213— Red Cherry Ice Cream.
4 cups cream.
2 cups sugar.
5 cups red cherries.
^ cup water✪ Red Cherry Ice Cream.
Use only the light red cherries for this
purpose, for the dark kinds make an un-
pleasant color.
Boil the water and sugar together and
drop the cherries in. Let simmer at the
side of the range a ^qw minutes without
stirring or breaking them. Then strain
the syrup into the freezer and set the
fruit on ice to be mixed in at last. Add
the quart of cream to the syrup in the
freezer, freeze and beat up well, then add
the cherries and cover down till wanted.
Cost of material — cream 24, cherries
24, sugar 10; 58 cents — ice and salt
20 — 68c for 2 quarts — about 6c per plate
214— Pineapple Fruit Ice Cream.
1 can pineapple, or a pound.
2 cups sugar.
4 cups cream.
J cup water✪ Pineapple Fruit Ice Cream
Cut the pineapple in small dice. Make
a boiling syrup of the sugar and water,
stew the pineapple in it, then strain the
flavored syrup into the freezer and set
the fruit on ice to become cold. Add the
cream to the syrup, freeze and beat up
and stir in the prepared pinapple at last.
Cost — pineapple 20, sugar 10, cream
24, ice and salt 20; 74 cents or 7c per
plate.
215— White Grape Ice cream.
Make the same as directed lor white
cherries.
216— Strawberry Fruit Ice Cream.
1 quart strawberries — red, ripe and
sweet.
2 cups sugar.
4 cups cream.
J cup water✪ Strawberry Fruit Ice Cream.
The fruit need not be cooked as in the
case of the preceding kinds, cover the
strawberries with the sugar and let then
remain some time to form a thick red syrup.
COOKING FOR PROFIT.
69
Pick out half of them to be added after
the freezing, and rub the remaining half
with their syrup through a strainer int(»
the freezer. Add the cream, freeze and
beat up aud at last stir in the whole
strawberries.
Cost — About the same as the other
fruit ice creams, varying with the price
of fresh fruit.
217- -Peach Fruit Ice Cream.
4 cups of peeled and cat peaches.
4 cups cream.
2 cups sugar.
Peach extract to flavor✪ Peach Fruit Ice Cream.
Make a peach-flavored ice cream.
Mix some of the sugar with the cut
peaches and mix them in after the cream
is frozen.
218— Ice Cream With Strawberries.
Make any kind of plain ice cream or
frozen custard according to directions al-
ready given and dish up a spoonful of
berries on top in the saucer. Ice cream
with rasberwes or cut peaches the same
way.
219— Frozen Puddings.
Sometimes called ice puddings. Some
a,re as cheap as the commonest ice cream,
others are quite expensive . They make
a welcome variation either to serve alone
iike ice cream or for two kinds together.
220— Frozen Cocoanut Puddingw
4 cups milk.
1 cup sugar.
4 yolks of eggs.
J pound of grated cocoanut.
Make the custard as usual and stir in
the cocoanut while it is still warm after
straining. Freeze and beat as usual A
little lemon or orange flavoring can be
added.
The ordinary ice cream or starch cus-
tard can be used the same way as well.
Cost of material — 25c per quart or 8
plates or 3c per plate.
221— Frozen Tapioca Pudding.
3 cups milk.
6 lablespoons sugar — 5 oz,
2 tablespoons pearl tapioca.
Butter size of a walnut.
2 eggs.
J cup cream to whip in at last.
Flavoring.
The pearl Tapioca is the most suitable.
If 'the large grained sort is used crush it
on the table with the rolling-pin and then
sift away the dust ✪ Frozen Tapioca Pudding
Page 74 · 6 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
213— Red Cherry Ice Cream.
4 cups cream. 2 cups sugar.
5 cups red cherries. ^ cup water.
Use only the light red cherries for this purpose, for the dark kinds make an unpleasant color.
Boil the water and sugar together and drop the cherries in. Let simmer at the side of the range a few minutes without stirring or breaking them. Then strain the syrup into the freezer and set the fruit on ice to be mixed in at last. Add the quart of cream to the syrup in the freezer, freeze and beat up well, then add the cherries and cover down till wanted.
Cost of material — cream 24, cherries 24, sugar 10; 58 cents — ice and salt 20 — 68c for 2 quarts — about 6c per plate
214— Pineapple Fruit Ice Cream.
1 can pineapple, or a pound.
2 cups sugar. 4 cups cream. J cup water
Cut the pineapple in small dice. Make a boiling syrup of the sugar and water, stew the pineapple in it, then strain the flavored syrup into the freezer and set the fruit on ice to become cold. Add the cream to the syrup, freeze and beat up and stir in the prepared pinapple at last.
Cost — pineapple 20, sugar 10, cream 24, ice and salt 20; 74 cents or 7c per plate.
215— White Grape Ice cream.
Make the same as directed lor white cherries.
216— Strawberry Fruit Ice Cream.
1 quart strawberries — red, ripe and
sweet.
2 cups sugar. 4 cups cream. J cup water.
The fruit need not be cooked as in the case of the preceding kinds, cover the strawberries with the sugar and let then remain some time to form a thick red syrup.
Pick out half of them to be added after the freezing, and rub the remaining half with their syrup through a strainer int(» the freezer. Add the cream, freeze and beat up aud at lasand stir in the whole strawberries.
Cost — About the same as the other fruit ice creams, varying with the price of fresh fruit.
217— Peach Fruit Ice Cream.
4 cups of peeled and cat peaches.
4 cups cream.
2 cups sugar.
Peach extract to flavor.
Make a peach-flavored ice cream. Mix some of the sugar with the cut peaches and mix them in after the cream is frozen.
218— Ice Cream With Strawberries.
Make any kind of plain ice cream or frozen custard according to directions already given and dish up a spoonful of berries on top in the saucer. Ice cream with raspberries or cut peaches the same way.
219— Frozen Puddings.
Sometimes called ice puddings. Some are as cheap as the commonest ice cream, others are quite expensive . They make a welcome variation either to serve alone iike ice cream or for two kinds together.
220— Frozen Cocoanut Puddingw
4 cups milk.
1 cup sugar.
4 yolks of eggs.
J pound of grated cocoanut.
Make the custard as usual and stir in the cocoanut while it is still warm after straining. Freeze and beat as usual A little lemon or orange flavoring can be added.
The ordinary ice cream or starch custard can be used the same way as well.
Cost of material — 25c per quart or 8
plates or 3c per plate.
221— Frozen Tapioca Pudding.
3 cups milk.
6 lablespoons sugar — 5 oz,
2 tablespoons pearl tapioca.
Butter size of a walnut.
2 eggs.
J cup cream to whip in at last.
Flavoring.
The pearl Tapioca is the most suitable. If 'the large grained sort is used crush it on the table with the rolling-pin and then sift away the dust
Records on this page
Red Cherry Ice CreamPineapple Fruit Ice CreamStrawberry Fruit Ice CreamPeach Fruit Ice CreamFrozen Tapioca PuddingFrozen Rice Pudding