,,secrets ,,of ,,making ,frozen ,desserts ,,at ,,home #aej ,,tested ,,recipes ,,easier ,more ,,economical ,more ,,delicious ,,how ,,to ,,freeze ,,ice ,,cream ,,at ,,home ,freezing #a--,scald the freezer can to be sure it is clean and sweet4 #b--,prepare the mixture to be frozen1 as described in the recipes in this book4 ,place the mixture in the freezer can4 #c--;,assemble the freezer ready for freezing4 ,packing #d--;,chip the ice in small pieces and mix with coarse ice cream salt in the proportion of #c to #f parts of ice to one of salt4 ,the #c to #a mixture may be used if quicker freezing is desired1 but a larger swell is obtained by using the #f to #a mixture4 #e--,pack ice and salt around the freezer can up to the top1 turn the crank a few times to set the ice and salt1 then add more ice and salt until the top of the can is covered4 #f--,start turning the crank1 slowly at first2 as the mixture begins to stiffen1 turn rapidly to secure the desired beating4 ,the special design of the dasher makes it possible to blend and whip the cream to a delightful mellowness4 #g--;,if the directions have been followed1 from three to five minutes should be sufficient to freeze the cream enough to serve at once4 ,when frozen1 be sure that the waste hole is not plugged up2 pour off some of the brine until the level of brine is well below the cover of the can4 ,remove the top of the freezer and take off the can cover4 ,insert a cork in the can cover to stop up the hole in the top4 ,remove the dasher and scrape the ice cream into the can4 ,place cover on the can and add more ice and salt to the level of the cover4 ,it is a good idea to cover the freezer with a thick pad of newspapers or a heavy cloth to keep the air from the ice4 #h--;,allow the ice cream to 8set0 in this freezing mixture until time for serving4 ,molding the ,cream #i--,when time comes for serving1 if desired1 the cream may be turned out in a solid form by removing the can and wrapping it in a cloth wrung out of hot water4 ,by hitting the can1 the ice cream will slip out on to a platter or serving dish4 ,be sure that the cream is tampt down thoroughly before it is allowed to 8set0 if you wish the cream to be served in cylinder form4 #aj--,many hostesses like to serve their ice cream in a mold4 ,in this case1 when the mixture is frozen1 place it in the mold and pack it down well so that it will come out in a perfect shape4 ,if two or three varieties of cream are used1 smooth off each layer before adding the next one1 smooth cream on top and cover with a piece of greased and waxed paper 7greased side up7 cut larger than the mold4 ,place mold in the top of packed ice and salt so that there is a layer of salt and ice under the mold1 with the top completely buried4 ,let it freeze for from two to three hours4 ,to remove1 wipe the mold with a cloth4 ,remove the cover and allow the mold to stand for several minutes in a warm place4 ,,ways ,,of ,,serving ,,frozen ,,desserts ,candied rose leaves1 violets1 and other flowers may be found in shops making a specialty of them and are decorative to any cream or ice when placed over the top or as a border around the edge of dish4 ,slices of angel cake or sponge cake may be placed in ice cream dishes1 a little fruit syrup poured over each slice1 then a half of a peach or slice of pineapple4 ,fill up the dish with vanilla ice cream with a tablespoonful of whipped cream on top2 decorate with candied fruit4 ,place ice cream on small glass plates1 pour over one tablespoon of crushed sweetened strawberries or other fruits4 ,top with sweetened whipped cream1 or with any desired prepared sauce4 ,see recipes for sauces4 ,to make ,croquettes3 ,take ice cream from freezer with a scoop1 roll in blanched almonds which have been chopped fine and browned in the oven4 ,serve in glass plates surrounded with following sauce3 ,beat up whites of three eggs until stiff1 add #a cup double cream and beat until stiff again1 add one-half cup of sugar1 one teaspoon orange extract1 and one-half cup chopped preserved cherries4 ,to make ,sandwiches3 ,cut cake into slices1 cut slices of ice cream and put between slices of cake4 ,decorate with powdered macaroons4 ,scoop out the pulp of well-flavored cantaloupes and half fill tall lemonade glasses with melon seasoned with a little lemon juice and powdered sugar and dash of cinnamon4 ,fill up glasses with vanilla ice cream4 ,decorate with candied lemon or orange peel4 ,to serve ,bisque3 ,arrange lady fingers or oblong sweet wafers in box shape on ice cream plate and tie in place with narrow ribbon4 ,fill with bisque4 ,decorate with candied flowers4 ,remove peeling from bananas and split lengthwise4 ,sprinkle with powdered sugar and lemon juice4 ,arrange on oblong ice cream dishes2 place ice cream on bananas1 pour over crushed berries1 top with sweetened whipped cream4 ,decorate with maraschino cherries4 ,,ice ,,creams ,apple ,mint ,ice ,cream 7,makes #b quarts7 #b oz4 bitter chocolate #a cups sweet milk #a egg white cup apple jelly #a cup whipping cream #c drops oil peppermint flavoring ,cut chocolate into small pieces4 ,add to milk1 and heat until chocolate is melted1 beating occasionally to blend the chocolate with the milk4 ,cool4 ,whip egg white and jelly together until stiff4 ,add to chocolate milk1 mixing thoroughly4 ,add mint flavoring and fold in whipped cream4 ,stir mixture thoroughly and chill4 ,freeze4 ,banana ,ice ,cream 7,makes #b quarts7 #a cup banana pulp #a cups confectioners' sugar #b cups heavy cream tsp4 nutmeg #a tbs4 powdered gelatine #b eggs #a cups milk #a tbs4 lemon juice tsp4 salt #b tbs4 cold water ,beat eggs and sugar until light2 add salt1 nutmeg1 milk1 and gelatine which has been softened in the cold water and dissolved over a pan of hot water4 ,crush bananas with a silver fork to a fine pulp1 stir in lemon juice1 and add to mixture4 ,whip cream and add4 ,freeze4 ,caramel ,ice ,cream 7,makes #b quarts7 cup sugar cup water #b egg yolks cup sugar cup flour #a cups milk tsp4 vanilla tsp4 maplene flavoring #a cup whipping cream ,heat cup sugar until it is melted4 ,cook #b minutes1 then add cup water and stir until sugar is dissolved4 ,cook until syrup spins a thread4 ,pour gradually over egg yolks that have been beaten until light lemon colored1 beating constantly4 ,blend cup sugar and flour1 add milk1 and cook until thickened1 stirring thoroughly and frequently4 ,add egg yolk mixture and cook several minutes longer4 ,cool4 ,stir in flavorings and fold in whipped cream4 ,freeze4 ,chocolate ,ice ,cream 7,makes #b quarts7 #a cups milk #a cups confectioners' sugar #f tbs4 grated chocolate #b cups heavy cream #b eggs #b tbs4 cold water #a tbs4 vanilla extract ,beat eggs and sugar until light4 ,stir the cold water into chocolate and dissolve over hot water1 then add to eggs and sugar4 ,stir in milk--strain through fine sieve4 ,flavor with vanilla1 add salt to cream1 and whip until stiff4 ,fold this into mixture4 ,freeze4 ,chocolate ,ice ,cream 7,makes #b quarts7 #b sqs4 chocolate cut into small pieces tsp4 salt #b cups milk #a cup sugar #b eggs #d drops almond flavoring #a tbs4 vanilla #a cup whipping cream ,melt the chocolate in a double boiler1 add the salt1 milk1 and sugar1 and scald thoroughly4 ,beat to blend the mixture4 ,separate the eggs and pour a little of this mixture slowly over the beaten egg yolks4 ,return all to the double boiler and cook until slightly thickened4 ,chill1 add flavorings1 and fold in the egg whites beaten stiff1 then the cream whipped4 ,freeze4 ,mrs4 ,o4 ,e4 ,frisbie1 ,wyoming4 ,coffee ,ice ,cream 7,makes #b quarts7 #c cups milk #a cups sugar #b tbs4 arrowroot #b cups cream #f tbs4 ground coffee #b eggs ,scald the coffee and milk to boiling point2 strain through cheesecloth4 ,beat eggs1 sugar1 and arrowroot together1 stir in milk1 and cook in a double boiler until mixture thickens4 ,remove from fire and when cold add cream whipped stiff4 ,freeze4 ,sour ,cream ,ice ,cream ,the cream may be thick sour and used with perfect safety1 so that the most fastidious person could not detect it4 ,it is not only a matter of economy but makes a much richer cream than the same amount when sweet4 ,for chocolate1 make a custard of one quart of milk1 two eggs1 one cup of sugar1 and one tablespoon of flour4 ,melt two squares of chocolate and add to the custard4 ,when cold1 flavor with one teaspoon of vanilla4 ,just before freezing1 add one pint of sweet milk1 one cup of sugar1 and one pint of sour cream and beat until thoroughly mixed4 ,freeze as usual4 ,sour cream may be used with other custards in a similar manner1 adding after the custard is cool1 beating thoroughly4 ,it is especially delicious with fruits4 ,date ,ice ,cream 7,makes #d quarts7 #a lb4 dates #d tbs4 orange juice #a qt4 cream #a egg #a tsp4 flour #a cup sugar tsp4 salt #b cups scalded milk ,wash and seed the dates and put through food chopper4 ,mix with orange juice cup cream and blend by setting mixture in double boiler over the flame4 ,mix the flour1 sugar1 and salt1 and add to scalded milk4 ,cook over boiling water for #aj minutes4 ,pour slowly over the lightly beaten egg and cook over water for #e minutes1 stirring constantly4 ,cool and add remaining #c cups cream1 and lastly the date mixture4 ,freeze4 ,ginger-,orange ,ice ,cream 7,makes #d quarts7 #b oranges #b cups hot water #c cups cold water #a tsp4 ginger #a cups sugar ,grated rind of #a lemon #c egg whites1 beaten stiff #b cups heavy cream1 whipped ,peel the oranges1 shred the peel1 and add #a cup hot water4 ,boil for #e minutes1 then drain and discard the water4 ,add another cup hot water and ginger4 ,boil again for #e minutes1 drain1 and discard the peel4 ,make a syrup of this water1 the sugar1 and the grated lemon rind4 ,when the sugar is dissolved1 add the orange pulp which has been cut into small pieces and all the fibre and membranes removed4 ,simmer for #b or #c minutes4 ,remove from the stove1 cool1 and add the remaining #c cups cold water and freeze to a mush4 ,beat the egg whites until stiff1 fold in the whipped cream1 and stir into the half-frozen fruit mixture4 ,continue freezing until firm4 ,allow the ice cream to ripen in the freezer for #c or #d hours4 ,serve in sherbet glasses with lemon-flavored golden sponge cake4 ,mrs4 ,g4 ,k4 ,foot1 ,montana4 ,golden ,glow ,ice ,cream 7,makes #d quarts7 #b qts4 milk #a tbs4 flour #a qt4 can apricots #b cups sugar #a cup hot water #b oranges #a cup grated pineapple ,boil sugar and water #e minutes4 ,add pineapple1 apricots1 cut fine1 with juice1 and juice and pulp of oranges4 ,scald milk1 add flour moistened with #b tbs4 milk1 and cook #b minutes4 ,blend with the fruit mixture1 cool1 and freeze4 ,grape-,nuts ,ice ,cream 7,makes #d quarts7 #a qt4 whole milk cup dark brown sugar cup sugar #b eggs #a tsp4 vanilla tsp4 salt #b junket tablets dissolved in #a tbs4 cold water #a cup whipping cream cup ,grape-,nuts ,heat the milk until lukewarm and add the sugars4 ,separate the eggs1 and add the yolks well beaten1 the vanilla1 salt1 and dissolved junket tablets4 ,stir thoroughly and chill4 ,then fold in the egg whites beaten stiff and the cream whipped and combined with the ,grape-,nuts4 ,stir thoroughly to mix all the ingredients4 ,freeze4 ,miss ,g4 ,b4 ,dolezal1 ,iowa4 ,lemon ,ice ,cream 7,makes #b quarts7 #c eggs #a cups sugar #a cup cream #a tbs4 vanilla #a tbs4 lemon flavoring #a qts4 milk ,beat the eggs until light4 ,add the sugar and continue beating until smooth4 ,add the cream and the flavorings and mix thoroughly4 ,add vanilla and freeze4 ,when the desired consistency1 remove the paddle and pack the ice cream in salt and ice mixture4 #a qt4 of crushed strawberries 7sweetened7 may be added to the ice cream if desired or the plain ice cream is delicious served with chocolate sauce4 ,mrs4 ,d4 ,morgan1 ,nebraska4 ,marshmallow ,ice ,cream 7,makes #b quarts7 #dj marshmallows #b cups milk #a pt4 whipping cream #b tbs4 vanilla ,place the marshmallows and milk over hot water and stir until the marshmallows are melted4 ,remove from the heat1 add the vanilla1 and cool4 ,when chilled and beginning to thicken1 fold in the cream whipped until thick but not stiff4 ,freeze4 7#b squares of melted chocolate added to the hot mixture makes a pleasing variation47 ,mrs4 ,r4 ,g4 ,mc,queary1 ,colorado4 ,nut and ,raisin ,ice ,cream 7,makes #b quarts7 #a cup raisins #a cup pecans or walnuts #b cups milk #a qt4 thin cream #a tbs4 flour #a cup sugar #a tbs4 vanilla ,pinch of salt ,grind nuts and raisins fine4 ,cover with some of the milk and stand on low flame until thoroughly mixed4 ,add sugar1 flour1 and salt to cream and milk1 flavor with vanilla1 and put into freezer4 ,when half frozen1 add the cooled mixture of nuts1 raisins1 and milk4 ,finish freezing4 ,prune ,ice ,cream 7,makes #b quarts7 #a lb4 prunes ,juice #a lemon #a cups sugar #c cups milk #a cup cream tsp4 salt ,wash prunes1 soak overnight1 and cook slowly in water to cover until tender4 ,then add sugar and lemon juice4 ,allow to simmer #aj minutes4 ,strain juice4 ,seed prunes and put pulp and juice through potato ricer4 ,add to milk1 cream1 and salt4 ,cool and freeze4 ,peach ,ice ,cream 7,makes #b quarts7 #a cup milk #a cup sugar #b tbs4 flour #b cups mushed peach pulp #b tbs4 lemon juice #a cup whipping cream ,combine sugar and flour1 add milk1 and cook until thick1 stirring occasionally4 ,cool4 ,add peach pulp and lemon juice4 ,fold in whipped cream4 ,freeze4 ,strawberry ,ice ,cream 7,cooked7 7,makes #d quarts7 #a cup milk #b cups crushed berries #b cups sugar #b cups heavy cream #c eggs #a tbs4 flour or cornstarch tsp4 salt ,scald milk and stir thoroughly and slowly into well-beaten eggs #a cup of sugar1 salt1 and flour4 ,cook in double boiler1 stirring constantly until mixture thickens4 ,remove from fire and when cold fold in cream whipped stiff4 ,when partially frozen1 stir in thoroughly the strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar4 ,freeze4 ,strawberry ,ice ,cream 7,makes #b quarts7 #a cup milk1 scalded cup sugar #b tbs4 flour #a qt4 strawberries #a cup whipping cream ,combine cup sugar and flour4 ,gradually add scalded milk and cook until thick4 ,cool4 ,add strawberries that have been forced through sieve and to which the remaining cup sugar has been added and dissolved4 ,fold in whipped cream4 ,freeze4 ,strawberry ,ice ,cream 7,makes #d quarts7 #b cups milk #a cups confectioners' sugar #c eggs #a tbs4 powdered gelatine #b cups heavy cream #a tbs4 vanilla extract #b tbs4 cold water tsp4 salt #b cups crushed sweetened strawberries ,beat eggs and sugar until light1 add gelatine which has been softened in the cold water and dissolved over boiling water4 ,stir in milk1 add vanilla1 cream1 to which salt has been added1 whipped until stiff1 in an ice-cold bowl4 ,press strawberries through a sieve1 sweeten and stir into mixture4 ,freeze4 ,six ,threes ,ice ,cream 7,makes #d quarts7 #c cups milk #c cups cream #c cups sugar ,juice of #c lemons ,juice of #c oranges #c bananas1 mashed ,combine the milk1 cream1 and sugar and stir until the sugar is dissolved4 ,place in an ice-cream freezer and freeze until thoroughly chilled and of a mushy consistency4 ,add the fruit juices and the mashed bananas and continue freezing until firm4 ,remove the dasher and pack in salt and ice for several hours4 ,this makes about #a gallon4 ,mrs4 ,d4 ,o4 ,harton1 ,jr41 ,arkansas4 ,velvet ,ice ,cream 7,makes #d quarts7 #a qt4 milk #b cups brown sugar #b tbs4 cornstarch #d egg yolks1 beaten tsp4 salt tsp4 maple flavoring #d egg whites1 stiffly beaten #b cups heavy cream1 whipped ,heat the milk to scalding4 ,mix the sugar with the cornstarch and egg yolks4 ,gradually add the scalded milk and cook until the mixture begins