FROZEN DESSERTS OF ALL KINDS

"They would not bear a bite — no, not a munch — But melt away like ice."

A Few Suggestions as to Freezing :

I. Give can and beaters a thorough scalding.

II. Before putting ice in tub, pour the material into the freezer can; see that all parts are adjusted properly, and turn the crank to see that everything is in the right place.

III. Have ice pounded fine and free from lumps. Use 1 part coarse salt to 3 or 4 parts crushed ice. Pack down with piece of wood, adding more ice as it settles.

Maple Parfait.

Cook well beaten yolks of 4 eggs and % cup maple syrup in double boiler. Let cool. Add 1 pint whipped cream, pour into mold. Cover with wax paper. Place cover on, place in freezer and pack in chopped ice and coarse salt. Freeze 4 hours.

Vanilla Parfait.

One cup sugar; 4 tablespoons water. Boil together 10 minutes, add well beaten yolks of 8 eggs, cook slowly until creamy. At this time take from fire, add teaspoon vanilla, turn in a bowl, whip till light. When cold, add 1 pint whipped cream. Pour into mold, cover, pack in ice and salt and let freeze for 4 hours. This makes 1 quart.

Pineapple Parfait.

One cup pineapple juice; 1^^ cups sugar; boil to a thick syrup. Add slowly to well beaten yolks of 4 eggs. Cook in double boiler until thick. Beat until cold. Whip 1 pint of heavy cream, stiff, and mix with syrup and eggs. 2 tablespoons lemon juice. Pack in a mold and freeze 4 hours.

224 THE MENDELSSOHN CLUB COOK BOOK.

Caf 6 Parfait.

One pint rich cream; 3^ cup sugar; 3^ cup strong coffee ex- tract. Whip cream, mix with coffee and sugar. Pack and freeze

Roman Punch.

Three pounds pulverized sugar; 3 quarts water; juice 8 lemons; Yi pint rum; whites of 8 eggs, beaten. Freeze hard.

Hokey Pokey.

Pack ice cream in an ordinary square mold. When frozen, cut into squares, quickly wrap in tissue paper. Pile all in a clean freezer and pack in ice and salt. These will keep for some time, if kept packed.

Coffee Ice Cream.

One pint heavy cream; 1 pint milk; vanilla extract. Sweeten to taste, adding pinch salt. Coffee extract to color cream a pretty dark tan. Freeze.

Fruit Ice Cream.

One pint fruit without juice; 1 pint heavy cream; 1 pint milk;

1 cup sugar. Mix in order and freeze.

Tutti Fruitti. One cup sugar; 1 cup flour; 1 quart milk. Cook, stirring con- stantly, until thick. Strain and mix in 2 quarts cream. Vanilla to taste. 13^ cups sugar, browned. Add to above with chopped fruits and nuts. Freeze.

— Mrs. Robt. G. McCord, New Albany, Indiana.

Yolks 4 eggs; 8 tablespoons confectioner's sugar; beaten to- gether. Add 1 pint whipped cream. Flavor with vanilla. Freeze

— Mrs. Ralph Root.

Vanilla Ice Cream.

Make custard of 1 pint milk, 1 cup sugar, yolks of 4 eggs (or

2 yolks and 1 tablespoon flour). When cooked, add tablespoon vanilla; cool, strain and add 1 pint cream. Freeze.

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Hot Chocolate Sauce.

One cup boiling water; ^ cup sugar; 1 teaspoon cornstarch; 1 square chocolate or 4 teaspoons cocoa. Cook 15 minutes and add teaspoon vanilla. Pour when hot over ice cream.

Peach Cream.

Four eggs to 1 quart thin cream, yolks and whites beaten sep- arately; 1 cup sugar added to yolks after beating. Fold in whites, add scalded milk. Put in double boiler, cooking until it coats spoon. Cool and freeze; when half frozen add sweetened mashed peaches.

Italian Cream. Two lemons, grated; 3^ cup sugar added to juice of lemons; 1 pint rich cream; sugar to sweeten. Whip cream briskly; add juice of lemons and strain in 1 ounce of gelatine dissolved in water. Beat until light. Flavor to taste and freeze.

Frozen Strawberries.

One quart strawberries; juice 2 lemons; 1 pound sugar; 1 quart water. Add sugar and lemon juice to berries. Stand aside 1 hour. Mash berries, add water, stir until sugar is dissolved and freeze.

Banana Ice Cream.

