The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-26
The Stars Cook Book

Place in freezer; when nearly frozen,
stir in lightly the whipped cream, and
! tablespoonful extract vanilla, and
finish.
Chocolate Ice Cream, No. al quart
rich sweet cream, Y pound graduated
sugar, 2 ounces chocolate favored
with 2 teaspoonfuls of extract vanilla.
Be very careful to have chocolate
rubbed to smooth paste by having
milk warm and adding very small
quantity at a time. Add all together
and freeze.
Crushed Strawberry Ice Creams
pints best cream 10 ounces pulverized
white sugar, 2 whole eggs. Mix all in
porcelain-lined basin; place on fire;
stir constantly to boiling point. Re
move and strain through hair sieve.
Place in freezer and freeze. Take 1
quart ripe strawberries, select, hull,
and put in a china bowl. Add 6 ounces
pulverized white sugar, crush all
down to pulp. Add this pulp to frozen
cream, with 2 tablespoonfuls extract
vanilla, mix in well. Now give freezer
few additional turns to harden.
French Vanilla Ice Cream quart
rich sweet cream, y pound graduated
sugar, yolks of eggs. Place cream
and sugar in porcelain kettle on fire,
allow them to come to boil; strain inn
mediately through hair sieve, and hav-
ing the eggs well beaten, add them
slowly to the cream and sugar while
hot, at same time stirring rapidly.
Place on fire again and stir for few
minutes. Then pour into the freezer
and flavor with tablespoonful eX-
tract vanilla and freeze.
italian Orange Ice Cream-1R pints
best cream, IL ounces white pulver-
lied sugar, juice of 6 oranges, two
teaspoonfuls extract orange, yolks Of
s eggs, and pinch of salt. Mix these
ingredients in porcelain-lined basin,
stir over fire until the composition
begins to thicken. Rub and pass the
cream through a hair sieve, put into
freezer and freeze.
Lemon Ice Cream.-1 quart best
cream, ounces white pulverized
sugar, whole eggs. Place on fire.
Stir continually, until it reaches boil
ing point. Then Immediately remove
and strain. When cold, place in the
freezer, and flavor with l tablespoon
full extract lemon and freeze.
Lemon Water Ice.-Juice lemons,
2 teaspoonfuls extract lemon, l quart
water, 1 pound powdered sugar, gill
rich, sweet cream; add altogether and
strain. Freeze same as ice cream.
Orange Water lce.-Juice 6 oranges,
2 teaspoonfuls extract orange, juice OF
/ lemon, quart water, l pound pow
dered sugar, gill rich, sweet cream
add altogether and strain. Freeze
same as ice cream.
Peach Ice Cream.-One dozen best
and ripest red-cheekeu peaches; pee
and stone; place in china basin, crush
with ounces pulveriZed sugar. Nov
take l quart best cream, s ounces pull
verified white sugar, 2 whole eggs
Place all on fire until it reaches boil
l. ing point; now remove and strain
a place in freezer and freeze. Whel
n nearly frozen stir in peach pulp, wit!
e teaspoonful extract almond; give fey
more turns of freezer to harden.
e Raspberry Water Ice.-Press stuff
q cient raspberries through hair sieve
II lgive pints of juice. Add l poun
D. pulverized white sugar, and juice of
q ler on, with one teaspoonful extrac
e raspberry. Place in freezer and freez'
r Red Currant Fruit Ice.-Put 3 pint
II of ripe currants, l pint red raspberrie'
II 70 pint water, in basin. Place on fir
q land allow to simmer for few minutes
s then strain through hair sieve. T
u this add II ounces sugar, and 70 pin
n of water. Place all into freezing ca
y and freeze.