Part 2

Brown lightly 1 cup of cocoanut either in the oven or under a broiler. Chill thoroughly and add to the Vanilla Ice Cream Mixture before freezing.

SHERBETS

Apricot Sherbet (Makes 2 quarts)

Peel the skins from 1 can of apricots, then mash through a sieve. Add the apricot juice, the juice of 1 lemon and 1 orange, 1 cup sugar, and 1 cup water to the apricot pulp. Freeze to a mush and add one egg white (stiffly beaten), mix thoroughly, and continue freezing.

Mrs. H. Adams, Maryland.

Apricot Sherbet (Makes 2 quarts)

1 qt. apricots 2½ cups sugar 1 egg (white only) 8 cups water ½ cup lemon juice 1 tsp. powdered gelatine

Wash apricots, crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool, press through a sieve and measure 5 cups of juice and pulp; add sugar, lemon juice, and gelatine which has been dissolved by soaking in a tbs. cold water and then over boiling water. Whip white of egg until stiff and add. Freeze. (Peaches or other fruit may be used in place of apricots, sweetened to taste.)

Banana Sherbet (Makes 2 quarts)

1 cup water 1½ cups sugar 6 medium-sized bananas 2 cups orange juice 2 tbs. lemon juice 1 egg white

Combine water and sugar and boil until sugar is dissolved. Cool thoroughly. Peel bananas and press through ricer. Add orange and lemon juice and combine with sugar syrup. Beat egg white slightly and add to the mixture. Freeze.

Cranberry Sherbet (Makes 1½ quarts)

2 cups cranberries 2 cups sugar 2 cups milk 1 cup cream 3 tbs. lemon juice

Wash and cook cranberries in water until tender. Press through potato ricer, then add sugar, and cook until sugar dissolves; then chill well. Add lemon juice, milk, and cream, and pour into freezer.

Economy Sherbet (Makes 1½ quarts)

1 pkg. orange-flavored gelatine 2 cups boiling water ¼ cup lemon juice ½ cup sugar 2 egg whites, beaten stiff

Dissolve the flavored gelatine in the boiling water and add the lemon juice and sugar. Cool. Fold in the egg whites, beaten stiff. Freeze.

Mrs. H. G. Damon, Vermont.

Favorite Sherbet (Makes 2 quarts)

3¼ cups sugar 3 cups water Juice of 3 lemons Juice of 3 oranges 3 ripe bananas, crushed 3 egg whites, beaten stiff

Mix the sugar and water and boil 5 minutes, then cool. Add the juice of the lemons and oranges, then the crushed bananas. Freeze to a mush and then fold in the stiffly-beaten egg whites and continue freezing until firm.

Mrs. J. A. Badgley, Illinois.

Fruit Sherbet (Makes 2 quarts)

3 cups sugar 3 pts. water Juice of 3 lemons Juice of 3 oranges 3 bananas, sliced thin 1 No. 2 can crushed pineapple 1 egg white, beaten stiff

Mix the sugar and water and cook 5 minutes. Cool slightly and add the fruit juices and the fruit. Pour in ice-cream freezer and add the stiffly-beaten egg white. Freeze.

Mrs. B. L. Parham, Indiana.

Glenridge Sherbet (Makes 2 quarts)

4 cups water 1 cup sugar 1 tbs. gelatine 4 tbs. cold water 2 tbs. finely-chopped fresh mint Juice of 4 lemons

Make a syrup of sugar and water. Dissolve the gelatine in 4 tbs. cold water. Combine the two and add lemon juice and chopped mint. Freeze.

Grape Sherbet (Makes 1 quart)

20 marshmallows 1 cup grape juice 2 tbs. orange juice 4 tbs. lemon juice ¼ cup egg whites 1 tbs. sugar

Place marshmallows and grape juice in a double boiler and heat together, stirring frequently until the marshmallows are melted. Remove and add the fruit juices, and chill. Beat the egg whites and sugar together, fold thoroughly into the jellied grape mixture, and freeze.

Mrs. M. Spruill, Colorado.

