FROZEN desserts are refreshing and wholesome and require less time in preparation than the ordinary pudding. Success, moreover, is assured if a few very simple directions are followed. The essentials are to have the ice finely crushed and to use the right proportion of coarse rock salt. The finer the ice is crushed the quicker it melts, so for this reason it is important to have the ice broken into very small pieces. Enough should be broken for the entire freezing, as the process of turning the crank should not be interrupted.
The can should be completely surrounded and covered with a mixture of ice and salt, using three parts ice to one of salt. Let it stand for a minute or two until the mixture begins to freeze to the inside of the can. Then turn the crank continuously until the mixture seems hard and heavy to move; then take out the dasher, scrape the frozen dessert from the sides of the can and pack it down closely. Put a cork in the opening of the cover, fill up the bucket with ice and salt, cover with burlap or piece of carpet and let stand an hour or more to ripen.
Do not draw off any of the water until the freezing is completed, but add ice and salt as necessary. The melted water helps to freeze the mixture in the can and need not be drawn off at all if the dessert is to be served within an hour.
The mixture should be prepared several hours before freezing and allowed to stand in the refrigerator until thoroughly chilled. Can and dasher should be scalded before using.
To crush the ice use an ice-crusher or a wooden mallet. Put the ice in a bag of burlap or canvas and pound into fine pieces. When the dessert is served, drain the salt that is in the can and save to use again.
Line a chilled bombe mold with frozen strawberries or grape sherbet and fill the center with vanilla ice cream. Cover the top with more sherbet; press down the lid over a sheet of paper, making it fit closely so that no salt can get in. Let stand in ice and salt for an hour or more.
1 quart milk 1 cup sugar
4 eggs 2 teaspoons vanilla
Bring the milk to a boil; pour it slowly on the yolks of the eggs well beaten with the sugar; add the whites beaten to a stiff froth and boil until a thick custard is formed. When the steam has passed off, add the flavoring; cool and freeze.
1½ cups shredded cocoanut 1 quart hot milk 1 cup sugar
Yolks of 5 eggs 1 teaspoon vanilla Lady fingers
Chop the cocoanut very fine. Beat the eggs with the sugar; add the hot milk and stir over the fire until the mixture begins to thicken. Remove; add the flavoring and cool. Then add the cocoanut and mix thoroughly. Turn into a freezer and freeze. Serve in sherbet glasses lined with lady fingers.
1 tablespoon cornstarch
Yolk of 1 egg
1 cup milk
1½ cups sugar
1 cup preserved fruit
1 cup seeded raisins ¼ cup chopped nuts Pinch of salt 1 teaspoon vanilla 1 pint thick cream
Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze.
When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries.
2 cups sugar Juice of 5 or 6 oranges 1 quart water Juice of 2 lemons
Grated rind of 2 oranges
Boil the sugar and water for ten minutes; add the juice and rind and let stand until time to freeze. Strain and freeze.
3 pints water 3 cups sugar Juice of 6 lemons Whites of 2 eggs
Let the sugar and water boil together for ten minutes; add the lemon juice; strain and cool. When partly frozen add the beaten whites of the eggs.
3 pints water 1 pineapple
1 pound sugar Juice of 2 lemons
Whites of 2 eggs
Boil the sugar and water; add the grated pineapple and lemon; strain through a fine sieve and freeze. When partly frozen add the whites of eggs well beaten.
2 cups sugar 3 cups currant juice
1 pint water Whites of 2 eggs
2 tablespoons powdered sugar
Boil the sugar and water for fifteen minutes; when cool add the currant juice; strain and freeze. When nearly frozen add the whites of eggs beaten to a stiff froth with the powdered sugar.
2 quarts pie cherries 2 pounds sugar
1 quart water
Wash and stone the cherries; cover them with the sugar and let stand one hour. Add the water and freeze.
1 quart strawberries Juice of 1 lemon
1 pound sugar 1 quart water
Wash, drain and mash the berries; cover them with the lemon and sugar and let stand for one hour. Add the water; stir until the sugar is dissolved, and freeze.
Follow the recipe for frozen strawberries.
Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for the berries.
The upper dessert. Black-eyed Susan, is made by filling the glass with chocolate and vanilla ice cream and decorating with almonds and a chocolate cream. The Meringue Glacee is filled with caramel ice cream and decorated with English walnuts and nasturtiums.