S. T. Rorer, Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
“ A water ice is a mixture of water, fruit and sugar, frozen without much stirring; in fact, a water ice can be made in an ordinary tin kettle packed in a bucket. If an ice cream freezer is used, the stirring should be done occasionally. Personally, I prefer to pack the can, put on the lid and fasten the hole with a cork rather than to use the dasher, stirring now and then with a paddle. ”
S. T. Rorer, Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
“ Soak the gelatin in a half cupful of cold water, add the chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of pepper, and the juice of half a lemon. Mix a part of this with the chicken. Whip the cream, stir it into the chicken mixture, and fill it into the tomatoes, making them smooth on top. When the tomatoes are very cold and the aspic is cool, but not thick, baste just a little over the top, dust thickly with chopped parsley and finely chopped almonds, and stand them in a cold place for several hours. ”
S. T. Rorer, Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
“ A much longer time is required for freezing water ice than ice cream. When the mixture is thoroughly frozen, take out the dasher, scrape down the sides of the can, give the ice a thorough beating with a wooden spoon; put the cork in the lid of the can, draw the water from the tub, repack it with coarse ice and salt, cover it with paper and a piece of blanket or burlap, and stand aside for two or three hours to ripen just as you would ice cream. When it is necessary to make water ice every day or two, it is best to make a syrup and stand it aside ready for use. ”
