ICED DISHES.
Lemon Ice.—Eight lemons, two quarts of water, one and one-half pounds of sugar, whites of four eggs. This makes three quarts to freeze.
Tutti Frutti.—When rich vanilla cream is partly frozen add English currants, chopped citron, chopped raisins and candied cherries. The rule is generally the same quantity of fruit as cream. Mould and place in pounded ice and salt until ready to serve. A sufficient time must be allowed for the cream to harden. Blanched almonds chopped fine makes a nice addition.
Frozen Pudding.—One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two tablespoonfuls of gelatine, one quart of cream, one pound of French candied fruit (half a pound will do), four tablespoonfuls of wine. Let the milk come to a boil, beat the flour, one cupful of sugar and the eggs, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking an hour in enough water to cover it. Set away to cool. When cold, add wine, sugar and cream. Freeze ten minutes, then add the candied fruit and finish freezing. When ready to serve dip tin in warm water, turn out the cream and serve with whipped cream heaped around.
Nesselrode Pudding.—One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied fruit, one tablespoonful of vanilla, four of wine, one pint of water, one of sugar. Boil the chestnuts half an hour, then rub off the black skins and pound in a mortar until a paste. Blanch the almonds and pound in same manner. Boil the sugar, water and juice from the pineapple for twenty minutes in a saucepan. Beat the yolks of the eggs and stir them into the syrup. Put the saucepan in another of boiling water, and beat the mixture with an egg beater until it thickens. Take off, place in basin of cold water, and beat ten minutes. Mix the almonds and chestnuts with the cream, and rub all through a sieve. Add the candied fruit and pineapple cut fine; mix this with cooked mixture; add the flavor and half a teaspoonful of salt. Freeze the same as ice cream.
Lemon Sherbet.—The juice of five lemons, one pint of water, one tablespoonful of gelatine. Soak the gelatine in a little water. Boil one cup of water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice. Turn into can and freeze. This is light and creamy.
Lemon Sherbet.—One pint and a half of sugar, three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes. Add the lemon-juice, strain and freeze. This makes a smooth, rich sherbet.
Orange Sherbet.—Make the same as lemon sherbet, but use the juice of twenty oranges instead of ten lemons. Boil the syrup for this dish thirty minutes.
Pineapple Sherbet.—A pint and a half can of pineapple, or, if fresh fruit is used, one large pineapple, a scant pint of sugar, a pint of water, one tablespoonful of gelatine. Soak the gelatine an hour in enough cold water to cover it. Cut the hearts and eyes from the fruit, chop it fine and add to it the sugar and juice from the can. Have half the water hot and dissolve the gelatine in it. Stir this and the cold water into the pineapple. Freeze. This sherbet will be white and creamy.
Strawberry Sherbet.—Two quarts of strawberries, one pint of sugar, one pint and a half of water, one tablespoonful of gelatine. Mash the berries and sugar together, and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of water to the berries, and strain. Dissolve the gelatine in half a pint of boiling water; add this to the strained mixture, and freeze.
Strawberry Sherbet No. 2.—One pint and a half of strawberry juice, one pint of sugar, one pint and a half of water, the juice of two lemons. Boil the water and sugar together for twenty minutes, add the lemon and strawberry juice. Strain and freeze.
Raspberry Sherbet.—This sherbet is made the same as the strawberry. When raspberries are not in season, use the canned or preserved fruit and a smaller quantity of sugar. The juice of a lemon or two is always an improvement. This sherbet can also be made by following the second rule for strawberry sherbet.
Currant Sherbet.—One pint of currant juice, one pint and a half of water, the juice of one lemon, one pint of sugar, one tablespoonful of gelatine. Have the gelatine soaked in cold water and dissolve it in half a pint of boiling water. Mix it with the pint of cold water, the sugar, lemon and currant juice, and freeze.
Frozen Strawberries.—Two quarts of fresh berries, one pint of sugar, one quart of water. Boil the water and sugar together half an hour, then add the berries, and cook fifteen minutes longer. Let this cool, and freeze. When beater is taken out add one pint of whipped cream. Preserved fruit may be used in this case, to each quart of fruit one quart of water, and freeze.
Frozen Raspberries.—Prepare raspberries the same as strawberries. When cold add the juice of three lemons, and freeze.
Frozen Apricots.—One can of apricots, a generous pint of sugar, a quart of water, a pint of whipped cream—measured after being whipped. Cut apricots in small pieces, add sugar and water, freeze.
Frozen Peaches.—One can of peaches, one heaping pint of granulated sugar, one quart of water, two cupfuls of whipped cream. Boil sugar and water together for twenty minutes, then add peaches, and cook twenty minutes longer. Rub through a sieve, and when cool, freeze. When the beater is taken out stir in the whipped cream with a spoon.
Biscuit Glace.—One pint of cream whipped to a froth, a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla. Boil the sugar and water together for half an hour, beat the eggs and stir into the boiling syrup. Place the saucepan containing the mixture in another of boiling water, and beat for eight minutes. Take from the fire, place the saucepan in a pan of cold water, and beat mixture until cold. Then add flavor and whipped cream. Stir well and fill paper cases. Have the macaroons rolled fine and browned. Put a layer of crumbs on the cream in the cases. Place these in an ice cream mould, cover well and bury in ice and salt for at least two hours. Serve on fancy plates.
