ICE CREAM.
Reading edition
ICE CREAM.
“Aunt Parsons’.”
Contributed by Miss Pauline Johnson, Strafford, Pa.
Scald 1 qt. of good rich cream, beat 3 eggs, and stir in while it is hot, sweeten to your taste with loaf sugar, stir in the peel of 2 or 3 lemons grated, while hot, also. Strain the whole through a sieve, and when cold add enough lemon juice to make it a pleasant acid, generally 2 or 3 lemons. Put in a freezer made water-tight, fill with a layer of powdered ice and salt till nearly full. Cover the whole to exclude the air. It will freeze in 4 or 5 hours. If the cream is good, it will not flake if it is not stirred once in the freezer.
STILL-FROZEN ICE CREAM.
Mrs. Cadwalader Jones, Bar Harbor (1885).
Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.
One qt. strawberries (or any fruit), 1 pt. sugar, mash well together. Put through a strainer and add 1 qt. thick cream, mixing it well with a wooden spoon. Put in a mould and wrap the mould in a towel and bury in ice and salt for 5 hours.
FROZEN COFFEE.
Contributed by Mrs. S. Naudain Duer, Philadelphia, Pa.
Three pts. cream, 1 qt. fresh milk, 1 pt. sugar, 1 teacup strong drip coffee, 1 tablespoon arrowroot dissolved in a ½ cup of cold water. Put on in saucepan the milk and 1 pt. cream. When hot add sugar, coffee and arrowroot. Let boil until thickened to consistency of custard, stirring all the time. Set aside to cool. When cold, stir in remaining quart of cream. Then freeze.
FROZEN PUDDING.
Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala.
One pt. milk, 2 cups sugar, 1 scant cup flour, 2 eggs, 2 tablespoons gelatine, 1 qt. of cream, 1 lb. of candied fruits, 4 tablespoons of wine. Let milk come to a boil. Beat flour and eggs with 1 cup of sugar and stir into the boiling milk. Cook 20 minutes. Add gelatine which has been thoroughly soaked in a little water. Set away to cool, then add the other sugar, cream and wine. Freeze 10 minutes, then add fruit and finish freezing. Set away for an hour or two, that the fruit may ripen.
CHERRY MOUSSE.
Mrs. S. B. Dana, West Roxbury, Mass. (1885).
Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.
To 1 pt. of thick cream add 3 tablespoonsful sugar, 1 cup of cherry juice and 2 drops extract bitter almond. Chill on the ice, then whip stiff, put in a mould tightly covered and bury in ice and salt for 3 hours.
MOUSSE.
Miss Flora Hartley, The Grammercy, New York.
Contributed by Mrs. M. Kim Miller, New York.
Whip 1 pt. cream and add the yolks of 4 eggs beaten, ½ cup sugar, 1 cup coffee or any flavor. Pour into moulds, and pack in layers of salt and ice; stand 4 hours.
ENGLISH FROZEN PUDDING.
Bessie Fraser, Lake Huron.
Contributed by Mrs. Wm. A. Glasgow, Jr., Philadelphia, Pa.
Pour a rich boiled custard over cold boiled rice, and beat together with plenty of orange juice. Freeze in a brick, and when turned out place on top quartered oranges.
TO MAKE GERMAN OR VANILLA CREAM.
Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.
Take 1 qt. of very thick sweet fresh cream, well beaten in a pan, as you would eggs, till it is quite thick, to which add vanilla and loaf sugar to your taste; the vanilla bean must be well pulverized and minced with the sugar before you put it into the cream. Then freeze.
TO MAKE THREE QUARTS OF CREAM.
Mrs. Rodney of Germantown.
Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia, Pa. Her Great-Granddaughter.
Take 3 quarts of fresh sweet cream, rub the rind of a fresh lemon with loaf sugar; then flavor your cream with this and sweeten to your taste with powdered sugar. Put into your freezer and cover close, then set in a deep bucket with ice and salt around it. The ice should be broken in small pieces, then put layer of ice and one of salt. Then churn and stir until frozen. One quart will serve ten glasses; 3 quarts will do for a company of thirty.