Part 3

½ cup water 2 tbs. sugar 3 whole cloves 3½-inch sticks cinnamon 3 cups grape juice

Combine the water, sugar, and spices and boil 5 minutes. Cool, add to the grape juice and freeze until the frappé stage is reached, or about 3 hours. Stir at the end of the first 30 minutes and at intervals thereafter.

Mrs. D. N. Magruder, New Mexico.

Strawberry Frappé

2 qts. strawberries 4 cups water 2½ cups sugar

Boil sugar and water for 5 minutes; wash and press strawberries through a sieve; measure 3 cups juice and pulp, add to syrup. Freeze.

Strawberry Frappé

1½ cups sugar ¾ cup white corn syrup 1½ cups fresh mashed strawberries 3 tbs. liquid pectin 8 tbs. lemon juice ¾ cup water

Cook sugar, syrup, and pectin together. Remove from heat and add lemon juice and strawberries which have been mashed and put through a sieve. Add water. Cool. Freeze.

Creme de Menthe Ice

2 cups sugar 1 qt. water ½ cup creme de menthe syrup ¾ cup lemon juice ⅛ tsp. salt

Make a syrup by boiling the sugar and water together, cool, and add the remaining ingredients. Freeze.

Mrs. H. L. Oliver, Florida.

Ginger Ale Ice

1 cup sugar 1 cup water ¼ cup lemon juice 1 tsp. grated lemon rind ¼ cup pineapple juice 1 pt. bottle ginger ale

Mix sugar, water, and lemon rind. Boil 5 minutes. Cool. Add lemon juice and pineapple juice. Freeze.

Grape Juice Ice

¾ cup sugar 1 cup water 2 tbs. lemon juice ¼ cup orange juice 2 cups grape juice 2 tsp. gelatine

Boil sugar and water 5 minutes. Add gelatine that has been soaked in ¼ cup grape juice for 5 minutes, stirring until gelatine is dissolved. Cool. Add lemon juice, orange juice, and grape juice. Freeze.

Lemon Ice

4 cups water 2 cups sugar ¾ cup lemon juice

Boil water and sugar to make syrup, add lemon juice. Freeze.

Lemon Water Ice

6 cups water 2 cups sugar 3 lemons 2 oranges ½ tsp. lemon extract

Boil water, sugar, grated rinds of oranges and lemons for eight minutes, then strain and cool. When cold, add strained juice of lemons, oranges, and extract. Freeze.

Mint Ice

1¼ cups sugar 1 cup water 1 cup grapefruit juice 1 cup pineapple juice 2 tbs. lemon juice ¼ tsp. essence peppermint Green coloring

Boil sugar and water 5 minutes. Cool. Add grapefruit juice, pineapple juice, lemon juice, peppermint, and green coloring. Freeze.

Orange Ice

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 5 minutes. When cold, add fruit juice. Freeze.

Orange Ice

1 cup sugar ½ cup water 1 tsp. grated orange rind ¼ cup lemon juice 2 cups orange juice ¼ cup water 1 tsp. gelatine

Mix sugar, water, and orange rind; boil 5 minutes. Cool. Allow gelatine to soak in ¼ cup water several minutes. Dissolve and add to sugar syrup with orange juice and lemon juice. Freeze.

Pear Ice

Drain the juice from a can of pears. Mash the pears and add the juice, which should measure about 1¼ cups. Add the same amount (1¼ cups) ginger ale. Stir thoroughly. Freeze.

Strawberry Ice

1 qt. strawberries 1 cup water ¾ cup sugar 2 tbs. lemon juice

Force berries through a sieve, add sugar and water, cook until sugar is dissolved and berries begin to puff, which is just before boiling point is reached. Add lemon juice. Cool. Freeze.

SAUCES

Caramel Sauce

1½ cups sugar 1 cup water 1 tsp. vanilla

Caramelize sugar and stir in slowly the boiling water. Let boil to a thick syrup, add vanilla. If the sauce is to be served hot, let the saucepan containing it remain in a large pan of hot water until needed. Chopped seedless raisins may be added to this sauce.

Chocolate Sauce

3 sqs. bitter chocolate 1 cup evaporated milk 1 cup powdered sugar ½ cup water 1 tsp. vanilla

Cut chocolate into small pieces and melt in a pan over boiling water. Stir in the sugar, evaporated milk, and water until sugar is dissolved. Place over fire and cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball. Flavor with vanilla. Keep the sauce warm by placing over a pan of hot water until ready to serve.

