Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1915-06-08
Some Delicious
Ice Creams


To insure smooth, velvety cream,
it is essential to beat the mixture
thoroughly until it is evenly frozen.
Allow three parts of ice to one of salt.
Put the freezer can in position and
pack the ice and salt in alternate lay.
ers about it, beginning with the ice.
Allow three inches of ice to one of
salt, and pack each layer firmly with
a stick. Turn slowly at first, then
more rapidly as the cream hardens.
When it becomes difficult to turn the
crank, remove the beater, press the
cream down, cover, cork the hole in
the cover, remove the lower plug in
the tub, and drain off the water Re-
pack with ice and salt in the same
proportion, cover with blanket and
set aside to ripcn.
Plain Ice Cream-Scald one quart Of
new milk, stir in one pint of sugar, re-
move from the fire and add three pints
of sweet cream. Let get cold, then
add the whipped whites of two eggs
and any fiavoring preferred.
GREATNESS Ice Cream Scald one
quart of new milk in double cooker.
Whisk one-half pint of sugar into the
yolks of four eggs until they are light
and frothy. Beat the whites to stiff
froth, then beat them thoroughly into
the yolks, and continue stirring until
the custard begins to thicken. Re-
move from the fire, let get cold, add
flavoring and freeze. This is an eco
nomical ice cream, but delicious and
rich-colored.
Banana Ice Cream-Peel and mash
six large ripe bananas. Scald one
quart of cream and dissolve one cup.
full of sugar in it. Let it cool, then
add the mashed bananas and freeze.
The bananas should not be prepared
until time to use them or they will
discolor
Burberry Ice Cream - Make ice
cream as directed in first recipe and
freeze until mushy. Remove the beat
er and stir in one quart of mashed ripe
blueberries, pack and let stand for one.
and one-half hours.
Strawberry Ice Cream-Prepare ice
cream as for the first recipe and when
mushy stir in one quart of mashed
strawberries, sweetened and rubbed
through a sieve.
Peach Ice Cream-Peel and stone
twelve mellow peaches. Crush them
with six ounces of sugar. Scald one
quart of cream, add eight ounces of
sugar and two whole eggs. Just bring
to the boiling point, then remove from
the fire and strain. When cool, freeze.
Raspberry Ice Cream Press nice
ripe raspberries through sieve. To
each half pound Of pulp add one point
of cream and four ounces of sugar.
Freeze.
Pineapple Ice Cream-Pare and slice
the pineapple, chop very fine, and
cover with sugar. Let stand over night.
For each quart of fruit allow one pint
each of milk and cream, one-half ounce
Of gelatin dissolved in the milk, and
sugar to taste. Add the pineapple and
freeze.
Lemon Ice Cream. - Squeeze the
Juice from four lemons, sweeten we'll
and stir into it very slowly one quart
of cream, then freeze.
Orange Ice Cream-Dissolve three
quarters of pound sugar in one pint
Of scalding hot cream. When cool.
add the juice of six oranges, and the
grated rind of one, and freeze.
Kentucky Ice Cream-Prepare one
quart of plain ice cream, and as soon
as it begins to freeze, add one cupful
of strawberry preserves, one pint OF
whipped cream cream, one-half cupful
Of citron, sliced very thin, and four
ounces of almonds that have been
blanchcd and pounded to a paste.
Freeze and pack. Delicious.
Ginger Ice Cream. - Blanch four
ounces of almonds and pound them to
a paste; mix with four ounces of pre-
served ginger pounded to paste, then
add little at time, two tablespoon.
fuls of lemon juice Add one-half cup
full of sugar to one pint of scalding hot
cream Cool and add 1t gradually to
the ginger and almond mixture. Rub
through a PURGE sieve and freeze.
Cocoanut Ice Cream.-Stir one lb.
grated cocoanut into one pint of
cream, add one lb. sugar and scald
WELL Cool, stir in three pints of fresh
cream and freeze.
Nut Ice Cream.-Put one-half cup
full of granulated sugar in saucepan
over the fire and stir until melted to
caramel. Add one-half curful of
boiling water and let 1t simmer for
ten minutes. Scald one pint of thin
cream in a double boiler, add one-half
cupful of sugar, one-eighth teaspoon.
full of salt and the caramel. Stir until
the sugar is melted, then set away to
cool, stirring it frequently. When cold
stir in one pint of cream whipped stiff
and one cupful of pecans chopped fine.
Add the juice of one lemon and freeze.
Apple Ice Cream-Steam and sift
six tart apples. Add one tablespoon
full of lemon juice, one teaspoonful of
rose water, a pinch of salt, and sugar
to make quite sweet. Prepare one
quart of cream by either of the first
recipes given above, freeze until thick
and mushy, then stir in the fruit with
out removing the beater and freeze
until the beaten turns with difficulty.
Then pack and let stand an hour or
longer.