Soak over night 2 cups of raisins chopped fine in 1 pint
of cream. Make an old-fashioned custard, to which add 2
cups of chopped pecans and the raisins. Beat 1 quart of
pure cream stiff and then add the beaten whites of 2 eggs✪ Frozen Plum Pudding.
Pour custard in freezer and partly freeze. Then add cream.
If desired use 1 cup of cherries, 1 cup of crystalized ginger
and 1 cup of orange peel. Freeze and pack some time be-
fore serving. — Mrs. J. E. C. Bell.
ROMAN PUNCH.
Three quarts milk, 1 pint cream, 2 cups sugar, 2 eggs, 1
tumblerful sherry, 1-3 box gelatine✪ Roman Punch. Cover the gelatine with
part of the cold milk and let stand for an hour or more.
Scald the remainder of the milk, then put the sugar and gela-
tine into it, and stir until dissolved; when cool put into a
freezer and partly freeze ; then add the whites of the egg
beaten to a stiff froth and the sherry; stir together well and
freeze.
FROZEN FRUIT.
One and one-half dozen oranges, 9 bananas, if large, 1
dozen if small, juice of 4 lemons, 1 can of grated pineapple,
malaga grapes or cherries as preferred, one cup grape juice✪ Frozen Fruit;
sweeten to taste. Be sure to make rather sweet. Slice
bananas, use only juice and pulp of oranges. If grapes are
used cut them in halves and extract the seed ; if cherries, put
them in whole. Put in a freezer without the dasher, and
pack in ice and salt. After an hour and a half, repack, and
FROZEN DESSERTS 151
after that repack every two hours, until time to serve. It
should be packed 6 or 8 hours. — Mrs. Henry Perry.
CHOCOLATE ICE CREAM.
One quart milk, 2 small cups sugar, yolks of 3 eggs, 1
tablespoon flour, 2 ounces Baker's chocolate, 1 quart of cream✪ Chocolate Ice Cream,
vanilla to taste. Make a custard of the milk, eggs, sugar
and flour. Dissolve chocolate over steam of teakettle ; add to
the custard, strain, add the cream and freeze.
COFFEE ICE CREAM.
Beat well together 2 eggs, 1 cup of sugar and 2 even table-
spoons of sifted flour. Add this to 1 pint of boiling milk,
and let boil for 5 minutes, stirring constantly. When this
cools, add 1 cup of sugar, 1 quart of cream and 1 cup of black
coffee✪ Coffee Ice Cream.
VIOLET PARFAIT.
One cup sugar and % cup water boiled until the soft ball
stage. Pour on the beaten whites of 3 eggs, beat until cold,
flavor with 1 teaspoon violet extract and fold in 1 pint of
cream✪ Violet Parfait beaten solid. Turn into mould and bury in salt and
ice for 4 hours. Serve with a border of whipped cream and
candied violets.
PINEAPPLE,, ORANGE AND LEMON ICE CREAM.
Three oranges, 3 lemons, 1 can of pineapple chunks, 1
quart cream, 3 cups sugar, 2 quarts milk✪ Pineapple, Orange and Lemon Ice Cream. Grate just a little
of the outer rind of the orange, then shred the pulp, being
careful not to get in any of the white part. Shred the pine-
apple, add the juice of the lemons, whip cream with sugar,
fruit and milk and freeze. — Mrs. R. J. Corbitt.
MAPLE PARFAIT.
One quart thick cream, li/o cups maple syrup, yolks of 12
eggs✪ Maple Parfait. Whip cream and drain thoroughly ; for even a few
152 FROZEN DESSERTS
Page 68 · 9 recipe records on this page
Presented as published in 1914. 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
Soak over night 2 cups of raisins chopped fine in 1 pint of cream. Make an old-fashioned custard, to which add 2 cups of chopped pecans and the raisins. Beat 1 quart of pure cream stiff and then add the beaten whites of 2 eggs. Pour custard in freezer and partly freeze. Then add cream. If desired use 1 cup of cherries, 1 cup of crystalized ginger and 1 cup of orange peel. Freeze and pack some time before serving. — Mrs. J. E. C. Bell.
ROMAN PUNCH.
Three quarts milk, 1 pint cream, 2 cups sugar, 2 eggs, 1 tumblerful sherry, 1-3 box gelatine. Cover the gelatine with part of the cold milk and let stand for an hour or more. Scald the remainder of the milk, then put the sugar and gelatine into it, and stir until dissolved; when cool put into a freezer and partly freeze ; then add the whites of the egg beaten to a stiff froth and the sherry; stir together well and freeze.
FROZEN FRUIT.
One and one-half dozen oranges, 9 bananas, if large, 1 dozen if small, juice of 4 lemons, 1 can of grated pineapple, malaga grapes or cherries as preferred, one cup grape juice; sweeten to taste. Be sure to make rather sweet. Slice bananas, use only juice and pulp of oranges. If grapes are used cut them in halves and extract the seed ; if cherries, put them in whole. Put in a freezer without the dasher, and pack in ice and salt. After an hour and a half, repack, and
after that repack every two hours, until time to serve. It should be packed 6 or 8 hours. — Mrs. Henry Perry.
CHOCOLATE ICE CREAM.
One quart milk, 2 small cups sugar, yolks of 3 eggs, 1 tablespoon flour, 2 ounces Baker's chocolate, 1 quart of cream, vanilla to taste. Make a custard of the milk, eggs, sugar and flour. Dissolve chocolate over steam of teakettle ; add to the custard, strain, add the cream and freeze.
COFFEE ICE CREAM.
Beat well together 2 eggs, 1 cup of sugar and 2 even tablespoons of sifted flour. Add this to 1 pint of boiling milk, and let boil for 5 minutes, stirring constantly. When this cools, add 1 cup of sugar, 1 quart of cream and 1 cup of black coffee.
VIOLET PARFAIT.
One cup sugar and % cup water boiled until the soft ball stage. Pour on the beaten whites of 3 eggs, beat until cold, flavor with 1 teaspoon violet extract and fold in 1 pint of cream beaten solid. Turn into mould and bury in salt and ice for 4 hours. Serve with a border of whipped cream and candied violets.
PINEAPPLE, ORANGE AND LEMON ICE CREAM.
Three oranges, 3 lemons, 1 can of pineapple chunks, 1 quart cream, 3 cups sugar, 2 quarts milk. Grate just a little of the outer rind of the orange, then shred the pulp, being careful not to get in any of the white part. Shred the pineapple, add the juice of the lemons, whip cream with sugar, fruit and milk and freeze. — Mrs. R. J. Corbitt.
MAPLE PARFAIT.
One quart thick cream, li/o cups maple syrup, yolks of 12 eggs. Whip cream and drain thoroughly ; for even a few
Records on this page
Frozen Plum PuddingRoman PunchFrozen FruitChocolate Ice CreamCoffee Ice CreamCoffee Ice CreamViolet ParfaitPineapple, Orange and Lemon Ice CreamMaple Parfait