Fruit Sauce

Make syrup as for nut sauce and add a cup of crushed strawberries or other fruits; leave out nuts.

Hot Maple Sauce

2 cups maple syrup 1 tsp. melted butter 1 cup thin cream or evaporated milk ½ cup chopped walnut meats or pecans

Mix maple syrup, butter, and cream. Cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball. Keep warm over a pan of hot water until ready to serve. Sprinkle top of each dish with nuts, chopped fine.

Lemon Cream Sauce

1 cup heavy cream 1 egg white ⅛ tsp. nutmeg 6 tbs. confectioners’ sugar 1 tbs. lemon juice ⅛ tsp. salt

Whip cream and white of egg, add sugar, lemon juice, nutmeg, and salt. Serve over any flavor of ice cream or sherbets.

Marshmallow Sauce

½ lb. marshmallows ½ tsp. orange extract 1 cup confectioners’ sugar ½ cup hot water

Cut marshmallows into small pieces and dissolve in top of double boiler and add sugar and boiling water and heat thoroughly; add orange extract. Let cool and serve.

Medium White Sauce

6 tbs. butter 6 tbs. flour 3 cups scalded milk

Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, stirring frequently until thick. Cool. Add salt and pepper just before serving.

Nut Sauce

1½ cups sugar 1 cup chopped walnut meats ½ cup water 1 tsp. vanilla ⅛ tsp. salt

Boil sugar and water to a thick syrup, add nuts, salt, and extract. Serve on ice cream, hot or cold.

Orange Sauce

4 whites of eggs 3 oranges 4 tbs. confectioners’ sugar 1 tsp. lemon extract

Beat whites of eggs until stiff, add sugar and beat again, then add grated rind and strained orange juice and lemon extract. Stir the mixture well.

Thin White Sauce

6 tbs. butter 3 tbs. flour 3 cups scalded milk

Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, stirring frequently until thick. Cool. Add salt and pepper just before stirring.

Whipped Cream Sauce

½ cup confectioners’ sugar 1 cup heavy cream 1 tsp. vanilla extract

Whip cream until stiff, beat in sugar and vanilla. Chill and serve on any frozen dessert. Chopped candied fruit or nuts may be added to this sauce, or ½ cup maraschino cherries, chopped fine.

FROZEN SALADS

Chicken Salad

4 cups cooked chicken 4 cups celery ¼ cup finely-chopped sweet cucumber pickles ⅔ cup cooked salad dressing 1 tbs. lemon juice Salt and pepper to taste 2 tbs. mayonnaise dressing

Cut chicken in ½-inch pieces and cut celery in small pieces. Mix together. Add pickles, cooked salad dressing, and lemon juice. Mix by tossing together with two forks. Add mayonnaise. Freeze.

Frozen Cheese Salad

¾ lb. roquefort cheese 1½ cups butter 1 tsp. paprika 1½ tsp. salt ⅛ tsp. red pepper 2 tbs. chopped olives or pickles or chives 1 cup cream

Shred cheese and beat it thoroughly with the butter, add the seasoning, olives, and cream. Freeze.

Frozen Cheese Salad

¼ cup scalding milk ½ lb. roquefort cheese 1 cup whipping cream 3 tbs. crushed and drained pineapple 6 chopped stuffed olives

Mash the cheese with a fork, add the scalding milk, and work to a smooth paste. Add the crushed pineapple and chopped olives, then fold in the cream whipped until it holds its shape. Freeze.

Frozen Cheese and Prune Salad

1½ cups cooked prune pulp 4 tsp. lemon juice 1½ tbs. sugar ⅓ cup finely-chopped pecans ½ cup mild American cheese, freshly grated ½ cup whipping cream

Remove the stone from cooked prunes and rub through a sieve, enough to measure 1½ cups. Add the lemon juice, sugar, and pecans. Fold the grated cheese into the cream whipped but not stiff. Freeze.

Frozen Fruit Salad

1 cup grated canned pineapple 1 cup white grapes (Seeds removed and chopped fine) 1 cup sliced bananas 1 tsp. salt ½ cup powdered sugar 1 cup orange juice and pulp ¼ cup lemon juice 1 cup apples (chopped fine) ½ cup English walnuts (chopped fine) 2 tbs. powdered gelatine

Mix the fruit, celery, and nuts. Season with salt and sugar. Add gelatine which has been softened in 2 tbs. cold water and dissolved over boiling water. Freeze.

