Part 9

Heat the coffee until the boiling point is reached; add the egg yolks beaten light, then the syrup; cook until it begins to thicken but do not allow it to boil. Take from the fire, add the cream, whipped stiff, and a few drops of vanilla.

COFFEE SAUCE WITH SUGAR

2 eggs, ¼ cupful of sugar, 1 cupful of strong coffee, 1 cupful of whipped cream, Sugar (powdered.)

Beat the yolks of the eggs with one-fourth cupful of sugar. Add one cupful of strong coffee (strained) and cook slowly over hot water, stirring constantly until well thickened. Do not boil. Remove from the fire and, when cold, mix 1 cupful of sweetened whipped cream which has been flavored with a few drops of vanilla extract.

CHOCOLATE SAUCE WITH SYRUP

1 cupful of syrup, 1½ squares of chocolate, ⅓ cupful of water, ¼ teaspoonful of vanilla.

Melt the chocolate and pour on gradually the hot syrup, prepared by adding water to corn syrup and boiling for three minutes. Cool slightly and flavor with vanilla.

CHOCOLATE CARAMEL SAUCE

2 ounces of unsweetened chocolate, 2 cupfuls of dark brown sugar, 1 tablespoonful of butter, ¾ cupful of rich top milk or cream, ½ teaspoonful of vanilla extract.

If an agate boiler is used, and a very little butter heated in it, and allowed to run over the surface used, the sauce will not stick to the pan.

Shave the chocolate and melt in the buttered upper part of the double boiler, and add the sugar gradually; mix well, and add the butter; cook until well blended and pour in the top milk or cream slowly. Cook over a very low fire until it forms a soft ball if tried in cold water. Take from the fire, add the vanilla, and use over vanilla ice cream.

If it is not to be used at once keep it hot in the double boiler.

FRUIT SAUCE

½ cupful of dates, ½ cupful of Maraschino cherries, ½ cupful of figs, ½ cupful of chopped almonds, ½ cupful of honey, ½ cupful of syrup from the cherries.

Remove the pits from the dates and cut into small pieces, chop the cherries, cut the figs into small pieces and chop (or break into pieces) the nuts. Mix, and pour the syrup of the cherries and the honey over the mixture, allowing to stand until thoroughly blended. Keep near the ice if possible.

STRAWBERRY SAUCE

1 quart of berries, 1 cupful of powdered sugar.

Wash and hull the berries, mash with a silver fork, add the sugar, stir well, and allow to stand for two hours in a cold place.

ORANGE SAUCE

3 oranges, 2 egg whites, 1 cupful of powdered sugar.

Grate the rind of half an orange and add to it the juice of three oranges. Whip the whites of the eggs until dry and stiff, add the sugar and then the orange juice.

This, heaped on ice cream, is as delightful as it is unusual.

TUTTI FRUTTI SAUCE

½ cupful of chopped candied cherries, ½ cupful of chopped seeded raisins, ½ cupful of chopped figs, ½ cupful of dates, Mix with maple syrup.

Chop the different fruits and mix enough maple syrup to blend but not enough to make a great deal of liquid.

CANNED, PRESERVED AND DRIED CHERRIES

(For use in making sundaes)

There may be several reasons why one prefers to use home-canned or dried cherries instead of using those commercially prepared. To can them at home, the first thing to remember is; the fruit should be well ripened and the cherries will be far better if it is possible to obtain them directly from the trees. If one is fortunate enough to be able to get them from the trees, see that they hang at least four days after they are considered ripe, for they will be larger, riper and sweeter.

Another thing to bear in mind, is that cherries should be simmered and never boiled.

It is quite possible to use any canned cherries one may have, or may purchase, in making sundaes, or those put up commercially for this purpose alone.

CANNED CHERRIES

The amount of fruit depends upon the desire of the hostess, for she may have a few she wishes to can, or a great many; the process is the same.

Cherries, 2 cupfuls of water, 1 cupful of sugar.

Wash and pit the cherries, put them in sterilized jars, adjust the rubbers (new ones), and pour over the boiling syrup, made of the sugar and water boiled. Pour in enough syrup to nearly overflow. Partially seal the jar and place in a sterilizer, either commercial or home-made, and nearly cover with boiling water. It has been found satisfactory by the writer to allow the water to reach just _below_ the top. Sterilize for sixteen minutes.

