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Ice Creams, Water Ices, Frozen Puddings Together with by Mrs. S. T. Rorer

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SCONES FOR TWENTY-FIVE PERSONS

Sift three quarts of flour with six rounding teaspoonfuls of baking powder
and two of salt. Beat, without separating, three eggs. Rub into the flour a
quarter of a pound of butter, or three tablespoonfuls of snowdrift. Add to
the eggs one quart and a half of milk, and stir this into the flour. Mix
quickly and drop by spoonfuls in greased baking pans, and bake fifteen
minutes in a quick oven. Serve at once. These are better and more easily
made than biscuits.

POOR MAN'S FRUIT CAKE

3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of sour milk
1/2 cupful of butter
1 teaspoonful of cinnamon
1 teaspoonful of allspice
1 teaspoonful of soda

Cut the raisins into halves and flour them with four tablespoonfuls of the
flour. Dissolve the soda in a tablespoonful of water, add it to the thick
sour milk, beat a minute, add the molasses, beat again, add the butter,
melted carefully, and stir in the flour; add the spices, and beat well.
Stir in the raisins, and turn into a greased bread pan. Bake in a
_moderate_ oven one hour. When done, turn from the pan, baste with a syrup,
made by boiling four tablespoonfuls of sugar with three of water, and add
two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for
a week or more. If made well this is moist and rich at very little cost.

BANANA LAYER

1/4 cupful of butter
1 cupful of sugar
2/3 cupful of water
2 cupfuls of flour
2 rounding teaspoonfuls of baking powder
Whites of four eggs

Put together the same as Ice Cream Cake, and bake in three layers. When
cold, put together with Banana Filling.

BANANA FILLING

Boil together one cupful of sugar and a half cupful of water until they
spin a heavy thread, and pour slowly, beating all the while, into the
well-beaten whites of two eggs. Beat until rather stiff and cold. When the
cakes are cold, spread one-third of this filling over one cake, cover with
thin slices of red bananas, put on another cake, on this another third of
filling and bananas, and the remaining cake; cover this with the remaining
filling, and dust thickly with chopped nuts. Do not let this stand too
long, or the filling will absorb moisture from the bananas and run down the
cake.

ICE CREAM CAKE

1-1/2 cupfuls of sugar
2-1/2 cupfuls of flour
1/4 cupful of butter
1 cupful of water
2 rounding teaspoonfuls of baking powder
Whites of five eggs

Cream the butter, adding slowly the sugar. Sift the flour with the baking
powder. Add the water and flour alternately to the sugar mixture, and
beat well. Fold in the well-beaten whites, and bake in three layers. Put
together with a soft icing made from the whites of two eggs.

FRUIT JELLY

Dip a fancy mold into cold water, fill it half full of mixed chopped
candied fruits, or use dates, figs and bananas chopped. Fill the mold with
a well-made lemon or orange gelatin. Serve plain, or with whipped cream.

MOCK EGGS

1/2 box of gelatin
1 can pared apricots
1 cupful of sugar
1 pint of water
Whites of three eggs
Juice of three lemons

Cover the gelatin with a half cupful of cold water to soak for a half hour,
add the sugar and the water boiling; stir until the gelatin is dissolved;
add the lemon juice, strain, and cool until congealed but not too hard. Add
the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold
water, and beat until the whole mass is as white as snow. Pour into ramekin
dishes or paper cases, press a half apricot, rounding side up, in the
centre, and stand aside in a cold place.

INDEX

ICE CREAMS, WATER ICES AND FROZEN PUDDINGS

Alaska Bake
Alexander Bomb
Almond Ice Cream, Burnt
Mousse, Burnt
Apple Ice
Ice Cream
Apricot Cream, English
Ice
Ice Cream
Apricots, Frozen
Arrowroot Cream

Banana Ice Cream
Bananas, Frozen
Biscuit Ice Cream
Tortoni
Biscuits a la Marie
Americana
German Cherry
Glaces
Bisque Ice Cream
Blocks, Neapolitan
Bomb, Alexander
Glace
Boston Pudding
Brown Bread Ice Cream
Burnt Almond Ice Cream
Mousse

Cabinet Pudding, Iced
Cafe Parfait, Quick
Cake, Iced
Caramel Ice Cream
No. 1
No. 2
Neapolitan
Parfait, Quick
Charlotte Glace
Cherry Biscuits, German
Ice
Chocolate Ice Cream
Frozen
Neapolitan
Ice Cream, No. 1
No. 2
Parfait, Quick
Sauce, Hot
Claret Sauce
Cocoanut Ice Cream
Coffee, Frozen
Ice Cream
Mousse
Neapolitan
Compote of Oranges with Iced Rice Pudding
Compote of Mandarins, with Rice Mousse
Coupe St. Jacque
Cranberry Sherbet
Cream, Arrowroot
English Apricot
Orange Gelatin
Creams, Neapolitan
Croquettes, Ice Cream
Cucumber Sorbet
Curacao Ice Cream
Currant and Raspberry Water Ice
Water Ice
Custard, Frozen

