Ice cream cone

“ Little candy boxes with a rose decoration will be just the thing for souvenirs to take home. For refreshments have creamed chicken, or chicken salad, rolls, small cakes iced in pink, salted nuts, pink bonbons, and strawberry ice cream. To serve the ice cream in a very pretty way, take small flower pots, and scrub them well, till they are as clean as clean can be. Then they can be filled with strawberry ice cream. Next, chocolate is grated, on the top, until the pink is covered and it looks like a little pot of earth. ”

“ When an article is iced, it does not lose its sweetness; no additional sugar or syrup is requisite; the loss of sweetness arises from the materials not being properly mixed or worked with a bamboo or spaddle when in the freezing pail. The natives do not open the freezing pail and stir the mixture with a spaddle; on the contrary, they fasten the lid down securely by putting paste all round the edges: consequently, their [499] cream ice is as hard as real ice itself. Properly stirred it resembles hard snow, after the fashion of the Parisian ice cream. ”

“ Make a rich and highly flavoured vanilla ice cream and add for each quart 1⁄4 of a lb. of almond macaroons dried crisp and reduced to a powder in a stone mortar. After the cream is frozen, add and work into it the macaroon powder, and finish as above directed for vanilla ice cream.
249.—Crushed Strawberry Ice Cream.
As for bisque, make a rich vanilla ice cream, and when it is well frozen add to it 1 pint of strawberries to each quart of cream. The berries must be full ripe and be crushed to a pulp with some fine sugar before adding and working them into the cream. Finish as for vanilla. ”

“ Put one disher of Ice Cream in a Champagne glass, then cover with crushed cherries, place nuts on crushed cherries, then crushed pineapple on nuts; place five cherries around edge of glass and one on top. This is a big hit of the large cities.
TANGERINE SUNDAE.
Take a Tangerine orange cut in half, remove the fruit. Care should be taken not to break the skin. [160] Fill the half with vanilla ice cream, now pour on a ladle of crushed orange over the cream. Cut some long narrow strips of the orange peel, about 4 of them and place them on ice cream, running up and down. ”

“ 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. ”

“ It certainly looks to us to have been a cold-blooded transaction, and while the young man might have been rattled, and powerless to grasp the situation as he would if he had it to do over again, the girl is certainly justified in being indignant.
An ice cream freezer is a cold and cheerless companion even when empty, but filled with congealed cream and pounded ice, and in water, it cannot but have been an Arctic exploration on a small scale. Besides the ice, it is a notorious fact that ice cream freezers are made of zinc, the coldest metal in the world, if we bar women's feet. ”

“ Besides giving it a yellowish color, eggs convert it into mere frozen custard, particularly if instead of using real cream, it is made of milk thickened with arrow-root or flour. For company at least, ice cream should be made in the best and most liberal manner, or else do not attempt it. Mean ice cream is a very mean thing. ”

“ 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. ”

“ Set on stove, stir continually and cook until a little of the candy taken out and tested in cold water forms a soft ball. Remove from fire and add 1 teaspoonful ground nutmeg and all the macaroon cocoanut it will take up. Pour on greased slab and roll out thin, about one-third the thickness of a caramel. Melt some fondant, flavor vanilla and spread over half of the cocoanut batch, then fold the other half over on the cream and roll down smooth. ”

“ Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.
Vanilla Ice Cream I (Philadelphia) Mix ingredients, and freeze.
Vanilla Ice Cream II Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze. ”

“ The mixture is lowered to the floor of the igloo, which, in winter, is always below the freezing point, and into it is stirred snow water. The churned composite gradually brightens and freezes as it is beaten. When completed, it looks very much like ice cream, but it has the flavor of cod liver oil, with a similar odor. Nevertheless, it has nutritive qualities vastly superior to our ice cream, and stomach pains rarely follow an engorgement. ”

“ 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. ”

“ In all my recipes for making ice creams I tell you to strain your cream and sugar through a fine sieve. I do this as a precaution, thus avoiding flies and other small foreign particles being in your cream after it is frozen. Care should be exercised in turning your freezer. Start slowly and at the finish turn very rapidly. By turning slowly at the start it avoids the producing of butter on the dasher, and by turning rapidly at the finish it swells your cream. I think it a good idea after you are through freezing to wash the top of your freezer off good before removing ”

“ For ice cream, make custard of two and one-half cups milk, yolks four eggs, one cup sugar, and one-fourth teaspoon salt; strain, cool, add one cup heavy cream and one tablespoon vanilla; then freeze.
Mazarine Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake or cakes, and remove centre or centres, leaving a wall or walls one-half inch thick. Fill with rich Vanilla Ice Cream, invert on serving dish, and pour over
Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. ”