Eight bananas, mashed to smooth paste; 1 quart cream; Yi pound sugar. Freeze hard.

Chocolate Ice Cream.

One quart cream; 2 ounces chocolate; 3^ teaspoon cinnamon; 1 teaspoon vanilla; 3^ pound sugar. Cook until smooth 3/2 of cream with sugar and chocolate. Strain, add remainder of cream and ex- tract and freeze.

Caramel Ice Cream.

One pint milk; 1 cup sugar; 2 eggs; Yi cup flour. Beat eggs and sugar and flour together. Stir into boihng milk. Put on a sec- ond cup sugar in pan to brown until a liquid. Pour into boiling mixture and cook 20 minutes, stirring often. When cold, add 1 quart cream and freeze.

226 THE MENDELSSOHN CLUB COOK BOOK.

Ginger Ice Cream.

Six ounces preserved ginger; 2 tablespoons lemon extract, or juice; 1 pint cream; 34 pound sugar. Pound ginger to a paste, add- ing lemon juice Mix sugar and cream, add to ginger, press through fine sieve and freeze.

Maple Ice Cream I.

One cup rich maple syrup; 4 eggs, beaten, without whites; cook until it boils, stirring all the time. Strain, cool; beat 1 pint cream, add beaten whites of eggs, whip syrup until light; mix all and freeze.

Maple Ice Cream II.

Yolks of 2 eggs, beaten; ^3 cup maple syrup; Y^ cup milk. Cook over boiling water, stirring constantly, until thick. Add stiffly beaten whites of eggs and cool. When cold, add 13^ cups cream and freeze.

Maple Cream.

Six yolks of eggs, well beaten; 1 cup maple syru23; little salt; 1 quart cream; sugar to taste. Freeze.

Prune Ice Cream.

One and one-half cups sugar; 3 pints cream; 11^ tablespoons vanilla. Chill, pour into freezer. When half frozen, add 1 cup stewed and chopped prunes.

Rose Punch.

Plain lemon ice. See recipe. When half frozen, add Y2. cup red or pink fruit coloring. Finish freezing. Serve with whipped cream with candied rose leaves on top.

—Mrs. E. M. St. John.

Frozen Macaroon Pudding.

One cup sugar; 4 eggs; 1 pint milk; 1 pint cream; 12 maca- roons, dried and grated; 34 cup Sherry. Beat whites and yolks separately. Scald milk; when hot, stir into sugar and eggs. Cook in double boiler till creamy, add cream. Partly freeze and add macai'oons and Sherry. Finish freezing.

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Frozen Rice Pudding.

One-half cup rice; 1 cup milk; 1 cup sugar; 1 pint cream; 1 pint cold water; yolks of 3 eggs; 2 teaspoons vanilla; little salt. Boil rice in water 30 minutes. Drain. Put in double boiler with milk and cook until soft. Put through sieve and put back in kettle. Beat 3^olks with sugar. Add rice. Cook till thick. Flavor, cool and add whipped cream. Freeze.

— Mrs. a. H. Allen, Oshkosh, Wis.

Frozen Egg Nogg.

Eight eggs; 1 quart whipping cream; 8 tablespoons brandy; 4 tablespoons rum; 8 tablespoons sugar. Beat yolks and sugar to a cream. Add brandy and rum by spoonfuls. Then whipped cream and lastly stiffly beaten whites. Freeze at once.

— Mrs. E. St. John.

Nesselrode Pudding.

One pint large chestnuts; 1 pint cream; 1 pint water; yolks 6 eggs; 1 pound sugar; 3^ pint grated pineapple;! pound mixed can- died fruits. Boil chestnuts till tender. Remove shells and skins and press through colander. Boil sugar and water 5 minutes. Beat yolks of eggs hght and add to boihng syrup. Take from fire and beat until cold. Then add fruit, chopped fine; 1 tablespoon va- nilla, and pineapple and nuts. Freeze. When frozen, remove dasher and stir in cream, whipped.

Peach Water Ice.

One quart peaches; Y^ pound sugar; 1 lemon; 1 quart water. Boil sugar and water 5 minutes. Add mashed peaches and lemon juice, and freeze.

Rule of "Three" Ice.

Boil 3 minutes 3 cups sugar, 3 cups water. Add pulp and juice of 3 large oranges, juice of 3 lemons, and 3 mashed bananas, 3 apricots or 3^ can. Mix and freeze.

Coffee Ice.

