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Classic
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page 152
twenty-five the other (which serves to scrape the cream from sides of freezer);
by this time it will turn very hard, indicating that the cream is frozen
sufficiently.--Mrs. Wm. Herrick, Minneapolis, Minn.
LEMON ICE-CREAM.
Squeeze a dozen lemons, make the juice quite thick with white sugar, stir into
it very slowly three quarts of cream, and freeze.
Orange ice-cream is prepared in the same way, using less sugar.
PINE-APPLE ICE-CREAM.
Three pints cream, two large ripe pine-apples, two pounds powdered sugar; slice
the pine-apples thin, scatter the sugar between the slices, cover and let the
fruit stand three hours, cut or chop it up in the syrup, and strain through a
hair sieve or double bag of coarse lace; beat gradually into the cream, and
freeze as rapidly as possible; reserve a few pieces of pine-apple unsugared, cut
into square bits, and stir through cream when half frozen, first a pint of
well-whippped cream, and then the fruit.
Peach ice-cream may be made in the same way.--Mrs. L. M. T., New York City.
STRAWBERRY ICE-CREAM.
Prepare milk as for any ice-cream, omitting the flavoring; sweeten berries as
for the table, mash, and add to the milk one quart berries to each gallon of
milk, stir all together, strain through a close wire strainer, and freeze.
MRS. WATSON'S ICE-CREAM.
Boil a half pint arrowroot mixed smooth with milk, and two quarts milk; when
cold add two quarts cream, whites of six eggs, table-spoon of flavoring and two
pounds of sugar. Freeze as above.
FROZEN PUDDING.
Make a half gallon rich boiled custard, sweeten to taste, add two table-spoons
gelatine, or a heaping table-spoon of sea-moss farine dissolved in a half
tea-cup cold milk; let the custard cool, put it in freezer, and as soon as it
begins to freeze, add one pound raisins, one pint strawberry preserves, one
quart whipped cream; stir and beat well like ice-cream. Blanched almonds or
grated cocoa-nut are additions. Some prefer currants to raisins, and some also
add citron chopped fine.--Mrs. Gov. J. B. McCreary, Kentucky.
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