Part 3

Mix the cream, sugar and vanilla. Let stand for five minutes to dissolve the sugar. Pour into a well sterilized freezer, which should never be more than three-fourths full. Place in the ice cream freezer bucket and fasten the top tightly in place. Mix three parts of chopped ice to each part of coarse salt. Pack this about and over the ice cream can.

Freeze slowly and evenly until the mixture becomes stiffer. (When crank is harder to turn). Turn quickly to produce smooth, fine-grained ice cream. Add more ice when necessary. When the handle becomes very hard to turn and the water is running freely from the hole on the side of the outside tub, the cream is frozen.

Tip the can and drain off the water. Remove the top and carefully wipe off the top of the can. Then remove the lid of the can holding the cream. Remove the dasher and carefully scrape off all the cream. With a long spoon, scrape off the cream from the side of the can and smooth it around the can. Place a waxed paper or cloth over the top and add the lid. Pack tightly with ice, using four parts to one part of coarse salt. Let stand for two hours or more to “ripen.” After using, the cream remaining may be repacked, the water drained off, and the freezer stored in a cool place. In repacking, use the same proportions of ice and salt. Have at least four inches of the ice mixture on top of the packed can and then cover with a sack or an old piece of carpet.

=Banana Ice Cream= (Twelve portions)

(For any one who likes bananas.)

One and one-half cups diced bananas Two tablespoons lemon juice One-half cup sugar One cup milk Two cups cream One-fourth cup sugar One tablespoon vanilla One-fourth level teaspoon salt

Force the bananas through a coarse-meshed sieve, add the lemon juice and one-half cup sugar. Mix the milk, cream, one-fourth cup sugar, vanilla and salt, and freeze until “mushy.” Add the banana mixture and continue freezing until very stiff.

Pack and let “ripen” for two hours.

=Caramel Ice Cream= (Eight portions)

(Easy to make and really delicious.)

One-half cup sugar One-half cup water One cup milk Three cups cream One-half cup sugar One tablespoon vanilla

Place the sugar in a frying pan. Cook slowly, stirring constantly until it is all melted and has become a light brown color. Add the water and boil for three minutes. Cool, and add all the rest of the ingredients.

Freeze and pack in the usual way. (See Vanilla Ice Cream.)

=Chocolate Ice Cream= (Twelve portions)

(Robin’s favorite dessert.)

One and one-half cups water One and one-half cups sugar Three squares chocolate or six level tablespoons cocoa One cup milk Three cups cream One tablespoon vanilla

Cook the water, sugar and chocolate together until creamy, stirring frequently. Cool, add the rest of the ingredients and freeze until stiff. Remove the dasher and pack for “ripening.” (See directions under Vanilla Ice Cream.)

=Maple Ice Cream= (Ten portions)

(A delightful “company” ice cream.)

Two eggs, well-beaten Two cups milk Three-fourths cup maple syrup One-fourth cup sugar One-eighth level teaspoon grated nutmeg One-fourth level teaspoon salt One and one-half teaspoons vanilla

Place the eggs in the double boiler, and add the milk, syrup, sugar, nutmeg and salt. Cook very slowly until the mixture coats a silver spoon. Remove immediately from the fire. Beat until cool, add the vanilla and cream, and pour into a well-sterilized freezer. Freeze until stiff, using three parts of chopped ice to one part of coarse salt.

Pack and let “ripen” for two hours. In this packing use two parts of ice to one part of salt.

=Mocha Ice Cream= (Twelve portions)

(If you like the coffee flavor, you will like this. It is delicious topped with a little whipped cream.)

One-half cup ground coffee One cup boiling water One cup milk Four cups cream One cup sugar Two teaspoons vanilla

Boil the coffee and water together for five minutes. Strain and cool. Add the rest of the ingredients and pour into a cooled, well-scalded freezer. Freeze, and remove the dasher. Pack and allow to “ripen” for two hours. (See directions for making Vanilla Ice Cream.)

=New York Ice Cream= (Eight portions)

(A custard ice cream that many people prefer to the plain vanilla variety.)

Two eggs Three cups cream One-half cup sugar One-fourth level teaspoon salt Two teaspoons vanilla

Beat the eggs and add the cream and sugar. Cook in a double boiler until a portion coats a silver spoon. Cool and add the salt and vanilla. Freeze until stiff. (For freezing directions, see Vanilla Ice Cream.)

=Peach Ice Cream= (Ten portions)

(One of the delights of the peach season.)