CANNED CHERRIES WITHOUT SYRUP

If one cares to can the cherries without using syrup, pour plain boiling water over the cherries in the jars, in place of the syrup and sterilize for a half hour. After sterilization, complete the seal, invert to test for leakage, allow to cool, wrap in dark paper and store.

PRESERVED CHERRIES

Remove the pits from the largest cherries obtainable; allow a pound of sugar and one cupful of water to each pound of fruit. Melt the sugar in the water, let it come to a boil and skim thoroughly. Then add the cherries and allow them to simmer for twenty minutes. Take out with a skimmer, pack into sterilized hot jars and boil down the syrup until quite thick. Fill the jars to overflowing and seal air-tight, using new rubbers and hot covers.

PRESERVES AND SHRUB FROM THE SAME CHERRIES

Stone the cherries and cover with vinegar. Stand in a cool place for twenty-four hours and drain off the fruit juice and the vinegar. To each pint of juice add a scant pound of sugar, simmer for twenty-five minutes and bottle air-tight. Put the drained cherries in a stone crock with alternate layers of granulated sugar, allowing three-quarters of a pound of sugar for each pint of fruit. Keep the crock covered and in a cool place. Every eighteen hours stir the fruit and sugar carefully for a period of eight days. The uncooked preserves can be put in small jars and paraffined, but they need not be sealed air-tight.

MOCK MARASCHINO CHERRIES

Select the largest sized cherries one can find and remove the pits, saving all the juice. Measure fruit and juice and allow an equal amount of sugar. Drain the cherries and set on the ice. Put the juice and sugar into a preserving kettle, cook to a thick syrup and add the cherries. Simmer for fifteen minutes. Drain off half the cherry syrup, add an equal amount of white grape juice, bring quickly to the boil and seal as for preserved fruit.

DRIED CHERRIES

The larger the cherry the more satisfactory if dried to use for sundaes.

Wash, stem and pit the cherries; spread in thin layers on a drying tray. (Commercial driers are inexpensive and very satisfactory.) Dry from two to four hours, starting at 110 degrees F. Condition them by placing in composition or paper boxes and pouring them from box to box every day for four days. This is to insure even drying. If too moist, return to the drier for a short time, and again pour into the boxes, and again “condition” them.

XIII—ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS

Giving recipes for ice creams and the like in a book given to telling of beverages would seem a queer conceit, were it not for the fact that ice creams, sherbets and water ices are often used to quench the thirst; this is my reason and my only excuse, should an excuse be needed.

VANILLA ICE CREAM

1 quart of cream, ¾ cupful of honey, 1 cupful of milk, 1 tablespoonful of vanilla extract.

Heat the milk, add the honey, and stir until melted and thoroughly mixed. Allow to cool somewhat; add the cream, vanilla and a pinch of salt (a very small pinch), and freeze.

VANILLA ICE CREAM (French)

2 cupfuls of scalded milk, 1 cupful of sugar, 3 eggs, ⅛ teaspoonful of salt, 1 quart of thin cream, 2 tablespoonfuls of vanilla.

Make a custard of the first four ingredients. Strain and cool the custard and add to it the cream and vanilla. Freeze until firm, then pack in ice and salt.

INEXPENSIVE ICE CREAM

1¼ cupfuls of sugar, 1 quart of milk, 2 tablespoonfuls of cornstarch, 3 eggs, Desired extract and a pinch of salt.

Heat the milk, add the syrup and the cornstarch, which should have been moistened with a little cold milk; cook until it begins to thicken, add a pinch of salt and the beaten eggs. Boil, strain, cool and freeze.

With this as a foundation one may add any flavoring desired, or any crushed fruit. Coffee or chocolate may also be used. Very strong coffee is needed, but the amount of milk should be reduced in proportion.

PISTACHIO ICE CREAM

2 cupfuls of scalded milk, 1 tablespoonful of flour, 1 cupful of sugar, 1 egg, ⅛ teaspoonful of salt, 1 quart thin cream, 1 tablespoonful of vanilla extract, 1 teaspoonful of almond extract.

Mix flour, sugar and milk, add egg, slightly beaten, and milk gradually. Cook until it has the consistency of a soft custard. Let this custard cool and add cream and flavoring, color with leaf green; strain and freeze.

ORANGE ICE CREAM

2 cupfuls of sugar, 1 cupful of water, 2 cupfuls of orange juice, ¼ cupful of candied orange peel, 1 cupful of cream, 2 egg yolks, 1 cupful of double cream.