to thicken1 stirring constantly4 ,remove from stove1 add salt and flavoring1 and set aside to cool4 ,fold egg whites and whipped cream into the cooled custard and freeze4 ,mrs4 ,m4 ,j4 ,cook1 ,iowa4 ,vanilla ,ice ,cream 7,makes #b quarts7 #b eggs #b cups milk cup sugar #a tbs4 vanilla tsp4 salt #a cup heavy whipping cream ,separate the eggs and make a soft custard of the milk1 egg yolks1 and sugar4 ,beat the egg whites stiff and over them pour the hot custard and mix thoroughly4 ,add the vanilla and salt and1 when cold1 the whipped cream4 ,freeze4 ,vanilla ,ice ,cream ,variations #a4 ,add cup chopped dates and #a cup chopped walnuts4 #b4 ,add #a small bottle maraschino cherries run through the food chopper with about half the liquid4 #c4 ,caramelize to golden brown half the sugar used in making the custard1 and add to the hot milk before adding the egg yolks4 #d4 ,add #a cup any well-mashed fresh fruit4 #e4 ,add #b tbs4 orange marmalade4 #f4 ,add #a cup ,grape-,nuts4 #g4 ,add #a cup chocolate cookie crumbs or #a cup almond macaroon crumbs4 #h4 ,add #b squares melted chocolate to the custard foundation4 ,mrs4 ,stephen ,k4 ,perry1 ,vermont4 ,vanilla ,ice ,cream 7,makes #b quarts7 #b eggs #a cup milk cup sugar cup white corn syrup #b tsp4 vanilla #a cup whipping cream ,scald the milk1 separate the eggs1 and add the egg yolks mixed with the sugar4 ,add the corn syrup and cook until the mixture coats the spoon4 ,when cool add the #b egg whites beaten stiff1 the vanilla1 and the whipped cream4 ,freeze4 ,mrs4 ,c4 ,f4 ,hagins1 ,texas4 ,wintermint ,ice ,cream 7,makes #b quarts7 #a cup condensed milk cup water #a tsp4 green vegetable coloring #c tbs4 essence of wintergreen 7unless very strong1 then use only #a tbs47 #a cups whipping cream ,mix the condensed milk1 water1 coloring1 and flavoring and chill thoroughly4 ,whip the cream to the thickness of custard and fold into the chilled mixture4 ,freeze4 ,,mousses ,butter ,brickle ,mousse 7,makes #a quarts7 lb4 butter brickle candy1 or lb4 toffee #a pt4 whipping cream ,put the candy through a food chopper1 using the coarse knife4 ,whip the cream until it holds its shape4 ,fold in the ground candy4 ,freeze4 ,cherry and ,orange ,mousse 7,makes #b quarts7 #f oranges #a lemon #a cup sugar syrup1 hot #a tsp4 powdered gelatine cup cherries1 diced #c cups heavy cream ,add strained juice of oranges and lemon to sugar syrup with gelatine dissolved in the sugar syrup1 add cherries and1 when cold1 add whipped cream4 ,freeze4 ,chocolate ,mousse 7,makes #b quarts7 #f tbs4 grated bitter chocolate #a cup milk #a tbs4 gelatine #a tsp4 powdered cinnamon #a cups confectioners' sugar #b cups heavy cream #a tbs4 vanilla #b tbs4 cold water ,scald milk1 chocolate1 and sugar to almost boiling4 ,soak gelatine in the cold water and add to hot mixture4 ,when cold and slightly thickened1 flavor with cinnamon and vanilla4 ,fold in whipped cream4 ,freeze4 ,fruit ,mousse 7,makes #b quarts7 #a lb4 white grapes lb4 candied pineapple lb4 marshmallows #a cup whipping cream ,pinch of salt ,skin and seed grapes1 cut in half4 ,cut candied pineapple in thin1 small slices4 ,cut marshmallows in fourths4 ,add salt to slightly-whipped cream and fold in grapes1 pineapple1 and marshmallows4 ,freeze4 ,coffee ,mousse 7,makes #a quart7 cup coffee1 double strength cup sugar #a cups whipped cream ,scald coffee and sugar to almost boiling4 ,fold in whipped cream4 ,freeze4 ,ginger ,mousse 7,makes #a quarts7 #a tsp4 gelatine #a tbs4 cold water #a cup milk cup finely-chopped preserved ginger #b tbs4 ginger syrup cup sugar tsp4 salt #b tsp4 vanilla pt4 whipping cream ,soak the gelatine in the cold water4 ,dissolve over hot water and slowly add the milk1 preserved ginger1 chopped very fine1 and remaining ingredients1 except the whipping cream2 mix and chill4 ,whip the cream until stiff and gradually fold in the gelatine mixture4 ,freeze4 ,maple ,mousse 7,makes #b quarts7 #a cups maple syrup #a cup milk #a tbs4 cold water #b cups heavy cream #a tbs4 powdered gelatine cup chopped nuts ,mix the syrup and milk1 add gelatine which has been soaked in cold water and then dissolved over boiling water4 ,fold in cream whipped stiff4 ,freeze4 ,peach ,mousse 7,makes #b quarts7 #a cups crushed peach pulp #b cups heavy cream #a tbs4 powdered gelatine #b cups confectioners' sugar #a cup milk #b tbs4 cold water ,mix milk1 sugar1 and peach pulp1 add gelatine which has been soaked a few minutes in the cold water and dissolved over boiling water4 ,fold in cream whipped stiff4 ,freeze4 ,raspberry ,mousse 7,makes #b quarts7 #a pt4 raspberries cup sugar #a cups whipping cream ,force berries through a sieve1 add sugar1 and cook until berry mixture thickens1 stirring frequently4 ,cool4 ,fold in whipped cream4 ,freeze4 ,mint ,mousse 7,makes #b quarts7 #a tsp4 gelatine #b tbs4 cold water #a cup milk lb4 peppermint1 lime1 or wintergreen candies1 crushed tsp4 salt ,fruit coloring 7red or green7 #b cups whipping cream ,soak the gelatine in the cold water #e minutes4 ,heat the milk and then dissolve the gelatine in it4 ,add the finely-crushed candies and the salt4 ,cool and add coloring1 if desired--delicate green if peppermint or lime is used1 red if wintergreen mints are used4 ,fold in cream whipped until thick4 ,freeze4 ,mrs4 ,j4 ,e4 ,wise1 ,ohio4 ,strawberry ,mousse 7,makes #b quarts7 #a qt4 strawberries #a to #a cups sugar #a cups whipping cream ,mash and force the berries through a coarse sieve4 ,add sugar and cook until mixture begins to thicken1 stirring mixture frequently toward the last of the cooking period4 ,cool4 ,fold in whipped cream and freeze4 ,strawberry ,mousse 7,makes #b quarts7 #b cups heavy cream #b cups confectioners' sugar #b cups crushed strawberries #a tbs4 powdered gelatine #b tbs4 cold water ,crush strawberries and press through a sieve1 add sugar and gelatine which has been softened in the cold water and dissolved over boiling water4 ,when mixture is cold and slightly thickened1 fold in cream whipped stiff4 ,freeze4 ,toasted ,cocoanut ,mousse 7,makes #b quarts7 ,brown lightly #a cup of cocoanut either in the oven or under a broiler4 ,chill thoroughly and add to the ,vanilla ,ice ,cream ,mixture before freezing4 ,,sherbets ,apricot ,sherbet 7,makes #b quarts7 ,peel the skins from #a can of apricots1 then mash through a sieve4 ,add the apricot juice1 the juice of #a lemon and #a orange1 #a cup sugar1 and #a cup water to the apricot pulp4 ,freeze to a mush and add one egg white 7stiffly beaten71 mix thoroughly1 and continue freezing4 ,mrs4 ,h4 ,adams1 ,maryland4 ,apricot ,sherbet 7,makes #b quarts7 #a qt4 apricots #b cups sugar #a egg 7white only7 #h cups water cup lemon juice #a tsp4 powdered gelatine ,wash apricots1 crack and remove a few kernels from pits1 put these with apricots and cook in the water until the fruit is soft4 ,when cool1 press through a sieve and measure #e cups of juice and pulp2 add sugar1 lemon juice1 and gelatine which has been dissolved by soaking in a tbs4 cold water and then over boiling water4 ,whip white of egg until stiff and add4 ,freeze4 7,peaches or other fruit may be used in place of apricots1 sweetened to taste47 ,banana ,sherbet 7,makes #b quarts7 #a cup water #a cups sugar #f medium-sized bananas #b cups orange juice #b tbs4 lemon juice #a egg white ,combine water and sugar and boil until sugar is dissolved4 ,cool thoroughly4 ,peel bananas and press through ricer4 ,add orange and lemon juice and combine with sugar syrup4 ,beat egg white slightly and add to the mixture4 ,freeze4 ,cranberry ,sherbet 7,makes #a quarts7 #b cups cranberries #b cups sugar #b cups milk #a cup cream #c tbs4 lemon juice ,wash and cook cranberries in water until tender4 ,press through potato ricer1 then add sugar1 and cook until sugar dissolves2 then chill well4 ,add lemon juice1 milk1 and cream1 and pour into freezer4 ,economy ,sherbet 