stirred while freezing.

Mousses, parfaits and biscuits are made with and without eggs, with beaten or whipped cream, and frozen without stirring.

Water ices are divided into sherbets, frappés, and punch, all stirred while freezing.

Bombes are combinations of ice cream and sherbet, or sherbet and charlotte russe mixture.

Chocolate Fig Ice Cream

Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom.

Note.—If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.

Chocolate Philadelphia Ice Cream

Melt chocolate, add remaining ingredients, and freeze.

Chocolate Junket Ice Cream

Scald milk; add melted chocolate and sugar; cook three minutes; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze.

Two squares of chocolate give a very delicately flavored cream.

Cocoa Frappé

Mix chocolate, cinnamon, sugar, salt, arrowroot; add milk; cook ten minutes; add vanilla, sherry, and freeze. Serve in frappé glasses, and garnish with cream flavored and beaten, and candied cherries.

Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, [Plate XII], opposite p. 263.

Chocolate Ice Cream No. 1

Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze.

Chocolate Ice Cream No. 2

Beat eggs; add flour, one cup sugar, and milk; cook in double boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook until glossy, then add to egg mixture; cool; add cream, salt, and freeze.

French Ice Cream

Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze.

Philadelphia Ice Cream

Mix the ingredients and freeze without cooking.

Brown Bread Ice Cream

Add to [French Ice Cream] one cup brown bread crumbs dried. Freeze.

Banana Ice Cream

Add the pulp of four bananas and two tablespoons lemon juice to [Philadelphia Ice Cream]. Freeze.

Cocoa Nut Ice Cream

Mix cocoa, flour, sugar and salt; add eggs slightly beaten. When well blended, add scalded milk. Cook in double boiler, stirring constantly, twenty minutes. Add nuts finely chopped, flavoring and cream. Freeze.

Burnt Almond Ice Cream

Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add chopped almonds. When cold, pound to a powder. Add to [French Ice Cream] with one teaspoon almond extract. Freeze.

Caramel Ice Cream

Add to [French Ice Cream], one cup of caramelized sugar. Cool and freeze.

Coffee Ice Cream

Add one cup black coffee to [French] or [Philadelphia Ice Cream]. Freeze.

Ginger Ice Cream

Add one cup preserved ginger chopped fine, two tablespoons lemon juice, and three tablespoons ginger sirup to [Philadelphia] or [French Ice Cream]. Freeze.

Macaroon Ice Cream

Add one cup dried and pounded macaroons to [French] or [Philadelphia Ice Cream]; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. Freeze.

Cocoa Ice Cream

Mix cocoa, sugar and cornstarch or arrowroot; add scalded milk, and cook twenty minutes in double boiler. Beat eggs; add cream, or milk and butter; pour on to this mixture, cornstarch mixture. Add vanilla and freeze.

One cup raspberry juice added just before freezing gives a pleasant variety. See colored illustration, [Plate XVII], opposite.

COCOA ICE CREAM
Plate XVII. For Receipt see [page 298]

Chocolate Mousse No. 1

Melt chocolate; add sugar and one cup cream; boil one minute. Mix gelatine with cold water, add to boiling mixture; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, [Plate XVIII], opposite.

CHOCOLATE MOUSSE
Plate XVIII. For Receipt see [page 298]

Frozen Chocolate

Melt chocolate; add sugar, salt and boiling water; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped.

FROZEN CHOCOLATE SOUFFLÉ
Plate XIX. For Receipt see [page 299]

Frozen Chocolate Soufflé

Cook first five ingredients until mixture thickens; add beaten whites, chocolate, and cream beaten until thick. Pour into serving dish, and pack in equal parts of ice and salt. Let stand three hours.

A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt.

See colored illustration, [Plate XIX], opposite.

VANILLA ICE CREAM WITH CHOCOLATE SAUCE
Plate XX. For Receipt see [pages 247] and [299]

Plain Ice Cream

Prepare as for [Soft Custard].

This is the simplest and cheapest ice cream made. One pint of cream added is an improvement.

Freeze according to directions for freezing. See colored illustration, [Plate XX], opposite.

Cocoa Macaroon Ice Cream

Make a cream the same as for [Cocoa Nut Cream], except omit the nuts. Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and ¼ cup sherry to cream mixture. Freeze.

Cocoa Cocoanut Cream

Make a cream the same as for [Cocoa Nut Cream], except omit the nuts, and add one cup of shredded cocoanut and the rind and juice of one lemon. Freeze.

Maple Ice Cream

Add one cup maple sirup to [French] or [Philadelphia Ice Cream]. Freeze and serve with [Maple Sauce].

