This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Mix corn-starch and sugar with one-half cup cold milk. Scald remainder of milk in top of double boiler. Carefully add the corn-starch mixture to the scalded milk, cook over direct heat, stirring constantly until thick and smooth. Cover and cook in the double boiler for forty-five minutes. Five minutes before it is finished add vanilla and salt. Turn into molds wet with cold water and refrigerate.
1 cup firmly packed brown sugar 6 tablespoons flour
3 cups milk
3 eggs, separated
3/4 teaspoon vanilla
Mix sugar and flour thoroughly; add milk slowly, stirring until smooth. Cook over boiling water 15 minutes. Stir small amount into beaten egg yolks, then return to remaining hot mixture and cook 2 minutes longer, stirring constantly. Remove from heat and fold gently into egg whites, beaten until stiff but not dry; add vanilla. Cool.
Mousses - A mousse is whipped cream, sweetened, flavored, packed, and frozen without stirring. Gelatin is often used to give body to a mousse. In that case it is sometimes spoken of as a frozen souffle. Chocolate, coffee, maple and fruit flavors of various kinds are used.
Parfaits - A parfait is made by pouring a hot, thick sirup over beaten egg-yolks or beaten egg-whites, adding whipped cream, and packing and freezing the mixture without stirring.
Chocolate, maple and coffee are the most popular flavors for parfaits.
Biscuits - A biscuit is a yellow parfait mixture to which beaten egg-whites are added. It is stirred until it is partly-frozen and then packed in small paper serving cases. The cases are laid in the trays of the mechanical refrigerator or in containers which are placed in a freezing mixture.
All these mixtures are stirred while being frozen.
Ices - A plain ice is a sweetened fruit-juice which may or may not be diluted with water.
Sherbets - A sherbet is a plain ice plus egg-whites. Gelatin is sometimes used in sherbets. In milk sherbets, milk, instead of water, is used with the fruit-juice.
Bombes - A bombe is a combination of two or more frozen mixtures, packed in layers in a covered mold.
Punches - A punch is a water-ice frozen to a mush with some highly spiced fruit-juice or other flavoring added.
Sorbets - A sorbet is a sherbet made of several kinds of fruit.
This variety of freezer requires no turning. The wall of the outer compartment is constructed with an air-space which helps to keep the warm air from entering and the cold air about the ice from escaping. The ice-cream is placed in the smaller container, covered and packed in ice and salt in the larger container-At intervals the cover is removed and the contents scraped from the side and beaten well with a spoon or paddle. It requires the minimum amount of ice and work to do the freezing and the frozen product is of a satisfactory quality, although not so smooth as that made by the freezer in which the mixture is stirred while freezing.