7,makes #a quarts7 #a pkg4 orange-flavored gelatine #b cups boiling water cup lemon juice cup sugar #b egg whites1 beaten stiff ,dissolve the flavored gelatine in the boiling water and add the lemon juice and sugar4 ,cool4 ,fold in the egg whites1 beaten stiff4 ,freeze4 ,mrs4 ,h4 ,g4 ,damon1 ,vermont4 ,favorite ,sherbet 7,makes #b quarts7 #c cups sugar #c cups water ,juice of #c lemons ,juice of #c oranges #c ripe bananas1 crushed #c egg whites1 beaten stiff ,mix the sugar and water and boil #e minutes1 then cool4 ,add the juice of the lemons and oranges1 then the crushed bananas4 ,freeze to a mush and then fold in the stiffly-beaten egg whites and continue freezing until firm4 ,mrs4 ,j4 ,a4 ,badgley1 ,illinois4 ,fruit ,sherbet 7,makes #b quarts7 #c cups sugar #c pts4 water ,juice of #c lemons ,juice of #c oranges #c bananas1 sliced thin #a ,no4 #b can crushed pineapple #a egg white1 beaten stiff ,mix the sugar and water and cook #e minutes4 ,cool slightly and add the fruit juices and the fruit4 ,pour in ice-cream freezer and add the stiffly-beaten egg white4 ,freeze4 ,mrs4 ,b4 ,l4 ,parham1 ,indiana4 ,glenridge ,sherbet 7,makes #b quarts7 #d cups water #a cup sugar #a tbs4 gelatine #d tbs4 cold water #b tbs4 finely-chopped fresh mint ,juice of #d lemons ,make a syrup of sugar and water4 ,dissolve the gelatine in #d tbs4 cold water4 ,combine the two and add lemon juice and chopped mint4 ,freeze4 ,grape ,sherbet 7,makes #a quart7 #bj marshmallows #a cup grape juice #b tbs4 orange juice #d tbs4 lemon juice cup egg whites #a tbs4 sugar ,place marshmallows and grape juice in a double boiler and heat together1 stirring frequently until the marshmallows are melted4 ,remove and add the fruit juices1 and chill4 ,beat the egg whites and sugar together1 fold thoroughly into the jellied grape mixture1 and freeze4 ,mrs4 ,m4 ,spruill1 ,colorado4 ,grapefruit ,sherbet 7,makes #b quarts7 #d grapefruits #c cups water #b eggs 7whites only7 #a cups sugar #a cup orange or other fruit juice ,boil together for #aj minutes the water and sugar4 ,when cold1 add strained juice of grapefruits1 or enough to measure #c cups2 add orange or fruit juices4 ,whip whites of eggs and add to mixture4 ,freeze4 ,lemon ,cream ,sherbet 7,makes #a quart7 cup lemon juice #a cups milk cup thin cream tsp4 salt #b tsp4 gelatine cup cold water cup sugar cup white corn syrup #a tsp4 grated lemon rind ,soak the gelatine in the cold water and dissolve over hot water4 ,mix together the remaining ingredients and add gradually to the gelatine mixture4 ,freeze4 ,mrs4 ,r4 ,h4 ,otto1 ,connecticut4 ,lemon ,milk ,sherbet 7,makes #a quarts7 ,one quart of milk1 two cups of sugar1 juice of three lemons4 ,dissolve the sugar in the milk and partly freeze before adding the strained lemon juice4 ,crushed or preserved fruit served with the sherbet adds much to the deliciousness4 ,lime ,sherbet 7,makes #a quarts7 #bj marshmallows #a cup boiling water #a cup ginger ale cup fresh lime juice #a tsp4 lemon juice ,green vegetable coloring #a tbs4 sugar #b egg whites ,melt the marshmallows in the boiling water4 ,add the ginger ale1 fruit juices1 and coloring1 and cool4 ,add the sugar to the beaten egg whites1 beat1 and combine with the lime mixture4 ,freeze4 ,mrs4 ,w4 ,n4 ,hubbard1 ,massachusetts4 ,orange ,cream ,sherbet 7,makes #a quarts7 #a cup orange juice #a tbs4 lemon juice cup evaporated milk #a egg white #a tsp4 gelatine #a tbs4 cold water cup sugar cup water #a tsp4 grated orange rind ,soak the gelatine in the tbs4 of cold water for #e minutes1 and soften over boiling water4 ,boil the sugar1 water1 and orange rind together and strain into softened gelatine4 ,add the fruit juices and cool4 ,when thoroughly chilled1 whip the evaporated milk and egg white separately and combine4 ,then fold slowly into the fruit and gelatine mixture and freeze4 7,to whip evaporated milk1 chill it throughly2 then whip until it is thick47 ,mrs4 ,l4 ,estes1 ,california4 ,orange ,fruit ,sherbet 7,makes #b quarts7 #a cup sugar #b tbs4 lemon juice cup cream #b cups orange pulp and juice #a cups water ,boil sugar and water for #aj minutes1 and then cool4 ,cut oranges in halves1 crosswise1 and carefully remove pulp in pieces1 together with remaining juice4 ,measure #b cups and add lemon juice4 ,combine with cold sugar syrup4 ,freeze to a soft mush and fold into the sherbet the cream which has been whipped4 ,re-cover freezer and freeze stiff4 ,orange ,pineapple ,sherbet 7,makes #d quarts7 #b cups sugar #b cups water #a cup crushed pineapple and juice #a bottle orange crush ,juice of #a lemon #b cups whole milk ,boil the sugar and water for #e minutes4 ,remove from the stove and set aside to cool4 ,add the remaining ingredients and mix thoroughly4 ,freeze4 ,mrs4 ,b4 ,knight1 ,tennessee4 ,pineapple ,sherbet 7,makes #b quarts7 cup sugar #a cups water #a tbs4 gelatine cup cold water cup pineapple juice ,juice of #a lemon ,juice of orange #a cup shredded pineapple1 drained tsp4 salt #b egg whites cup whipping cream ,boil the sugar and water together #e minutes4 ,add the gelatine which has been soaked in the cold water #e minutes4 ,when cool1 add the fruit juices and pineapple4 ,freeze4 ,add the salt to the egg whites and beat stiff4 ,whip the cream until thick but not stiff and combine with the partially-frozen mixture2 then fold in the egg whites and continue freezing4 ,mrs4 ,c4 ,m4 ,tichacek1 ,nebraska4 ,pineapple ,cream ,sherbet 7,makes #a quarts7 #c cups grated fresh pineapple #a cups sugar #b cups cream ,cover pineapple with sugar 7for canned pineapple use #a cup only7 and let stand three hours4 ,add the cream4 ,freeze4 ,raspberry ,sherbet 7,makes #a quarts7 #a pt4 red raspberries cup water cup whipping cream cup sugar #b tbs4 lemon juice #a egg white ,put the fresh berries in a saucepan with the water and sugar and cook for #e minutes4 ,press through a sieve and add the lemon juice4 ,with canned berries omit the water4 ,simply heat in their own juice and press through a sieve4 ,cool4 ,beat until light and then fold in the egg white1 beaten stiff1 and beat the mixture again4 ,fold in the cream whipped until thick and stir well4 ,freeze4 ,mrs4 ,r4 ,h4 ,otto1 ,connecticut4 ,,puddings ,,and ,,bisques ,alaska ,pudding #a cups orange juice #a tsp4 vanilla cup chopped almonds cup lemon juice #a cups powdered sugar #a pt4 heavy cream ,blanch almonds and brown them in the oven before chopping4 ,mix the fruit juices with half of the sugar and let stand until sugar is thoroughly dissolved4 ,whip the cream1 adding the rest of the sugar1 the vanilla1 and the chopped nuts4 ,pour over the first mixture4 ,freeze4 ,chocolate ,raisin ,pudding #b cups milk #a cups sugar #b squares bitter chocolate1 grated ,juice and grated rind of #a lemon #a tbs4 vanilla #a tbs4 arrowroot #b cups cream #a cup chopped seedless raisins #b eggs tsp4 salt ,scald milk and stir slowly over the beaten eggs1 sugar1 arrowroot1 salt1 grated melted chocolate1 and chopped raisins4 ,cook mixture in a double boiler1 stirring constantly until it thickens4 ,when cold1 add cream1 juice1 and rind of lemon and vanilla4 ,freeze4 ,frozen ,caramel ,pudding #a can condensed milk #a cup whipping cream #a tsp4 vanilla cup chopped maraschino cherries cup crushed nut meats ,cover the can of condensed milk with boiling water and boil #c hours4 ,remove and chill thoroughly4 ,whip the cream until thick but not stiff and gradually add the caramelized milk1 thoroughly mixing it into the cream4 ,flavor with the vanilla and add the maraschino cherries and nut meats4 ,freeze4 ,frozen ,custard #a qts4 scalded milk cup sugar ,few grains salt #b tbs4 cornstarch #a egg #a tbs4 vanilla ,mix together cup sugar1 cornstarch1 and a few grains of salt4 ,pour the scalded milk over this mixture and return to the double boiler4 ,cook #bj minutes4 ,beat the egg until light and add cup sugar4 ,pour the hot milk