Glace Meringue.—One quart of cream, one large cupful of granulated sugar and six tablespoonfuls of powdered, one tablespoonful of vanilla, the whites of six eggs, one cupful of milk, one tablespoonful of gelatine, soaked an hour in four of cold water. Let the milk come to a boil, and stir the gelatine into it. Strain into the cream, add the vanilla and granulated sugar; turn into the tin and freeze. When the mixture is frozen (it will usually require twenty minutes), take out the beater and pack the cream smoothly, being careful to have the top perfectly smooth. Set away until serving time. It should stand, at least, an hour. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. Turn the cream out, and cover every part of it with the meringue. Brown in a hot oven and serve immediately. If the dish is flat put a board under it; this keeps the heat from the bottom. Glace meringue is a beautiful dish.
Bombe Glace.—One quart of strawberry or raspberry sherbet, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large tablespoonful of vanilla. Boil the sugar and water together twenty minutes, beat the yolks of the eggs very light. Place the saucepan with the syrup in another pan of boiling water; stir the eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for ten or fifteen minutes. Pack an ice cream mould in ice and salt. Take the sherbet from the freezer and spread on the sides and bottom of the mould. When it is hard put the cooked mixture in the center, being careful not to disturb the sherbet. Cover with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice. Bombe glace can be made with any kind of sherbet, having the center part flavored to correspond with the sherbet. The handsomest dishes are, of course, made with the brightest colored sherbets.
FIG. 94. A POWER ICE CRUSHER.
Plain Blanc Mange.—To one quart of boiling milk add two tablespoonfuls of corn starch dissolved in a little cold milk. Sweeten and let it boil long enough to thicken. Pour into cups, and when cold serve in glass dishes with a sweet jelly and rich cream. This makes a very simple and wholesome dish. Always cook custards in inner vessels, as they are not so apt to scorch. A frozen custard is a delight in hot weather.
Pineapple Water Ice.—One pound of pineapple, peeled, sliced and reduced to a pulp by pounding. Rub through a fine sieve. Wash the dregs with half pint of cold water. Add one pint of syrup (made by boiling one pint of water with quarter of a pound of sugar) and juice of one lemon. Freeze.
Raspberry Ice.—One and one-half pints of raspberry juice, made by pressing the fruit through a sieve. One pint of syrup. One glass of currant juice, or juice of half a lemon. Freeze.
Cherry Ice.—Two pounds of cherries picked, pounded and boiled with a gill of water in a porcelain vessel. Rub through a sieve. Add one pint of thick syrup, one pint of cream, and a few drops of essence of the kernels. Mix. Freeze twenty minutes.
Blackberry Ice.—Put as many blackberries as you wish to stew, and sweeten to taste. When done put in a bag and strain. When cold, freeze.
Macaroni Custard.—Take one quart of milk, set it on to boil. Mix one-half tablespoonful of butter and three of flour, and stir into the boiling milk. Beat the yolks of six eggs with one-half cup of sugar. Stir into the milk, and take from fire to cool. Flavor with vanilla, then crumble one dozen fresh macaroons over the top and pile on the meringue. Serve ice cold.
Boiled Custard.—One quart of milk, two eggs, one tablespoonful of corn starch, one teacup of sugar. Flavor with vanilla. Boil milk and sugar, then add starch and eggs well beaten together. Place on ice before serving.
Floating Island.—One quart of milk, four eggs—whites and yolks beaten separately—four tablespoonfuls of sugar, two teaspoonfuls vanilla, one-half cup of currant jelly. Heat the milk to scalding, but not boiling. Beat the yolks, stir into them the sugar and pour upon them gradually, mixing well a cup of hot milk. Return to saucepan and boil until it begins to thicken. Pour into glass dish. Heap upon the top meringue of whites whipped very stiff, into which you have beaten the jelly, a teaspoonful at a time. Serve ice cold.
Blanc Mange.—Sweeten one quart of cream and flavor to suit the taste. Dissolve one tablespoon of gelatine in hot water and pour into the cream. Set on ice and serve with whipped cream.
Corn Starch Blanc Mange.—Dissolve three tablespoonfuls of corn starch in one pint of milk. Add three teaspoonfuls of sugar and three beaten eggs. Put this mixture into a pint of boiling milk. Flavor to taste. Pour into cup. Serve with jelly and whipped cream.
Velvet Blanc Mange.—Two cups of sweet cream. One-half cup of gelatine dissolved in hot water. One-half cup of powdered sugar. One small glass of white wine. Flavor with almond extract. Boil cream, sugar and gelatine until it is smooth, then take it from the fire and flavor by adding the wine last. Stir well and put in fancy mould on ice. Serve with cream.
Lemon Jelly.—To a package of gelatine add one pint of cold water and the juice of four lemons. In an hour it will be sufficiently dissolved to add a pint of boiling water and three scant cups of sugar. Let it just come to a boil. Strain through cheese cloth into fancy moulds. Set on ice, and serve with rich cream.
Strawberry Ice.—Crush three quarts of strawberries with two and one-half pounds of sugar. Let them stand an hour. Squeeze through a straining bag. Add an equal amount of water to the juice, and when half frozen add the beaten whites of three eggs. Any juicy fruit may be prepared in the same manner, currants and raspberries being especially good.
Snow Pudding.—Dissolve in one pint of boiling water half a box of good gelatine. When cold add juice of one lemon and small cup of sugar. Strain well and add the well beaten whites of three eggs. Mix well and pour into mould. When ice-cold serve with a custard made of the yolks of eggs and a pint of cream or milk. Sweeten and flavor to taste.