Boil the water and sugar eight minutes. Add the orange juice. Make a custard of the cream and egg yolks. Cool and add to the first mixture with the heavy cream beaten stiff. Freeze. When nearly frozen add the orange peel. The dish is given a “different” look if it is served with candied orange peel.

MARSHMALLOW ICE CREAM

1½ cupfuls of milk, ½ cupful of heavy cream, ⅓ cupful of sugar, 1 junket tablet, 1 tablespoonful cold water, 2 heaping tablespoonfuls of marshmallow cream, 1 tablespoonful of vanilla.

Put milk, cream and sugar into the can of freezer. Set in hot water until luke warm, add junket tablet dissolved in cold water, and allow to stand until firm. Add vanilla and marshmallow cream, mix thoroughly and freeze, using three parts ice to one part salt.

FROZEN PUDDING

1 pint of milk, 1 cupful of sugar, 3 eggs, 1 teaspoonful of cornstarch, ⅛ teaspoonful of salt, 1 pint thin cream, ½ teaspoonful of vanilla, 1 cupful of diced marshmallows, 1 cupful of thinly sliced peaches, 1 cupful of shredded pineapple, 1 cupful crystallized cherries.

Beat the yolks of the eggs until very light, add sugar, cornstarch and salt. Beat into this the scalded milk, place in a double boiler and cook until it will coat the spoon. Remove from the fire and when cold add the cream, vanilla and stiffly beaten whites of the eggs. Pour into a freezer, add the marshmallows and fruit and freeze until firm, then pack and allow to stand for several hours.

COCOANUT ICE CREAM

4 cupfuls of milk, 2½ tablespoonfuls of cornstarch, 2 eggs, ¾ cupfuls of honey, 1 teaspoonful of vanilla extract, 1 cupful of chopped fresh cocoanut or shredded cocoanut, Preserved cherries, Milk or water.

Heat the milk in a double boiler. Blend the cornstarch with a little milk or water and add to the hot milk and stir until it begins to thicken. Add the beaten eggs and honey, cook for a minute or two; add vanilla and cocoanut. Freeze, serve in attractive tall stemmed goblets; top with cocoanut and cherries.

ROSE ICE CREAM (with condensed milk)

2 cans of condensed milk, 3½ cupfuls of water, 2 teaspoonfuls of rose extract, 3 tablespoonfuls of cornstarch, ¼ cupful of milk, or water, 1 teaspoonful of vanilla, 1 teaspoonful of orange extract, Red vegetable coloring.

Mix one can of condensed milk with two cupfuls of water; add the rose extract and enough red vegetable coloring to make the color desired. Strain and freeze.

Boil the remaining water (1½ cupfuls) and stir in the other can of condensed milk. Moisten the cornstarch with a little milk or water, blend with the milk and water, stirring constantly for five or six minutes. Allow to cool, add flavoring, strain and freeze. Place these creams in separate layers in a wet mold, place the cover on securely, pack and freeze. This should stand at least two hours.

PINEAPPLE ICE CREAM

1½ cupfuls of hot milk, 2 eggs, ½ cupful of honey, 2 cupfuls of shredded pineapple, 1 cupful of cream.

Beat the eggs, mix with the milk and honey; cook until smooth, stirring constantly. Allow to cool, add cream and freeze. When serving this cream, a generous spoonful of sweetened whipped cream is a delightful addition.

STRAWBERRY ICE CREAM

This is not difficult to make and approaches the flavor of the fresh fruit more nearly than most creams in which fresh strawberries are used.

½ pint of thick cream, 1 pint of milk, 2 tablespoonfuls of cornstarch, 2 eggs, 3 tablespoonfuls of sugar, ½ teaspoonful of vanilla, 1 cupful of strawberry jam, Small pinch of salt.

Make a boiled custard of the milk, cornstarch, salt and the beaten eggs. Add the vanilla, cool and fold in a half pint of cream which has been whipped until stiff. Put in freezer and freeze slowly for five or six minutes; open the freezer and stir in a full cupful of strawberry jam. Re-cover and continue to freeze until firm.

GREEN TEA ICE CREAM

1 pint of milk, 1 tablespoonful of green tea, 1 pint of cream, ¾ cupful of sugar, 3 eggs, ½ teaspoonful of vanilla.

Pour one pint of boiling milk over one tablespoonful of green tea, and allow to stand on the back of the range or on an asbestos mat over a low gas flame for five minutes; strain through a double thickness of fine cheesecloth. To this add the cream, beaten eggs, sugar and vanilla, and stir until it thickens. Add a little green vegetable color. Place in a cold dish and allow to cool. Freeze, repack, and allow to stand until ready for use.

