Cold cream

“ The cream must be perfectly sweet, but should be at least twenty-four hours old, and be ice cold. Whip this solid; then freeze. Put a pint of filberts in a cool oven till the skins will nearly all rub off; put them between two coarse cloths, and rub as much as possible of the brown coating off them; pound them to a paste with a little thick cream, mix four ounces of sugar with the nuts, and then blend the whole with enough thick custard to make a very thick batter; flavor with lemon or vanilla, or not, as you choose; freeze. Line a plain mould with the frozen wine cream an inch thick ”

“ One of the requirements of successfully whipped cream, especially in summer, is that it be as cold as possible. Warm cream does not whip nearly so readily as cold. If it is necessary to whip cream in warm weather or in a warm place, the bowl containing the cream may be packed in a larger one containing ice and salt and allowed to stand for some time before the whipping is begun. ”

“ The cream may struggle bravely and heal the little eruptions for a day or so, but how can it possibly effect a permanent cure when the cause flourishes like a blizzard at Medicine Hat or a steam radiator in the first warm days of April?
Cold cream, pure powders and certain harmless face washes are godsends to womankind, but they can't do everything! They have their limitations, just like any other good thing. ”

“ Remove it from the fire, turn it into a bowl, and beat it until it is cold. When it is cold add a half pint of cream, the mashed chestnuts, the pounded almonds, and the vanilla flavoring, and freeze it. When it is frozen remove the lid of the freezer, add the fruits, replace the lid, and turn the freezer for another five minutes. Put the cream into a fancy mold and pack in ice and salt until ready to use. Serve with it whipped cream, or the sauce given below for plum pudding glacé flavored with maraschino. This makes a quart of cream, and, being very rich, is enough to serve to ten persons. ”

“ BISCUITS AMERICANA 1 quart of cream 1/2 pound of sugar 1/4 pound of Jordan almonds 1 teaspoonful of almond extract 1 teaspoonful of vanilla Yolks of six eggs Grated rind of one lemon
Put half the cream in a double boiler over the fire, and, when hot, add the yolks of the eggs and sugar, beaten until very, very light; add all the flavoring, and stand aside until very cold; when cold, freeze in an ordinary freezer. Whip the remaining pint of cream, add one-half of it to the frozen mixture, repack and stand aside to ripen. ”

“ In hot weather, instead of bringing the cream-crock into the kitchen it must be kept as cool as possible; for as it is essential in the winter to raise the temperature of the cream to the degree I have stated, so in the summer it must be lowered to it. Should your dairy not be cool enough for the purpose, it is best effected by keeping the cream-pot in water as cold as you can procure it, and by making the butter early in the morning, and placing cold water in the churn some time before it is used. ”

“ Junket Ice Cream.—By setting a mixture of milk and cream with a solution of Junket Tablets and allowing it to jelly before freezing, the body of the cream may be improved so that a material of comparatively low fat-percentage will make a very good ice cream, rich enough for most people and especially well suited for invalids and children. Ice-cold milk or cream is rather hard to digest for a weak or delicate stomach because the action of the rennet in the digestive juice is imperfect and slow except at blood-temperature. ”

“ The creams! First a little cold cream; then Crème Impératrice; then—she remembered the directions given her by the person in the shop perfectly—a tiny amount of Leichner's rouge, mixed with a little Crème des Crèmes in the palm of the hand, gently rubbed into the cheeks and chin ”

“ Have you ever seen a milk bottle on a cold winter morning with the paper cover or even the metal cap pushed up, the frozen milk standing high above the top of the bottle? What does this suggest to you in connection with the filling of the ice cream freezer?
It must be noted, too, that a larger amount of flavoring material is needed in a frozen dessert than in one that is not. The frozen custard, for instance, needs more vanilla than one prepared in the ordinary manner. ”

“ Mix together the sugar, water, and melted chocolate. Boil the mixture for 5 minutes. Cool it slightly, then add the butter and vanilla.
15. WHIPPED CREAM.--Whipped cream is frequently served with cold desserts in place of a sauce or as a garnish. If cream is too thin to whip, it will have to be served plain, but it is an economy to whip it, for whipped cream goes much further. To make whipping possible, the cream must have a comparatively high percentage of fat. The higher the percentage of fat, however, the more expensive will be the cream. ”

“ Take care that all the finest fruits are used to form the outer rows. When the mould is almost full, with a layer or two of each kind of fruit, fill it up with jelly and set on ice.
Creams are a favorite sweet in Europe, and eaten ice cold are delicious. Too often they are confounded here with blanc-mange, which may mean anything from corn-starch and milk to gelatine and cream, but seldom is improved by the confectioner’s art into a really handsome and dainty dish.
[224] Ginger Cream.—Make a custard of a gill of milk, an ounce of powdered sugar, and the beaten yolks of three eggs. ”

“ Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti. When both are frozen, line a melon mold with the Brown Bread Ice Cream, fill the centre with the Tutti Frutti, cover over more of the Brown Bread Ice Cream, fasten tightly, and bind the seam of the lid with a strip of muslin dipped in paraffin or suet. Pack in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, and serve at once. ”

