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The Project Gutenberg EBook of Ice Creams, Water Ices, Frozen PuddingsTogether with Refreshments for all Social Affairs, by Mrs. S. T. Rorer#3 in our series by Mrs. S. T. RorerCopyright laws are changing all over the world. Be sure to check thecopyright laws for your country before downloading or redistributingthis or any other Project Gutenberg eBook.This header should be the first thing seen when viewing this ProjectGutenberg file. Please do not remove it. Do not change or edit theheader without written permission.Please read the "legal small print," and other information about theeBook and Project Gutenberg at the bottom of this file. Included isimportant information about your specific rights and restrictions inhow the file may be used. You can also find out about how to make adonation to Project Gutenberg, and how to get involved.**Welcome To The World of Free Plain Vanilla Electronic Texts****eBooks Readable By Both Humans and By Computers, Since 1971*******These eBooks Were Prepared By Thousands of Volunteers!*****Title: Ice Creams, Water Ices, Frozen Puddings Together withRefreshments for all Social AffairsAuthor: Mrs. S. T. RorerRelease Date: July, 2005 [EBook #8501][Yes, we are more than one year ahead of schedule][This file was first posted on July 17, 2003]Edition: 10Language: EnglishCharacter set encoding: ISO-8859-1*** START OF THE PROJECT GUTENBERG EBOOK ICE CREAMS ***Produced by William Flis and the Online Distributed Proofreaders TeamIce Creams, Water Ices, Frozen PuddingsTogether withRefreshments for all Social Affairsby Mrs. S. T. Rorer
 
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning andPreserving, and other Valuable Works on CookeryCONTENTSFOREWORDPHILADELPHIA ICE CREAMSNEAPOLITAN ICE CREAMSICE CREAMS FROM CONDENSED MILKFROZEN PUDDINGS AND DESSERTSWATER ICES AND SHERBETS OR SORBETSFROZEN FRUITSFRAPP
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PARFAITMOUSSESAUCES FOR ICE CREAMSREFRESHMENTS FOR AFFAIRSSoupsSweetbreadsShell Fish DishesPoultry and Game DishesCold DishesSaladsSandwichesSUGGESTIONS FOR CHURCH SUPPERSFOREWORDCONTAINING GENERAL DIRECTIONS FOR ALL RECIPESIn this book, Philadelphia Ice Creams, comprising the first group, arevery palatable, but expensive. In many parts of the country it is quitedifficult to get good cream. For that reason, I have given a group ofcreams, using part milk and part cream, but it must be remembered thatit takes smart "juggling" to make ice cream from milk. By far better usecondensed milk, with enough water or milk to rinse out the cans.
 
Ordinary fruit creams may be made with condensed milk at a cost of aboutfifteen cents a quart, which, of course, is cheaper than ordinary milk andcream.In places where neither cream nor condensed milk can be purchased, a fairice cream is made by adding two tablespoonfuls of olive oil to each quartof milk. The cream for Philadelphia Ice Cream should be rather rich, butnot double cream.If pure raw cream is stirred rapidly, it swells and becomes frothy, likethe beaten whites of eggs, and is "whipped cream." To prevent this inmaking Philadelphia Ice Cream, one-half the cream is scalded, and when itis _very_ cold, the remaining half of raw cream is added. This gives thesmooth, light and rich consistency which makes these creams so differentfrom others.USE OF FRUITSUse fresh fruits in the summer and the best canned unsweetened fruits inthe winter. If sweetened fruits must be used, cut down the given quantityof sugar. Where acid fruits are used, they should be added to the creamafter it is partly frozen.TIME FOR FREEZINGThe time for freezing varies according to the quality of cream or milk orwater; water ices require a longer time than ice creams. It is not well tofreeze the mixtures too rapidly; they are apt to be coarse, not smooth, andif they are churned before the mixture is icy cold they will be greasy or"buttery."The average time for freezing two quarts of cream should be ten minutes; ittakes but a minute or two longer for larger quantities.DIRECTIONS FOR FREEZINGPound the ice in a large bag with a mallet, or use an ordinary ice shaver.The finer the ice, the less time it takes to freeze the cream. A four quartfreezer will require ten pounds of ice, and a quart and a pint of coarserock salt. You may pack the freezer with a layer of ice three inches thick,then a layer of salt one inch thick, or mix the ice and salt in the tub andshovel it around the freezer. Before beginning to pack the freezer, turnthe crank to see that all the machinery is in working order. Then open thecan and turn in the mixture that is to be frozen. Turn the crank slowly andsteadily until the mixture begins to freeze, then more rapidly until it iscompletely frozen. If the freezer is properly packed, it will take fifteenminutes to freeze the mixture. Philadelphia Ice Creams are not good iffrozen too quickly.TO REPACKAfter the cream is frozen, wipe off the lid of the can and remove thecrank; take off the lid, being very careful not to allow any salt to fall
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