Directions for Freezing
Duchess Mousse

Egyptian Mousse
English Apricot Cream

Foreword
Frappe
Frozen Apricots
Bananas
Coffee
Chocolate
Custard
Fruits
Peaches, No. 1
Peaches, No. 2
Pineapple
Plum Pudding
Puddings and Desserts
Raspberries
Strawberries
Watermelon
Fruit Salad, Iced
Water Ice, Mille
Fruits, Frozen

Gelatin Cream, Orange
Ice Cream
German Cherry Biscuits
Ginger Ice Cream
Water Ice
Glace, Bomb
Charlotte
Glaces, Biscuits
Gooseberry Sorbet
Grape Water Ice
Green Gage Ice Cream

Hot Chocolate Sauce

Ice, Apple
Apricot
Cherry
Currant and Raspberry Water
Currant Water
Ginger Water
Grape Water
Lemon Water
Mille Fruit Water
Orange Water
Pineapple Water
Pomegranate Water
Raspberry Water
Strawberry Water
Sour Sop
Ice Cream, Apple
Apricot
Banana
Biscuit
Bisque
Brown Bread
Burnt Almond
Caramel
Caramel, No. 1
No. 2
Chocolate
Coffee
Croquettes
Curacao
Gelatin
Ginger
Green Gage
Lemon
Maraschino
Orange
Peach
No. 1
No. 2
Pineapple
Pistachio
Raspberry
Strawberry
Vanilla
Walnut
Ice Creams, Directions for Freezing
from Condensed Milk
Philadelphia
Quantities for
Serving
Sauces for
Time for Freezing
To Mold
To remove from Molds
To repack
Use of Fruits in
Iced Cabinet Pudding
Cake
Fruit Salad
Rice Pudding with Compote of Oranges
Ices, To Mold
To Remove from Molds

Lalla Rookh
Lemon Ice Cream
Water Ice
Lillian Russell

Maple Panachee
Sauce
Maraschino Ice Cream
Melba, Peaches
Merry Widow, The
Mille Fruit Water Ice
Mint Sherbet
Monte Carlo Pudding
Montrose Pudding
Sauce
Mousse
Burnt Almond
Coffee
Duchess
Egyptian
Pistachio
Rice with Compote of Mandarins

Neapolitan Blocks
Creams
Nesselrode Pudding
Americana
Nut Sauce

Orange Gelatin Cream
Ice Cream
No. 1
No. 2
Sauce
Sherbet
Souffle
Water Ice

Parfait
Quick Cafe
Quick Caramel
Quick Chocolate
Quick Strawberry
Panachee, Maple
Peach Ice Cream
Peaches No. 1, Frozen
No. 2, Frozen
Melba
Philadelphia Ice Creams
Pineapple, Frozen
Ice Cream
Water Ice
Pistachio Ice Cream
Mousse
Plombiere
Plum Pudding, Frozen
Pomegranate Water Ice
Pudding, Boston
Cabinet, Iced
Frozen Plum
Iced Rice, with Compote of Oranges
Monte Carlo
Montrose
Nesselrode
Nesselrode, Americana
Queen
Sultana
Tutti Frutti
To Mold
To Remove from Molds
Punch, Roman

Quantities for Serving
Queen Pudding
Quick Cafe Parfait
Caramel Parfait
Chocolate Parfait
Strawberry Parfait

Raspberry and Currant Water Ice
Raspberry Ice Cream
Water Ice
Raspberries, Frozen
Rice Mousse with Compote of Mandarins
Pudding, Iced, with Compote of Oranges
Roll Sultana
Roman Punch

Salad, Iced Fruit
Sauce, Claret
Hot Chocolate
Maple
Montrose
Nut
Orange
Walnut
Sauces for Ice Creams
Sherbet, Cranberry
Mint
Orange
Sour Sop
Tomato
Sherbets
Sorbet, Cucumber
Gooseberry
Tomato
Sorbets
Souffle, Orange
Sour Sop
Sherbet or Ice
Strawberry Ice Cream
Parfait, Quick
Water Ice
Strawberries, Frozen
Sultana Pudding
Roll

