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Ices and Ice Creams (Chop pineapple very fine Add)

1. Chop pineapple very fine. 2. Add pineapple to syrup and lemon juice. 3. Freeze the same as lemon ice.

Strawberry Ice. 1 qt. water 1 qt. strawberries 2 C. sugar 1/4 C. lemon juice 1. Rub berries through colander. 2. Add to remaining ingredients and make the same as lemon ice.

Note. If whole fruit of any kind is to be added to any frozen dessert, it must first be preserved in sugar syrup or in alcohol to take up the water. Otherwise the pieces of fruit will be hard lumps of ice when the cream is frozen.

Sherbets.

To any of the recipes for fruit ices add one stiffly beaten egg white when the mixture is half frozen. Stir in the egg white thoroughly with a long handled wooden spoon, then finish freezing.

Philadelphia Vanilla Ice Cream. 1 pt. cream + t. salt 1 pt. milk 1 T. vanilla 1 C. sugar 1. Mix ingredients together. 2. Stir until sugar is dissolved then freeze.

French Vanilla Ice Cream. 2 C. scalded milk 1 egg C. sugar 1 pt. cream + t. salt 1 T. vanilla 1. Beat egg and add sugar and salt. 2. Add the scalded milk, while stirring. 3. Pour into double boiler and cook ten minutes, stirring constantly. 4. When cool, add the cream and vanilla. 5. Turn into freezer and freeze.

Note. If the cream is thick enough to whip, put one-half of it into the upper part of the double boiler, put cold water in the lower part, then beat the cream with Dover egg beater until thick. Stir this into the custard when the custard is half frozen. This will make a much smoother ice cream.

Chocolate Ice Cream. 1. Add two squares of melted chocolate to the hot custard in recipe for French vanilla ice cream. 2. Cool and freeze.

Strawberry Ice Cream.

Mash 2 C. of strawberries with 1. C. sugar and add to either recipe for vanilla ice cream.

Apricot Ice Cream. lb. dried apricots. 1 pt. cream 2 C. sugar 1/4 t. salt 2 C. scalded milk 2 eggs 1. Pick over and wash apricots. 2. Cover with water and let stand several hours. 3. Put on to cook in water in which they were soaked. 4. Simmer until soft, then rub through colander. 5. Make custard of sugar, milk, salt and eggs. 6. Add cream and freeze. 7. When half frozen stir in the apricot pulp and finish freezing.

Note. Almost any dried fruit may be used.

Frozen Rice Pudding.

C. rice 1 qt. milk 1 egg 1 C. sugar 1 T. vanilla 1 C. figs chopped fine 1. Cook rice in milk in upper part of double boiler for of an hour. 2. Beat egg, add sugar and salt. 3. Stir the rice and milk into the egg, then return the mixture to the double boiler and cook for five minutes. 4. Cool, add vanilla and chopped figs and freeze.

Raspberry Mousse. 1 qt. cream 1½ T. granulated gelatine C. water 3 C. raspberries 1 C. sugar 1. Wash and pick over berries. 2. Add sugar and let stand one hour. 3. Rub through a fruit sieve. 4. Add water to gelatine. 5. Let stand ten minutes then set bowl into hot water until gelatine is dissolved. 6. Add gelatine to raspberries and stir until mixture begins to thicken, then fold in the stiffly beaten cream. 7. Put into a mold, cover tightly and pack in ice and salt. (1 part salt to 2 parts ice.) Let stand four hours. 278