249.—Crushed Strawberry Ice Cream.
As for bisque, make a rich vanilla ice cream, and when it is well frozen add to it 1 pint of strawberries to each quart of cream. The berries must be full ripe and be crushed to a pulp with some fine sugar before adding and working them into the cream. Finish as for vanilla.
250.—Hokey Pokey.
This article is not an ice cream proper, but a species of frozen custard made of milk, eggs, sugar, gelatine, and flavouring. Take 2 ozs. of gelatine, dissolve in ½ pint of milk or water, then to 4 quarts of milk and 8 eggs slightly beaten add 1½ lb. of sugar and the thin yellow rind of 2 lemons, and a pinch of salt; put the ingredients into a clean, bright basin, place on a moderate fire, and stir constantly till it begins to thicken, then remove quickly, and pour it into an earthen pan and continue to stir it till nearly cold, then add and stir in the dissolved gelatine; pour all into your freezer and freeze as for other ices. When frozen it may be put in small boxes about three inches long by two inches wide, or it may be wrapped in wax paper and kept ready for sale in an ice cave. The office of the gelatine is to solidify the compound and assist its “keeping” qualities.
251.—Cocoanut Ice.
Take grated white meat of 3 fine cocoanuts and the milk they have contained, to which add 3 quarts of filtered water; place on the fire and boil for ten minutes, then pour it into an earthen or stoneware crock, cover, and let it infuse till nearly cold, then strain and press off the liquid with a fine sieve; to this liquid add 1¼ lb. of pulverised sugar and the whites of 3 eggs; mix all thoroughly well together and pour it into the freezer already imbedded in ice and salt. Freeze and finish as other ices.
XIV. PRESERVING FRUITS.
The preserving of fruits has always been considered a principal branch of confectionery, and one which requires no small degree of attention and diligence. As you are instructed in the boiling of sugars in its several degrees, named in each recipe, should it be boiled lower the fruit will lose its colour, turn windy, and spoil; if it is boiled higher it will rock and cannot be got out of the jars. Another important point is to preserve such fruit only as is quite fresh picked, the flavour, which is a very essential consideration, being lost if the fruit be stale. Cleanliness in this branch, as in every other, must not be neglected. Preserving pans, &c., must resemble a looking-glass as much as possible. Fruits well preserved will keep in almost any place. It is better, however, to keep them neither in too dry nor in too damp a place. The jars must be well protected from air by covering each with writing-paper dipped in brandy, covered and tied over with wet bladder.