Ice Creams, Water Ices, Frozen Puddings

Ice Creams, Water Ices, Frozen
Puddings Together with
Refreshments for all Social
Affairs [with accents]

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Together with Refreshments for all Social Affairs, by Mrs. S. T. Rorer
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Title: Ice Creams, Water Ices, Frozen Puddings Together with
Refreshments for all Social Affairs
Author: Mrs. S. T. Rorer
Release Date: July, 2005 [EBook #8501] [Yes, we are more than one
year ahead of schedule] [This file was first posted on July 17, 2003]
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Ice Creams, Water Ices, Frozen Puddings
Together with
Refreshments for all Social Affairs
by Mrs. S. T. Rorer
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book,
Canning and Preserving, and other Valuable Works on Cookery

CONTENTS
FOREWORD
PHILADELPHIA ICE CREAMS
NEAPOLITAN ICE CREAMS
ICE CREAMS FROM CONDENSED MILK
FROZEN PUDDINGS AND DESSERTS
WATER ICES AND SHERBETS OR SORBETS

FROZEN FRUITS
FRAPPÉ
PARFAIT
MOUSSE
SAUCES FOR ICE CREAMS
REFRESHMENTS FOR AFFAIRS
Soups Sweetbreads Shell Fish Dishes Poultry and Game Dishes Cold
Dishes Salads Sandwiches
SUGGESTIONS FOR CHURCH SUPPERS

FOREWORD
CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
In this book, Philadelphia Ice Creams, comprising the first group, are
very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans.
Ordinary fruit creams may be made with condensed milk at a cost of
about fifteen cents a quart, which, of course, is cheaper than ordinary
milk and cream.
In places where neither cream nor condensed milk can be purchased, a
fair ice cream is made by adding two tablespoonfuls of olive oil to each
quart of milk. The cream for Philadelphia Ice Cream should be rather
rich, but not double cream.
If pure raw cream is stirred rapidly, it swells and becomes frothy, like
the beaten whites of eggs, and is "whipped cream." To prevent this in
making Philadelphia Ice Cream, one-half the cream is scalded, and
when it is very cold, the remaining half of raw cream is added. This
gives the smooth, light and rich consistency which makes these creams
so different from others.
USE OF FRUITS
Use fresh fruits in the summer and the best canned unsweetened fruits
in the winter. If sweetened fruits must be used, cut down the given
quantity of sugar. Where acid fruits are used, they should be added to
the cream after it is partly frozen.
TIME FOR FREEZING

The time for freezing varies according to the quality of cream or milk
or water; water ices require a longer time than ice creams. It is not well
to freeze the mixtures too rapidly; they are apt to be coarse, not smooth,
and if they are churned before the mixture is icy cold they will be
greasy or "buttery."
The average time for freezing two quarts of cream should be ten
minutes; it takes but a minute or two longer for larger quantities.
DIRECTIONS FOR FREEZING
Pound the ice in a large bag with a mallet, or use an ordinary ice shaver.
The finer the ice, the less time it takes to freeze the cream. A four quart
freezer will require ten pounds of ice, and a quart and a pint of coarse
rock salt. You may pack the freezer with a layer of ice three inches
thick, then a layer of salt one inch thick, or mix the ice and salt in the
tub and shovel it around the freezer. Before beginning to pack the