Grapefruit Sherbet (Makes 2 quarts)

4 grapefruits 3 cups water 2 eggs (whites only) 1½ cups sugar 1 cup orange or other fruit juice

Boil together for 10 minutes the water and sugar. When cold, add strained juice of grapefruits, or enough to measure 3 cups; add orange or fruit juices. Whip whites of eggs and add to mixture. Freeze.

Lemon Cream Sherbet (Makes 1 quart)

⅓ cup lemon juice 1½ cups milk ½ cup thin cream ⅛ tsp. salt 2 tsp. gelatine ¼ cup cold water ⅓ cup sugar ⅓ cup white corn syrup 1 tsp. grated lemon rind

Soak the gelatine in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatine mixture. Freeze.

Mrs. R. H. Otto, Connecticut.

Lemon Milk Sherbet (Makes 1½ quarts)

One quart of milk, two cups of sugar, juice of three lemons. Dissolve the sugar in the milk and partly freeze before adding the strained lemon juice. Crushed or preserved fruit served with the sherbet adds much to the deliciousness.

Lime Sherbet (Makes 1½ quarts)

20 marshmallows 1 cup boiling water 1 cup ginger ale ¼ cup fresh lime juice 1 tsp. lemon juice Green vegetable coloring 1 tbs. sugar 2 egg whites

Melt the marshmallows in the boiling water. Add the ginger ale, fruit juices, and coloring, and cool. Add the sugar to the beaten egg whites, beat, and combine with the lime mixture. Freeze.

Mrs. W. N. Hubbard, Massachusetts.

Orange Cream Sherbet (Makes 1½ quarts)

1 cup orange juice 1 tbs. lemon juice ½ cup evaporated milk 1 egg white 1 tsp. gelatine 1 tbs. cold water ¾ cup sugar ¼ cup water 1 tsp. grated orange rind

Soak the gelatine in the tbs. of cold water for 5 minutes, and soften over boiling water. Boil the sugar, water, and orange rind together and strain into softened gelatine. Add the fruit juices and cool.

When thoroughly chilled, whip the evaporated milk and egg white separately and combine. Then fold slowly into the fruit and gelatine mixture and freeze. (To whip evaporated milk, chill it throughly; then whip until it is thick.)

Mrs. L. Estes, California.

Orange Fruit Sherbet (Makes 2 quarts)

1 cup sugar 2 tbs. lemon juice ½ cup cream 2 cups orange pulp and juice 1½ cups water

Boil sugar and water for 10 minutes, and then cool. Cut oranges in halves, crosswise, and carefully remove pulp in pieces, together with remaining juice. Measure 2 cups and add lemon juice. Combine with cold sugar syrup. Freeze to a soft mush and fold into the sherbet the cream which has been whipped. Re-cover freezer and freeze stiff.

Orange Pineapple Sherbet (Makes 4 quarts)

2 cups sugar 2 cups water 1 cup crushed pineapple and juice 1 bottle orange crush Juice of 1 lemon 2 cups whole milk

Boil the sugar and water for 5 minutes. Remove from the stove and set aside to cool. Add the remaining ingredients and mix thoroughly. Freeze.

Mrs. B. Knight, Tennessee.

Pineapple Sherbet (Makes 2 quarts)

¾ cup sugar 1½ cups water 1 tbs. gelatine ¼ cup cold water ½ cup pineapple juice Juice of 1 lemon Juice of ½ orange 1 cup shredded pineapple, drained ⅛ tsp. salt 2 egg whites ½ cup whipping cream

Boil the sugar and water together 5 minutes. Add the gelatine which has been soaked in the cold water 5 minutes. When cool, add the fruit juices and pineapple. Freeze. Add the salt to the egg whites and beat stiff. Whip the cream until thick but not stiff and combine with the partially-frozen mixture; then fold in the egg whites and continue freezing.

Mrs. C. M. Tichacek, Nebraska.

Pineapple Cream Sherbet (Makes 1½ quarts)

3 cups grated fresh pineapple 1½ cups sugar 2 cups cream

Cover pineapple with sugar (for canned pineapple use 1 cup only) and let stand three hours. Add the cream. Freeze.