“ Cream, Whipped.—Rub 4 or 5 pieces sugar on a lemon, then add the juice to them with 1 good tablespoonful brandy; when the sugar is dissolved and sweetened to taste, put it into a basin; take 1⁄2 pint cream, and pour in, gently stirring it with the whip, then continue to whip steadily, not too fast, until the cream becomes thick, but be careful not to turn it to butter. Put it away for a few hours into a cold larder, then it [404] will become quite thick and ready to put over your jelly or trifle; it is best to whip it the day before it is wanted. ”

“ Boil a quart or three pints of cream, according to the quantity of [123] pith, with such spices as suit your taste: beat a quarter of a pound of almonds and put to the cream. When it is cold, rub it through a hair sieve; then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste: if marrow cannot be procured suet will do. The best spices to put into the cream are nutmeg, mace, and cinnamon ”

“ Remove cover and place thermometer in batch. Cook to 245 degrees and very carefully pour on a well-sprinkled slab. Allow to remain about 5 minutes without disturbing and then sprinkle lightly with cold water. Let set until partially cold and cream.
Place in crock or tub and keep covered with a damp cloth. This is the finest cream for patties and split bon-bons that I have ever come in contact with. When running patties with it get cream good and hot and your patties will shine like they were varnished and they will never stick together. ”

“ If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
FIG MARGUERITES Put in top of double boiler
7⁄8 cup sugar and
3 tablespoons water.
Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. ”

“ When the batch is cold enough on the stove to handle, place the warm cream lengthwise on the center of it and completely wrap the cream up in it. Place this on your table before your heater, spin out in long strips, have some one to mark them heavy or good. When cold, break where marked.
BOSTON CHIPS.—Three pounds of white sugar, one-half pipe cream tartar, one and one-fourth pints water; boil with a lid over it to the hard snap; pour; pull this only half as much as any other candy; for too much pulling takes out all the gloss when done; flavor it on the hook ”

“ Turn can occasionally to make sure it will run freely. When ice is within 1 inch of top of can open and fill can, replace and fasten top. Turn slowly at first. Increase speed, adding more ice and salt as mixture sinks. When cream is very firm open can, draw out dasher, work cream down in can with wooden spoon, cover top with paper, then with can cover, add more ice and salt, heaping it over top of can. Cover with heavy blanket, set away in cold place for 2 hours.
Plain Ice Cream.—Scald 1 pint milk; mix 1 cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. ”

“ Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream.
Almond “Custard”
Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and 1⁄4 level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired.
★ Imperial Raspberry Cream 1 pt. cream 1 cup sugar 3⁄4 pt. raspberry juice
Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. ”

“ Simmer for 2 or 3 minutes. Remove from the stove, cool, and add the remaining 3 cups cold water and freeze to a mush. Beat the egg whites until stiff, fold in the whipped cream, and stir into the half-frozen fruit mixture. Continue freezing until firm. Allow the ice cream to ripen in the freezer for 3 or 4 hours. Serve in sherbet glasses with lemon-flavored golden sponge cake.
Mrs. G. K. Foot, Montana.
Golden Glow Ice Cream
(Makes 4 quarts)
2 qts. milk
1 tbs. flour
1 qt. can apricots
2 cups sugar
1 cup hot water
2 oranges
1 cup grated pineapple
Boil sugar and water 5 minutes. ”

“ In two hours you can turn the ice out of the freezer in a round column or loaf that will be quite as sightly as the oblong square one frequently gets from the caterer. Many people think that simply freezing the pure cream produces the loose, frothy cream found at inferior confectioners’, but this is not the case; pure cream frozen results in a firm smooth mass which cuts like butter.
I have given the formula for raspberry and strawberry cream only, but any fruit juice may be substituted, varying the quantity of sugar as required. ”

“ This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.
You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out. ”

“ Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen.
It is important to note that the can must not be over two-thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely.
RECIPES 1 GAL.—PEACH ICE CREAM
Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. ”

“ Add the gelatine and 3 ounces vanilla flavor. Strain and freeze.
TUTTI-FRUTTI ICE CREAM.
Chop up together one pound altogether of cherries, pineapple and walnuts or pecans. Dampen the fruit with a little brandy and stir into 1 gallon vanilla ice cream.
If you wish to make a large batch of tuttifrutti, freeze your ice cream first and mix into it the fruit in the same proportions as described above, allowing 10 pounds of fruit for 10 gallons.
Adding the brandy to the fruit keeps the same from freezing hard. ”

“ Add the whites of three eggs (unbeaten) . Put in a freezer and freeze as ice cream, stirring continually.
CARAMEL ICE CREAM. From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Take one pint of brown sugar and burn it; then add water, making a dark brown fluid. This ought to make enough to flavor three pints of cream. Have the cream very rich, more so than for ordinary ice cream. Then color the cream with the caramel until it is a good shade of brown—darker than coffee color. ”

“ One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way. The seasoning should be well mixed with the sugar, before it is added to the cream; by this means, it will be all flavored alike. This has been much admired.
Coloring for ice cream, may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water ”