With Pineapple. Add one pint pineapple pressed through
colander and juice of one lemon to a.
With Eed Kaspberries. Add one quart red raspberries mashed
fine and juice of three lemons to a.
ICE CREAM NOTES
To make ice cream in bricks of fancy shapes of any kind, first
make it in an ordinary freezer in the usual way. Next prepare the
moulds to be used; fill each with ice water (it is not necessary to fix
the cover in this way), and allow to stand for some time — perhaps
half an hour. Then remove the cold water and pack each mould
solidly with the frozen ice cream. Fill to overflowing and then
scrape off perfectly level with a case knife, so that the cover will fit
down snugly.
After fitting cover on tightly, cover the joining of the cover and
mould with lard; then tie a narrow strip of cotton cloth over it. If
there are any dents in the mould where there is even the least danger
of the rock salt getting into the cream, treat them in the same way
with lard. All this precaution is to keep the rock salt from getting
into the cream, for there is nothing quite so disagreeable as to taste a
bit of salt mixed in with the ice cream.
Next pack the mould or moulds in chipped ice and rock salt as
with the freezer and allow to stand for about an hour or more.
When removing, one will find the strip of cloth and the lard
frozen to the mould ; but this can be easily pulled off. To remove the
cream from the mould, dip a cloth in hot water, wring it out slightly,
and apply to the outside of the mould for just a minute. Have the
cloth very hot. The cream should slip out easily; but, if necessary,
repeat the application of the hot cloth.
Ice cream in individual moulds is called glace, as strawberry ice
cream glace.
A pretty way is to use a baking powder box as a mould; this
makes a pretty shape and the ice cream can be cut into individual
slices at the table.
An attractive pistachio ice cream was made in this way and
190 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
sliced at the table. On each individual serving was poured a sauce
made of fresh strawberries with sugar and a little lemon and orange
added. This with the pistachio ice cream made a delicious com-
bination.
Orange and lemon with strawbberry give the same effect as wine
in sauces of any kind. While it does not taste the same exactly, yet it
takes the place of it splendidly, having a bright, piquant flavor. It is,
of course, customary to serve claret on sultana roll. This sauce
could well be used as a substitute.
Of course the pistachio ice cream had to be colored. Strawberry
and raspberry ice cream always have to be colored. There is one point
which must be remembered in coloring ice-creams or any frozen
dainty, always color it two or three shades darker than desired, for it
it sure to freeze out quite a bit lighter.
Bomb ice cream is made in a mould the shape of half a melon, the
flat side always being placed downward on the platter. The outside
is made of some kind of ice cream or sherbet, while the centre is made
of whipped cream, or beaten egg whites frozen.
Page 99
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
With Pineapple. Add one pint pineapple pressed through colander and juice of one lemon to a.
With Red Raspberries. Add one quart red raspberries mashed fine and juice of three lemons to a.
ICE CREAM NOTES
To make ice cream in bricks of fancy shapes of any kind, first make it in an ordinary freezer in the usual way. Next prepare the moulds to be used; fill each with ice water (it is not necessary to fix the cover in this way), and allow to stand for some time — perhaps half an hour. Then remove the cold water and pack each mould solidly with the frozen ice cream. Fill to overflowing and then scrape off perfectly level with a case knife, so that the cover will fit down snugly.
After fitting cover on tightly, cover the joining of the cover and mould with lard; then tie a narrow strip of cotton cloth over it. If there are any dents in the mould where there is even the least danger of the rock salt getting into the cream, treat them in the same way with lard. All this precaution is to keep the rock salt from getting into the cream, for there is nothing quite so disagreeable as to taste a bit of salt mixed in with the ice cream.
Next pack the mould or moulds in chipped ice and rock salt as with the freezer and allow to stand for about an hour or more.
When removing, one will find the strip of cloth and the lard frozen to the mould ; but this can be easily pulled off. To remove the cream from the mould, dip a cloth in hot water, wring it out slightly, and apply to the outside of the mould for just a minute. Have the cloth very hot. The cream should slip out easily; but, if necessary, repeat the application of the hot cloth.
Ice cream in individual moulds is called glace, as strawberry ice cream glace.
A pretty way is to use a baking powder box as a mould; this makes a pretty shape and the ice cream can be cut into individual slices at the table.
An attractive pistachio ice cream was made in this way and
sliced at the table. On each individual serving was poured a sauce made of fresh strawberries with sugar and a little lemon and orange added. This with the pistachio ice cream made a delicious combination.
Orange and lemon with strawbberry give the same effect as wine in sauces of any kind. While it does not taste the same exactly, yet it takes the place of it splendidly, having a bright, piquant flavor. It is, of course, customary to serve claret on sultana roll. This sauce could well be used as a substitute.
Of course the pistachio ice cream had to be colored. Strawberry and raspberry ice cream always have to be colored. There is one point which must be remembered in coloring ice-creams or any frozen dainty, always color it two or three shades darker than desired, for it it sure to freeze out quite a bit lighter.
Bomb ice cream is made in a mould the shape of half a melon, the flat side always being placed downward on the platter. The outside is made of some kind of ice cream or sherbet, while the centre is made of whipped cream, or beaten egg whites frozen.