Raspberry Sherbet (Makes 1½ quarts)

1 pt. red raspberries ½ cup water ½ cup whipping cream ¾ cup sugar 2 tbs. lemon juice 1 egg white

Put the fresh berries in a saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. With canned berries omit the water. Simply heat in their own juice and press through a sieve. Cool. Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the cream whipped until thick and stir well. Freeze.

Mrs. R. H. Otto, Connecticut.

PUDDINGS AND BISQUES

Alaska Pudding

1½ cups orange juice 1 tsp. vanilla ⅔ cup chopped almonds ¼ cup lemon juice 1½ cups powdered sugar 1 pt. heavy cream

Blanch almonds and brown them in the oven before chopping. Mix the fruit juices with half of the sugar and let stand until sugar is thoroughly dissolved. Whip the cream, adding the rest of the sugar, the vanilla, and the chopped nuts. Pour over the first mixture. Freeze.

Chocolate Raisin Pudding

2½ cups milk 1¼ cups sugar 2 squares bitter chocolate, grated Juice and grated rind of 1 lemon 1 tbs. vanilla 1 tbs. arrowroot 2 cups cream 1 cup chopped seedless raisins 2 eggs ⅛ tsp. salt

Scald milk and stir slowly over the beaten eggs, sugar, arrowroot, salt, grated melted chocolate, and chopped raisins. Cook mixture in a double boiler, stirring constantly until it thickens. When cold, add cream, juice, and rind of lemon and vanilla. Freeze.

Frozen Caramel Pudding

1 can condensed milk 1 cup whipping cream 1 tsp. vanilla ½ cup chopped maraschino cherries ½ cup crushed nut meats

Cover the can of condensed milk with boiling water and boil 3 hours. Remove and chill thoroughly. Whip the cream until thick but not stiff and gradually add the caramelized milk, thoroughly mixing it into the cream. Flavor with the vanilla and add the maraschino cherries and nut meats. Freeze.

Frozen Custard

1½ qts. scalded milk ½ cup sugar Few grains salt 2 tbs. cornstarch 1 egg 1 tbs. vanilla

Mix together ¼ cup sugar, cornstarch, and a few grains of salt. Pour the scalded milk over this mixture and return to the double boiler. Cook 20 minutes. Beat the egg until light and add ¼ cup sugar. Pour the hot milk mixture over it, stirring constantly. Return to double boiler and cook 3 minutes longer. Remove from stove, thoroughly chill, and add vanilla. Freeze.

Frozen Custard with Marrons

2 cups diced marrons Maraschino syrup 4 cups milk 6 egg yolks ⅔ cup sugar 1 tsp. salt 1 tbs. vanilla

Cut the marrons into small pieces and cover 2 cups with maraschino syrup. Let stand for 1 hour. Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again. Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk. Stir and cook until mixture coats the spoon slightly. Strain. Add vanilla. Chill and freeze. When the mixture begins to harden, open freezer and stir in 2 cups of marrons. Freeze hard.

Frozen Plum Pudding

½ cup milk ½ cup sugar 2 sqs. chocolate, grated 2 cups whipping cream 1 cup chopped raisins ¼ cup chopped dates or figs ½ cup finely-chopped nut meats ¼ cup maraschino cherries, chopped 1 tsp. vanilla

Put the milk in a saucepan, add the sugar and grated chocolate, and cook until the chocolate is melted and the mixture slightly thick. Chill. Whip the cream until thick but not stiff, add the chilled chocolate mixture, vanilla, fruits, and freeze.

(Note: The raisins and dates should be cooked in a small amount of water which is allowed to evaporate, then chopped and added to the mixture. The nut meats may be omitted.)

Marshmallow Pudding

½ lb. marshmallows Milk or cream to cover ½ pt. double cream Ground walnut meats

Cut marshmallows to fourths. Cover with milk or cream and soak 5 hours. Freeze, but do not freeze solid. Whip the cream and serve over frozen marshmallows, sprinkling with ground walnuts.

