Whip quart
thick double cream, flavor with quarter tablespoon vanilla✪ Vanilla Biscuit and stir
it lightly into the above ; fill the cases, pack in cave, and finish as
directed ; or part of mixture may be colored andfiavored with rasp-
berry syrup and placed in bottom of cases^ then fill them with tne
plain vaniUa and freeze. Or in Fruit Btscuit^ fill two-thirds full
with the mixture, freeze, and fill up with some water-ice that blends
with the fiavor used in mixture : For^ Strawberrv Biscuit use a
layer of Orange Ice ; for Pineapple Biscuit, Lemon Ice, etc. Any of
the above mixtures may be made more elaborate by glazing, but as
that needs a confectioner's skill we will not describe it ; but the mere
icing of them is given in Strawberry Biscuit, and one can cover
their tops when ready to serve with whipped cream or with a plain
meringue, and the mixture can also be filled in Lemon or Orange
*ca8es, made by cutting off top from fruit and carefcQly removing
pulp.
Sherbet Crystal — Boil one pint sugar and pint and half
ICES AND ICE-CREAM. S6&
water fifteen or twenty minutes, beat yolks of fifteen eggs✪ Sherbet Crystal very li^ht
and strain. Place syrup in custard kettle and add yolks, beating
with an egg-whisk for ten minutes. iRemove inner kettle from fire^
place in a pan of cold water and continue beating fifteen min-
utes. Pack mold in ice and salt, and spread on sides and bottom
of it one quart Strawberry or Raspberry Sherbet; when hardened,
put the cooked mixture in center, being careful not to disturb the
sherbetj cover all with a piece of thick white paper, put on cover
and fimsh as directed in packing molds.
Glazed Merinmie. — Any ice-cream maybe meringued and glazed
8uccessfully% Boil three-quarters pint milk and stir in tablespoon gela-
tine that has been soaked an hour or two in half cup cold water, strain
into quart cream, add tablespoon vanilla and half pound pulverized
sugar ; when frozen, take out beater and pack the cream smoothly, be-
ing careful to have the top perfectly level,and pack with ice as directed.
When ready to serve, make a meringue of the whites of six eggs and
six tablespoons pulverized sugar. Turn the cream out on a fancy
dish and cover every part well with the meringue. Brown with a
red hot salamander or shovel and serve immediately ; or put the
frozen cream in round mold and imbed in ice and salt; have a
flat round sponge cake on plate, and when ready to serve turn mold
quickly out upon it, cover with the meringue and glaze as above.
Another way to serve any ice cream, without the glazing, is to bake
a sponge cake in one of the crown molds, ice it with a white icing,
ana when ready to serve place on platter, spre.ad inside with any
fruit jelly liked and fill center with any ice-cream, frozen in freezer
but not molded ; heap whipped cream, sweetened, on top of center
and around base of cake and serve.
Page 305 · 2 recipe records on this page
Presented as published in 1890. 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
Whip quart thick double cream, flavor with quarter tablespoon vanilla and stir it lightly into the above ; fill the cases, pack in cave, and finish as directed ; or part of mixture may be colored and flavored with raspberry syrup and placed in bottom of cases^ then fill them with tne plain vanilla and freeze. Or in Fruit Biscuit^ fill two-thirds full with the mixture, freeze, and fill up with some water-ice that blends with the flavor used in mixture : For^ Strawberrv Biscuit use a layer of Orange Ice ; for Pineapple Biscuit, Lemon Ice, etc. Any of the above mixtures may be made more elaborate by glazing, but as that needs a confectioner's skill we will not describe it ; but the mere icing of them is given in Strawberry Biscuit, and one can cover their tops when ready to serve with whipped cream or with a plain meringue, and the mixture can also be filled in Lemon or Orange cases, made by cutting off top from fruit and carefully removing pulp.
Sherbet Crystal — Boil one pint sugar and pint and half
water fifteen or twenty minutes, beat yolks of fifteen eggs very light and strain. Place syrup in custard kettle and add yolks, beating with an egg-whisk for ten minutes. Remove inner kettle from fire^ place in a pan of cold water and continue beating fifteen minutes. Pack mold in ice and salt, and spread on sides and bottom of it one quart Strawberry or Raspberry Sherbet; when hardened, put the cooked mixture in center, being careful not to disturb the sherbetj cover all with a piece of thick white paper, put on cover and finish as directed in packing molds.
Glazed Meringue. — Any ice-cream maybe meringued and glazed successfully% Boil three-quarters pint milk and stir in tablespoon gelatine that has been soaked an hour or two in half cup cold water, strain into quart cream, add tablespoon vanilla and half pound pulverized sugar ; when frozen, take out beater and pack the cream smoothly, being careful to have the top perfectly level,and pack with ice as directed. When ready to serve, make a meringue of the whites of six eggs and six tablespoons pulverized sugar. Turn the cream out on a fancy dish and cover every part well with the meringue. Brown with a red hot salamander or shovel and serve immediately ; or put the frozen cream in round mold and imbed in ice and salt; have a flat round sponge cake on plate, and when ready to serve turn mold quickly out upon it, cover with the meringue and glaze as above. Another way to serve any ice cream, without the glazing, is to bake a sponge cake in one of the crown molds, ice it with a white icing, ana when ready to serve place on platter, spread inside with any fruit jelly liked and fill center with any ice-cream, frozen in freezer but not molded ; heap whipped cream, sweetened, on top of center and around base of cake and serve.
Records on this page
Vanilla BiscuitSherbet Crystal