Frozen Fruit Salad

4 beaten egg yolks ¼ cup sugar ¼ cup vinegar or lemon juice ⅛ tsp. salt 2 cups whipping cream

Mix the beaten egg yolks with the sugar, add the vinegar or lemon juice and salt, and cook in a double boiler until thick, stirring occasionally. Cool and add the cream which has been whipped until thick. Add the following:

3 cups diced, drained, canned pineapple ½ cup cut maraschino cherries 12 marshmallows cut into pieces 1 cup blanched and chopped almonds or other nut meats

Mix and freeze.

Frozen Tomato Salad

7 cups tomato juice and pulp 1 tsp. minced onion 3 tbs. sugar ½ tsp. paprika 1 tbs. vinegar 1 tsp. salt ¼ tsp. black pepper

Press tomatoes through a sieve, add paprika, onion, vinegar, sugar, salt, and pepper. Let stand 1 hour. Freeze.

Frozen Vegetable Salad

1 cup cottage cheese 1 tbs. mayonnaise 1 tsp. salt 1 cup canned or diced fresh tomatoes 2 tbs. minced red pepper 2 tbs. minced green pepper 1 cup whipping cream ½ cup cooked and chopped green beans

Break up the cottage cheese and stir in the mayonnaise and salt. Run the canned tomatoes through a sieve to remove the more solid parts. Fresh tomatoes are peeled, diced quite finely, and used without draining. Add the chopped green beans and minced peppers to the cottage cheese mixture. Whip the cream and fold in last. Freeze.

Miss B. Hammer, Iowa.

MAIN DISHES

Chicken Mousse

2 cups chicken, chopped fine 2 cups heavy cream 1 tsp. salt ⅛ tsp. cayenne pepper 1 cup chicken stock 1 tbs. powdered gelatine ¼ tsp. black pepper ⅛ tsp. nutmeg 1 tbs. cold water

Chop chicken to almost a paste and press it through a sieve. Season with salt, pepper, and nutmeg. Heat chicken stock and add gelatine which has been softened in the cold water, mix with chicken. Whip cream and add. Freeze.

Chicken Mousse in Patty Shells

3 egg yolks 1 cup hot chicken stock Salt, white pepper, paprika 1 tsp. gelatine 1 tbs. cold water ⅔ cup cooked, chopped chicken ⅓ cup minced cashew nuts 1 cup whipping cream 6 patty shells Sliced cherries

Beat the egg yolks lightly, add the chicken stock, and cook over hot water until thick, smooth sauce is formed, stirring occasionally. Remove from the stove, and add the gelatine which has been soaked in the cold water for 5 minutes, then add the chicken and the minced cashew nuts or pecans. Cool and fold in the cream which has been whipped until thick but not stiff. Freeze.

Mrs. K. S. Scott, Washington.

Frozen Chicken Pie

1 tbs. butter 1 tbs. flour 1 cup milk 1 tbs. gelatine 1 tbs. cold water ¼ cup mayonnaise Salt 1 tbs. lemon juice 1½ cups cold diced chicken ½ cup white grapes cut in half ½ cup diced celery ½ cup blanched and chopped almonds ½ cup whipping cream 8 individual pastry shells

Melt the butter in a saucepan. Add the flour and smooth to a paste. Add the milk and stir until a thin, smooth white sauce is formed. In the meantime soak the gelatine in the cold water for 5 minutes, then add to the hot sauce and stir until the gelatine is dissolved. Cool and add the mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the cream until thick but not stiff, fold into the mixture, and season to taste with salt. Freeze.

Mrs. H. P. Gregory, Illinois.

Frozen Chicken a la King

Make a cream sauce of the following:

1½ tbs. butter 1½ tbs. flour ½ cup chicken stock 2 egg yolks ½ cup cream or undiluted evaporated milk

When thick, remove from the heat and add the beaten yolks of the 2 eggs, return to the stove, and cook 1 minute.