Mexican Frozen Pudding

1½ cups milk 1 cup brown sugar 2 eggs 12 maraschino cherries, chopped ¼ cup English walnut meats, chopped 1 cup whipping cream

Scald milk, add sugar. Pour over slightly-beaten eggs. Cook on LOW until consistency of thin custard, stirring frequently. Cool. Fold in whipped cream, cherries, and nuts. Freeze.

Pineapple Pudding

3 cups milk 2 cups grated canned pineapple ¼ cup grated cocoanut 1 tsp. lemon extract 1½ cups cream 4 egg yolks 1 cup sugar 1 tbs. arrowroot ¼ tsp. salt

Scald milk and stir into well-beaten eggs, sugar, salt, and arrowroot. Cook mixture in double boiler, stirring constantly until it thickens. Remove from fire and when cold add cream, pineapple, cocoanut, and lemon extract. Freeze.

Macaroon Date Bisque

2 cups heavy cream 4 eggs 1 doz. macaroons (crushed fine) 1 tbs. lemon juice 1 cup milk ¾ cup sugar ½ cup dates (chopped fine) ½ tsp. almond extract ⅛ tsp. salt

Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in hot oven and crush fine, stir into mixture; add chopped, seeded dates, lemon juice, almond extract, and salt. Fold in the cream whipped stiff. Freeze.

Macaroon Orange Bisque

1 cup milk 2 cups cream 1 cup powdered macaroons ¼ cup candied orange peel 4 egg yolks 1 cup sugar 1 cup orange juice and pulp 1 tsp. orange extract ⅛ tsp. salt

Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in oven and roll or crush to a powder, add to mixture; add orange juice and pulp, candied orange peel, chopped fine, orange extract, and salt. Fold in cream whipped stiff. Freeze.

Pineapple Bisque

4 egg yolks 1¼ cups sugar 2 cups whipping cream 4 tbs. cake crumbs 1 small can grated pineapple 1 cup orange juice

Beat yolks of eggs with sugar until thick, add cream whipped, crumbs, pineapple, and orange juice. Freeze.

Pistachio Bisque

4 cups cream 1 cup powdered macaroons ½ cup peanuts (chopped fine) ½ cup almonds (chopped fine) 1 tsp. vanilla extract ½ cup pistachio nuts (chopped fine) 1 tsp. pistachio extract Few drops green vegetable coloring 1 cup confectioners sugar

Dissolve sugar in cream, add powdered macaroons, chopped nuts, extracts, and green coloring. Freeze. Serve with lemon cream sauce, if desired.

PARFAITS

Angel Parfait

1 cup sugar ¼ cup water 3 egg whites 2 cups whipping cream 1 tbs. vanilla

Boil the sugar and water until the syrup will thread when dropped from a fork. Pour slowly over the egg whites, beaten stiff, and beat until fluffy. Let cool and add the cream, whipped, and the vanilla. Freeze.

Banana and Browned Almond Parfait

1 tbs. gelatine 2 tbs. cold water 6 ripe bananas ½ cup powdered sugar Few grains salt 2 tbs. lemon juice ¾ cup almonds 2 cups cream

Soak gelatine in water 5 minutes and dissolve over boiling water. Put bananas through potato ricer, add sugar, salt, lemon juice, and dissolved gelatine. Add almonds which have been browned in oven and crushed fine. Let mixture stand until it begins to congeal, then fold in stiffly-beaten cream. Freeze.

Caramel Parfait

1 cup sugar ½ cup water 2 cups cream, whipped 1 tbs. vanilla 6 egg yolks

Caramelize one-half cup sugar. Add the water slowly and stir until dissolved. Add the remaining one-half cup sugar and cook until mixture threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.

Caramel Coffee Parfait

½ cup brown sugar 2 cups evaporated milk 2 cups heavy cream 4 egg yolks 2 tbs. powdered coffee ½ cup water ¾ cup granulated sugar 1 tsp. vanilla

Caramelize brown sugar. Scald coffee, evaporated milk, and water to boiling point and stir in caramelized sugar; when sugar is dissolved, strain and stir the mixture slowly into well-beaten yolks of eggs and granulated sugar. Cook in double boiler, stirring constantly until it thickens. Remove from fire and, when cold, add the vanilla and cream whipped stiff. Freeze.

