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Ice Creams, Water Ices, Frozen Puddings

Ice Creams, Water Ices, Frozen Puddings

Together with Refreshments for All Social Affairs

Published

Excerpt: es of sugar

Juice of 6 large oranges

Grated rind of one orange

Put the sugar, grated yellow rind of the orange and half the cream in a

double boiler over the fire; when the sugar is dissolved, take from the

fire, and, when _very cold_, add the remaining cream, and freeze. When

frozen rather hard, add the orange juice, refreeze, and pack to ripen.

PINEAPPLE ICE CREAM

1 quart of cream

12 ounces of sugar

1 large ripe pineapple or

1 pint can of grated pineapple

Juice of one lemon

Put half the cream and half the sugar in a double boiler over the fire;

when the sugar is dissolved, stand it aside until cold. Pare and grate the

pineapple, add the remaining half of the sugar and stand it aside. When the

cream is cold, add the remaining cream, and partly freeze. Then add the

lemon juice to the pineapple and add it to the frozen cream; turn the

freezer five minutes longer, and repack.

This will serve eight or ten persons.

GREEN GAGE ICE CREAM

1 quart of