Scientific cooking with scientific methods

Sprinkle strawberries with sugar, and let them stand for two or three hours. Mash and press through a very fine French sieve or cheesecloth. Add the water and lemon juice, then freeze. This method will give you a fine, fresh flavor and good color for water ice. Raspberry Ice. Prepare same as strawberry ice, using either the red raspberry or the black-caps. Currant Ice. 2 cups currant juice. 2 cups sugar. 4 cups water. 1 tablespoon lemon juice. Prepare and freeze same as strawberry ice. Currant and Red Raspberry Ice. 4 cups water. 1 cup currant juice. 1 cup raspberry juice. 1^2 cups sugar. 1 tablespoon lemon juice. Prepare and freeze same as strawberry. This is a nice combination. Creme de Mentha ice. 4 cups water. 1 tablespoon lemon juice. 1V4 cups sugar. % cup creme de Menthe. Leaf green to color. Make synip with water and sugar, then add lemon. Strain, color a very delicate green, add cordial, and freeze. Chocolate Ice with Whipped Cream. 3 squares chocolate. 1^4 cups boiling water. 1 cup sugar. 3 cups milk (scalded). Salt and vanilla. Melt chocolate over hot water and scalded milk. Add half the sugar to chocolate, and salt. Add gradually the boiling water; boil a moment, and add to scalded milk with the remaining sugar. Cool and freeze. Garni.sh with whipped, sweetened and flavored cream. Pineapple Sorbet. 2 cups water. 1% cups orange juice. 2% cups sugar. i/^ cup lemon juice. 1 shredded pineapple. 1 quart Apollinaris. Prepare and freeze. Apricot Sorbet. 1 can apricots. % cup lemon juice. 1 1/4 cups sugar. 1 pint cream. Drain apricots, rub pulp through sieve, and add to juice. Add sugar and lemon juice. Freeze to a mush, which you can tell by the turning of the freezer. Lift top and fold in the cream that has been whipped. Let it rest for two hours, and serve in glasses. Cardinal Punch. 4 cups water. % cup lemon juice. 2^,2 cups sugar. % cup brandy. 1 cup orange juice. % cup strong green tea infusion. Prepare syrup same as for any water ice. Add fruit juice and tea, freeze to a mush, add liquor, and continue freezing. Serve in frappe glasses. Pineapple Cream. 2 cups water. 1 grated pineapple. IVa cups sugar. 2 cups cream. % cup orange juice. Cook together sugar, water and pineapple for fifteen minutes. Add orange juice, strain, and freeze to a mush. Open freezer and fold in the whipped cream. Return top and continue freezing. Draw off water^ pack, and stand for thirty minutes. Serve in frappe glasses. Garnish with candied pineapple and cherries. Philadelphia Cream. 1 quart cream. % cup sugar. ll^ tablespoons vanilla. Mix ingredients and freeze according to directions; for freezino^. Vanilla Ice=cream. 1 pint scalded milk. Yolks 3 eggs. 2 tablespoons flour. 14 teaspoon salt. 1 cup sugar. 1 quart cream. 2 tablespoons vanilla. Mix flour. su|?ar, salt and eggs slightly beaten. Add milk slowly. Cook in double boiler over hot water for twenty minutes, stirring constantly at first. Strain, cool, add cream and flavoring. Pack freezer, pour in cream, and freeze as directed. Serve with chocolate sauce. Chocolate Sauce. 1% cups water. 2 squares chocolate (Baker's). % cup sugar. 14 cup cold water. 1 tablespoon arrowroot. 1 teaspoon vanilla. Pinch salt.