The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-07-22
Frozen Deserts


Il ounce of gelatin to soak in four spoonfuls Of
warm water. Beat cup and half Of double
cream to stiff froth and place on Ice. Crate pound
Of chocolate finely and MIX with six Of sugar.
place in little water to boil, and set aside to cool
Mix eight spoonfus Of red eur1ant jelly with few
drops Of cochneal four ounces Of grannlated sugar.
maoaroons with three ounces Of granulated sugar.
Stir the frozen cream into the gelatin and divide
into three portions Mix one with the chocolate the
second with tho red mixture, and tho third
with the orumbled maoaroons. Place all In mold
In separate layers and freess- Serve with water
biscuits mi
Cherry Water Ies-Removs the stones snd STALKS
Of two pounds Of cherries and place the fruit In pan
with quarter Of pound Of granulated sugar Sim
mer moderate fire until soft and then rub thru
a hair sieve until only the skins are left.
Pound handful Of tho stones and put the chopped
kernels to steep for an hour in little lemon juice and
water. Then add to this the cherry pulp with ~
pound Of sugar boiled to syrup consistency. Place In
bowl and stand on Ice until the mixture begins to
freeze Then pour into mold wrap in single fold
hours when required, and decorate with chopped
eandied cherries. .t.s ..-~
coffee and mix with cupfu Of thick syrup made with
six ounces of sugar and half pint Of water. Then
add two cupfuls Of fresh milk, pour into Jug and
stand in freezer When of the consistency of thick
batter, whip half pint Of to stiff froth and
stir into the coffee Replace on the Ice for half
place little whipped cream the top of each and
serve at once.
Lemon Ice and strawberies-Put pound of loaf
sugar on to boil with pint of water, and boil for
minutes Take six pieces Of loaf sugar and
rub of the rnds of two lemons with them. Add these
the syrup and set aside to COOL Then strain the
juice Of the lemons add it to the mixture and place
It In the Ice machine to freeze.
When the lemon ice begins to harden, stir in the
whites Of two eggs beaten to stiff froth, and then
return to the freezer.
Have ready some tall icecups which have been
standing In icewater. Fill them half full with the
lemon ice and with ripe strawberries cut in half
and sprnkled with sugar. Place a spoonful of stiffy
whisked cream on tho top Of each.
two Of cornstazch nostened with half pint Of
milk. Put pint and half Of milk in a saucepan
the fire, and when nearly boiling add the custard and
stir until the mixture commences to tdcken- Then
cold, then divide In half and mix portion with
little vanilla essence and the remainder with fresh
strawberry juice strawberry pures . still more
economical dish II required
Pour into two molds and place In The icing stirring
tho mixture at intervals until they set. When ready
turn out Of tho mods and cut in hngsrs aud serve
slice Of each on the Same plate. !
+
add tho strained juice. Place In mold with break
fast cupfu of sugar and couple Of glasses d fresh
milk Stir well together and place In N ios nachins
to fnsesa.
Pistaehio Nut Ices-Wash and blanet hsaf pound
Of pistaahio nuts. Dry well, and then pound them IN
mortar with little cream and lemon rind Then
place them In double boiler with nine yolks eggs
and thIss-quarters Of pound Of sugar Add slowly
ooloring remove from ths fire, strain and when cold
place in q mold and freeze in the usual mannss