Part 10

This recipe is given for a very cheap article of ice cream. Take 1 quart of milk, add 1½ ounces of gelatin. This gelatin must be dissolved in 1 pint of hot water before using; then dissolve 1¼ pounds of sugar in 3 quarts of cold milk; strain this into freezer, add 1 ounce vanilla extract, then stir briskly for a minute; then it is ready for the freezer.

VANILLA ICE CREAM.

First beat 18 eggs, whites and yolks, then add

2½ pounds of powdered sugar, 2 gallons fresh milk, 3 ounces vanilla extract.

This makes a good ice cream and a very cheap one.

STRAWBERRY ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar, 3 quarts fresh strawberries.

Press them through a fine hair sieve, mix this with your sugar and cream and strain all through a fine sieve into the freezer, and freeze.

PEACH ICE CREAM.

1 gallon cream, 1¾ pounds XXXX powdered sugar.

Take 15 large, ripe peaches—it is necessary that they be dead ripe—remove the seeds and press them through a fine hair sieve; add them to your sugar and cream, then strain all through a fine sieve into your freezer, then it is ready to freeze.

ORANGE ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Take 6 ripe oranges, grate the peel, then press the oranges and peel through a fine hair sieve; mix with sugar and cream and strain all through a fine sieve; then add a few drops of oil of orange, and it is ready to freeze.

LEMON ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Then grate four lemons and press lemons and gratings through a sieve into your sugar and cream; add a few drops of oil of lemon, color a delicate yellow, then strain all through a fine hair sieve, and it is ready to freeze.

HOKEY POKEY ICE CREAM.

Dissolve 5 ounces corn starch in 2 gallons of milk; add 4 pounds sugar; set on a slow fire until it boils so it thickens; take from the fire; add

5 ounces vanilla extract, ½ gallon cream, Whites of 12 eggs, 2 ounces gelatin.

Dissolve in hot water; stir it up well and strain through a fine hair sieve; let it stand until it gets cool, then freeze, then put in molds and pack in tub of ice; let it stand one or two hours, then cut in slices and wrap in wax paper.

This will stand lots of exposure before it will melt.

TUTTI FRUTTI ICE CREAM.

1 gallon cream, 1½ pounds sugar.

Cut up very fine ¾ pound of French cherries and pineapple; let them soak in brandy a short time, then add to the cream and sugar, and freeze. Soaking the fruits in brandy improves them in flavor and keeps them from freezing in hard lumps.

CURRANT ICE CREAM.

1 gallon cream, 2 pounds XXXX sugar, 3 pints fresh, ripe currants.

Press them through a fine hair sieve; either color a delicate pink or let it remain white so the currants will show in the cream.

It is necessary to use more sugar in making this cream because the currants being sour it must have more sweetness to offset the acid in the fruit.

PLUM ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Take 8 ounces crushed fruit, or 3 pints very ripe wild goose plum; press through a fine sieve. Do not color, as I think it looks much better with that creamy look the plums produce.

CHOCOLATE ICE CREAM.

1 gallon cream, 1¼ pounds XXXX sugar, 8 ounces extra heavy chocolate syrup.

Stir all together well and strain through a fine sieve; then it is ready to freeze.

PISTACHIO ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Strain through a fine sieve, then add ¼ pound pistachio nuts, ground very fine, and a little pistachio extract; you can add a little green color or leave it white so the green nuts will show in it; then it is ready to freeze.

VIOLET ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Strain through a fine sieve, then add a little violet color and violet extract; then it is ready to freeze.

This makes a very pretty cream for receptions or very fine trade.

NUT ICE CREAM.

Six different kinds of Ice Cream can be made after this recipe. They are

English Walnut, Filbert, Almond, Pecan, Brazil, Hickory.

And still only having one kind of ice cream vanilla in stock.

Grind about 1 pound of each kind of the above nuts, keep them in small tin boxes where you dish your ice cream; first fill your disher, or measure, half full of cream, then put a big teaspoonful of the ground nuts into the disher, then fill up with ice cream.

When you turn it out into the dish sprinkle a few nuts over the top and it is ready to serve.

I have worked this scheme at the leading summer resorts of Minnesota and a number of places in Florida.

Your competitor will hear you are running so many different kinds of ice cream, and if he don’t know how to make nut cream this way he will mix the ground nuts in with his cream and freeze each kind separately, making it necessary to carry a much larger stock than you do.

RASPBERRY ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Take 3 quarts fresh, ripe raspberries, press them through a fine hair sieve into your cream and sugar, then strain all through a fine sieve, then it is ready to freeze.

BANANA ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Take 12 very ripe bananas, press them through a fine hair sieve into your cream and sugar, then strain all through a fine sieve, and it is ready to freeze.

BLACKBERRY ICE CREAM.

1 gallon cream, 1¾ pounds XXXX sugar.