Chocolate Parfait

¾ cup sugar ¾ cup water 3 egg whites 2 ozs. bitter chocolate, grated and melted 1 tsp. vanilla 1½ cups whipping cream

Cook sugar and water until syrup spins a long thread. Gradually pour over stiffly-beaten egg whites, beating until COLD. Add vanilla and melted chocolate that has been cooled. Fold in whipped cream. Freeze.

Chocolate Parfait

6 tbs. grated bitter chocolate 4 eggs 1 cup thin cream or evaporated milk 1¼ cups sugar 2½ cups heavy cream 1 tsp. vanilla ½ tsp. cinnamon

Dissolve chocolate over boiling water and stir into it thin cream or evaporated milk and well-beaten eggs and sugar. Cook in double boiler until mixture thickens. Strain and, when cold, flavor with vanilla and cinnamon. Add cream, whipped stiff. Freeze.

Coffee Parfait

1 cup milk ¼ cup coffee 3 egg yolks ⅛ tsp. salt 1 cup sugar 3 cups cream

Heat milk and coffee together. Beat egg yolks and add sugar and salt. Pour milk and coffee slowly on this mixture and cook until slightly thickened. Cool, add cream, and freeze.

Coffee Parfait

⅔ cup sugar ½ cup coffee, double strength 2 egg whites 1 tsp. vanilla 1½ cups whipping cream

Boil sugar and coffee until the syrup spins a long thread. Cool. Add vanilla and fold in whipped cream. Freeze.

Fruit Parfait

1¾ cups sugar 4 egg yolks ½ cup grated pineapple ½ cup orange juice and pulp 1 tsp. extract ½ cup water 2½ cups cream ¼ cup lemon juice ½ cup maraschino cherries (cut fine)

Boil sugar and water 5 minutes. Stir into well-beaten eggs when mixture is cold, add fruit and juice. Whip cream stiff and fold in. Freeze.

Golden Parfait

1 cup sugar ½ cup water 2 cups cream, whipped 1 tbs. vanilla 6 egg yolks

Boil sugar and water slowly until it threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.

Hawaiian Delight Parfait

1 can sliced pineapple 4 eggs 5 tbs. sugar 1 pt. heavy cream

Out of 1 can Hawaiian pineapple prepare ½ cup finely-chopped fruit, leaving remaining slices to line a 2-qt. mold. Beat the egg yolks until very light, add sugar, and mix with ¾ cup pineapple syrup. Stir over fire until as thick as cream, then remove from heat and add chopped pineapple. When cold, whip the cream solid, fold two mixtures together, pour into mold, and freeze.

Lemon Parfait

1½ cups sugar 4 egg whites 1 tsp. lemon extract ½ cup water ½ cup lemon juice 2 cups cream

Boil sugar and water to a thick syrup. Whip eggs to a stiff froth, beat the syrup over the eggs slowly, add lemon juice and extract; cool, fold in cream whipped stiff. Freeze.

Maple Parfait

1¼ cups maple syrup 2½ cups heavy cream 4 eqgs 1 cup chopped pecans

Heat maple syrup and stir slowly into beaten eggs. Whip cream stiff and add. Partially freeze, then stir in thoroughly the pecans chopped very fine. Finish freezing.

Maple Nut Parfait

¾ cup maple syrup 4 egg yolks 1 cup whipping cream ½ cup chopped English walnut meats

Boil syrup 5 minutes. Beat egg yolks until light and lemon colored. Pour syrup gradually over the beaten egg yolks, beating constantly. Cook on LOW heat until thick. Cool. Fold in whipped cream and lastly the nuts. Freeze.

Peach Parfait

1 cup mashed fresh or canned peaches 1 cup sugar ⅓ cup water 2 egg whites Juice of 1 orange 1 pt. heavy cream, whipped Few drops bitter almond

Boil sugar (if canned peaches are used, reduce amount of sugar to ¾ cup) and water together until it threads, and pour gently into the egg whites which have been beaten stiff, whipping constantly. Combine the peaches and orange juice. Beat in the egg-white mixture. Stir briskly until cool and then fold in the whipped cream and almond, which should be used sparingly. Pour into mold and freeze.

