Quantity for 6 Persons. 3 qts. of fresh or 1 qt. preserved 1 tsp. of vanilla strawberries 1 qt. of cream Sugar to taste Preparation,: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste add- ed, then frozen. No. 107— RASPBERRY ICE CREAM. Quantity for 6 Persons. 2 pts. of fresh or 1 pt. preserved 1 tsp. of vanilla raspberries Sugar to taste 1 pt. of cream The preparation is the same as given under No. 106, Strawberry Ice Cream. No. 108— PEACH ICE CREAM. Quantity for 8 — 10 Persons. 2% qts. of fresh or 1 qt. pre- 1 tsp. vanilla served peaches Sugar to taste 1 qt. of cream Preparation: Fresh peaches are peeled, stoned and rub- bed through a sieve, mixed with cream, vanilla and sugar and frozen. No. 109— APRICOT ICE CREAM. Quantity for 8 — 10 Persons. 2 % qts. of fresh or 1 qt. of pre- 1 tsp. of vanilla served apricots Sugar to taste 1 qt. of cream The preparation is the same as given under No. 108, Peach Ice t'resim ^-^— ^^^— ^^— ^^ No. 110— LEMON ICE CREAM. Quantity for 6 Persons. 1 pt. of milk 2 cups of sugar % pt. of cream Juice of 2% lemons Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of 2^4 lemons are added and frozen. —274 — No. Ill— PINEAPPLE ICE CREAM. Quantity for 6 — 8 Persons. 1 qt. of cream Sugar 1 large pineapple Juice of % lemon Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen. No. 112— CHOCOLATE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream % lb. of chocolate 1 pt. of milk 1% tsps. of vanilla. 4 yolks of eggs About % lb. of sugar Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze. , No. 113— COFFEE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream 1 pt. of milk % lb. of finely ground strong % lb. of sugar coffee 4 yolks of eggs Preparation: The coffee must steep in the milk for 1 hour, then strain through- a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring con- stantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze. No. 114— NUT ICE CREAM. Quantity for 6 Persons. 1 pt. of cream About ^4 lb. of sugar 1 pt. of milk % lb. ground hazelnuts 3 yolks of eggs Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly ; then cooled, the nuts mixed in and the mass frozen. Remarks: One teaspoonful of vanilla may be added. No. 115— TEA ICE CREAM. Quantity for 6 Persons. 1 pt. of cream % lb. of sugar 1 pt. of milk 2 tbsps. of fine tea 4 yolks of eggs The preparation is the same as given under No. 113, Cof- fee Ice Cream. Instead of steeping the coffee in the milk, put in tea. —275 — No. 116— VANILLA ICE CREAM WITH FRUIT. Quantity for 6 Persons. 1 qt. of cream % cup of chopped citron 1% tbsps. of vanilla % lb. of crushed macaroons % lb. of sugar 25 preserved cherries 4 eggs 1 cup of large raisins 3 tbsps. of maraschino Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then coo it. The raisins are scalded, put into a colander, cut into sma! pieces, mixed with the cut citron, crushed macaroons anc quartered cherries, also 3 tablespoonfuls of maraschino and mixed into the cold cream. Add also the beaten whites of eggs and freeze. No. 117— STRAWBERRY ICE. Quantity for 6 Persons. 4 qts. of fresh or 1 qt. preserved 1 tsp. of vanilla strawberries Sugar to taste Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.

AI-modernized reading of the original text

Quantity for 6 Persons. 3 qts. of fresh or 1 qt. preserved 1 tsp. of vanilla strawberries 1 qt. of cream Sugar to taste Preparation: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen. No. 107— RASPBERRY ICE CREAM. Quantity for 6 Persons. 2 pts. of fresh or 1 pt. preserved 1 tsp. of vanilla raspberries Sugar to taste 1 pt. of cream The preparation is the same as given under No. 106, Strawberry Ice Cream. No. 108— PEACH ICE CREAM. Quantity for 8 — 10 Persons. 2% qts. of fresh or 1 qt. pre- 1 tsp. vanilla served peaches Sugar to taste 1 qt. of cream Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen. No. 109— APRICOT ICE CREAM. Quantity for 8 — 10 Persons. 2 % qts. of fresh or 1 qt. of pre- 1 tsp. of vanilla served apricots Sugar to taste 1 qt. of cream The preparation is the same as given under No. 108, Peach [illustration: Ice Cream] ^^ No. 110— LEMON ICE CREAM. Quantity for 6 Persons. 1 pt. of milk 2 cups of sugar % pt. of cream Juice of 2% lemons Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of 2^4 lemons are added and frozen. —274 — No. Ill— PINEAPPLE ICE CREAM. Quantity for 6 — 8 Persons. 1 qt. of cream Sugar 1 large pineapple Juice of % lemon Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen. No. 112— CHOCOLATE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream % lb. of chocolate 1 pt. of milk 1% tsps. of vanilla 4 yolks of eggs About % lb. of sugar Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze. , No. 113— COFFEE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream 1 pt. of milk % lb. of finely ground strong % lb. of sugar coffee 4 yolks of eggs Preparation: The coffee must steep in the milk for 1 hour, then strain through- a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze. No. 114— NUT ICE CREAM. Quantity for 6 Persons. 1 pt. of cream About ^4 lb. of sugar 1 pt. of milk % lb. ground hazelnuts 3 yolks of eggs Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly ; then cooled, the nuts mixed in and the mass frozen. Remarks: One teaspoonful of vanilla may be added. No. 115— TEA ICE CREAM. Quantity for 6 Persons. 1 pt. of cream % lb. of sugar 1 pt. of milk 2 tbsps. of fine tea 4 yolks of eggs The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea. —275 — No. 116— VANILLA ICE CREAM WITH FRUIT. Quantity for 6 Persons. 1 qt. of cream % cup of chopped citron 1% tbsps. of vanilla % lb. of crushed macaroons % lb. of sugar 25 preserved cherries 4 eggs 1 cup of large raisins 3 tbsps. of maraschino Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then coo it. The raisins are scalded, put into a colander, cut into sma! pieces, mixed with the cut citron, crushed macaroons anc quartered cherries, also 3 tablespoonfuls of maraschino and mixed into the cold cream. Add also the beaten whites of eggs and freeze. No. 117— STRAWBERRY ICE. Quantity for 6 Persons. 4 qts. of fresh or 1 qt. preserved 1 tsp. of vanilla strawberries Sugar to taste Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.

The art of German cooking and baking