Meanwhile prepare the following ingredients:

1 cup finely-minced chicken ¼ cup thinly-sliced stuffed olives ¼ cup sliced, canned mushrooms ¼ cup ground nut meats, preferably almonds or cashews ½ cup whipping cream 2 egg whites

Add the chicken, olives, mushrooms, and nut meats to the cream sauce, and chill. When cold, fold in the cream, whipped, then the beaten egg whites, and freeze.

Mrs. T. Lessmeister, Illinois.

Frozen Crab Meat in Tomatoes

2 cups canned tomatoes 2 whole cloves 1 small onion, minced ½ tsp. celery seed 1 tbs. sugar 1 tsp. salt ⅛ tsp. white pepper 1 tbs. lemon juice 1 tbs. gelatine 2 tbs. cold water 1 cup crab meat 3 tbs. finely-diced green pepper 1 cup whipping cream

Combine the tomatoes, cloves, onion, celery seed, sugar, salt, and white pepper, and simmer for 15 minutes. Strain, add the lemon juice and the gelatine which has been softened in the cold water for 5 minutes. Chill and, when beginning to thicken, fold in the crab meat (flaked and drained of any juice), the minced green pepper, and the whipped cream. Freeze.

Mrs. D. L. McKnight, Ohio.

Ham Mousse

1 tbs. gelatine ¼ cup cold water ¼ cup boiling water ¼ cup mayonnaise 2 cups finely-chopped cooked ham 10 ripe olives, minced fine 1½ cups whipping cream Salt to taste 1 tsp. prepared horseradish

Soak the gelatine in the cold water for 5 minutes. Add the boiling water and stir until the gelatine is dissolved. Cool and add the mayonnaise, horseradish, ham, and olives. Fold in the cream whipped until it holds its shape. Season to taste with salt. Freeze.

Ethel Schaefer, Texas.

Ham and Chicken Mousse

3 egg yolks 1½ cups scalded milk 1 tbs. gelatine ¼ cup cold water ½ cup tomato juice 1 cup chopped cooked ham 1 cup chopped cooked chicken ½ cup finely-grated American cheese Salt and pepper 1 tbs. chopped pimento 1 cup whipping cream

Beat the egg yolks, mix with the scalded milk, and cook in a double boiler, stirring often until the mixture thickens slightly. Soak the gelatine in the cold water for 5 minutes and dissolve in the hot tomato juice. Add to the hot custard mixture and stir until thoroughly mixed. Add the ham, chicken, cheese, pimento, salt and pepper to taste, and cool. Fold in the cream whipped until it holds its shape. Freeze.

Mrs. A. E. Taylor, West Virginia.

Rice and Chicken Luncheon Dish

1 tbs. gelatine 2 tbs. cold water 1 cup hot, well-seasoned chicken stock 2 cups cooked and drained rice 1½ cups chopped cooked chicken or fish ¼ cup finely-cut pimentos Salt to taste 1½ cups whipped cream

Soak the gelatine in the cold water for 5 minutes. Add the hot chicken stock and stir until the gelatine is dissolved. Cool and add the rice, chicken, pimentos, and season to taste with salt. Fold in the cream which has been whipped until thick but not stiff. Freeze.

Mrs. J. A. Dresp, So. Dakota.

Tomato Mousse

3 lbs. tomatoes 1 bay leaf 1½ tsp. salt 1 tsp. pepper 3 tsp. sugar 2 cloves ½ tsp. celery salt 1 tbs. vinegar 1 cup water 4 tbs. tomato catsup 1½ cups whipped cream ¾ cup milk Crisp lettuce leaves

Wash and dry tomatoes, cut them in quarters, put them into a saucepan with water and seasonings. Stir over the fire until reduced to a pulp, simmer 5 minutes and rub tomatoes through a sieve, then allow to cool. Beat up cream until thick, add milk and 2½ cups of the tomato purée. Freeze.

Tuna Fish Mousse

1 tbs. gelatine ¼ cup cold water ¾ cup tart mayonnaise 1 cup whipping cream 1½ cups flaked tuna fish ½ cup finely-chopped celery 2 tbs. minced parsley ½ cup chopped fresh cucumber 2 tbs. chopped stuffed olives ½ tsp. salt ½ tsp. paprika

Soak the gelatine in cold water for 5 minutes, dissolve over hot water, and add gradually to the mayonnaise. Whip the cream until thick and fold into the mayonnaise mixture. Add the remaining ingredients and freeze.

Mrs. F. Barnhill, Ohio.

INDEX