EASY PEACH ICE CREAM

1 pint of peach pulp and the juice, 1 cupful of sugar, 1 quart of cream.

Crush the peaches, using enough to make a pint of pulp. Save all the juice. Add the sugar to the juice and pulp; then add the cream, whipped as stiff as possible. Blend and freeze.

SOME UNUSUAL FROZEN DAINTIES

COFFEE PARFAIT

1 pint of thick cream, 1½ cupfuls of confectioner’s sugar, ½ cupful of strong coffee, ½ teaspoonful of vanilla, ½ teaspoonful of gelatine, Milk.

Dissolve the gelatine in two tablespoonfuls of milk, and pour the hot coffee over, stirring well; add sugar and vanilla. Fold in the cream, whipped stiff, pour into the freezer, pack in ice and salt and allow to stand for at least four hours.

Serve in attractive tall glasses, topped with a generous spoonful of sweetened whipped cream.

APRICOT PARFAIT

1½ cupfuls of crushed apricots (canned or fresh), 2 tablespoonfuls of lemon juice, ¾ cupful of sugar, 1 teaspoonful of gelatine, 2 eggs, 1 cupful of thick cream.

Mash the fruit and press through a fine sieve, add the lemon juice and sugar and heat until it reaches the boiling point, stirring constantly; beat the yolks of the eggs until very light and add slowly to the fruit mixture while hot; return to the fire and cook until a custard-like consistency. Dissolve the gelatine in a very little water and add to the fruit and eggs; allow to cool; chill; beat the whites of the eggs until stiff, and the cream until firm, and add both to the fruit mixture.

Pour into a mold, pack in ice and salt and allow to stand for several hours; serve in tall narrow glasses.

CHERRY PARFAIT

1 cupful of thick cream, ⅔ cupful of sugar, ⅓ cupful of water, 2 egg whites, 1 tablespoonful of gelatine, ¾ cupful of marshmallows, 1¼ cupfuls of stoned cherries (canned red cherries may be used), 1 cupful of cherry juice, 2 tablespoonfuls of lemon juice.

Cut the marshmallows into very small pieces, and cut the cherries in halves; combine these with the cherry juice and allow to stand for two hours.

Boil the sugar and water until it will “spin a thread” and pour slowly over the stiffly beaten whites of the eggs, beating constantly. Allow it to become chilled, and stir in the stiffly whipped cream. Soak the gelatine in a little water and melt over hot water. Strain into the fruit mixture, beating briskly, until well blended; allow this to cool and when it begins to thicken, beat in the whipped cream. Pour into a wet mold, pack in ice, and salt, and allow to stand for three hours or more. Serve in parfait glasses, topped with whipped cream and a cherry.

GRAPE AND PINEAPPLE PARFAIT

2 cupfuls of milk, 2 egg whites, 1 cupful of sugar, ½ cupful of chopped nut meats, ¼ teaspoonful of powdered nutmeg, 4 cupfuls of pineapple juice, Preserved grapes, Whipped cream, Rose extract, Crystallized mint.

The foundation of this delightful parfait is made in the following manner: Scald the two cupfuls of milk and add the beaten egg whites; stir in the sugar and chopped nuts. Cook until thick, add the nutmeg; cool and add the pineapple juice and freeze.

Put a spoonful of frozen mixture in the bottom of a tall glass, then a spoonful of preserved grapes, and fill the glass with the cream. Top with whipped cream which has been sweetened and flavored with rose. A crystallized mint adds to the attractiveness of this unusual parfait.

RASPBERRY PARFAIT

1 pint of cream, 1 pint of raspberries, Sugar.

Whip a pint of cream until very stiff, and sweeten with powdered sugar slightly. Cook the raspberries until broken, which should not take more than five or six minutes; press out all the juice and pulp possible, and reboil with three-fourths as much sugar as juice. Allow this to cool. Spread whipped cream in a mold, and pour some of the raspberry syrup over, and add more cream, and so fill the mold. Unless one prefers, then the syrup and whipped cream may be lightly mixed before packing in the mold. Pack in ice and salt and allow to stand for several hours.

MAPLE BISQUE

2 eggs, ½ pint of cream, ½ cupful of maple syrup, Vanilla.

Beat the yolks of the eggs until very light, add the maple syrup slowly, and heat over a slow fire, stirring constantly until it reaches the boiling point. Boil for one minute only; remove from the fire, strain and cool.

