Fruit, Ices or Sherbets
LEMON SHERBET.—One pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six. For a water ice stir it now and then in the freezer and freeze slowly until like wet snow. For a sherbet freeze quickly until light and stiff. For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.
ORANGE SHERBET.—Add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze.
PINEAPPLE SHERBET.—Add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly.
MINT SHERBET.—Pound the leaves of two dozen stalks of mint to a pulp, add to the syrup as above with the juice of two lemons and freeze or use mint extract.
GRAPE SHERBET.—Add the juice of one lemon and a pint of grape juice to the above syrup and freeze.
BERRY SHERBET.—Add one pint of the berry juice and juice of two lemons to above syrup and freeze.
CRANBERRY SHERBET.—One pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff. Fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice.
FROZEN STRAWBERRIES.—Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.
FRAPPE.—This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. It is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it.
PARFAIT AND MOUSSE.—This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.
LEMON ICE.—Two and three fourths cups sugar, two tablespoons corn starch; add one quart boiling water. When cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream.—Mrs. D. E. Plier.
CURRANT ICE.—One pint currant juice (or two glasses of currant jelly), two lemons and one orange, three cups sugar, two quarts water. Pour juices over sugar and stir until dissolved then add water and freeze. The whites of two eggs may be added just before the freezing is completed.—Mrs. Schollander.
PINEAPPLE SHERBET.—One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar. Freeze.—Mrs. W. S. Davidson.
PISTACHO MOUSSE.—Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.—Mrs. J. D. Wolpert.
STRAWBERRY ICE CREAM.—Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two. For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service. Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.
STRAWBERRY MOUSSE.—Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with buttered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.
ORANGE WATER ICE.—Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.—Mrs. H. J. Liddell.
LEMON SHERBET WITH CREAM.—Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.—Mrs. Whitehead.
LEMON SHERBET.—Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning’s milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.—Mrs. Whitehead.
HOT CHOCOLATE SAUCE FOR ICE CREAM.—Two cups of light brown sugar, 2 tablespoons of chocolate, ½ cup sweet milk, butter size of a walnut. Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.—Mrs. Whitehead.
STRAWBERRY FRAPPE.—For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in glasses with or without whipped cream on top.
MELON SHERBET.—Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water. Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.
ANGEL FRAPPE.—Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the “thread” point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall glasses with a few white currants in the bottom of each.
SHERBET PINEAPPLE.—Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.—Mrs. F. Kleinsorge.