Desserts. Part 5
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Desserts. Part 5
Sherbets
Ingredients:
1 qt. milk or cream 2 c. sugar
1/2 c. lemon juice rind 1 lemon
Method:
Let lemon juice and sugar stand 1 hour. Add milk.
Orange Sherbet
Ingredients:
1 qt. milk or cream 1 1/4 c. sugar
3 tbsp. lemon juice 1 c. orange juice
Pineapple Sherbet
Ingredients:
1 qt. milk or cream 1 3/4 c. sugar
5 tbsp. lemon juice 3/4 c. orange juice
1 pineapple, grated
Combination Sherbet
Ingredients:
4 c. water pulp of 2 oranges
2 c. sugar pulp of 2 lemons pulp of 2 bananas
Ices
Lemon Ice
Ingredients:
4 c. water 2 c. sugar
3/4 c. lemon juice
Method :
Make a sirup by boiling sugar and water 5 minutes, add lemon juice, cool, strain, and freeze.
Orange Ice
Ingredients:
4 c. water grated rind of 2 oranges
2 c. sugar 2 c. orange juice
1/4 c. lemon juice
Frozen Grape Juice Follow recipe for orange ice, using 2 c. grape juice instead of orange.
Frozen Apricots Or Peaches
Ingredients:
1 qt. can fruit 1 1/2 c. sugar water Method:
Drain fruit and cut in small pieces. To the sirup, add enough water to make 4 cups, and cook with sugar 5 minutes; strain, add fruit, cool, and freeze.
Pineapple Ice
Ingredients:
4 c. water juice 2 lemons
2 c. water juice 2 oranges
1 1/2 pineapples, grated
Strawberry Ice
Ingredients:
4 c. water 2 c. strawberry juice
1 1/2 c. sugar 2 tbsp. lemon juice
Raspberry Ice
Ingredients:
4 c. water 2 c. raspberry juice
I c. sugar juice 1/2 lemon
Currant Ice
Ingredients:
4 c. water 2 c. currant juice
1 1/2 c. sugar
Currant And Raspberry
Ingredients:
4 c. water 2/3 c. raspberry juice
1 1/3 c. sugar 1 1/3 c. currant juice
Mint Ice
Ingredients:
4 c. water juice 2 lemons
2 c. sugar leaves of 12 stalks of mint
Ginger Ice
Ingredients:
4 c. water 1 c. sugar 1/3 c. lemon juice
1/4 lb. Canton ginger cut in pieces 1/2 c. orange juice
Puddings Frozen Pudding
Ingredients:
2 c. milk 2 eggs
6 tbsp. flour 1 c. sugar 1 tsp. vanilla
1/4 tsp. salt 1 qt. cream 2 tbsp. rum 4 tbsp. madeira 1 tbsp. brandy
1 c. maraschino cherries
Method:
Cook flour and milk 20 minutes in a double boiler, stirring until it thickens. Pour over the eggs and sugar. Return to double boiler and cook a little longer, stirring constantly. Strain, cool, and add remaining ingredients.
Nesselrode Pudding
Ingredients:
1 c. sugar 1 c. chestnuts 1 c. boiling water 1/2 lb. candied fruit
1 c. almonds shelled 1 c. cream
1 c. canned pineapple yolks 3 eggs
1/2 tbsp. vanilla 2 tbsp. sherry
Method:
Shell chestnuts, remove from skin, boil until soft and press through a colander. Blanch, dry, and pound almonds. Add fruit cut in small pieces. Boil sugar and water 15 minutes, and pour over the well-beaten yolks. Cook in a double boiler until egg thickens. Cool, beating constantly. Add other ingredients. After freezing let ripen 4-5 hours.
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