DESSERTS AND SALADS
BY
GESINE LEMCKE
SO MUCH HERE
I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:
Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.
If you measure your ingredients by means of a cup be sure you use one which holds half a pint.
Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.
If at first success does not come to you do not despair, but persist in following the advice of the old adage: “Try, try again.”
You should always bear in mind that honest work is never lost and that reward must come in the end.
Directions for Making Ice Cream.— The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to ⅓ its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes’ turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove the 70 paper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.
265. Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.
BY
GESINE LEMCKE
SO MUCH HERE
I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:
Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.
If you measure your ingredients by means of a cup be sure you use one which holds half a pint.
Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.
If at first success does not come to you do not despair, but persist in following the advice of the old adage: “Try, try again.”
You should always bear in mind that honest work is never lost and that reward must come in the end.
Directions for Making Ice Cream.— The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to ⅓ its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes’ turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove the 70 paper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.
265. Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.
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