Transcribed by Dee Stalioraitis
Orange Sherbert
Twelve oranges, 2 lemons, 1 quart water, 1 pint sugar. Freeze.
Mrs. Allison O. Smith
Pineapple Mousse
Dissolve 1 ounce of gelatine in 3/4 cup of cold water. After 1 hour add 1 cup boiling water, 3/4 lb. of sugar and juice of 1 lemon, and 1 can shredded pineapple. Stir until it begins to thicken, then add 1 cup whipped cream. Put in mold and on ice for a few hours or until stiff.
Mrs. J. F. Weaver
Peppermint Ice Cream
One pound red striped peppermint candy, 2 quarts cream or good milk. Place candy in the milk and let stand over night, or until dissolved. Freeze. Candy is sufficient for sweetening, coloring and flavoring.
Mrs. J. R. McMurray
Caramel Ice Cream
One generous pint milk, 1 cup sugar, 2 cups flour (scant), 2 eggs. Let milk come to a boil, beat sugar, flour and eggs together and stir into boiling milk and cook twenty minutes, stirring often. Put small cup of sugar into frying pan, stir over fire until sugar turns to liquid and begins to smoke, turn into boiling mixture and put away to cool. When cold, add 1 quart cream. Strain mixture into the freezer and freeze.
Chocolate Ice Cream
One quart of cream, 1 pint new milk, 2 cups of sugar, 2 eggs beaten very light, 5 tablespoons melted chocolate rubbed smooth in a little milk. Heat milk to boiling point, pour in the beaten eggs and sugar, stir in the chocolate, beat well 3 minutes, return to inner kettle. Heat until it thickens, stirring constantly, when custard is cool, stir in the cream and vanilla. Freeze.
Mrs. J. F. Weaver
Milk Sherbet
1 pint cream, 1 pint milk, 1 pint sugar, juice of 1 lemon and 2 oranges and the grated rind of lemon. Pour juice on sugar, add milk and cream. Mix and freeze.
Mrs. William Bigler
Frozen Custard
Two and one-half quarts of milk, 1 1/4 pounds sugar, yolks of 11 eggs. Beat the eggs very light, add the sugar, then the milk, put over the fire and stir constantly until the mixture is well heated (it is not necessary to boil), remove from the fire and strain, put in freezer, when cool, flavor and churn as you would ice cream.
Miss Alice Dill
Chocolate Ice Cream
One quart of cream, 2 eggs beaten separately, 1 cup sugar, scant 1/4 cake of chocolate. Put half amount of cream and sugar in double boiler, when hot add beaten yolks, mixed with melted chocolate and rest of sugar and stir constantly until a thin custard forms around the edge of pan, take from fire. Beat whites stiff and add hot custard to them, using Dover egg beater, add remainder of cream and freeze.
Mrs. A. L. Moore
Maple Parfait
Beat the yolks of 6 eggs until light; add 1 cup of maple syrup; place the mixture on the stove and stir constantly until the eggs have thickened enough to make a thick coating on the spoon. Turn into a bowl and beat until cold when it should be light. Then add 1/2 ounce of gelatin dissolved in 3 tablespoons water and melted over hot water. Beat five minutes. Lastly whip 1 pint of thick cream to a stiff froth and mix lightly with the egg mixture. Turn into mold holding 3 pints and pack in ice and salt for 3 hours.
Fruit Ice Cream
1 quart cream, 3/4 lb. sugar, 1 quart peaches or strawberries. Put half of the cream on to heat in double boiler. When hot, add sugar and stir until dissolved. Take from fire, add remaining cream. When cold freeze. Mash fruit and stir quickly into frozen cream. Turn rapidly for 5 minutes. Remove dasher and pack.
This page was last updated on Sunday, March 12, 2006
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