One and one-half pints cream Two-thirds cup sugar One tablespoon vanilla Four cups peeled peaches Two-thirds cup sugar

Mash the peaches and add two-thirds cup of sugar. Let stand for fifteen minutes or more. Mix the cream, sugar and vanilla. Pour into a cooled, sterilized freezer and freeze until partially hard, or of a “mushy” consistency. Add the peaches and sugar and freeze until very hard.

Pack by using four parts of chopped ice to one of coarse salt. Three cups of ice to one of salt is required for the freezing.

=Peppermint Ice Cream= (Twelve portions)

(Unusual, but very good.)

Nine long sticks red and white peppermint candy One cup milk Three pints cream One-fourth cup sugar

Place the stick candy, broken into small portions, with the milk in a double boiler and let remain until the candy is dissolved. Cool and add the rest of the ingredients. Freeze and let “ripen.” (For directions for freezing, see Vanilla Ice Cream.)

=Red Raspberry Ice Cream= (Eight portions)

(Really delicious in the raspberry season.)

Two cups red raspberries (either canned or fresh) One-half cup sugar One-half cup milk Two cups cream One-third cup sugar One teaspoon vanilla

Wash and crush the raspberries, add the one-half cup sugar and let stand for ten minutes. Add the rest of the ingredients and freeze until very stiff. Pack and let “ripen.” (For directions as to freezing, see Vanilla Ice Cream.)

=Strawberry Ice Cream= (Ten portions)

(Bob’s favorite frozen dessert. When made with fresh strawberries, nothing is better.)

One quart crushed strawberries One cup sugar One quart cream One cup sugar One tablespoon vanilla

Wash and hull the berries, crush well, and add one cup of sugar. Let stand for thirty minutes or more. Mix the cream, one cup of sugar and the vanilla. Pour into a cold freezer, which has been well-scalded before cooling. Freeze to a “mushy” consistency, add the strawberry mixture and freeze till stiff. Remove the dasher and pack with a salt and ice mixture. (See Vanilla Ice Cream.) Let stand for two hours to “ripen.”

Fruit ice creams will not freeze as hard as plain vanilla ice cream and should be allowed to “ripen” and harden.

II. ICES

=Cranberry Ices= (Six portions)

(One of the commonest and best of the ices.)

One quart cranberries Two cups water Two cups sugar One-half cup lemon juice

Look over the cranberries and wash carefully. Add the water, cover with a lid and cook until the berries are tender. (About ten minutes.) Strain, add the sugar, and cook until it is thoroughly dissolved. Cool and add the strained lemon juice. Freeze until stiff. (For freezing directions, see Orange Ice.)

=Currant Ice= (Eight portions)

(Simple and very good.)

One cup sugar Three cups water One-fourth cup lemon juice One and one-half cups currant juice

Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a cool, well-scalded freezer and freeze until stiff.

=Fruit Peach Ice= (Two quarts--Twelve portions.)

(Delicious in the peach season.)

Two cups crushed peaches, fresh or canned Two cups sugar Two cups water One cup orange juice One-half cup lemon juice

Mix the peach pulp and sugar and let stand for fifteen minutes. Add all the rest of the ingredients and pour into a cooled, well-sterilized freezer. Freeze until stiff, drain off all the water and remove the dasher from the freezer. Carefully repack and allow to stand for one hour. (For directions for freezing ices, see the recipe for Orange Ice.)

=Ginger Ice= (Eight portions)

(If you like ginger, you will like this dessert.)

One cup sugar Three cups water One-third cup orange juice One-fourth cup lemon juice One-fourth pound Canton Ginger cut in very small pieces

Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a cooled, well-scalded freezer and freeze until stiff.

=Grape Juice Ice= (Eight portions)

(One of Bettina’s favorites.)

Three cups water One and one-half cups sugar One-fourth cup lemon juice One and one-half cups grape juice

Boil the water and sugar together for five minutes. Cool, add the rest of the ingredients, and freeze.

=Lemon Ice= (Twelve portions)

(A stand-by of many households.)

Two cups sugar Five cups water Two cups lemon juice

Boil the sugar and water together for three minutes, cool and add the lemon juice. Pour into a well-sterilized freezer. Pack with three parts of ice to one of coarse salt. Let stand for five minutes. Freeze until stiff.

Drain off water and repack, adding four parts of ice to one of salt. Let stand one hour and serve. Letting the mixture stand for five minutes before starting to freeze it, makes it freeze more quickly.

=Mint Ice= (Ten portions)

(It looks, and is, appetizing.)

