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No. 116—VANILLA ICE CREAM WITH FRUIT.
Quantity for 6 Persons.
- 1 qt. of cream
- 1½ tbsps. of vanilla
- ¼ lb. of sugar
- 4 eggs
- ¼ cup of chopped citron
- ¼ lb. of crushed macaroons
- 25 preserved cherries
- 1 cup of large raisins
- 3 tbsps. of maraschino
Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cool it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino and mixed into the cold cream. Add also the beaten whites of eggs and freeze.
No. 117—STRAWBERRY ICE.
Quantity for 6 Persons.
- 4 qts. of fresh or 1 qt. preserved strawberries
- 1 tsp. of vanilla
- Sugar to taste
Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.
No. 118—RASPBERRY ICE
Quantity for 6 Persons.
- 3 pts. of fresh or 1 qt. of preserved raspberries
- 1 tsp. of vanilla
- Sugar to taste
The preparation is the same as given under No. 117, Strawberry Ice.
No. 119—PEACH ICE.
Quantity for 6 Persons.
- 3–4 qts. of fresh or 1½ qts. of preserved peaches
- Sugar to taste
Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen.
No. 120—APRICOT ICE.
Quantity for 6 Persons.
Preparation and ingredients are the same as given under No. 119, Peach Ice.
No. 121—PINEAPPLE ICE.
Quantity for 6 Persons.
- 1 large pineapple
- ½ pt. of water
- ½ lb. of sugar, (good measure)
- 2 whites of eggs
- Juice of ½ lemon
Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen.