“ Save the needed amount of peaches to serve on top of ice cream.
Frozen pudding, strawberries, bananas, or pineapple, may be added in this way when making any Junket Ice Cream.
Orange Sherbet Heat two quarts of milk lukewarm in which has been dissolved two cups of sugar, then add two dissolved Junket Tablets, stir quickly for a minute and pour into freezer can, let it stand ten or fifteen minutes before packing with ice and salt; freeze to a thick mush, then add juice and grated rind of six oranges and continue to freeze. ”

“ Candied rose leaves, violets, and other flowers may be found in shops making a specialty of them and are decorative to any cream or ice when placed over the top or as a border around the edge of dish. Slices of angel cake or sponge cake may be placed in ice cream dishes, a little fruit syrup poured over each slice, then a half of a peach or slice of pineapple. Fill up the dish with vanilla ice cream with a tablespoonful of whipped cream on top ”

“ Coffee (if you put cream in it) has always a corked, musty taste, but cocoa is not affected, neither is soup. Food tastes better if you don’t mix your bottles. Keep the jar for ice cream, if you like ice cream, a bottle for cocoa or soup, and two for ice or hot water. On long runs in the Far West, a canvas water bag is convenient. You can buy one at almost any garage, and it keeps water quite wonderfully fresh and cool.
On top of our permanent supplies we put the daily luncheons we took from the hotels: sandwiches, boiled eggs and fruit and the above-mentioned cocoa or ice cream. ”

“ 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. ”

“ Neapolitan Cream.—Make a vanilla, a chocolate and a strawberry cream; freeze in separate freezers, and fill a mould the form of a brick in three smooth layers of equal size.
Coffee Ice Cream.—Make the same as vanilla, with the addition of coffee, of which take a cupful ground moderately fine, put over it just enough water to keep it simmering until strong, then pour through a bit of cheesecloth, and when cool into the cream ready for freezing. ”

“ BISCUIT TORTONI 1 quart of cream 1/2 pound of sugar 1 gill of maraschino 2 tablespoonfuls of sherry 1 teaspoonful of vanilla Yolks of six eggs
Put half the cream in a double boiler over the fire. Beat the sugar and yolks together until very, very light, add them to the hot cream and stir over the fire until the mixture begins to thicken. Take from the fire, and, when very cold, add the vanilla, maraschino and sherry, and freeze. When frozen, stir in the remaining cream, whipped to a stiff froth. Fill individual dishes or paper cases, stand at once in the freezing kettle or ice cave ”

“ Salt always causes ice to melt faster, and it is only when ice melts and gives out the cold locked up in it that ice cream can be made.
Norah soon had the freezer full of a mixture of sugar, cream and some sliced bananas, since the children liked that flavor, and in a little while Russ and Laddie were turning the handle.
By supper time the ice cream was frozen, and for dessert they had a dainty dish made from ice brought in the middle of summer from the dark cave. The six little Bunkers thought it quite wonderful. ”

“ Thus, some Philadelphia ice cream is made of only cream, sugar, and a vanilla flavor. In making other Philadelphia ice cream the whites of eggs are added; and according to some formulas vanilla ice cream may be made without any cream or milk whatsoever; for instance, by proper manipulation of the yolks of eggs, the whites of eggs, sugar, syrup, and the vanilla bean. All of these different compounds are commonly sold as ice cream ”

“ Ice cream is a nutritious and wholesome food, enjoyed by over ninety percent of the people in the United States. It enjoys a reputation as the perfect dessert and snack food. Over eight hundred and eighty-seven million gallons of ice cream were consumed in the United States in 1983. ”

“ Professor Mortensen, behind the vat at the left, giving a lesson in the making of ice cream at Ames
It will be noticed that in the formulas worked out at Ames as above, very rich cream is used,—with a fat contents of 25% or 30%,—which makes exceedingly rich ice creams and great expansion in freezing. The ordinary ice cream maker will usually employ cheaper material, mixing some milk in the cream and standardizing the material to suit his local trade. ”

“ Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way. ”

“ 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. ”

“ When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts.
But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. ”

“ When’ll you get them?”
“I do’ know—next week prob’ly.”
“And you think there’ll be ice cream?” The question quivered with eagerness.
“’Course! ’Twouldn’t be a picnic without! Oh, the Salvation Army folks do things up fine!”
“How does ice cream taste? Please tell me again.”
“Oh, it’s cold—cold as Blixen! ’N’ it tastes like—let me see—I guess like candy ’n’ cake all in one. It’s harder ’n’ ’most anything, an’ it squ’shes all up and melts to nothin’ right in your mouth.”
“Does it taste like Granny’s ginger-bread?”
Blue’s head shook decidedly. ”