One cup strong coffee extract; 1 cup sweet milk; 1 cup cream; 1 cup sugar. Freeze, serving with whipped cream, and few slices of banana or other fruit.

228 THE MPMDELSOHN CLUB COOK BOOK.

Raspberry Ice.

Two cups water; 1 cup sugar. Boil 10 minutes and cool. Add juice 2 lemons, 1 pint red raspberry juice. Freeze.

Lemon Ice.

Three quarts water; 2 pounds sugar. Boil 10 minutes and cool; add juice 8 lemons; whites of 3 eggs whipped in. Freeze hard.

Strawberry Ice.

Two cups water; 1 cup sugar; boil 5 minutes; add juice 2 lemons, 1 pint crushed strawberries; add beaten whites of 3 eggs and freeze. The above recipe may be used for any ice, substituting other fruits.

White Grape Juice Ice.

Two cups water; 1 cup sugar ;boil 5 minutes. Add 1 cup grape juice. Freeze.

Creme de Menthe Ice.

Three cups water; 1 cup sugar; 3^ cup creme de menthe cor- dial. Boil water and sugar 15 minutes. Add creme de menthe and some green fruit coloring. Strain and freeze.

Strawberry Mousse.

One heaping tablespoon powdered gelatine; 2 cups mashed berries; 1 cup sugar; 3 tablespoons boihng water; 2 cups whipping cream. Run berries through sieve, add sugar and gelatine mixed with water. When cool, fold in whipped cream. Turn into mold and pack in ice, leaving it for 6 hours.

The above recipe may be used for any fruit mousse, substi- tuting other fruit for strawberries.

Maple Mousse.

One teaspoon powdered gelatine; 4 tablespoons boiling water; yolks 6 eggs; 1 cup maple syrup; 2 cups cream; 1 cup ground al- monds. Dissolve gelatine with water, add eggs and syrup. Stir over fire until thick. Cool, and fold in whipped cream. Pack in ice and freeze 5 hours. Serve sprinkled with the almonds.

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All sherbets are stirred constantly while freezing. When done, add a meringue of the beaten whites of 2 eggs, which makes it light and creamy.

Pineapple Sherbet.

Two large pineapples or 1 quart can; l}/i pounds sugar; juice 2 lemons; 1 quart water; grate pineapple. Boil sugar and water for 5 minutes. Add fruit and lemon juice when cool. Strain and freeze.

Orange Sherbet. One pint orange juice; 2 cups sugar; juice 2 lemons; 1 quart water. Boil sugar and water 5 minutes. Add other juices and freeze, adding meringue.

Raspberry and Currant Sherbet.

One quart raspberries and 3^2 pi^^t currant juice; 1 pound sugar; 1 quart water. Boil sugar and water 5 minutes. When cool, add juice and mashed berries. Strain, freeze and add merin- gue.

Lemon Sherbet. Six lemons, juice and pulp; 4 cups sugar. Simmer skins in 1 pint water for 3 minutes. Scald 3 quarts water with 2 tablespoons cornstarch, 1 cup sugar. Mix all. Cool, freeze and add meringue.

Milk Sherbet.

One quart rich milk; 2 cups sugar; 1 teaspoon lemon extract. When half frozen, add juice and little of rind of 2 large lemons, with meringue. For "pineapple sherbet" add grated pineapple and a little more sugar.

Granis au Chocolate.

One pound of best vanilla chocolate; ^ pound sugar; 2 vanilla beans; 1 quart of water; 3^ pint of cream, whipped. Melt the chocolate with a little of the water on the fire, add the vanilla beans and the rest of the water. Simmer 5 minutes, then cool; extract the beans and freeze rather soft. Serve in sherbet cups with a little of the whipped cream on top of each.

Junket Ice Cream with Strawberries. Heat 1 quart of milk, 1 cup of double cream and 1 cup of sugar until just hike warm, not above 100 degrees. Stir in a tablespoon-

230 THE MENDELSSOHN CLUB COOK BOOK.

ful of vanilla extract, or use 1 cup of strawberry preserves in the

cream and 1 junket tablet crushed and dissolved in 1 tablespoon

of cold water. Let stand undisturbed in a warm room 10 or 15

minutes, then freeze as any ice cream. Pack into individual molds,

basket shape, and chill 3^ hour packed in equal parts of ice and

salt. At time of serving, turn from molds onto individual plates

and fill the baskets with fresh strawberries.

— Mrs. Hill.

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