mixture over it1 stirring constantly4 ,return to double boiler and cook #c minutes longer4 ,remove from stove1 thoroughly chill1 and add vanilla4 ,freeze4 ,frozen ,custard with ,marrons #b cups diced marrons ,maraschino syrup #d cups milk #f egg yolks cup sugar #a tsp4 salt #a tbs4 vanilla ,cut the marrons into small pieces and cover #b cups with maraschino syrup4 ,let stand for #a hour4 ,scald #d cups milk in a double boiler1 beat the egg yolks1 and add sugar and salt and beat again4 ,dilute with a little of the hot milk1 mix thoroughly1 and stir in the balance of the milk4 ,stir and cook until mixture coats the spoon slightly4 ,strain4 ,add vanilla4 ,chill and freeze4 ,when the mixture begins to harden1 open freezer and stir in #b cups of marrons4 ,freeze hard4 ,frozen ,plum ,pudding cup milk cup sugar #b sqs4 chocolate1 grated #b cups whipping cream #a cup chopped raisins cup chopped dates or figs cup finely-chopped nut meats cup maraschino cherries1 chopped #a tsp4 vanilla ,put the milk in a saucepan1 add the sugar and grated chocolate1 and cook until the chocolate is melted and the mixture slightly thick4 ,chill4 ,whip the cream until thick but not stiff1 add the chilled chocolate mixture1 vanilla1 fruits1 and freeze4 7,note3 ,the raisins and dates should be cooked in a small amount of water which is allowed to evaporate1 then chopped and added to the mixture4 ,the nut meats may be omitted47 ,marshmallow ,pudding lb4 marshmallows ,milk or cream to cover pt4 double cream ,ground walnut meats ,cut marshmallows to fourths4 ,cover with milk or cream and soak #e hours4 ,freeze1 but do not freeze solid4 ,whip the cream and serve over frozen marshmallows1 sprinkling with ground walnuts4 ,mexican ,frozen ,pudding #a cups milk #a cup brown sugar #b eggs #ab maraschino cherries1 chopped cup ,english walnut meats1 chopped #a cup whipping cream ,scald milk1 add sugar4 ,pour over slightly-beaten eggs4 ,cook on ,,low until consistency of thin custard1 stirring frequently4 ,cool4 ,fold in whipped cream1 cherries1 and nuts4 ,freeze4 ,pineapple ,pudding #c cups milk #b cups grated canned pineapple cup grated cocoanut #a tsp4 lemon extract #a cups cream #d egg yolks #a cup sugar #a tbs4 arrowroot tsp4 salt ,scald milk and stir into well-beaten eggs1 sugar1 salt1 and arrowroot4 ,cook mixture in double boiler1 stirring constantly until it thickens4 ,remove from fire and when cold add cream1 pineapple1 cocoanut1 and lemon extract4 ,freeze4 ,macaroon ,date ,bisque #b cups heavy cream #d eggs #a doz4 macaroons 7crushed fine7 #a tbs4 lemon juice #a cup milk cup sugar cup dates 7chopped fine7 tsp4 almond extract tsp4 salt ,scald milk and stir slowly over well-beaten eggs and sugar4 ,dry macaroons in hot oven and crush fine1 stir into mixture2 add chopped1 seeded dates1 lemon juice1 almond extract1 and salt4 ,fold in the cream whipped stiff4 ,freeze4 ,macaroon ,orange ,bisque #a cup milk #b cups cream #a cup powdered macaroons cup candied orange peel #d egg yolks #a cup sugar #a cup orange juice and pulp #a tsp4 orange extract tsp4 salt ,scald milk and stir slowly over well-beaten eggs and sugar4 ,dry macaroons in oven and roll or crush to a powder1 add to mixture2 add orange juice and pulp1 candied orange peel1 chopped fine1 orange extract1 and salt4 ,fold in cream whipped stiff4 ,freeze4 ,pineapple ,bisque #d egg yolks #a cups sugar #b cups whipping cream #d tbs4 cake crumbs #a small can grated pineapple #a cup orange juice ,beat yolks of eggs with sugar until thick1 add cream whipped1 crumbs1 pineapple1 and orange juice4 ,freeze4 ,pistachio ,bisque #d cups cream #a cup powdered macaroons cup peanuts 7chopped fine7 cup almonds 7chopped fine7 #a tsp4 vanilla extract cup pistachio nuts 7chopped fine7 #a tsp4 pistachio extract ,few drops green vegetable coloring #a cup confectioners sugar ,dissolve sugar in cream1 add powdered macaroons1 chopped nuts1 extracts1 and green coloring4 ,freeze4 ,serve with lemon cream sauce1 if desired4 ,,parfaits ,angel ,parfait #a cup sugar cup water #c egg whites #b cups whipping cream #a tbs4 vanilla ,boil the sugar and water until the syrup will thread when dropped from a fork4 ,pour slowly over the egg whites1 beaten stiff1 and beat until fluffy4 ,let cool and add the cream1 whipped1 and the vanilla4 ,freeze4 ,banana and ,browned ,almond ,parfait #a tbs4 gelatine #b tbs4 cold water #f ripe bananas cup powdered sugar ,few grains salt #b tbs4 lemon juice cup almonds #b cups cream ,soak gelatine in water #e minutes and dissolve over boiling water4 ,put bananas through potato ricer1 add sugar1 salt1 lemon juice1 and dissolved gelatine4 ,add almonds which have been browned in oven and crushed fine4 ,let mixture stand until it begins to congeal1 then fold in stiffly-beaten cream4 ,freeze4 ,caramel ,parfait #a cup sugar cup water #b cups cream1 whipped #a tbs4 vanilla #f egg yolks ,caramelize one-half cup sugar4 ,add the water slowly and stir until dissolved4 ,add the remaining one-half cup sugar and cook until mixture threads4 ,pour slowly over beaten egg yolks4 ,cook in the top of a double boiler until the mixture thickens4 ,cool4 ,then fold in the cream which has been beaten stiff4 ,add vanilla and pour into mold4 ,freeze4 ,caramel ,coffee ,parfait cup brown sugar #b cups evaporated milk #b cups heavy cream #d egg yolks #b tbs4 powdered coffee cup water cup granulated sugar #a tsp4 vanilla ,caramelize brown sugar4 ,scald coffee1 evaporated milk1 and water to boiling point and stir in caramelized sugar2 when sugar is dissolved1 strain and stir the mixture slowly into well-beaten yolks of eggs and granulated sugar4 ,cook in double boiler1 stirring constantly until it thickens4 ,remove from fire and1 when cold1 add the vanilla and cream whipped stiff4 ,freeze4 ,chocolate ,parfait cup sugar cup water #c egg whites #b ozs4 bitter chocolate1 grated and melted #a tsp4 vanilla #a cups whipping cream ,cook sugar and water until syrup spins a long thread4 ,gradually pour over stiffly-beaten egg whites1 beating until ,,cold4 ,add vanilla and melted chocolate that has been cooled4 ,fold in whipped cream4 ,freeze4 ,chocolate ,parfait #f tbs4 grated bitter chocolate #d eggs #a cup thin cream or evaporated milk #a cups sugar #b cups heavy cream #a tsp4 vanilla tsp4 cinnamon ,dissolve chocolate over boiling water and stir into it thin cream or evaporated milk and well-beaten eggs and sugar4 ,cook in double boiler until mixture thickens4 ,strain and1 when cold1 flavor with vanilla and cinnamon4 ,add cream1 whipped stiff4 ,freeze4 ,coffee ,parfait #a cup milk cup coffee #c egg yolks tsp4 salt #a cup sugar #c cups cream ,heat milk and coffee together4 ,beat egg yolks and add sugar and salt4 ,pour milk and coffee slowly on this mixture and cook until slightly thickened4 ,cool1 add cream1 and freeze4 ,coffee ,parfait cup sugar cup coffee1 double strength #b egg whites #a tsp4 vanilla #a cups whipping cream ,boil sugar and coffee until the syrup spins a long thread4 ,cool4 ,add vanilla and fold in whipped cream4 ,freeze4 ,fruit ,parfait #a cups sugar #d egg yolks cup grated pineapple cup orange juice and pulp #a tsp4 extract cup water #b cups cream cup lemon juice cup maraschino cherries 7cut fine7 ,boil sugar and water #e minutes4 ,stir into well-beaten eggs when mixture is cold1 add fruit and juice4 ,whip cream stiff and fold in4 ,freeze4 ,golden ,parfait #a cup sugar cup water #b cups cream1 whipped #a tbs4 vanilla #f egg yolks ,boil sugar and water slowly until it threads4 ,pour slowly over beaten egg yolks4 ,cook in the top of a double boiler until the mixture thickens4 ,cool4 ,then fold in the cream which has been beaten stiff4 ,add vanilla and pour into mold4 ,freeze4 ,hawaiian ,delight ,parfait #a can sliced pineapple #d eggs #e tbs4 sugar #a pt4 heavy cream ,out of #a can ,hawaiian pineapple prepare cup finely-chopped fruit1 leaving