The Pilgrim Cook Book/Ice Cream and Beverages

by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society

Ice Cream and Beverages

Ice Cream.

One quart milk, 1 quart cream, 4 eggs, whites beaten stiff, 2 cups sugar and vanilla to taste. Pack and freeze.—Olga T. Bohnsack.

Vanilla Ice Cream.

One quart whipping cream, 1 cup sugar, 2 eggs well beaten, flavor with vanilla. Freeze.—Mrs. F. Nyendorf.

Angel Parfait.

One pint cream, ½ cup water, ½ cup sugar, 3 egg whites, 1 cup English walnuts or 1 cup candied cherries. Boil sugar and water until it threads, then remove from fire and stir it into the beaten egg whites; beat well and flavor. When cold gently stir in the cream which has been beaten stiff, add chopped nuts or cherries. Pack in ice and salt 4 hours; do not turn the freezer. One-half cherries and one-half walnuts makes a delicious substitute for 1 whole cup of either. Fine.—Mrs. William Bohnsack.

Lemon Ice.

Four cups hot water, ¼ cup cold water, 2 cups sugar, ½ cup lemon juice, ½ tablespoon gelatine, 1 tablespoon yellow rind. Dissolve gelatine in cold water for 10 minutes. Boil sugar and hot water; after it begins to boil add the gelatine and lemon rind. Pour into mixing bowl and set in pan of ice water; when cold add the lemon juice, strain and freeze.—Elsa Rauschert.

Lemon Sherbert.

One quart milk, 1 pint sugar, juice of 4 large lemons. Flavor with lemon extract, pineapple or any other fruit may be used. Freeze.—Mrs. F. Nyendorf.

Pineapple Ice.

One can Pineapple (grated), 2 cups sugar, juice of 4 lemons, 1 pint of water, whites of 1, 2 or 4 eggs, mix and freeze.—Mrs. R. Baur.

Pineapple Milk Sherbert.

Four cups milk, 1½ cups sugar, 2 cups grated pineapple, ½ cup lemon juice. Mix the pineapple, lemon juice and sugar. Add the milk. Then freeze.—Mrs. F. Nyendorf.

Strawberry Ice.

One quart mashed strawberries, 1½ pints of water, enough sugar to sweeten, about 1 cup, juice of 2 lemons. Freeze.—Mrs. R. Baur.

Grape Nectar.

One pint grape juice, juice of 1 orange, 2 lemons, ½ cup sugar, 1 pint water. Mix and serve ice cold, garnishing with sliced lemon.—Mrs. Chas. Hemler.

Punch.

Two cups sugar, 2 cups water, thin yellow rind (lemon and orange). Cook together for 5 minutes and strain. One box strawberries, wash, mash and strain through coarse sieve. Add ½ cup sugar, 1 pineapple grated, 6 lemons, 1 or 2 oranges, ½ cup strong tea, 4 cups water, cracked ice for serving. This serve 25 people or 25 sherbert cups.—Lydia H. Bohnsack.

Gluehwein.

One pint good red wine, 1 cup sugar, 1 cinnamon stick, 6 cloves and the thinly peeled rind of 1 lemon. Let this come to a boil. Serve while hot.—Marie Doederlein.

Flaxseed Lemonade.

Into 1 quart boiling water, stir ½ cup whole flaxseed, add the juice of 2 lemons and sweeten to taste. Let this come to a boil. Put in tightly covered receptacle jar for two hours, when it is ready to drink either hot or cold. This is excellent for colds.

Good Cough Syrup.

Five cent cherry wood bark ground and soaked in 1 pint of water over night. In the morning strain and add 5 cents rock candy 5 cent stick licorice chopped fine, and boil until thick like syrup. Dose—1 teaspoon every hour.—Mrs. H. England.