Two cups sugar Four cups water One-half cup finely chopped mint leaves One-third cup lemon juice

Boil the sugar and water together for seven minutes. Cool, add the rest of the ingredients and pour into a cooled, well-scalded freezer. Freeze until stiff.

=Orange Ice= (Ten portions)

(A good dessert with which to end a hearty dinner.)

Two cups sugar Four cups water Two cups orange juice One-third cup lemon juice Two level tablespoons grated orange rind One-fourth level teaspoon salt

Boil the sugar and water together for five minutes. Cool, and add the rest of the ingredients. Pour into a cooled, well-scalded freezer, filling not more than two-thirds full. Pack with three parts of ice to one of coarse salt. Turn the crank of the freezer steadily and slowly for ten minutes. Increase the speed and turn until moving becomes difficult. Drain off the water through the hole in the side of the freezer. Remove the top and carefully wipe off the top of the can. Remove the lid and lift out the dasher, scraping off all the ice.

Place a waxed paper or cloth on top of the can and firmly replace the lid. Mix three parts of chopped ice with one part of coarse salt, and pack the freezer. Have three inches of the ice mixture on top of the can. Cover with a sack or an old piece of carpet.

Ice may be served as soon as frozen or it may be packed and kept for three or four hours. It cannot be kept much longer.

=Pineapple Ice= (Six portions)

(Light and popular.)

One cup grated pineapple One-third cup lemon juice One cup sugar One cup water

Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a sterilized freezer. Add one part of coarse salt to every three parts of chopped ice. Freeze until stiff.

(For directions for freezing, see Orange Ice.)

=Summer Ice= (Eight portions)

(Most acceptable in hot weather.)

One and one-half cups sugar Two cups water One cup lemon juice One cup crushed raspberries One egg white, stiffly beaten

Boil the sugar and water together for two minutes, cool, and add the lemon juice. Freeze until a “mushy” consistency. Add the berries and the egg white, and freeze until very stiff.

III. SHERBETS

=Apricot Sherbet= (Eight portions)

One and one-third cups sugar Three cups water Two cups apricot pulp, fresh or canned One-third cup lemon juice Two egg whites

Boil the sugar and water together for five minutes. Cool and add the apricot pulp and lemon juice. Pour into a cooled, well-scalded freezer and freeze until “mushy.” Add the stiffly-beaten egg whites and continue freezing until stiff.

=Fruit Sherbet= (Twelve portions)

Two cups sugar Four cups of water, or two cups of fruit juices and two cups of water One cup grated pineapple One-half cup seeded cherries One cup orange juice One-third cup lemon juice Three egg whites

Boil the sugar and water together for five minutes. Cool. Add the pineapple, cherries, orange juice, and lemon juice, and freeze until “mushy.” Add the stiffly-beaten egg whites and continue freezing until very stiff.

=Grape Milk Sherbet= (Eight portions)

One and one-half cups sugar One-third cup lemon juice Two cups grape juice Two cups milk

Mix the sugar, lemon juice and grape juice, and let stand for ten minutes. Slowly add the milk and pour into a cooled, well-scalded freezer. Freeze until very stiff.

=Lemon Milk Sherbet= (Eight portions)

One-half cup lemon juice One and one-half cups sugar Two level teaspoons grated lemon rind Three and one-half cups milk

Mix the lemon juice, sugar and grated rind, and let stand for ten minutes. Slowly add the milk and pour into a cooled, well-scalded freezer. Freeze until very stiff.

=Orange Milk Sherbet= (Ten portions)

One cup orange juice One-half cup lemon juice One and one-half cups sugar One quart milk One level tablespoon grated orange rind

Mix the orange and lemon juices and add the sugar. Let stand for ten minutes. Gradually add the milk and the grated rind. Pour into a cooled, scalded freezer.

Freeze very stiff. Serve at once, or pack in three parts of ice to one part of salt and let stand for an hour or more.

NOTE: Wash the orange, and grate while still whole.

=Peach Sherbet= (Ten portions)

Two cups sugar One-half cup lemon juice Three cups pulp of fresh or canned peaches Four cups milk

Mix the sugar, lemon juice and peach pulp and let stand for ten minutes. Slowly add the milk. Pour into a cooled, well-scalded freezer and freeze until very stiff.

Pineapple Sherbet

Two cups sugar Two cups water One cup lemon juice One cup grated pineapple Two cups water Two egg whites

Boil the sugar and water together for three minutes, cool and add the lemon juice, pineapple and water. Pour into a sterilized freezer and freeze until “mushy.” Add the egg whites, stiffly-beaten. Freeze until very stiff.

