Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs Part 10

1 pint of cranberries 1/2 pound of sugar 1/2 pint of water

Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the sugar, and stir until the sugar dissolves. Take from the fire, and, when cold, freeze, stirring slowly all the while.

Serve with the meat course at dinner.

This will serve eight persons.

CUc.u.mBER SORBET

2 large cuc.u.mbers 2 tart apples 1 pint of water 1 teaspoonful of sugar 1/2 teaspoonful of salt 1 tablespoonful of gelatin 1 saltspoonful of black pepper Juice of one lemon

Peel the cuc.u.mbers, cut them into halves and remove the seeds. Dissolve the gelatin in a half cupful of hot water. Grate the flesh of the cuc.u.mbers; grate the apples, add them to the cuc.u.mbers, and add all the other ingredients. Freeze as you would ordinary sherbet.

Serve in tiny gla.s.ses, with boiled cod or halibut.

This will fill eight small stem gla.s.ses.

GOOSEBERRY SORBET

1/2 pint of gooseberry jam 4 tablespoonfuls of sugar 1 pint of water Juice of one lemon

Mix all the ingredients together and freeze, turning slowly all the while.

Serve in small gla.s.ses.

This is usually served at Christmas dinner with goose.

This will serve six persons.

ORANGE SHERBET

1 pint of orange juice 2 tablespoonfuls of gelatin 3/4 pound of sugar 1 pint of water

Cover the gelatin with an extra half cupful of cold water and soak for a half hour. Add the sugar to the pint of water and stir it over the fire until it boils; add the grated yellow rind of two oranges and the juice; strain through a fine sieve and freeze, turning the freezer slowly all the while. Remove the dasher, stir in a meringue made from the white of one egg, and repack to ripen for an hour at least.

This will serve six persons.

MINT SHERBET

2 dozen stalks of spearmint 1/2 pound of sugar 1 quart of water Juice of three lemons

Strip the leaves from the stalks of the mint, chop them to a pulp and rub them with the sugar. Add the water, bring to a boil, boil five minutes, and, when cold, add three drops of green coloring and the juice of the lemons; strain and freeze, turning slowly all the while.

Serve at dinner with mutton or lamb.

This will serve six persons; in small stem gla.s.ses, eight persons.

TOMATO SORBET OR SHERBET

1 quart can or 12 fresh tomatoes 1 slice of onion 1 blade of mace 1 saltspoonful of celery seed 1 pint of water 1 teaspoonful of salt 1 teaspoonful of paprika 1 tablespoonful of gelatin Juice of one lemon A dash of cayenne

Add all the ingredients to the tomatoes, stir over the fire until the mixture reaches the boiling point, boil five minutes, and strain through a fine sieve. When this is cold, freeze according to the rule for sherbets, turning slowly all the time.

Serve in punch gla.s.ses at dinner as an accompaniment to roasted beef, or venison, or saddle of mutton.

If fresh tomatoes are used, simply cut them into halves and cook them without peeling.

This will fill nine or ten punch gla.s.ses.

FROZEN FRUITS

Frozen fruits are mixed and frozen the same as water ices, that is, they are only stirred occasionally while freezing, but the fruit must be mashed or it will form little b.a.l.l.s of ice through a partly frozen mixture. The only difference between a water ice and a frozen fruit is that the mixture is not strained, and more fruit and less water is used. If canned fruits are used, and these recipes followed, cut down the sugar. Cream may be used in place of water with sub-acid fruits.

FROZEN APRICOTS

1 quart of apricots 2 tablespoonfuls of gelatin 1 cupful of sugar 1 pint of cream

Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth.

Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

12 large ripe bananas 1 pound of sugar 1/2 pint of water 1 pint of cream Juice of two lemons

Peel the bananas and mash them through a colander. Add the sugar to the water, and boil five minutes; when cold, add the lemon juice and the bananas. Put the mixture into a freezing can, stir slowly until frozen.

Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

1 quart of milk 3 ounces of chocolate 2/3 cupful of sugar 1 pint of water 1/2 pint of cream, whipped 1 teaspoonful of vanilla

Grate the chocolate and put it in a double boiler with the water and sugar; let the water in the surrounding boiler boil fifteen minutes, beat well, and add the milk. Stir until thoroughly mixed, and the milk is very hot.

Take from the fire, add the vanilla, and when the mixture is cold, freeze, turning slowly all the while. Serve in chocolate cups with the whipped cream on top.