Recipes for ices are not numerous, because many dainties are compounded by secret formulas for which confectioners sometimes have to pay dearly. Again, one who knows how to make good, plain, old-fashioned ice cream, generally knows how to add the different fruits and flavors. But the following have been compiled with great care, many of them are new or heretofore secret, and they are sufficient in number to give the housewife, caterer or confectioner every possible delicacy in the way of ices, exclusive of intoxicating drinks.
Ice Creams and Ices.—Pour the mixture to be frozen into the tin can; put beater in this and put on cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Put on the cross piece, and turn the crank, to see that everything is right. Next comes the packing. Ice should be broken in large pieces, put into a canvas bag and pounded fine with a mallet, or put in a tub and shaved fine with the ice shaver. Put a thick layer of it into the tub, then a good layer of coarse salt; continue this till the tub is full; pack down solid with paddle or common stick. After turning the crank a few times add more salt and ice, and pack down again, till the tub is full. For a gallon can three pints of salt and, perhaps, ten quarts of fine ice, will be required. The water must not be let off, as it is one of the strongest elements to help the freezing. If more salt than the quantity given is used the cream will freeze sooner, but will not be so smooth and rich as when less is used. Turn the crank for twenty minutes, not so fast at first, but very rapidly the last ten minutes. It will be hard to turn when the mixture is frozen. Let off the water carefully, turn back the cross piece, wipe the salt and water from the cover, take off cover, not displacing the can itself. Remove the beater and scrape the cream from it. Work a large spoon up and down until the cream is light, and the space left by the beater is filled. Cover the can, cork up the hole from which the handle of the beater was taken, add more salt and ice till the can is well covered; set in a cool place (covered with a bit of old carpet), until time for serving. It is better for standing a couple of hours. When ready to serve, dip the can for a few seconds in hot water, wipe it, and turn on a platter. Rest it for a moment, and lift a little. If the cream is to be served from a mould, remove it when you do the beater; fill the mould, and work the cream up and down with a spoon. This will press the cream into every part and lighten it. Cover the top of the mould with a thick white paper, put on tin cover, and bury in fresh salt and ice.
How to Serve Creams and Ices.—Much pride is taken by good cooks in the way they serve their dainties to their friends. Creams and ices look prettier served on pretty plates. If these are lacking, lay a flower on each plate, or in some way beautify it. A quaint way of serving cream was noticed not long since. Calla lilies had been robbed of their stamens and their cups filled with the cream.
ICE CREAMS.
Vanilla Ice Cream.—One quart of rich cream, one cup of milk, one cup of sugar, one and one-half teaspoonfuls of vanilla. This recipe nearly doubles itself if the cream is very rich.
Strawberry Ice Cream.—One quart of strawberries, one pint of sugar, one-half pint of milk, one and one-half pints of cream. Mash the berries and sugar together through a fine strainer into the freezer, after the rest of the mixture has been freezing about eight minutes.
Brown Bread Ice Cream.—Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla and one-fourth of the sugar must be omitted.
Cocoanut Ice Cream.—One quart of cream, one pint of milk, three eggs, one and one-half cupfuls of sugar, one cupful of prepared cocoanut, the rind and juice of one lemon. Beat together the eggs and grated rind and put with the milk in a double vessel. Stir till the mixture begins to thicken. Add the cocoanut and put away to cool. When cold add sugar, lemon juice and cream. Freeze.
Fig Ice Cream.—One quart of milk, two tablespoonfuls of corn starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs cut fine, one tablespoonful of vanilla. Put the milk in a double boiler, reserving half a cupful. When it is boiling pour in the corn starch, which has been mixed with the cold milk. Cook ten minutes. Beat the eggs and sugar together; pour the cooked mixture on this, stirring all the time. Return to the fire, add the gelatine, which has been soaking in four tablespoonfuls of cold water, and cook three minutes. Set away to cool. When cold add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off cover and stir in the figs. Cover again and finish freezing.
Chocolate Ice Cream.—One quart of cream, one pint of milk, one even pint of powdered sugar, one tablespoonful of vanilla, six eggs, one teacup grated chocolate. Mix sugar, chocolate, cream and milk, and bring to the boiling point in a porcelain kettle; then draw the kettle to the back of the stove, and stir in the mixture, six yolks and four whites, which have been beaten separately and together. Draw the kettle forward again, stir constantly till the mixture looks like thick cream, then take it from the stove and add the remaining whites, which have been well beaten. When slightly cooled add vanilla. When cold pour in freezer and freeze. This quantity is enough for twelve persons. Chocolate must be dissolved in a little boiling water.