Nougat Ice Cream

Add one half cup each of chopped walnuts, almonds, and filberts, to [French] or [Philadelphia Ice Cream]. Flavor with one teaspoon vanilla and one teaspoon almond. Freeze.

Orange Ice Cream

Add one cup orange juice and one half cup orange pulp to [Philadelphia Ice Cream]. Flavor with one teaspoon vanilla and one tablespoon lemon juice. Freeze.

Peach Ice Cream

Add two cups stewed and strained peaches to [Philadelphia Ice Cream]. Flavor with one teaspoon lemon juice. Freeze.

Pineapple Ice Cream

Add two cups pineapple juice and pulp to [French] or [Philadelphia Ice Cream]. Freeze.

Pistachio Ice Cream

Mix one half cup Pistachio nuts chopped fine, and one cup almonds chopped fine with [Philadelphia Ice Cream]. Color a delicate green and flavor with one teaspoon almond. Freeze.

Plum Pudding Ice Cream

To [Philadelphia Ice Cream] add one cup dried and pounded [Plum Pudding]. Flavor with one tablespoon brandy. Freeze.

Strawberry Ice Cream

Add two cups strawberry juice and pulp to [Philadelphia Ice Cream]. Freeze, and serve with [Strawberry Sauce].

Wine Ice Cream

Add two tablespoons sherry or Madeira to [Philadelphia Ice Cream]. Freeze.

Coffee Mousse

Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours.

Chocolate Mousse No. 2

Substitute four ounces melted chocolate for coffee in [Coffee Mousse], pour into mold, pack in ice and salt, and let stand four hours.

Strawberry Mousse

Substitute two cups mashed berries for coffee, and proceed as for Coffee Mousse.

Fruit Mousses

Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Mold. Pack and let stand in ice and salt four hours.

Silver Parfait

Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours.

Cocoa Parfait

Boil sugar and water together ten minutes; pour sirup on to cocoa which has been beaten with the egg yolks; cook over hot water until of the consistency of soft custard. Beat until cold; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag.

The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, [Plate XI], p. 263.

Golden Parfait

Cook sugar and water five minutes. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours.

Café Parfait

Add one fourth cup black coffee to [Golden Parfait] and freeze as Golden Parfait.

Maple Parfait

Substitute maple sirup for boiled sugar and water in [Golden Parfait]. Mold, pack in ice and salt four hours, and serve with chopped browned almonds.

Nesselrode Pudding

To [Golden Parfait] add one cup boiled chestnuts mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one tablespoon sherry. Freeze, pack, mold, and serve with [Rum Sauce].

Biscuit Tortoni

Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with [Golden Parfait]. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds.

Biscuit Glacé

Add two tablespoons maraschino, two tablespoons sherry, to [Golden Parfait]. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours.

Soufflé Glacé

Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until thick. Cool; add beaten whites and cream beaten until stiff. Add wine, fill paper cases, pack cases in pail, and pack pail in ice and salt four hours.

Plain Water Ice

Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring. Freeze.

Lemon Water Ice

Add the grated rind of one lemon and the juice of three lemons to [Water Ice]. Freeze.

Orange Water Ice

Add rind of one orange, one half cup orange juice, two tablespoons lemon juice, to [Plain Water Ice].

Pineapple Water Ice

Add two cups pineapple chopped and pressed through a sieve, with two tablespoons lemon juice, to [Plain Water Ice].

Lemon Sherbet

The same as [Water Ice], omitting the whites of eggs. All fruit sherbets made in the same way.

Strawberry Bombe Glacé

Line a mold with [Strawberry Ice Cream], fill with [Pineapple Water Ice]. Pack in ice and salt four hours. Serve with [Strawberry Sauce].

Raspberry Bombe Glacé

Line a mold with Raspberry Water Ice. Fill with [Vanilla Ice Cream], or whipped cream sweetened and flavored. Pack in ice and salt four hours.

Sultana Roll

Line sultana roll molds, or one-pound baking powder boxes, with [Pistachio Ice Cream]. Sprinkle with candied fruit which has been soaked in brandy over night, and fill with [Vanilla Ice Cream] or with [Silver Parfait], or beaten cream sweetened and flavored. Pack in ice and salt four hours. Serve with [Claret Sauce].

Lalla Rookh

Use rule for [Philadelphia Ice Cream]. When frozen add one cup Jamaica rum. Serve in glasses.

Café Frappé

Freeze to consistency of mush. Serve in frappé glasses with whipped cream on top.

Orange Frappé

Boil sugar and water five minutes, add other ingredients, and freeze to a mush. Serve with orange sirup and sprinkle with candied orange peel, finely chopped.

Grape Frappé

Substitute one cup grape juice for orange juice, and freeze to a mush.

CHAPTER XVI
BEVERAGES