=Red Raspberry Sherbet= (Eight portions)

One and one-fourth cups sugar Two cups water, or half fruit juice and water Two cups fresh or canned red raspberries One-fourth cup lemon juice Two egg whites

Boil the sugar and water together for five minutes. Cool, add the raspberries, crushed, and the lemon juice, and freeze until “mushy.” Add the egg whites, stiffly-beaten, and freeze until stiff.

=Strawberry Sherbet= (Eight portions)

One and one-third cups sugar Three cups water Two cups crushed strawberries One teaspoon vanilla Two egg whites

Boil the sugar and water together for five minutes. Cool, add the crushed strawberries and vanilla, and freeze until “mushy.” Add the egg whites, stiffly-beaten, and freeze until very stiff.

=“Three of a Kind” Sherbet= (Twelve portions)

Grated rind of one orange Juice of three oranges Juice of three lemons Mashed pulp of three bananas Three cups sugar Three cups water Three egg whites

Wash the oranges and grate the rind of one. Mix the grated rind with the juices of the oranges and lemons. Combine with the bananas which have been forced through a sieve. Add the sugar and let stand for five minutes. Add the water and freeze until “mushy.” Add the stiffly-beaten egg whites and freeze very stiff.

IV. PARFAITS

=Maple Parfait= (Six portions)

One cup maple syrup Four egg yolks, well-beaten One teaspoon vanilla One-eighth level teaspoon salt Two cups stiffly-beaten cream

Heat the maple syrup, and pour slowly over the egg yolks. Beat for one minute. Cook slowly for a short time over hot water, until the mixture coats a silver spoon. Be very careful not to over-cook this mixture or it will curdle. Beat until cool and add the salt and vanilla. Chill by keeping in a very cold place for ten minutes. Add the stiffly-beaten cream, and fill a moistened ice cream mold two-thirds full. Place a heavy piece of waxed paper over the top of the mold. Fix the lid firmly on top. Pack in equal parts of chopped ice and coarse salt, having six inches of this mixture surrounding the mold. Leave for several hours. Remove from the ice mixture and rinse off the mold with cold water. Wrap a warm cloth about the mold for one minute. Turn the parfait out onto a chilled platter.

=Bettina’s Parfait= (Eight portions)

One and one-half cups sugar Two-thirds cup water Three egg whites One teaspoon vanilla One-half cup chopped nut-meats One-half cup candied cherries Three cups stiffly-beaten whipped cream

Mix the sugar and water and boil without stirring until the mixture spins a thread when dropped from the spoon. Very slowly pour onto the stiffly-beaten egg whites. Beat steadily until the mixture is cold, add the vanilla, nut-meats and cherries and set in a cold place for fifteen minutes.

Add the stiffly-whipped cream. Fill an ice cream mold, moistened with cold water. Place a piece of waxed paper on top of the mixture and add the lid. Be sure to have at least one inch of the paper extending outside the lid. This will keep salty water from entering the mold.

Pack in equal parts of coarse salt and chopped ice. Have eight inches of the ice mixture surrounding the mold. Let stand for four hours. Unmold by wrapping a hot cloth around the mold for one minute. Serve on a cold platter.

V. MOUSSES

=Maple Mousse= (Eight portions)

(An attractive dessert for a rather elaborate luncheon.)

One cup maple syrup One-eighth level teaspoon salt Three cups stiffly-whipped cream One teaspoon vanilla

Mix all the ingredients and pour into a moistened mold. Fill to overflowing. Pack in equal parts of coarse salt and ice. Have six inches of the ice mixture above, below, and around the Mousse. Let stand for five hours. Unmold upon a flat dish and serve.

=Peach Mousse= (Six portions)

(An unusual recipe that women nearly always like.)

One level teaspoon granulated gelatin Three tablespoons cold water One cup peeled, seeded, crushed peaches One tablespoon lemon juice Three-fourths cup sugar Two cups stiffly-beaten cream

Soak the gelatin in the cold water for three minutes. Dissolve by placing over hot water for about five minutes. Add the peach pulp, lemon juice and sugar. Set in a cold place for ten minutes. Add the stiffly-beaten cream.

Fill a moistened ice cream mold very full. Add a heavy sheet of waxed paper and place the lid tightly in place. Pack for four hours in equal parts of coarse salt and chopped ice. Six inches of the ice mixture must entirely surround the filled mold. The Mousse will easily unmold if a warm cloth is held around the mold for one minute. Serve at once.

=Strawberry Mousse= (Six portions)

(Another good “strawberry season” dessert.)

