Frozen Desserts

16 pages in this part of Household Discoveries and Mrs. Curtis's Cook Book.

To the country housewife who has access to plenty of ice, milk, cream, and fruit, raw or preserved, frozen desserts are not a luxury…

First, there is the necessity of a good freezer. Never economize by purchasing a cheap one; the best is the truest economy in the end. Also…

Water Ice. Sweetened fruit juice, diluted with water, requires B level measures ice to 1 salt MRS. CURTIS'S COOKBOOK Sherbet.-A water ice…

Pineapple Water Ice. 2 large yellow pineapples, 3 cupfuls sugar, 4 cupfuls water, Juice 2 lemons.

Cut the remaining 2 ounces into very thin slices and stir these into the water ice. Repack, and stand to ripen. Lemon Water Ice. 4 large…

MRS. CURTIS'S COOKBOOK Boil the sugar and water together pieces of oranges, and serve in five minutes, add the coffee, then the cream, and…

Scald the cream with half the sugar, stir until sugar is dissolved, and cool. Grate the pineapple, mix with the rest of the sugar, and stir…

Arrowroot Cream. 1 pint cream, 1 quart milk, 1½ cupfuls sugar, tablespoonfuls arrowroot, tablespoonful Mellhenny's Mexican Vanilla.

Scald 1 pint cream. Beat together the egg yolks, and sugar, stir into hot cream, cook one minute, take from the fire, and add the remaining…

Frozen Orange Soufflé. 1 quart cream, 1 pint orange juice, Yolks 6 eggs, 2 cupfuls sugar, box gelatin.

Frozen Custard. 1 quart milk, 4 eggs, 1 cupful sugar, FROZEN DESSERTS 1 tablespoonful McIlhenny's Mexican Vanilla, 2 tablespoonfuls…

Frozen Chocolate Custard. 4 eggs, 1 pint cream, 1 pint milk, 1 cupful sugar, 2 ounces Runkel's Chocolate, 1 teaspoonful McIlhenny's Mexican…

Nesselrode Pudding. 1 pint large chestnuts, 1 pint cream, 1 pint water, Yolks 6 eggs, 2 cupfuls sugar, pint grated pineapple, 1 pound mixed…

Montrose Pudding. 1 quart cream, Yolks 6 eggs, 1 cupful sugar, 1 tablespoonful McIlhenny's Mexican Vanilla, 1 pint strawberry water ice.

Melt the chocolate, scald the milk with the sugar and salt, and pour it FROZEN DESSERTS over the chocolate. Add the cream, cool, freeze…

Stir the ingredients to a smooth paste, whip the cream, beat in the sugar, add the spice, mix with the pudding, and freeze without beating…