Ices and Sherbets are prepared from various fruit juices, crushed fruits, or other flavorings which are dissolved in water. The frozen mixture will have a smoother texture if the sugar used is cooked to a syrup with part of the liquid before adding to the fruit. A white, creamy sherbet may be made by adding the beaten whites of 1 or 2 eggs to the partly frozen mixture. A mixture will lose sweetness and flavor when frozen and should be made a little sweeter and be more highly flavored than desired, before freezing.

Suggestions for sherbets:

Lemon

Orange

Pineapple

Grape juice

Bananas

Oranges and lemons

Strawberry

Raspberry

Juice of cooked cranberries

Mint steeped in water

Apricots

Peach

Fruits should be mashed or grated, or only the juice used. If large pieces of fruit are to be used, add when the mixture is nearly frozen.

How To Freeze Ice Cream And Ices

Crush ice fine by putting it in a burlap bag and pounding with a wooden mallet or hatchet. Put the mixture to be frozen in the can, put into the wooden tub and adjust the top, making sure it fits perfectly. Put in the ice, allowing three measures of ice to one of rock salt. Pound down with a small board. Repeat till ice comes nearly to the top of the can.

The mixture increases in bulk during freezing, so the can should be only three fourths full. Turn the crank slowly and steadily at first, more rapidly toward the last. Never draw off the salt water till the mixture is frozen. When freezing is accomplished, remove dasher and with spoon pack solidly. Draw off the water, repack freezer, using four parts of ice to one of salt. Cover freezer and let stand from one to three hours to ripen.

Pineapple Ice

1 pt grated or chopped.

pineapple Whites of 2 eggs

1 pt. sugar 3 c. water

Boil water and sugar 10 m. Cool, add pineapple. Freeze according to directions. When frozen to a mush, add the beaten whites and finish freezing. Juice and grated rind of 1 or 2 lemons may be added to mixture before freezing.

Lemon Ice

1 qt. water

2 c. sugar

Grated rind of 2 lemons 3/4 c. lemon juice

Whites of 2 eggs

Boil the water and sugar 10 m. Add lemon rind and juice. Cool and strain. Freeze. When nearly stiff, add the beaten whites and finish freezing.

Ice Cream

Ice cream may be prepared from :

1. Pure cream.

2. Cream plus milk.

3. Soft custard plus cream.

4. Soft custard.

Any desired flavoring may be added.

The sugar used should be heated till dissolved with part of the liquid. If part of the cream is whipped, it will improve the texture. The custard may be thickened with corn starch, arrowroot, or flour and yolks of eggs, or with egg yolks alone. Cook corn starch 15 minutes.

Custard Foundation For Ice Cream

Thicken 2 c. milk scalded in double boiler, with 2 tb. flour wet in cold milk. Add 1 c. sugar, 1/8 ts. salt. Cook 5 minutes, add beaten yolks 2 eggs, cook 1 minute, cool. When cool, add 3 c. cream and any desired flavor. Freeze.

Flavorings which may be added:

2 tb. vanilla.

2 sq. melted chocolate and 1 tb. vanilla.

Sweetened and crushed fruits.

Chopped candied fruits, 1 tb. vanilla.

Dried and pounded macaroons, 1 tb. vanilla, etc.

Cream Foundation For Ice Cream

1 qt. cream 3/4 c. sugar

Scald sugar with 1 c. of the cream; cool, add remainder of cream and flavoring. Freeze.

Strawberry Ice Cream

To above rule, add 3 pts. berries rubbed through a colander and mixed with l 1/4 c. sugar.