Make a syrup of sugar and water. Pour over beaten egg
whites. Beat continually. Add vanilla. Fold into cream and
freeze.
Angel Parfait with Candied Fruit
14 cup granulated sugar 2 tablespoons cold water
y2 cup water ij^ cups cream (whipped)
WTiites of 2 eggs i teaspoon gelatine
(beaten dr>') }i cup candied cherries (cut fine)
3 tablespoons orange jmce >^ cup candied pineapple (cut fine)
Soak the gelatine in cold water five minutes. Make a s}Tup of
boiling water and sugar. Pour over the whites of eggs, beating
constantly. Add the gelatine and stir until the mixture begins
to set. Fold in the cream, fruit, orange juice, and flavoring.
Turn into a mould. Freeze three hours.
Strawberry Parfait
I cup sugar Whites 3 eggs
K cup water 2 cups cream (whipped)
I teaspoon vanilla i cup crushed strawberries
K cup confectioners' sugar
RECIPES 207
Mix strawberries with confectioners' sugar. Make syrup of
sugar and water. Pour syrup over beaten egg whites slowly.
Beat continually until mixture begins to set. Fold into whipped
cream. Add vanilla and strawberries. Pour into mould. Freeze.
Other fruit may be substituted for the strawberries if desired.
Pineapple Frappe
2 cups water 2 cups water
1 cup sugar i can grated pineapple
Juice 3 lemons Juice 2 limes
Make a syrup by boiling two cups water and sugar. Boil
fifteen minutes. Add pineapple and fruit juices. Cool, and add
two cups water. Freeze partially. Serve at once.
Other fruit may be substituted for the pineapple if desired.
Cranberry Ice, No. 1
4 cups cranberries 3^ cups boiling water
2]/i cups sugar y^ teaspoon salt
]yi cup orange juice X cup lemon juice
Pick over and wash the cranberries. Add sugar and water and
cook ten minutes. Rub through a sieve, cool. Add fruit juice.
Freeze.
Cranberry Ice, No. 2
4 cups water 2 tablespoons lemon juice
2 cups sugar 2 cups cranberry juice
Cook cranberries in water ten minutes. Press through strainer.
Add sugar and dissolve well. Flavor with lemon juice and freeze.
Currants may be added if desired.
Mint Ice
2 cups sugar Juice 2 lemons
I quart water 3 tablespoons dried mint leaves
Make a syrup of sugar and water and pour over crushed
mint leaves. Allow to cool, then strain. Add lemon juice and a
Uttle green coloring if desired. Freeze. Serve with meat course
of lamb or mutton.
2o8 THE INTERNATIONAL COOK BOOK
Maraschino Ice
4 cups water (boiling) 2 cups orange juice
2 cups sugar y^ cup lemon juice
I cup maraschino cherries (chopped fine)
Make a synip by boiling water and sugar. Add fruit juices,
cool, and freeze partially. Add maraschino cherries and finish
freezing.
Apricot Ice
2 cups water (boiling) ^ cup sugar
I cup apricot juice 2 tablespoons lemon juice
Make a s\Tup of boiling water and sugar. Add fruit juice and
cool. Strain and freeze.
Grape Sherbet
I cup grape juice i pint milk
y2 cup sugar i teaspoon gelatine
I cup water (boiling)
Soak gelatine in cold water for five minutes. Make a syrup of
boiling water and sugar. Add gelatine. Stir until dissolved.
Cool. Add fruit juice and milk. Freeze.
Pineapple Sherbet
^ cup shredded pineapple 2 tablespoons lemon juice
]/2 cup sugar 2 cups milk
1 cup pineapple juice >^ tablespoon gelatine
Soak gelatine in cold water. Make a syrup of sugar and water.
Add gelatine, pineapple, milk, and fruit juice. Freeze.
Page 85
Presented as published in 1929. 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
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Make a syrup of sugar and water. Pour over beaten egg
whites. Beat continually. Add vanilla. Fold into cream and
freeze.
Angel Parfait with Candied Fruit
14 cup granulated sugar 2 tablespoons cold water
y2 cup water ij^ cups cream (whipped)
WTiites of 2 eggs i teaspoon gelatine
(beaten dr>') }i cup candied cherries (cut fine)
3 tablespoons orange jmce >^ cup candied pineapple (cut fine)
Soak the gelatine in cold water five minutes. Make a s}Tup of
boiling water and sugar. Pour over the whites of eggs, beating
constantly. Add the gelatine and stir until the mixture begins
to set. Fold in the cream, fruit, orange juice, and flavoring.
Turn into a mould. Freeze three hours.
Strawberry Parfait
I cup sugar Whites 3 eggs
K cup water 2 cups cream (whipped)
I teaspoon vanilla i cup crushed strawberries
K cup confectioners' sugar
RECIPES 207
Mix strawberries with confectioners' sugar. Make syrup of
sugar and water. Pour syrup over beaten egg whites slowly.
Beat continually until mixture begins to set. Fold into whipped
cream. Add vanilla and strawberries. Pour into mould. Freeze.
Other fruit may be substituted for the strawberries if desired.
Pineapple Frappe
2 cups water 2 cups water
1 cup sugar i can grated pineapple
Juice 3 lemons Juice 2 limes
Make a syrup by boiling two cups water and sugar. Boil
fifteen minutes. Add pineapple and fruit juices. Cool, and add
two cups water. Freeze partially. Serve at once.
Other fruit may be substituted for the pineapple if desired.
Cranberry Ice, No. 1
4 cups cranberries 3^ cups boiling water
2]/i cups sugar y^ teaspoon salt
]yi cup orange juice X cup lemon juice
Pick over and wash the cranberries. Add sugar and water and
cook ten minutes. Rub through a sieve, cool. Add fruit juice.
Freeze.
Cranberry Ice, No. 2
4 cups water 2 tablespoons lemon juice
2 cups sugar 2 cups cranberry juice
Cook cranberries in water ten minutes. Press through strainer.
Add sugar and dissolve well. Flavor with lemon juice and freeze.
Currants may be added if desired.
Mint Ice
2 cups sugar Juice 2 lemons
I quart water 3 tablespoons dried mint leaves
Make a syrup of sugar and water and pour over crushed
mint leaves. Allow to cool, then strain. Add lemon juice and a
Uttle green coloring if desired. Freeze. Serve with meat course
of lamb or mutton.
2o8 THE INTERNATIONAL COOK BOOK
Maraschino Ice
4 cups water (boiling) 2 cups orange juice
2 cups sugar y^ cup lemon juice
I cup maraschino cherries (chopped fine)
Make a synip by boiling water and sugar. Add fruit juices,
cool, and freeze partially. Add maraschino cherries and finish
freezing.
Apricot Ice
2 cups water (boiling) ^ cup sugar
I cup apricot juice 2 tablespoons lemon juice
Make a s\Tup of boiling water and sugar. Add fruit juice and
cool. Strain and freeze.
Grape Sherbet
I cup grape juice i pint milk
y2 cup sugar i teaspoon gelatine
I cup water (boiling)
Soak gelatine in cold water for five minutes. Make a syrup of
boiling water and sugar. Add gelatine. Stir until dissolved.
Cool. Add fruit juice and milk. Freeze.
Pineapple Sherbet
^ cup shredded pineapple 2 tablespoons lemon juice
]/2 cup sugar 2 cups milk
1 cup pineapple juice >^ tablespoon gelatine
Soak gelatine in cold water. Make a syrup of sugar and water.
Add gelatine, pineapple, milk, and fruit juice. Freeze.