Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs Part 8

MAPLE PANACHeE

Fill stem ice cream dishes half full with caramel ice cream; on top put a layer of vanilla ice cream. Smooth it down and dust thickly with toasted pecan nuts chopped fine.

A pint of each cream will fill six dishes.

GERMAN CHERRY BISCUITS

Fill paper cases half full of pineapple water ice. Put over a layer of candied cherries chopped, then a layer of vanilla ice cream; smooth it quickly, place a marron glace in the centre, and garnish the cream with a meringue made from the whites of two eggs and two tablespoonfuls of powdered sugar. Dust this with grated macaroons, and send to the table.

Make the meringue and grate the macaroons before dis.h.i.+ng the ice cream.

A pint of each cream will fill eight cases.

FRUIT SALAD, ICED

Make one quart of lemon or orange water ice and stand it aside for at least one or two hours to ripen. Make a fruit salad from stemmed strawberries, sliced bananas cut into tiny bits, a few very ripe cherries, a grated pineapple if you have it, and the pulp of four or five oranges. After the water ice is frozen rather hard, pack it in a border mold, put on the lid or cover and bind the seam with a strip of muslin dipped in paraffin or suet, and repack to freeze for three or four hours. Sweeten the fruit combination, if you like, add a tablespoonful or two of brandy and sherry, and stand this on the ice until _very cold_. At serving time, turn the mold of water ice on to a round compote dish, quickly fill the centre with fruit salad, garnish the outside with fresh roses or violets, and send at once to the table.

This will serve eight or ten persons at luncheon.

COUPE ST. JACQUE

Make a fruit salad as in preceding recipe. Make a pint of orange or strawberry ice. At serving time fill parfait or ice cream gla.s.ses half full of the fruit salad, fill the remaining half with water ice, smooth it over, garnish the top with whipped cream, put a maraschino cherry in the centre, and serve. Other fruits may be used for the salad.

This should make twelve tumblers.

WATER ICES AND SHERBETS OR SORBETS

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. If you use the crank, turn slowly for a few minutes, then allow the mixture to stand for five minutes; turn slowly again, and again rest, and continue this until the water ice is frozen. A much longer time is required for freezing water ice than ice cream.

When the mixture is thoroughly frozen, take out the dasher, sc.r.a.pe 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 coa.r.s.e 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.

Fruit jellies may be used in the place of fresh fruits, allowing one pint of jelly, the juice of one lemon and a half pound of sugar to each quart of water.

When water ice is correctly frozen, it has the appearance of hard wet snow.

It must not be frothy nor light.

A sherbet or sorbet is made from the same mixture as a water ice, stirred constantly while it is freezing, and has a meringue, made from the white of one egg and a tablespoonful of powdered sugar, stirred in after the dasher is removed.

APPLE ICE

1 pound of tart apples 1 cupful of sugar 1 pint of water Juice of one lemon or lime

Quarter and core the apples, but do not pare them. Slice them, add the water, cover and stew until tender, about five minutes. Press through a sieve, add the sugar and lemon juice. When cold, freeze as directed. Serve in lemonade gla.s.ses at dinner with roasted duck, goose or pork.

This will serve six persons.

APRICOT ICE

1 quart can of apricots 1/2 cupful of sugar 1 pint of water Juice of one lemon

Press the apricots through a sieve, add all the other ingredients, and serve. This is nice served in lemonade gla.s.ses for afternoon tea. Pa.s.s sweet wafers.

This will serve eight persons.

CHERRY ICE

2 full quarts of sour cherries 1 pound of sugar 1 quart of water

Stew the cherries in the water for ten minutes and press through a sieve, add the sugar, and, if you have it, two drops of Angostura Bitters; when cold, freeze it as directed on page 63.

This will serve ten persons.

CURRANT WATER ICE

1 pint of currant juice 1 pound of sugar 1 pint of boiling water

Add the sugar to the water, and stir over the fire until it is dissolved.

Boil five minutes, take from the fire; when cool, add the currant juice.

When cold, freeze as directed on page 63.

This will serve six persons.

CURRANT AND RASPBERRY WATER ICE

1 pint of currant juice 1 pint of raspberry juice 1 pint of water 3/4 pound of sugar

Add the sugar to the water, stir until boiling, boil five minutes, and, when cool, add the raspberry and currant juices, and freeze as directed.

This will serve six persons; in punch gla.s.ses, eight persons.

GRAPE WATER ICE

1 pint of grape juice 1 quart of water 1 pound of sugar Juice of one lemon