Frozen Dainties

"Such dainties to men. their health it might hurt. It's like sending them ruffles when wanting a shirt."

Bavarian Cream

One quart of strawberries, 1 cup of Sugar. Put the sugar in a dish and mash the strawberries through a sieve over it, add to this 1/2 cup of water and stir until dissolved. Put the strawberries and sugar in a pan surrounded by ice. Soak 1 ounce of gelatine in a little cold water for 1/2 hour, as soon as dissolved mix it with the strawberries and sugar and stir until it begins to stiffen, then add 1 pint whipped cream and stir until the spoon leaves its mark, then turn into pan or mold and put into ice box. When wanted to turn out put warm cloth around the dish.

Chocolate Frozen Pudding

One cup sugar stirred well with yolks of 5 eggs; 1 cake grated sweet chocolate, 1 pint whipped cream. Put in molds, pack in ice and salt for 4 hours.

Maple Mousse

Heat 1 cup maple syrup very hot, beat thoroughly yolks of 6 eggs, and pour hot syrup over them, stirring all the while. Whip 1 pint of cream stiff and when custard is cool add to cream. Pack same as ice cream and let stand several hours, stirring occasionally.

Chocolate Mousse

Put 1 pint of milk in a double boiler to scald. Melt 3 ounces Baker's chocolate, add it to the milk, stir until smooth. Add 7 ounces sugar and 1 tablespoon of vanilla, stir until sugar is dissolved. Freeze the same as ice cream, then stir in 1 pint of cream, whipped, repack and stand aside for 2 hours.

Raspberry Ice

Make syrup of 2 cups of water, 3/4 of a cup of sugar, add 1 Cup fresh raspberry juice and 1 tablespoon lemon juice. Makes 1 quart.

Lemon Water Ice

Take 2 lemons and rasp them on sugar, the juice of 6 lemons, the juice of 1 orange, 1 pint of clarified sugar and 1/2 pint of water; mix all together; strain through a hair sieve and freeze.

Lemon Water Ice

Chip the yellow rind from 2 lemons and 1 orange. Boil these together with l 1/4 pound granulated sugar for 5 minutes, strain. When cold add strained juice of 4 lemons and 1 orange, freeze.

Frozen Custard

Beat yolks of 6 eggs, 1 1/2 cup sugar, l 1/2 quart milk, 1 teaspoon corn starch. Cook in double boiler. When cool, add whites of the eggs, well beaten. Flavor with vanilla and freeze.

Frozen Pudding

One quart milk or cream, 1 cup sugar, 3 eggs. Cook and cool, flavor with 1 1/2 teaspoon each of vanilla and almond. Add 1/4 pound of figs, 1/4 pound English walnuts, all chopped fine, add to the sugar and freeze.

Sherbet

Pineapple Sherbet

Mix 1 1/2 quart water, 1 pint sugar, 1 can grated pineapple, 3 lemons, whites of 3 eggs, well beaten.

Lemon Sherbet

Three cups milk, 3 cups cream, 1 1/2 cup sugar, juice of 3 lemons, beaten whites of 1 or 2 eggs. Add sugar to milk and cream and partly freeze, then add the juice of the lemons and whites of the eggs, freeze and let stand 1 hour.

Red Raspberry Sherbet Made Of Jam

Two cups of jam, 1 cup of sugar, 4 cups water, juice of 2 lemons. Boil sugar and water until dissolved, then pour over raspberries and lemon juice, strain through fine cloth. When nearly frozen stir into sherbet the beaten whites of 2 eggs with 2 tablespoons powdered sugar.

Raspberry Or Strawberry Sherbet

One pint of berry juice, 1 pint of sugar, 1 pint of water, juice of 2 lemons, 1 tablespoon of gelatine. Freeze.

Cranberry Sherbet

Boil 1 quart of cranberries in 1 pint of water for 5 or 6 minutes. Strain through cheese cloth. Add 1 pint sugar. Stir and boil until the sugar is dissolved. When cold add the juice of 2 lemons and freeze.

Milk Sherbet

One quart new milk, 2 cups sugar, juice of 3 lemons. Put milk and sugar in freezer and chill, strain juice and add to milk and sugar. Freeze.

Canton Sherbet

Cut 1/4 pound Canton ginger in small pieces, add 4 cups water, 1 cup sugar; boil 15 minutes. Add 1/2 cup each of lemon and orange juice. Cool, strain and freeze.

Orange Sherbet

Mix 1 1/2 pint sugar, 3 pints water; boil 20 minutes; when cool add the juice of 10 oranges and 2 lemons, 1 tablespoon of gelatine, dissolved; freeze.

Orange Sherbet

Juice of 5 oranges and 1 lemon, 1 quart of water and 1 teaspoon good gelatine; soak the gelatine in a little of the water, having it boiling hot; boil the sugar and water together for 25 minutes; let cool and mix with juice, after straining, add gelatine and freeze.

Ice Cream

Plain Vanilla Ice Cream

Mix 2 1/2 quarts cream, 1 quart new milk, 3 scant cups sugar, 4 teaspoons vanilla. Put 1/2 the cream in double boiler and bring to scalding point, add sugar; when cold add other ingredients and freeze. Makes 1 gallon.

Strawberry Ice Cream

Wash and hull 2 quart boxes strawberries, sprinkle with 2 cups sugar, cover, and let stand 2 hours. Mash and squeeze through cheesecloth; then add a few grains salt. Freeze 3 pints thin cream or rich Jersey milk to a mush, then add gradually the fruit juice and continue the freezing. In freezing, use 3 parts finely crushed ice to 1 part rock salt to insure a smooth, fine-grained cream.

Ice Cream

Two quarts cream, 1 quart milk, whites 3 eggs, 2 teaspoons flavoring. Mix cream, milk and sugar, add flavor-ing and place in freezer can. Beat the whites of eggs to a stiff froth and add just before freezing. Will make 1 gallon.

Ice Cream (Cooked)

Mix l 1/2 quart milk, l 1/2 quart cream, 3 eggs, 1/2 cup flour, 2 cups sugar, 3/4 tablespoon each lemon and vanilla. Heat the milk in a double boiler, and when nearly boiling add the beaten yolks, the sugar and flour. Let stand until cold. When ready to freeze add the cream, beaten whites of eggs and flavoring.

Ice Cream

One quart sweet cream, l 1/2 quart new milk, whites of 4 eggs, beaten stiff, yolks of 2, 1 1/2 cup sugar flavor to taste. Makes a gallon.