remaining slices to line a #b-qt4 mold4 ,beat the egg yolks until very light1 add sugar1 and mix with cup pineapple syrup4 ,stir over fire until as thick as cream1 then remove from heat and add chopped pineapple4 ,when cold1 whip the cream solid1 fold two mixtures together1 pour into mold1 and freeze4 ,lemon ,parfait #a cups sugar #d egg whites #a tsp4 lemon extract cup water cup lemon juice #b cups cream ,boil sugar and water to a thick syrup4 ,whip eggs to a stiff froth1 beat the syrup over the eggs slowly1 add lemon juice and extract2 cool1 fold in cream whipped stiff4 ,freeze4 ,maple ,parfait #a cups maple syrup #b cups heavy cream #d eqgs #a cup chopped pecans ,heat maple syrup and stir slowly into beaten eggs4 ,whip cream stiff and add4 ,partially freeze1 then stir in thoroughly the pecans chopped very fine4 ,finish freezing4 ,maple ,nut ,parfait cup maple syrup #d egg yolks #a cup whipping cream cup chopped ,english walnut meats ,boil syrup #e minutes4 ,beat egg yolks until light and lemon colored4 ,pour syrup gradually over the beaten egg yolks1 beating constantly4 ,cook on ,,low heat until thick4 ,cool4 ,fold in whipped cream and lastly the nuts4 ,freeze4 ,peach ,parfait #a cup mashed fresh or canned peaches #a cup sugar cup water #b egg whites ,juice of #a orange #a pt4 heavy cream1 whipped ,few drops bitter almond ,boil sugar 7if canned peaches are used1 reduce amount of sugar to cup7 and water together until it threads1 and pour gently into the egg whites which have been beaten stiff1 whipping constantly4 ,combine the peaches and orange juice4 ,beat in the egg-white mixture4 ,stir briskly until cool and then fold in the whipped cream and almond1 which should be used sparingly4 ,pour into mold and freeze4 ,pineapple ,parfait #a can sliced pineapple #d egg yolks #e tbs4 sugar #a tsp4 gelatine #a tbs4 cold water #a pt4 heavy cream ,beat egg yolks light--add sugar and mix with cup pineapple juice4 ,stir over fire until thick as cream4 ,remove from fire and add gelatine which has been soaked for #e minutes in cold water4 ,add pineapple and cool4 ,fold into cream and freeze4 ,plain ,parfait cup sugar cup water #b eggs #a tsp4 vanilla #a cups whipping cream ,boil water and sugar until the syrup spins a thread4 ,beat egg yolks until light lemon colored4 ,gradually pour hot syrup over beaten egg yolks1 beating constantly1 then pour mixture gradually over stiffly-beaten egg whites1 beating all the time4 ,cool4 ,add flavoring and fold in whipped cream4 ,freeze4 ,maple ,parfait #d eggs #a cup hot maple syrup #a pt4 cream ,beat eggs and pour maple syrup on them slowly4 ,cook until it thickens and add cream beaten until stiff4 ,freeze4 ,,frapp,s ,,and ,,ices ,apricot ,frapp #a cup sugar cup white corn syrup #d tbs4 lemon juice #b cups apricot pulp and juice #b cups water ,cook syrup1 #a cup of water1 and sugar together until mixture threads4 ,remove from fire and add lemon juice1 one cup of water1 and the canned or cooked apricots which have been mashed through a coarse sieve4 ,cool4 ,freeze4 ,banana ,frapp #a cup sugar #f tbs4 pectin #b cups water #b bananas #a cup orange juice #b tbs4 lemon juice ,boil sugar and #a cup water1 add liquid pectin4 ,remove from fire and add #a cup water1 orange and lemon juice1 and the bananas which have been mashed through a coarse sieve4 ,cool4 ,freeze4 ,coffee ,frapp #g cups clear coffee #a cup sugar ,dissolve sugar with coffee and partially freeze4 ,serve in tall glasses with a tablespoon of whipped cream on top4 ,fruit ,frapp #d cups cider #a cup peach or apricot juice 7canned7 #a cups sugar #a cup orange juice #a cup pineapple 7canned7 cup lemon juice ,stir fruit juice with sugar until the sugar is dissolved4 ,freeze4 ,grape ,juice ,frapp #a cups sugar #c cups water cup white corn syrup #c tbs4 pectin #f tbs4 lemon juice #a cups grape juice ,combine sugar1 #a cup water1 syrup1 and pectin and cook to boiling4 ,remove from fire1 add lemon juice1 grape juice1 and #b cups water4 ,cool and freeze4 ,grape ,juice ,frapp #a qt4 grape juice #c cups water cup lemon juice #a cup sugar ,boil water and sugar #e minutes2 add lemon juice and grape juice4 ,freeze4 ,orange ,frapp #a cups sugar cup white corn syrup #f tbs4 lemon juice #c cups orange juice #a cups water ,cook syrup1 #a cup water and sugar together until mixture threads4 ,remove from fire and add fruit juices and cup water4 ,chill4 ,freeze4 ,orange ,frapp #c cups water #b cups sugar #c cups orange juice cup lemon juice ,grate rinds of three oranges and one lemon into sugar1 add water1 and boil five minutes4 ,when cold add fruit juice4 ,freeze4 ,pineapple ,frapp #d cups canned grated pineapple #b cups sugar #c cups water cup lemon juice #a tsp4 pineapple extract ,boil water and sugar for #aj minutes4 ,pour the hot syrup over pineapple4 ,when cold1 add lemon juice and pineapple extract4 ,freeze4 ,raspberry ,frapp #b qts4 raspberries #a qt4 water #c tbs4 lemon juice #c cups sugar ,press berries through sieve4 ,boil sugar and water together until sugar is dissolved4 ,cool4 ,add raspberry juice and lemon juice4 ,freeze4 ,spiced ,grapefruit ,frapp cup water #b tbs4 sugar #c whole cloves #c-;inch sticks cinnamon #c cups grape juice ,combine the water1 sugar1 and spices and boil #e minutes4 ,cool1 add to the grape juice and freeze until the frapp stage is reached1 or about #c hours4 ,stir at the end of the first #cj minutes and at intervals thereafter4 ,mrs4 ,d4 ,n4 ,magruder1 ,new ,mexico4 ,strawberry ,frapp #b qts4 strawberries #d cups water #b cups sugar ,boil sugar and water for #e minutes2 wash and press strawberries through a sieve2 measure #c cups juice and pulp1 add to syrup4 ,freeze4 ,strawberry ,frapp #a cups sugar cup white corn syrup #a cups fresh mashed strawberries #c tbs4 liquid pectin #h tbs4 lemon juice cup water ,cook sugar1 syrup1 and pectin together4 ,remove from heat and add lemon juice and strawberries which have been mashed and put through a sieve4 ,add water4 ,cool4 ,freeze4 ,creme de ,menthe ,ice #b cups sugar #a qt4 water cup creme de menthe syrup cup lemon juice tsp4 salt ,make a syrup by boiling the sugar and water together1 cool1 and add the remaining ingredients4 ,freeze4 ,mrs4 ,h4 ,l4 ,oliver1 ,florida4 ,ginger ,ale ,ice #a cup sugar #a cup water cup lemon juice #a tsp4 grated lemon rind cup pineapple juice #a pt4 bottle ginger ale ,mix sugar1 water1 and lemon rind4 ,boil #e minutes4 ,cool4 ,add lemon juice and pineapple juice4 ,freeze4 ,grape ,juice ,ice cup sugar #a cup water #b tbs4 lemon juice cup orange juice #b cups grape juice #b tsp4 gelatine ,boil sugar and water #e minutes4 ,add gelatine that has been soaked in cup grape juice for #e minutes1 stirring until gelatine is dissolved4 ,cool4 ,add lemon juice1 orange juice1 and grape juice4 ,freeze4 ,lemon ,ice #d cups water #b cups sugar cup lemon juice ,boil water and sugar to make syrup1 add lemon juice4 ,freeze4 ,lemon ,water ,ice #f cups water #b cups sugar #c lemons #b oranges tsp4 lemon extract ,boil water1 sugar1 grated rinds of oranges and lemons for eight minutes1 then strain and cool4 ,when cold1 add strained juice of lemons1 oranges1 and extract4 ,freeze4 ,mint ,ice #a cups sugar #a cup water #a cup grapefruit juice #a cup pineapple juice #b tbs4 lemon juice tsp4 essence peppermint ,green coloring ,boil sugar and water #e minutes4 ,cool4 ,add grapefruit juice1 pineapple juice1 lemon juice1 peppermint1 and green coloring4 ,freeze4 ,orange ,ice #c cups water #b cups sugar #c cups orange juice cup lemon juice ,grate rinds of three oranges and one lemon into sugar1 add water1 and boil #e minutes4 ,when cold1 add fruit juice4 ,freeze4 ,orange ,ice #a cup sugar cup water #a tsp4 grated orange rind cup lemon juice #b cups orange juice cup water #a tsp4 gelatine ,mix sugar1 water1 and orange rind2 boil #e minutes4 ,cool4 ,allow gelatine to soak in cup water several