Time for Freezing
Tomato Sorbet or Sherbet
To Mold Ice Creams, Ices or Puddings
Remove Ice Creams, Ices and Puddings from Molds
Repack Ice Creams
Tutti Frutti, Italian Fashion
Pudding

Use of Fruits

Vanilla Ice Cream
Neapolitan

Walnut Ice Cream
Neapolitan
Water Ice, Currant
Currant and Raspberry
Ginger
Grape
Lemon
Mille Fruit
Orange
Pineapple
Pomegranate
Raspberry
Strawberry
Water Ices and Sherbets or Sorbets
Watermelon, Frozen
Walnut Sauce

INDEX

REFRESHMENTS FOR AFFAIRS

Apple and Nut Salad

Bagged Veal
Banana Filling
Layer
Salad
Baked Sweetbreads
Bechamel Sauce
Beef Salad, Roast
Bellevue Bouillon
Boiled Salt Cod Sandwiches
Boned Quail
Turkey
Boudins a la Reine
Bouillon
Bellevue
Chicken
Clam
Oyster
Bread, Nut

Cake, Ice Cream
Nut
Poor Man's Fruit
Canned Fruit Sandwiches
Salmon Sandwiches
Cantaloupe Salad
Celery Mayonnaise Sandwiches
Cheese Sandwiches
Chicken a la Creme
a la King
Bouillon
Croquettes
Galantine of
Mousse
Salad
Sandwiches
Timbale
Church Suppers, Suggestions for
Clam Bouillon
Cod Sandwiches, Boiled Salt
Coffee for Large Home Affairs
Cold Dishes
Cooked Dressing
Crab Backs a la Caracas
Meat a la Dewey
Salad
Crabs, Deviled
Ravigot
Cream Cake, Ice
Mushroom Sauce
Croquettes, Chicken
Oyster
Cucumber Molds
Cutlets, Lobster

Deviled Crabs
Dressing, Cooked
French

East Indian Salad
Eggs, Mock

Filling, Banana
French Dressing
Potato Salad
Fruit Cake, Poor Man's
Jelly
Sandwiches, Canned

Galantine of Chicken
Glaze
Grandmother's Potato Salad

Home Affairs, Coffee for Large
Honolulu Sandwiches

Ice Cream Cake

Jelly, Fruit
Sandwiches
Jellied Veal

Lamb Salad
Lamb's Sweetbreads in Paper Cases
Large Home Affairs, Coffee for
Layer, Banana
Lobster Cutlets
Newburg
Salad

Macedoine Salad
Man-of-War Salad
Mayonnaise Sandwiches, Celery
Meat Roll, Nut
Meat Sandwiches
Mock Eggs
Molds, Cucumber
Tomato
Mousse, Chicken
Mushroom Sauce, Cream

Nut and Apple Salad
Bread
Cake
Meat Roll
Sandwiches

Oyster Bouillon
Croquettes

Pate-de-foie-gras in Aspic
Poor Man's Fruit Cake
Potato Salad
French
Grandmother's
Poulet en Bellevue
Poultry and Game Dishes
Pudding, Salmon
Puree, Tomato, a la Rorer

Quail, Boned

Ravigot Crabs
Refreshments for Affairs
Roast Beef Salad
Roll, Nut Meat
Veal

Salad, Apple and Nut
Banana
Cantaloupe
Chicken
Crab
East Indian
French Potato
Grandmother's Potato
Lamb
Lobster
Macedoine
Man-of-War
Potato
Roast Beef
Sandwiches, Chicken
Sweetbread
Tongue
Salads
Salmon Pudding
Sandwiches, Canned
Salt Cod Sandwiches, Boiled
Sandwiches
Boiled Salt Cod
Canned Fruit
Salmon
Celery Mayonnaise
Chicken Salad
Cheese
Honolulu
Jelly
Meat
Nut
Sardine
Sweet
Sardine Sandwiches
Sauce Bechamel
Cream Mushroom
Suedoise
Tartar
Scones
Shell Fish Dishes
Soups
Bellevue Bouillon
Bouillon
Chicken Bouillon
Clam Bouillon
Glaze
Oyster Bouillon
Tomato Puree a la Rorer
Spanish Stew
Stew, Spanish
Suedoise Sauce
Suggestions for Church Suppers
Sweetbreads
a la Bordelaise
a la Creme
No. 1
No. 2
a la Newburg
Baked
Lambs, in Paper Cases
Sweetbread Salad
Sweet Sandwiches

Tartar Sauce
Timbale, Chicken
Tomatoes a l'Algerienne
en Surprise
Tomato Molds
Puree, a la Rorer
Tongue Salad
Turkey, Boned

Veal, Bagged
Jellied
Roll

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