HOW TO MAKE ICE CREAMS
WATER-ICE AND JELLIES
To Mold Ices—Fill your mold as quickly as
possible with the frozen cream, wrap it up in paper, and bury
it in ice and salt, and let it remain for an hour or more to
harden. For dishing, have the dish ready, dip the mold in hot
water for an instant, wipe it, take off the top and bottom
covers, and turn it into the dish. This must be done
expeditiously. In molding ices, it is advisable not to have the
cream too stifly frozen before putting it into the mold.
Ice Cream—Take two quarts milk, one pint cream,
three eggs beaten very light, and two teaspoons of arrowroot;
boil in one-half pint milk, strain eggs, arrow-root, and flavor
to suit, then freeze.
Ginger Ice Cream—Bruise six ounces of the best
preserved ginger in a mortar; add the juice of one lemon, half
a pound of sugar, one pint of cream. Mix well; strain through a
hair sieve; freeze. One quart.
Italian Ice Cream—Rasp two lemons on some
sugar, which, with their juice, add to one pint of cream, one
glass of brandy, half a pound of sugar; freeze. One quart.
Lemon Ice Cream—Take one pint of cream, rasp
two lemons on sugar; squeeze them, and add the juice with half
a pound of sugar. Mix; freeze. One quart.
Pine-Apple Ice Cream—Take one pound of
pineapple, when peeled, bruise it in a marble mortar, pass it
through a hair sieve, add three-quarters of a pound of powdered
sugar, and one pint of cream. Freeze.
Raspberry and Currant Ice Cream—Take one pound
of raspberries, half a pound of red currants, three-quarters of
a pound of sugar, and one pint of cream. Strain, color and
freeze. One quart.
Strawberry Ice Cream—Take two pounds of fresh
strawberries, carefully picked, and, with a wooden spoon, rub
them through a hair sieve, and about half a pound of powdered
sugar, and the juice of one lemon; color with a few drops of
prepared cochineal; cream, one pint; then freeze. This will
make a reputed quart. When fresh strawberries are not in season
take strawberry jam, the juice of two lemons, cream, to one
quart. Color, strain, and freeze. Milk may be substituted for
cream, and makes good ices. If too much sugar is used, the ices
will prove watery, or, perhaps not freeze at all.
Vanilla Ice Cream—Pound one stick of vanilla,
or sufficient to flavor it to palate, in a mortar, with half a
pound of sugar; strain through a sieve upon the yolks of two
eggs, put it into a stewpan, with half a pint of milk; simmer
over a slow fire, stirring all the time, the same as custard;
when cool add one pint of cream and the juice of one lemon;
freeze. One quart.
Cherry Water-Ice—One lb. cherries, bruised in a
mortar with the stones; add the juice of two lemons, half a
pint of water, one pint of clarified sugar, one glass of
noyeau, and a little color; strain; freeze. One quart.
Lemon Water-Ice.—Take two lemons, and rasp them
on sugar, the juice of six lemons, the juice of one orange, one
pint of clarified sugar, and half a pint of water. Mix; strain
through a hair sieve; freeze. One quart.
Melon Water-Ice.—Half a lb. of ripe melon
pounded in a mortar, two ounces of orange-flower water, the
juice of two lemons, half a pint of water and one pint of
clarified sugar; strain; freeze. One quart.
Strawberry or Raspberry Water-Ice.—One pound of
scarlet strawberries or raspberries, half a pound currants,
half a pint of water, one pint of clarified sugar, and a little
color; strain and freeze. One quart.
Apple Jelly.—Cut the apples and boil in water
to cover, boil down, then strain, and take a pound of sugar to
a pint of juice, then boil fifteen minutes hard.
Apple Jelly.—Cut off all spots and decayed
places on the apples; quarter them, but do not pare or core
them; put in the peel of as many lemons as you like, about two
to six or eight dozen of the apples; fill the preserving-pan,
and cover the fruit with spring water; boil them till they are
in pulp, then pour them into a jelly-bag; let them strain all
night, do not squeeze them. To every pint of juice put one
pound of white sugar; put in the juice of the lemons you had
before pared, but strain it through muslin. You may also put in
about a teaspoonful of essense of lemon; let it boil for at
least twenty minutes; it will look redder than at first; skim
it well at the time. Put it either in shapes or pots, and cover
it the next day. It ought to be quite stiff and very clear.
Apple Jelly.—Prepare twenty golden pippins;
boil them in a pint and a half of water from the spring till
quite tender; then strain the liquor through a colander. To
every pint put a pound of fine sugar; add cinnamon, grated
orange or lemon; then boil to a jelly.
