Ice Creams, Water Ices, Frozen Puddings | Page 7

the freezer and turn the crank slowly until partly frozen;
add the milk, and continue the freezing.
Omit the water and use less sugar with canned peaches.
This will serve ten persons.
ORANGE, No. 1
1 full pint of orange juice 2/3 cupful of sugar 1/2 pint can of condensed
milk Grated yellow rind of two oranges
Grate the rinds into the sugar, add milk and enough water to rinse cans.
When sugar is dissolved, stand it in a cold place. Put orange juice in the
freezer and freeze it quite hard; add sweetened milk, and freeze again
quickly.
This will serve four persons.
ORANGE, No. 2
Freeze a full quart of orange juice. When quite hard, add a can of
sweetened condensed milk, freeze it again, and serve at once.
This is very nice and will serve eight persons.
ORANGE GELATIN CREAM
1/2 pint of orange juice 1 package of orange Jello 1/2 pound of sugar 1
pint can of unsweetened condensed milk 1/2 pint of water
Add the grated yellow rind of two oranges to the Jello; add the sugar
and the water, boiling. Stir until the sugar and Jello are dissolved, add
the orange juice, and when the mixture is cold, put it in the freezer and
stir slowly until it begins to freeze. Add the condensed milk, and
continue the freezing.
This is nice served in tall glasses, with the beaten whites of the eggs
made into a meringue and heaped on top.
In this way it will serve eight persons.
SOUR SOP
1 large sour sop 1/4 pound of sugar 1/2 pint can of unsweetened
condensed milk 4 tablespoonfuls of boiling water Juice of one lime
Squeeze the sour sop, which should measure nearly one quart; add the
sugar melted in the water with the lime juice and milk, and freeze
slowly.
This will serve ten persons.

FROZEN PUDDINGS AND DESSERTS

ALASKA BAKE
Make a vanilla ice cream, one or two quarts, as the occasion demands.
When the ice cream is frozen, pack it in a brick mold, cover each side
of the mold with letter paper and fasten the bottom and lid. Wrap the
whole in wax paper and pack it in salt and ice; freeze for at least two
hours before serving time. At serving time, make a meringue from the
whites of six eggs beaten to a froth; add six tablespoonfuls of sifted
powdered sugar and beat until fine and dry. Turn the ice cream from
the mold, place it on a serving platter, and stand the platter on a steak
board or an ordinary thick plank. Cover the mold with the meringue
pressed through a star tube in a pastry bag, or spread it all over the ice
cream as you would ice a cake. Decorate the top quickly, and dust it
thickly with powdered sugar; stand it under the gas burners in a gas
broiler or on the grate in a hot coal or wood oven until it is lightly
browned, and send it quickly to the table. There is no danger of the ice
cream melting if you will protect the under side of the plate. The
meringue acts as a nonconductor for the upper part.
A two quart mold with meringue will serve ten persons.
ALEXANDER BOMB
1 pint of cream 1 pint of milk 4 eggs 4 tart apples 1 pint of water 1
glassful of orange blossoms water 1 wineglassful of curaçao 1 pound of
sugar Juice of one lemon
Peel, core and quarter the apples; put them in a saucepan with the
grated yellow rind of the lemon, half the sugar and all the water; boil
until tender, and add the juice of the lemon; rub the apples through a
sieve. When cold, freeze. Whip the cream. Beat the eggs and the
remaining sugar and add them to the milk, hot; stir until the mixture
thickens, take from the fire, and, when cold, add the orange blossoms
water and the Curaçao; freeze in another freezer. Divide the whipped
cream, and stir one-half into the first and one-half into the other
mixture. Line a melon mold with the custard mixture, fill the centre
space with the frozen apples, and cover over another layer of the
custard; put over a sheet of letter paper and put on the lid. Bind the
seam with a strip of muslin dipped in paraffin or suet, and pack the
mold in salt and ice; freeze for at least two hours. Serve plain, or it may
be garnished with whipped cream.
This will serve twelve persons.

BISCUITS AMERICANA
1 quart of cream 1/2 pound of sugar 1/4 pound of Jordan almonds 1
teaspoonful of almond extract 1 teaspoonful of vanilla Yolks of six
eggs Grated rind of one lemon
Put half the cream