Ice cream parlor

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ While the parents gossiped or talked politics, the children played and sometimes went swimming. These picnics, like other community events, were held jointly by the Methodists and Presbyterians. [256] The ice cream socials, however, were another story. Here a mild rivalry set in as ladies vied with one another to produce the most admirable cake, and even a slight competition arose over the ice cream. An area resident confided that there was some speculation about which denomination's members owned cows giving the creamiest milk, thus producing the "most sinfully rich" ice cream. ”

“ FRENCH ICE CREAM is ice cream which uses whole eggs or egg yolks as a major ingredient. The eggs lend a characteristic "custard" flavor to the finished product. Many recipes for this type of ice cream call for some pre-cooking of the mix, but good results can also be obtained without cooking, and recipes for each kind are given here. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ Ice Cream is Funny Stuff. You eat it and feel it in your Eye. When you have Eaten all you Want, you will Find it right Jolly to Pick the Ice Cream up in your Fingers and Paddle it Around in your Tumbler of Water. ”

“ 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 ”

“ Pistache Ice Cream. Cakes.
Coffee. Bonbons.
The oysters are to be rather small, and put on skewers with bits of thin bacon alternating, and fried quickly till crisp; serve on toast with lemon. This is an easily prepared and delicious dish and one which [Pg 53] makes a good substitute for any other suggested in any winter luncheon which is not within reach. Serve the ice cream in cases of white candy, or white cream in green cases, or use whipped cream as a bed around either ice cream if cases are not to be had. ”

“ Vanilla Ice Cream—Pound one stick of vanilla, or sufficient to flavor it to palate, in a mortar, with half a pound of sugar; strain through a sieve upon the yolks of two eggs, put it into a stewpan, with half a pint of milk; simmer over a slow fire, stirring all the time, the same as custard; when cool add one pint of cream and the juice of one lemon ”

“ 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. ”

“ 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. ”

“ 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 ”

“ For a few moments they resisted, but the island, now at the mercy of the ebb, tugged and tugged, and presently a mass of bush gave up the struggle and came away, rope and all. The earthly paradise with its luscious store of cake and chicken salad, its commanding pyramid of sandwiches flanked by icing cakes, its plates of dates and olives and candy of every variety, its mound of jellied doughnuts, and a mammoth freezer full of ice cream, floated majestically down the moonlit river, trailing a huge clump of rhododendron bush after it like the tail of a comet. ”

“ Hatfield?”
“Only the most interesting. After all the suggestions are in, we’ll vote on it. Now, one more matter. About that party we’re giving for the parents a week from Friday night. Shall we serve real home-made ice cream?”
“Swell,” approved Midge, smacking his lips. “Chocolate with nuts in it!”
“The mothers have promised to furnish the cake,” Mr. Hatfield resumed. “Angel food, spice and chocolate. Making the ice cream will be our job. Know where we can get a couple of old-fashioned ice cream freezers?”
“My grandmother had one, but I think she gave it away,” Dan said doubtfully. ”

“ Mix together in a deep bowl or pail one pint of rich cream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan of ice water and whip to a stiff froth. Stir this down, and whip again. Skim the froth into a deep dish. When all the cream has been whipped to a froth, fill paper cases with it, and place these in a large tin box (or, the freezer will do,) that is nearly buried in ice and salt--two quarts of salt to six of ice--and is wholly covered after the cases are put in. Let these remain there two hours. Make a pint of strawberry sherbet. ”

“ 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. ”

“ 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 you come right down to it, ice cream is the basis of any sensible party, and everything else is a waste of time." And David said, "Yes, Phoenix, but don't forget cake and cookies, and candy and nuts and things. They're not as good as ice cream, but they're not a complete waste of time, either." And the Phoenix said, "Of course not, my dear fellow, they are important too. And speaking of ice cream, have you noticed that, while chocolate is very good, and vanilla enjoys great popularity, still there is nothing like strawberry?" ”