One cup crushed strawberries One teaspoon lemon juice One-fourth level teaspoon salt Three-fourths cup sugar Two cups stiffly-whipped cream

Crush the strawberries after they have been washed and hulled. Add the lemon juice, salt and sugar, mix well, and let stand in a very cold place for ten minutes. Add the stiffly-beaten whipped cream.

Pour into an ice cream mold, which has been moistened with cold water. Have the mold full to overflowing. Fit the lid tightly in place over a piece of waxed paper. Pack in equal parts of salt and ice, and let stand for four hours. The ice mixture should extend at least four inches under, above, and around the mold. To unmold, slip the mold in hot water for a second and turn out onto a chilled platter.

VI. SAUCES FOR ICE CREAMS

=Cherry Sauce= (Eight portions)

(Ways to vary and “dress up”--to “partify,” as Sue calls it--plain Vanilla Ice Cream.)

One-half cup sugar Two level tablespoons flour One-fourth level teaspoon salt One cup cherries, fresh or canned One cup water or cherry juice

Mix the sugar, flour and salt thoroughly. Add the cherries and water and cook slowly for four minutes, stirring constantly. Serve cold on ice cream.

=Chocolate Sauce= (Four portions)

One level tablespoon flour One-half cup sugar One-eighth level teaspoon salt One square chocolate One cup water One-half teaspoon vanilla

Mix the flour, sugar and salt. Add the chocolate and water and cook slowly, stirring constantly, until the mixture is thick and creamy. Add the vanilla and beat for one minute. Serve cold or hot on ice cream.

=Chop Suey Sauce for Ice Cream= (Eight portions)

One-half cup chopped raisins One-half cup chopped figs One-half cup sugar One cup water One-half cup nut-meats, cut fine

Mix the raisins, figs, sugar and water. Cook slowly for ten minutes. Add the nuts and serve cold over ice cream.

=Bittersweet Chocolate Sauce= (Six portions)

One cup sugar One level tablespoon cornstarch One-eighth level teaspoon salt Three squares chocolate, cut fine One cup water One teaspoon vanilla

Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook until creamy. (About five minutes.) Add the vanilla. Serve hot or cold on ice cream.

=Butterscotch Sauce= (Six portions)

One cup brown sugar One-half cup corn syrup Two level tablespoons butter

Mix the brown sugar, corn syrup and butter. Cook slowly until a soft ball is formed when a portion is dropped in cold water. Serve hot over ice cream.

=Bettina’s Butterscotch Sauce= (Six portions)

One cup brown sugar Four level tablespoons butter One tablespoon vinegar One-half cup cold water One-eighth level teaspoon salt One-half teaspoon vanilla

Mix and cook the sugar, butter, vinegar, water and salt, stirring frequently until a portion will form a soft ball in cold water. Add the vanilla and serve over ice cream. (This sauce may be kept and reheated just before serving.)

=Caramel Sauce= (Eight portions)

One cup sugar One cup water One level tablespoon flour One level tablespoon butter One-eighth level teaspoon salt One-half teaspoon vanilla

Place the sugar in a frying pan. Heat slowly, stirring with a wooden spoon, until a light brown syrup is formed. Add the water and boil for one minute. Mix the flour, butter and salt, and add to the hot syrup. Stir constantly for one minute. Serve hot or cold on ice cream.

=Bettina’s Hot Caramel Sauce= (Eight portions)

One cup sugar One-half cup brown sugar One level tablespoon cornstarch One-eighth level teaspoon salt One and one-fourth cups water One level teaspoon butter One-half teaspoon vanilla

Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook slowly for four minutes. Add the butter and vanilla. Serve hot on ice cream.

=Fig Sauce for Ice Cream= (Six portions)

One cup figs One-half cup sugar One cup water One-half teaspoon lemon extract

Cook the figs, sugar and water together slowly for ten minutes. Add the lemon extract and serve cold on ice cream.

=Hot Fudge Sauce= (Six portions)

One and one-half cups light brown sugar Two squares chocolate One cup milk One level tablespoon butter One teaspoon vanilla

Boil the sugar, chocolate, milk and butter together until a soft ball forms when a portion is tested in cold water. Add the vanilla and serve hot over vanilla ice cream.

=Maple Sauce= (Eight portions)

One-fourth cup sugar Two level tablespoons flour One-eighth level teaspoon salt One cup maple syrup One-fourth cup water One-half teaspoon vanilla

Mix the sugar, flour, and salt. When well blended, add the maple syrup and water. Cook slowly for two minutes, stirring constantly. Add the vanilla. Serve hot or cold over ice cream.