minutes4 ,dissolve and add to sugar syrup with orange juice and lemon juice4 ,freeze4 ,pear ,ice ,drain the juice from a can of pears4 ,mash the pears and add the juice1 which should measure about #a cups4 ,add the same amount 7#a cups7 ginger ale4 ,stir thoroughly4 ,freeze4 ,strawberry ,ice #a qt4 strawberries #a cup water cup sugar #b tbs4 lemon juice ,force berries through a sieve1 add sugar and water1 cook until sugar is dissolved and berries begin to puff1 which is just before boiling point is reached4 ,add lemon juice4 ,cool4 ,freeze4 ,,sauces ,caramel ,sauce #a cups sugar #a cup water #a tsp4 vanilla ,caramelize sugar and stir in slowly the boiling water4 ,let boil to a thick syrup1 add vanilla4 ,if the sauce is to be served hot1 let the saucepan containing it remain in a large pan of hot water until needed4 ,chopped seedless raisins may be added to this sauce4 ,chocolate ,sauce #c sqs4 bitter chocolate #a cup evaporated milk #a cup powdered sugar cup water #a tsp4 vanilla ,cut chocolate into small pieces and melt in a pan over boiling water4 ,stir in the sugar1 evaporated milk1 and water until sugar is dissolved4 ,place over fire and cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball4 ,flavor with vanilla4 ,keep the sauce warm by placing over a pan of hot water until ready to serve4 ,fruit ,sauce ,make syrup as for nut sauce and add a cup of crushed strawberries or other fruits2 leave out nuts4 ,hot ,maple ,sauce #b cups maple syrup #a tsp4 melted butter #a cup thin cream or evaporated milk cup chopped walnut meats or pecans ,mix maple syrup1 butter1 and cream4 ,cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball4 ,keep warm over a pan of hot water until ready to serve4 ,sprinkle top of each dish with nuts1 chopped fine4 ,lemon ,cream ,sauce #a cup heavy cream #a egg white tsp4 nutmeg #f tbs4 confectioners' sugar #a tbs4 lemon juice tsp4 salt ,whip cream and white of egg1 add sugar1 lemon juice1 nutmeg1 and salt4 ,serve over any flavor of ice cream or sherbets4 ,marshmallow ,sauce lb4 marshmallows tsp4 orange extract #a cup confectioners' sugar cup hot water ,cut marshmallows into small pieces and dissolve in top of double boiler and add sugar and boiling water and heat thoroughly2 add orange extract4 ,let cool and serve4 ,medium ,white ,sauce #f tbs4 butter #f tbs4 flour #c cups scalded milk ,melt butter1 add flour1 and blend4 ,add scalded milk4 ,cook on ,,low heat1 stirring frequently until thick4 ,cool4 ,add salt and pepper just before serving4 ,nut ,sauce #a cups sugar #a cup chopped walnut meats cup water #a tsp4 vanilla tsp4 salt ,boil sugar and water to a thick syrup1 add nuts1 salt1 and extract4 ,serve on ice cream1 hot or cold4 ,orange ,sauce #d whites of eggs #c oranges #d tbs4 confectioners' sugar #a tsp4 lemon extract ,beat whites of eggs until stiff1 add sugar and beat again1 then add grated rind and strained orange juice and lemon extract4 ,stir the mixture well4 ,thin ,white ,sauce #f tbs4 butter #c tbs4 flour #c cups scalded milk ,melt butter1 add flour1 and blend4 ,add scalded milk4 ,cook on ,,low heat1 stirring frequently until thick4 ,cool4 ,add salt and pepper just before stirring4 ,whipped ,cream ,sauce cup confectioners' sugar #a cup heavy cream #a tsp4 vanilla extract ,whip cream until stiff1 beat in sugar and vanilla4 ,chill and serve on any frozen dessert4 ,chopped candied fruit or nuts may be added to this sauce1 or cup maraschino cherries1 chopped fine4 ,,frozen ,,salads ,chicken ,salad #d cups cooked chicken #d cups celery cup finely-chopped sweet cucumber pickles cup cooked salad dressing #a tbs4 lemon juice ,salt and pepper to taste #b tbs4 mayonnaise dressing ,cut chicken in -inch pieces and cut celery in small pieces4 ,mix together4 ,add pickles1 cooked salad dressing1 and lemon juice4 ,mix by tossing together with two forks4 ,add mayonnaise4 ,freeze4 ,frozen ,cheese ,salad lb4 roquefort cheese #a cups butter #a tsp4 paprika #a tsp4 salt tsp4 red pepper #b tbs4 chopped olives or pickles or chives #a cup cream ,shred cheese and beat it thoroughly with the butter1 add the seasoning1 olives1 and cream4 ,freeze4 ,frozen ,cheese ,salad cup scalding milk lb4 roquefort cheese #a cup whipping cream #c tbs4 crushed and drained pineapple #f chopped stuffed olives ,mash the cheese with a fork1 add the scalding milk1 and work to a smooth paste4 ,add the crushed pineapple and chopped olives1 then fold in the cream whipped until it holds its shape4 ,freeze4 ,frozen ,cheese and ,prune ,salad #a cups cooked prune pulp #d tsp4 lemon juice #a tbs4 sugar cup finely-chopped pecans cup mild ,american cheese1 freshly grated cup whipping cream ,remove the stone from cooked prunes and rub through a sieve1 enough to measure #a cups4 ,add the lemon juice1 sugar1 and pecans4 ,fold the grated cheese into the cream whipped but not stiff4 ,freeze4 ,frozen ,fruit ,salad #a cup grated canned pineapple #a cup white grapes 7,seeds removed and chopped fine7 #a cup sliced bananas #a tsp4 salt cup powdered sugar #a cup orange juice and pulp cup lemon juice #a cup apples 7chopped fine7 cup ,english walnuts 7chopped fine7 #b tbs4 powdered gelatine ,mix the fruit1 celery1 and nuts4 ,season with salt and sugar4 ,add gelatine which has been softened in #b tbs4 cold water and dissolved over boiling water4 ,freeze4 ,frozen ,fruit ,salad #d beaten egg yolks cup sugar cup vinegar or lemon juice tsp4 salt #b cups whipping cream ,mix the beaten egg yolks with the sugar1 add the vinegar or lemon juice and salt1 and cook in a double boiler until thick1 stirring occasionally4 ,cool and add the cream which has been whipped until thick4 ,add the following3 #c cups diced1 drained1 canned pineapple cup cut maraschino cherries #ab marshmallows cut into pieces #a cup blanched and chopped almonds or other nut meats ,mix and freeze4 ,frozen ,tomato ,salad #g cups tomato juice and pulp #a tsp4 minced onion #c tbs4 sugar tsp4 paprika #a tbs4 vinegar #a tsp4 salt tsp4 black pepper ,press tomatoes through a sieve1 add paprika1 onion1 vinegar1 sugar1 salt1 and pepper4 ,let stand #a hour4 ,freeze4 ,frozen ,vegetable ,salad #a cup cottage cheese #a tbs4 mayonnaise #a tsp4 salt #a cup canned or diced fresh tomatoes #b tbs4 minced red pepper #b tbs4 minced green pepper #a cup whipping cream cup cooked and chopped green beans ,break up the cottage cheese and stir in the mayonnaise and salt4 ,run the canned tomatoes through a sieve to remove the more solid parts4 ,fresh tomatoes are peeled1 diced quite finely1 and used without draining4 ,add the chopped green beans and minced peppers to the cottage cheese mixture4 ,whip the cream and fold in last4 ,freeze4 ,miss ,b4 ,hammer1 ,iowa4 ,,main ,,dishes ,chicken ,mousse #b cups chicken1 chopped fine #b cups heavy cream #a tsp4 salt tsp4 cayenne pepper #a cup chicken stock #a tbs4 powdered gelatine tsp4 black pepper tsp4 nutmeg #a tbs4 cold water ,chop chicken to almost a paste and press it through a sieve4 ,season with salt1 pepper1 and nutmeg4 ,heat chicken stock and add gelatine which has been softened in the cold water1 mix with chicken4 ,whip cream and add4 ,freeze4 ,chicken ,mousse in ,patty ,shells #c egg yolks #a cup hot chicken stock ,salt1 white pepper1 paprika #a tsp4 gelatine #a tbs4 cold water cup cooked1 chopped chicken cup minced cashew nuts #a cup whipping cream #f patty shells ,sliced cherries ,beat the egg yolks lightly1 add the chicken stock1 and cook over hot water until thick1 smooth sauce is formed1 stirring occasionally4 ,remove from the stove1 and add the gelatine which has been soaked in the cold water for #e minutes1 then add the chicken and the minced cashew nuts or pecans4 ,cool and fold in the cream which has been whipped until thick but not stiff4 ,freeze4 ,mrs4 ,k4 ,s4 ,scott1 ,washington4 ,frozen ,chicken ,pie #a tbs4 butter #a tbs4 flour #a cup milk #a tbs4 gelatine #a tbs4 