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Classic
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page 233
Frozen preserve cream.
Beat a quart sweet cream to a froth. Remove the upper part of the froth to
another dish. Beat again and again, skim off, continuing thus till there is no
more cream. Now mix into it the kind of preserve you wish, raspberry, cherry,
etc. Put it all in a mould, place it on ice and let it freeze. When ready to
serve, dip the mould in warm water, wipe it, and put the contents in a dish. Eat
with tarts.
ICES.
General hints.
There are 2 entirely different and distinct kinds of ice cream produced by
confectioners or professional caterers in this country, one known as Neapolitan
(originally produced at Naples, in Italy), and the Philadelphia, originated in
that city. The former contains a greater proportion of eggs, and is rich, smooth
and solid as butter, of a lemon yellow color and custard flavor. The latter has
the full, rich flavor of sweet
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