 |
 |
Free Books / Cooking / Drexel Institute Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Ice Cream |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Drexel Institute Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Ice Cream |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
A pint freezer may be used or the following utensils may be substituted: a half pound baking-powder can, a wooden spoon, a bowl or a small wooden tub to form outside of freezer. The tin can should be soldered to make it water tight.
The ice must be broken into fine pieces and mixed with the rock salt; use three times as much ice as salt for freezing. Pour the mixture which is to be frozen into the can. Surround the can with ice and salt, beat the mixture, and as it freezes scrape from the sides of the can with a wooden spoon; cover and turn can back and forth, scraping from the bottom and sides every five minutes. When it is frozen throughout, beat well, and pack in a smaller can or ice cream mould, if desired. Place a small strip of muslin dipped in melted butter around the outside of the cover, to keep out salt, and pack with ice and salt, covering the can completely. Be careful to drain off all the water if ice melts while the mould is standing in it; the ice cream should stand at least an hour before using. In serving, wash salt from the mould with cold water, wipe, remove cover and slip a knife around the inner edge of the mould, and invert the mould over serving plate.
1/2 c. cream. 1 tbsp. sugar.
1/2 tsp. vanilla.
Heat the cream and dissolve the sugar in it; when cool, add vanilla and freeze.
1/2 c. cream tsp. sugar.
2 tbsp. caramel.
Heat the cream and dissolve the sugar and caramel in it; when cool, freeze.
1/2 cream 1 1/2 sugar.
1/4 strong coffee.
Heat the cream and dissolve the sugar in it, add the coffee, and when cool, freeze.
1/2 cream. 1/4. chocolate.
1 tbsp. sugar. 3 drops vanilla.
Melt the chocolate over hot water, add the sugar and the hot cream gradually; when cool, add vanilla and freeze.
1/2 cream. 1/4. sugar.
1/2 strawberries.
Rinse hull and mash the strawberries, add the sugar, add cream and freeze.
1/2 cream. 1/4 c. sugar.
1/2 c. raspberries.
Strain the raspberries through cheesecloth; add the sugar to the juice, then add cream and freeze.
1/2 c. cream. 1/4 c. sugar.
1/3 c. peaches.
Mash the peaches, add sugar, add cream and freeze. If canned peaches are used, drain the fruit from the juice, and use less sugar. If peaches lack flavor, add one-half teaspoonful lemon juice.
1/2 c. milk. 1/4 c. sugar.
1 tbsp. lemon juice.
Dissolve the sugar in the lemon juice, add the milk and freeze.
1/2 c. water. 1/4 c. sugar. Rind of 1/4 orange.
1/2 c. orange juice (1 1/2 oranges). 1/2 tbsp. lemon juice.
Boil the water, sugar and rind of one-quarter orange for three minutes. Cool. Cut the top off the whole orange, and with a silver spoon remove the inside. When the syrup is cool, add the juice and strain through cheese-cloth. Freeze, and when ready to serve, fill the orange shell with the ice.
1/2 c. water. 1/4 c. sugar.
3 tbsp. lemon juice.
Boil the water and sugar for three minutes, add lemon juice, strain through cheese-cloth, and when cool, freeze.
1/3 c. boiling water. 1 tbsp. sugar.
1/4 c. grape Juice. 1 tsp. lemon juice.
Boil water and sugar for three minutes. Strain, and when cool, add fruit juice and freeze.
Continue to:
recipes, dishes, cook book, cookery, desserts, meat, fish, beverages
|
|
|
|
 |
|