cold water cup mayonnaise ,salt #a tbs4 lemon juice #a cups cold diced chicken cup white grapes cut in half cup diced celery cup blanched and chopped almonds cup whipping cream #h individual pastry shells ,melt the butter in a saucepan4 ,add the flour and smooth to a paste4 ,add the milk and stir until a thin1 smooth white sauce is formed4 ,in the meantime soak the gelatine in the cold water for #e minutes1 then add to the hot sauce and stir until the gelatine is dissolved4 ,cool and add the mayonnaise1 lemon juice1 chicken1 grapes1 celery1 and almonds4 ,whip the cream until thick but not stiff1 fold into the mixture1 and season to taste with salt4 ,freeze4 ,mrs4 ,h4 ,p4 ,gregory1 ,illinois4 ,frozen ,chicken a la ,king ,make a cream sauce of the following3 #a tbs4 butter #a tbs4 flour cup chicken stock #b egg yolks cup cream or undiluted evaporated milk ,when thick1 remove from the heat and add the beaten yolks of the #b eggs1 return to the stove1 and cook #a minute4 ,meanwhile prepare the following ingredients3 #a cup finely-minced chicken cup thinly-sliced stuffed olives cup sliced1 canned mushrooms cup ground nut meats1 preferably almonds or cashews cup whipping cream #b egg whites ,add the chicken1 olives1 mushrooms1 and nut meats to the cream sauce1 and chill4 ,when cold1 fold in the cream1 whipped1 then the beaten egg whites1 and freeze4 ,mrs4 ,t4 ,lessmeister1 ,illinois4 ,frozen ,crab ,meat in ,tomatoes #b cups canned tomatoes #b whole cloves #a small onion1 minced tsp4 celery seed #a tbs4 sugar #a tsp4 salt tsp4 white pepper #a tbs4 lemon juice #a tbs4 gelatine #b tbs4 cold water #a cup crab meat #c tbs4 finely-diced green pepper #a cup whipping cream ,combine the tomatoes1 cloves1 onion1 celery seed1 sugar1 salt1 and white pepper1 and simmer for #ae minutes4 ,strain1 add the lemon juice and the gelatine which has been softened in the cold water for #e minutes4 ,chill and1 when beginning to thicken1 fold in the crab meat 7flaked and drained of any juice71 the minced green pepper1 and the whipped cream4 ,freeze4 ,mrs4 ,d4 ,l4 ,mc,knight1 ,ohio4 ,ham ,mousse #a tbs4 gelatine cup cold water cup boiling water cup mayonnaise #b cups finely-chopped cooked ham #aj ripe olives1 minced fine #a cups whipping cream ,salt to taste #a tsp4 prepared horseradish ,soak the gelatine in the cold water for #e minutes4 ,add the boiling water and stir until the gelatine is dissolved4 ,cool and add the mayonnaise1 horseradish1 ham1 and olives4 ,fold in the cream whipped until it holds its shape4 ,season to taste with salt4 ,freeze4 ,ethel ,schaefer1 ,texas4 ,ham and ,chicken ,mousse #c egg yolks #a cups scalded milk #a tbs4 gelatine cup cold water cup tomato juice #a cup chopped cooked ham #a cup chopped cooked chicken cup finely-grated ,american cheese ,salt and pepper #a tbs4 chopped pimento #a cup whipping cream ,beat the egg yolks1 mix with the scalded milk1 and cook in a double boiler1 stirring often until the mixture thickens slightly4 ,soak the gelatine in the cold water for #e minutes and dissolve in the hot tomato juice4 ,add to the hot custard mixture and stir until thoroughly mixed4 ,add the ham1 chicken1 cheese1 pimento1 salt and pepper to taste1 and cool4 ,fold in the cream whipped until it holds its shape4 ,freeze4 ,mrs4 ,a4 ,e4 ,taylor1 ,west ,virginia4 ,rice and ,chicken ,luncheon ,dish #a tbs4 gelatine #b tbs4 cold water #a cup hot1 well-seasoned chicken stock #b cups cooked and drained rice #a cups chopped cooked chicken or fish cup finely-cut pimentos ,salt to taste #a cups whipped cream ,soak the gelatine in the cold water for #e minutes4 ,add the hot chicken stock and stir until the gelatine is dissolved4 ,cool and add the rice1 chicken1 pimentos1 and season to taste with salt4 ,fold in the cream which has been whipped until thick but not stiff4 ,freeze4 ,mrs4 ,j4 ,a4 ,dresp1 ,so4 ,dakota4 ,tomato ,mousse #c lbs4 tomatoes #a bay leaf #a tsp4 salt #a tsp4 pepper #c tsp4 sugar #b cloves tsp4 celery salt #a tbs4 vinegar #a cup water #d tbs4 tomato catsup #a cups whipped cream cup milk ,crisp lettuce leaves ,wash and dry tomatoes1 cut them in quarters1 put them into a saucepan with water and seasonings4 ,stir over the fire until reduced to a pulp1 simmer #e minutes and rub tomatoes through a sieve1 then allow to cool4 ,beat up cream until thick1 add milk and #b cups of the tomato pure4 ,freeze4 ,tuna ,fish ,mousse #a tbs4 gelatine cup cold water cup tart mayonnaise #a cup whipping cream #a cups flaked tuna fish cup finely-chopped celery #b tbs4 minced parsley cup chopped fresh cucumber #b tbs4 chopped stuffed olives tsp4 salt tsp4 paprika ,soak the gelatine in cold water for #e minutes1 dissolve over hot water1 and add gradually to the mayonnaise4 ,whip the cream until thick and fold into the mayonnaise mixture4 ,add the remaining ingredients and freeze4 ,mrs4 ,f4 ,barnhill1 ,ohio4 ,,index ,page ,,ice ,,creams ,apple ,mint #c ,banana #c ,caramel #c ,chocolate ,no4 #a #c ,chocolate ,no4 #b #d ,coffee #d ,date #d ,ginger-,orange #e ,golden ,glow #e ,grape-,nuts #e ,lemon #f ,marshmallow #f ,nut and ,raisin #f ,prune #f ,peach #f ,sour ,cream #d ,strawberry 7,cooked7 #g ,strawberry ,no4 #a #g ,strawberry ,no4 #b #g ,six ,threes #g ,velvet #g ,vanilla ,no4 #a #h ,vanilla ,variations #h ,vanilla ,no4 #b #h ,wintermint #h ,,mousses ,butter ,brickle #i ,cherry and ,orange #i ,chocolate #i ,fruit #i ,coffee #i ,ginger #i ,maple #aj ,peach #aj ,raspberry #aj ,mint #aj ,strawberry ,no4 #a #aj ,strawberry ,no4 #b #aa ,toasted ,cocoanut #aa ,,sherbets ,apricot ,no4 #a #aa ,apricot ,no4 #b #aa ,banana #aa ,cranberry #aa ,economy #ab ,favorite #ab ,fruit #ab ,glenridge #ab ,grape #ab ,grapefruit #ac ,lemon ,cream #ac ,lemon ,milk #ac ,lime #ac ,orange ,cream #ac ,orange ,fruit #ad ,orange ,pineapple #ad ,pineapple #ad ,pineapple ,cream #ad ,raspberry #ad ,,puddings ,,and ,,bisques ,alaska ,pudding #ae ,chocolate ,raisin ,pudding #ae ,frozen ,caramel ,pudding #ae ,frozen ,custard #ae ,frozen ,custard with ,marrons #af ,frozen ,plum ,pudding #af ,marshmallow ,pudding #af ,mexican ,frozen ,pudding #af ,pineapple ,pudding #ag ,macaroon ,date ,bisque #ag ,macaroon ,orange ,bisque #ag ,pineapple ,bisque #ag ,pistachio ,bisque #ag ,,parfaits ,angel #ah ,banana and ,browned ,almond #ah ,caramel #ah ,caramel ,coffee #ah ,chocolate ,no4 #a #ah ,chocolate ,no4 #b #ai ,coffee ,no4 #a #ai ,coffee ,no4 #b #ai ,fruit #ai ,golden #ai ,hawaiian ,delight #bj ,lemon #bj ,maple ,no4 #a #bj ,maple ,no4 #b #ba ,maple ,nut #bj ,peach #bj ,pineapple #bj ,plain #ba ,,frappes ,,and ,,ices ,apricot ,frappe #ba ,banana ,frappe #ba ,coffee ,frappe #ba ,fruit ,frappe #ba ,grape ,juice ,frappe ,no4 #a #bb ,grape ,juice ,frappe ,no4 #b #bb ,orange ,frappe ,no4 #a #bb ,orange ,frappe ,no4 #b #bb ,pineapple ,frappe #bb ,raspberry ,frappe #bb ,spiced ,grapefruit ,frappe #bb ,strawberry ,frappe ,no4 #a #bc ,strawberry ,frappe ,no4 #b #bc ,creme de ,menthe ,ice #bc ,ginger ,ale ,ice #bc ,grape ,juice ,ice #bc ,lemon ,ice #bc ,lemon ,water ,ice #bc ,mint ,ice #bd ,orange ,ice ,no4 #a #bd ,orange ,ice ,no4 #b #bd ,pear ,ice #bd ,strawberry ,ice #bd ,,sauces ,caramel #bd ,chocolate #bd ,fruit #be ,hot ,maple #be ,lemon ,cream #be ,marshmallow #be ,medium ,white #be ,nut #be ,orange #be ,thin ,white #bf ,whipped ,cream #bf ,,frozen ,,salads ,chicken #bf ,frozen ,cheese ,no4 #a #bf ,frozen ,cheese ,no4 #b #bf ,frozen ,cheese and ,prune #bf ,frozen ,fruit ,no4 #a #bg ,frozen ,fruit ,no4 #b #bg ,frozen ,tomato #bg ,frozen ,vegetable #bg ,,main ,,dishes ,chicken ,mousse #bh ,chicken ,mousse in ,patty ,shells #bh ,frozen ,chicken ,pie #bh ,frozen ,chicken a la ,king #bh ,frozen ,crab ,meat in ,tomatoes #bi ,ham ,mousse #bi ,ham and ,chicken ,mousse #bi ,rice and ,chicken ,luncheon ,dish #cj ,tomato ,mousse #cj ,tuna ,fish ,mousse #cj ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4