Take 3 quarts very ripe blackberries, press them through a fine sieve into your sugar and cream, then strain all through a fine sieve into the freezer, and freeze.

FANCY NUT ICE CREAM.

24 eggs, 5 pounds sugar.

Beat well together, then add one gallon of sweet cream and 2 quarts of milk. Cook to a good scald, then add one more gallon of cream. When cool flavor vanilla and freeze. When frozen add 1½ pounds of chopped nut meats; any kind desired. Stir them in thoroughly before you pack your cream.

BISQUE ICE CREAM.

To 1 gallon of vanilla ice cream stir in 8 ounces of crushed, dry almond macaroons.

COFFEE ICE CREAM.

To 1 gallon of cream, 1 pound of sugar, 3 ounces good ground coffee, and 8 egg yolks.

Place the sugar and coffee and half the cream on a slow fire and stir until it comes to a boil, then mix the yolks with the remaining cream; stir all together and bring to a boiling point. Then strain through a fine sieve. When cool freeze.

CARAMEL ICE CREAM.

Place 1½ pounds of granulated sugar in copper kettle and melt slowly without water. When a good brown, slowly stir in one gallon of sweet cream, set off and add 4 pounds of granulated sugar and 2 gallons of cream. Flavor with 2 ounces of vanilla. When cool freeze.

FROZEN FRUITS.

The fruits used in this recipe should be soaked for at least 4 hours in brandy.

2 pounds of brandied fruit, 2 quarts of water, 2 pounds sugar, Whites of 2 eggs.

Mix well together and then freeze.

NORMONA PUNCH.

3 quarts of peach juice, 1 quarts of orange juice, 4 pounds of sugar.

Mix well by stirring, then freeze.

WATER SOUFFLES.

3 dozen eggs, whites and yolks, 3 quarts of fruit juice, (any kind desired) 6 pounds granulated sugar, 3 quarts of water.

Cook to a good scald, and when cold freeze. Can be made any color desired.

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TRANSCRIBER’S NOTE

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The index was not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pg 7: ‘lage’ replaced with ‘large’. Pg 9: ‘gentelest’ replaced with ‘gentlest’. Pg 13: ‘fo’ replaced with ‘for’ in ‘...stock for thinning it...’. Pg 19: ‘mollasses’ replaced with ‘molasses’. Pg 20: ‘CHEWNG’ replaced with ‘CHEWING’. Pg 24: ‘siz’ replaced with ‘size’. Pg 28: ‘wtih’ replaced with ‘with’. Pg 34: ‘dops’ replaced with ‘drops’. Pg 35: ‘wihout’ replaced with ‘without’. Pg 37: ‘wih’ replaced with ‘with’. Pg 38: ‘artar’ replaced with ‘tartar’. Pg 39: ‘Weight’ replaced with ‘Weigh’. Pg 44: ‘untll’ replaced with ‘until’. Pg 51: ‘kiind’ replaced with ‘kind’. Pg 60: ‘then’ replaced with ‘them’ in ‘...drop them on wax paper.’ Pg 50: ‘STLYE’ replaced with ‘STYLE’. Pg 75: ‘shearse’ replaced with ‘shears’. Pg 87: ‘banch’ replaced with ‘blanch’. Pg 101: Removed extra ‘and’ in ‘fire and and add’ Pg 105: ‘marshmallaws’ replaced with ‘marshmallows’. Pg 116: ‘paterns’ replaced with ‘patterns’. Pg 118: ‘yould’ replaced with ‘would’. Pg 120: ‘bn’ replaced with ‘bon’. Pg 125: ‘hatch’ replaced with ‘batch’. Pg 127: ‘targacanth’ replaced with ‘tragacanth’. Pg 127: ‘gelatine’ replaced with ‘gelatin’. Pg 129: ‘mollasses’ replaced with ‘molasses’. Pg 129: ‘glocuse’ replaced with ‘glucose’. Pg 134: ‘of’ replaced with ‘off’ in ‘Set off of the fire...’. Pg 138: ‘extracats’ replaced with ‘extracts’. Pg 138: ‘avertisement’ replaced with ‘advertisement’. Pg 140: ‘once’ replaced with ‘ounce’ in ‘1 ounce citric acid...’ Pg 141: ‘Carmel’ replaced with ‘Caramel’. Pg 141: ‘simply’ replaced with ‘simple’. Pg 142: ‘Color caramel color’ replaced with ‘Caramel color’. Pg 145: ‘ORGENT’ replaced with ‘ORGEAT’. Pg 149: ‘off if it’ replaced with ‘off of it’. Pg 168: Added missing ‘alcohol,’ in Angelica. Ads: ‘insolated’ replaced with ‘insulated’; ‘Leomwister’ replaced with ‘Leominster’; ‘Pattented’ replaced with ‘Patented’; ‘Cantains’ replaced with ‘Contains’.