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Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs By: Sarah Tyson Heston Rorer (1849-1937) |
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Together with Refreshments for all Social Affairs by Mrs. S. T. Rorer Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and
Preserving, and other Valuable Works on Cookery
CONTENTS
FOREWORD PHILADELPHIA ICE CREAMS NEAPOLITAN ICE CREAMS ICE CREAMS FROM CONDENSED MILK FROZEN PUDDINGS AND DESSERTS WATER ICES AND SHERBETS OR SORBETS FROZEN FRUITS FRAPPÉ PARFAIT MOUSSE SAUCES FOR ICE CREAMS REFRESHMENTS FOR AFFAIRS Soups
Sweetbreads
Shell Fish Dishes
Poultry and Game Dishes
Cold Dishes
Salads
Sandwiches SUGGESTIONS FOR CHURCH SUPPERS
FOREWORD CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
In this book, Philadelphia Ice Creams, comprising the first group, are
very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans. Ordinary fruit creams may be made with condensed milk at a cost of about
fifteen cents a quart, which, of course, is cheaper than ordinary milk and
cream. In places where neither cream nor condensed milk can be purchased, a fair
ice cream is made by adding two tablespoonfuls of olive oil to each quart
of milk. The cream for Philadelphia Ice Cream should be rather rich, but
not double cream. If pure raw cream is stirred rapidly, it swells and becomes frothy, like
the beaten whites of eggs, and is "whipped cream." To prevent this in
making Philadelphia Ice Cream, one half the cream is scalded, and when it
is very cold, the remaining half of raw cream is added. This gives the
smooth, light and rich consistency which makes these creams so different
from others.
USE OF FRUITS Use fresh fruits in the summer and the best canned unsweetened fruits in
the winter. If sweetened fruits must be used, cut down the given quantity
of sugar. Where acid fruits are used, they should be added to the cream
after it is partly frozen.
TIME FOR FREEZING The time for freezing varies according to the quality of cream or milk or
water; water ices require a longer time than ice creams. It is not well to
freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and
if they are churned before the mixture is icy cold they will be greasy or
"buttery." The average time for freezing two quarts of cream should be ten minutes; it
takes but a minute or two longer for larger quantities.
DIRECTIONS FOR FREEZING Pound the ice in a large bag with a mallet, or use an ordinary ice shaver.
The finer the ice, the less time it takes to freeze the cream. A four quart
freezer will require ten pounds of ice, and a quart and a pint of coarse
rock salt. You may pack the freezer with a layer of ice three inches thick,
then a layer of salt one inch thick, or mix the ice and salt in the tub and
shovel it around the freezer. Before beginning to pack the freezer, turn
the crank to see that all the machinery is in working order. Then open the
can and turn in the mixture that is to be frozen. Turn the crank slowly and
steadily until the mixture begins to freeze, then more rapidly until it is
completely frozen. If the freezer is properly packed, it will take fifteen
minutes to freeze the mixture. Philadelphia Ice Creams are not good if
frozen too quickly.
TO REPACK After the cream is frozen, wipe off the lid of the can and remove the
crank; take off the lid, being very careful not to allow any salt to fall
into the can. Remove the dasher and scrape it off. Take a large knife or
steel spatula, scrape the cream from the sides of the can, work and pack
it down until it is perfectly smooth. Put the lid back on the can, and put
a cork in the hole from which the dasher was taken. Draw off the water,
repack, and cover the whole with a piece of brown paper; throw over a heavy
bag or a bit of burlap, and stand aside for one or two hours to ripen... Continue reading book >>
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