Beat the cream until firm and add to the stiffly beaten whites of the eggs. Pour the syrup mixture over this slowly, beating constantly; add the vanilla. Pour into a mold, pack and freeze.

PEACH MELBA

1 pint of heavy cream, 1 pint of milk, 1 cupful of sugar, 1 tablespoonful of gelatine, ½ teaspoonful of vanilla, 1 can of large peaches or ½ dozen selected peaches.

Heat the milk and sugar, until the sugar is thoroughly dissolved; dissolve gelatine in a little cold milk and add to the heated milk and sugar.

Allow this to cool, add the cream whipped stiffly, flavor and pour into the freezer. Freeze until the crank turns very hard; remove the dasher, repack and allow to stand for two hours.

When ready to serve, place a half peach on the bottom of a long stemmed glass, fill with the cream, put the other half of the peach on top and top with raspberry syrup, then the whipped cream.

SAUCE.—To one cupful of raspberry jam add one cupful of boiling water sweetened a bit; boil for five minutes, strain, chill and use.

PEACH DELIGHT

2 cupfuls of water, ¾ cupful of honey, 1 teaspoonful of gelatine, 1 cupful of peach pulp, 1 lemon, 1 orange, 1 cupful of cream, whipped.

Bring the water and honey to the boiling point and continue to cook for twenty minutes. Add the gelatine which should have been soaked and dissolved in a little cold water; strain and allow to cool.

When cold add the peach pulp, orange pulp, orange juice and the juice of half a lemon. Turn into a freezer and freeze slowly. Serve in attractive glasses, topped with whipped cream.

FROZEN PEACHES

4 cupfuls of mashed peaches, 1½ cupfuls of sugar, 1 teaspoonful of lemon juice.

Wipe the peaches with a damp cloth; pare and put the skins and one peach pit in two cupfuls of cold water and allow to boil for twenty minutes; strain through a sieve, pressing out all the juice; add the sugar, boil until the sugar is thoroughly dissolved and set aside to cool.

When cold add the mashed peaches and the lemon juice and freeze.

If one wishes, a spoonful of whipped cream added to each serving adds perceptibly to this dainty.

CRUSHED PEACHES

Peaches, Sugar, Cream.

The housekeeper often finds that peaches are too ripe to slice and use with cream; in which case it is wise and economical to skin them, remove the stones and mash through a coarse sieve, adding sugar, honey or syrup to taste. If the peaches are the kind which have little flavor, a little lemon juice is desirable. Serve in low stemmed sherbet glasses, topped with whipped cream, on which a candied cherry may be placed.

FROSTED BANANA CREAM

Bananas, Sugar, Lemon juice.

Select only very ripe bananas; mash to a paste, sweeten with powdered sugar and flavor with a few drops of lemon juice. Press through a sieve and to each cupful of banana add a half cupful of whipped cream. Mix and serve in attractive glasses, and sprinkle with powdered sugar.

SORBETS, SHERBETS, ICES, GRANITS

The difference in sorbets, sherbets, ices and granits is slight, still each fills its own particular purpose and place. Sorbets are supposed to be served after the meat course, and while the same ingredients are used they are not frozen as long or as smooth as sherbets. Sherbets are smoother and firmer, and may well take the place of ice cream as a dessert. Water ices are made the same as sherbets, leaving out the egg whites. Granits are water ices frozen slightly; in fact so they will pour, and may be used as a drink.

BLACKBERRY SORBET

2 cupfuls of sugar syrup, 3 tablespoonfuls of lemon juice, 1 cupful of rich milk, 2 quarts of blackberries, 1 tablespoonful of gelatine, 2 egg whites.

Press the berries through a sieve fine enough to keep the seeds from passing through, but pass the pulp through. Add the syrup and lemon juice. Dissolve the gelatine in a little water, and add to the berry juice and milk. Pour this mixture into the freezer and turn until it begins to thicken. Add the stiffly beaten whites of the eggs and continue to freeze until fluffy, but not so smooth as for sherbet. This is a fine distinction, but still it is considered worth differentiation.

When this “fluffy” stage is reached remove the dasher, repack and allow to stand for about two hours.

PLUM SHERBET

While any of these recipes may be made into either sherbet or sorbet, I will give from now on only the sherbet recipes.

1 quart of ripe plums (preferably red) 2 cupfuls of sugar syrup, 2 egg whites.