Pineapple Parfait

1 can sliced pineapple 4 egg yolks 5 tbs. sugar 1 tsp. gelatine 1 tbs. cold water 1 pt. heavy cream

Beat egg yolks light—add sugar and mix with ¾ cup pineapple juice. Stir over fire until thick as cream. Remove from fire and add gelatine which has been soaked for 5 minutes in cold water. Add pineapple and cool. Fold into cream and freeze.

Plain Parfait

⅔ cup sugar ½ cup water 2 eggs 1 tsp. vanilla 1½ cups whipping cream

Boil water and sugar until the syrup spins a thread. Beat egg yolks until light lemon colored. Gradually pour hot syrup over beaten egg yolks, beating constantly, then pour mixture gradually over stiffly-beaten egg whites, beating all the time. Cool. Add flavoring and fold in whipped cream. Freeze.

Maple Parfait

4 eggs 1 cup hot maple syrup 1 pt. cream

Beat eggs and pour maple syrup on them slowly. Cook until it thickens and add cream beaten until stiff. Freeze.

FRAPPÉS AND ICES

Apricot Frappé

1 cup sugar ½ cup white corn syrup 4 tbs. lemon juice 2 cups apricot pulp and juice 2 cups water

Cook syrup, 1 cup of water, and sugar together until mixture threads. Remove from fire and add lemon juice, one cup of water, and the canned or cooked apricots which have been mashed through a coarse sieve. Cool. Freeze.

Banana Frappé

1 cup sugar 6 tbs. pectin 2 cups water 2 bananas 1 cup orange juice 2 tbs. lemon juice

Boil sugar and 1 cup water, add liquid pectin. Remove from fire and add 1 cup water, orange and lemon juice, and the bananas which have been mashed through a coarse sieve. Cool. Freeze.

Coffee Frappé

7 cups clear coffee 1 cup sugar

Dissolve sugar with coffee and partially freeze. Serve in tall glasses with a tablespoon of whipped cream on top.

Fruit Frappé

4 cups cider 1 cup peach or apricot juice (canned) 1½ cups sugar 1 cup orange juice 1 cup pineapple (canned) ¼ cup lemon juice

Stir fruit juice with sugar until the sugar is dissolved. Freeze.

Grape Juice Frappé

1½ cups sugar 3¼ cups water ¾ cup white corn syrup 3 tbs. pectin 6 tbs. lemon juice 1½ cups grape juice

Combine sugar, 1 cup water, syrup, and pectin and cook to boiling. Remove from fire, add lemon juice, grape juice, and 2¼ cups water. Cool and freeze.

Grape Juice Frappé

1 qt. grape juice 3 cups water ½ cup lemon juice 1 cup sugar

Boil water and sugar 5 minutes; add lemon juice and grape juice. Freeze.

Orange Frappé

1½ cups sugar ¾ cup white corn syrup 6 tbs. lemon juice 3 cups orange juice 1¾ cups water

Cook syrup, 1 cup water and sugar together until mixture threads. Remove from fire and add fruit juices and ¾ cup water. Chill. Freeze.

Orange Frappé

3½ cups water 2 cups sugar 3 cups orange juice ½ cup lemon juice

Grate rinds of three oranges and one lemon into sugar, add water, and boil five minutes. When cold add fruit juice. Freeze.

Pineapple Frappé

4 cups canned grated pineapple 2 cups sugar 3 cups water ½ cup lemon juice 1 tsp. pineapple extract

Boil water and sugar for 10 minutes. Pour the hot syrup over pineapple. When cold, add lemon juice and pineapple extract. Freeze.

Raspberry Frappé

2 qts. raspberries 1 qt. water 3 tbs. lemon juice 3¼ cups sugar

Press berries through sieve. Boil sugar and water together until sugar is dissolved. Cool. Add raspberry juice and lemon juice. Freeze.

Spiced Grapefruit Frappé