Another.—Prepare apples as before, by boiling
and straining; have ready half an ounce of isinglass boiled in
half a pint of water to a jelly; put this to the apple-water
and apple, as strained through a coarse sieve; add sugar, a
little lemon-juice and peel; boil all together, and put into a
dish. Take out the peel.
Calf's Foot Lemon Jelly—Boil four quarts of
water with three calf's feet, or two cow heels, till half
wasted; take the jelly from the fat and sediment, mix with it
the juice of a Seville orange and twelve lemons, the peels of
three ditto, the whites and shells of twelve eggs, sugar to
taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz.
of allspice, a bit of cinnamon, and six cloves, all bruised,
after having mixed them cold. The jelly should boil fifteen
minutes without stirring; then clear it through a flannel
Cherry Jelly.—Cherries, 5 lbs.; stone them; red
currants, 2 lbs.; strain them, that the liquor may be clear;
add 2 lbs. of sifted loaf sugar, and 2 ozs. of isinglass.
Chocolate Caramel—One pint milk, half pound
butter, half pound Cadbury's chocolate, three pounds sugar, two
spoons vanilla. Boil slowly until brittle.
Currant Jelly, Red or Black—Strip the fruit,
and in a stone jar stew them in a saucepan of water or on the
fire; strain off the liquor, and to every pint weigh 1 lb. of
loaf sugar; put the latter in large lumps into it, in a stone
or China vessel, till nearly dissolved; then put it into a
pre-serving-pan; simmer and skim. When it will jelly on a plate
put it in small jars or glasses.
Green Gooseberry Jelly—Place the berries in hot
water on a slow fire till they rise to the surface; take off;
cool with a little water, add also a little vinegar and salt to
green them. In two hours drain, and put them in cold water a
minute; drain, and mix with an equal weight of sugar; boil
slowly 20 minutes; sieve, and put into glasses.
Iceland Moss Jelly—Moss, 1/2 to 1 oz.; water, 1
quart. Simmer down to 1/2 pint. Add fine sugar and a little
lemon juice. It may be improved with 1/4 ounce of isinglass.
The moss should first be steeped in cold water an hour or
Isinglass Jelly—Boil one ounce of isinglass in
a quart of water, with 1/4 ounce of Jamaica pepper-corns or
cloves, and a crust of bread, till reduced to a pint. Add
sugar. It keeps well, and may be taken in wine and water, milk,
tea, soup, etc.
Lemon Jelly Cake—Take four eggs, one cup sugar,
butter the size of an egg, one and a half cups flour, half cup
sweet milk, two teaspoons of baking powder. Jelly.—One
grated lemon, one grated apple, one egg, one cup sugar, beat
all together, put in a tin and stir till boils.
Lemon Jelly—Take one and a half packages of
gelatine, one pint cold water, soak two hours, then add two
teacups sugar, one pint boiling water; stir all together, add
the juice of two lemons or one wineglass wine, strain through a
cloth, and put in a mold.
Orange Jelly—It may be made the same as lemon
jelly, which see. Grate the rind of two Seville and of two
China oranges, and two lemons; squeeze the juice of three of
each, and strain, and add to the juice a quarter of a pound of
lump sugar, a quarter of a pint of water, and boil till it
almost candies. Have ready a quart of isinglass jelly made with
two ounces; put to it the syrup, boil it once up; strain off
the jelly, and let it stand to settle as above, before it is
put into the mold.
Quince Jelly—Cut in pieces a sufficient
quantity of quinces; draw off the juice by boiling them in
water, in which they ought only to swim, no more. When fully
done drain, and have ready clarified sugar, of which put one
spoonful to two of the juice; bring the sugar to the
souffle; add the juice, and finish. When it drops from
the skimmer it is enough; take it off, and pot it.
Jelly of Siberian Crabs—Take off the stalks,
weigh and wash the crabs. To each one and a half pounds, add
one pint of water. Boil them gently until broken, but do not
allow them to fall to a pulp. Pour the whole through a
jelly-bag, and when the juice is quite transparent weigh it;
put it into a clean preserving-pan, boil it quickly for ten
minutes, then add ten ounces of fine sugar to each pound of
juice; boil it from twelve to fifteen minutes, skim it very
clean, and pour into molds.
Siberian Crab-Apple Jelly—Mash the crab apples,
take off steins and heads, put in pot, cover with water, let
them boil to a pulp, then turn them in a flannel bag, and leave
all night to strain, then add one pound of sugar to a pint of
juice, boil ten to fifteen minutes, skim and put in jelly
Siberian Crab Jelly—Fill a large flannel bag
with crabs. Put the bag in a preserving-pan of spring water,
and boil for about seven hours; then take out the bag, and fill
it so that all the syrup can run through, and the water that
remains in the pan; and to each pint of syrup add one pound of
loaf sugar, and boil for about an hour, and it will be a clear,
bright red jelly.