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diff --git a/old/64685-0.txt b/old/64685-0.txt deleted file mode 100644 index 1d182e5..0000000 --- a/old/64685-0.txt +++ /dev/null @@ -1,2938 +0,0 @@ -The Project Gutenberg eBook of Secrets of Making Frozen Desserts at Home, -by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Secrets of Making Frozen Desserts at Home - 150 Tested Recipes - -Author: Anonymous - -Release Date: March 04, 2021 [eBook #64685] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK SECRETS OF MAKING FROZEN DESSERTS -AT HOME *** - - - - - SECRETS OF MAKING - _Frozen Desserts_ - AT HOME - - - 150 TESTED RECIPES - - EASIER - _More_ ECONOMICAL - _More_ DELICIOUS - - - - - HOW TO FREEZE ICE CREAM AT HOME - - - Freezing - -1—Scald the freezer can to be sure it is clean and sweet. - -2—Prepare the mixture to be frozen, as described in the recipes in this -book. Place the mixture in the freezer can. - -3—Assemble the freezer ready for freezing. - - - Packing - -4—Chip the ice in small pieces and mix with coarse ice cream salt in the -proportion of 3 to 6 parts of ice to one of salt. The 3 to 1 mixture may -be used if quicker freezing is desired, but a larger swell is obtained -by using the 6 to 1 mixture. - -5—Pack ice and salt around the freezer can up to the top, turn the crank -a few times to set the ice and salt, then add more ice and salt until -the top of the can is covered. - -6—Start turning the crank, slowly at first; as the mixture begins to -stiffen, turn rapidly to secure the desired beating. The special design -of the dasher makes it possible to blend and whip the cream to a -delightful mellowness. - -7—If the directions have been followed, from three to five minutes -should be sufficient to freeze the cream enough to serve at once. When -frozen, be sure that the waste hole is not plugged up; pour off some of -the brine until the level of brine is well below the cover of the can. -Remove the top of the freezer and take off the can cover. Insert a cork -in the can cover to stop up the hole in the top. Remove the dasher and -scrape the ice cream into the can. Place cover on the can and add more -ice and salt to the level of the cover. It is a good idea to cover the -freezer with a thick pad of newspapers or a heavy cloth to keep the air -from the ice. - -8—Allow the ice cream to “set” in this freezing mixture until time for -serving. - - - Molding the Cream - -9—When time comes for serving, if desired, the cream may be turned out -in a solid form by removing the can and wrapping it in a cloth wrung out -of hot water. By hitting the can, the ice cream will slip out on to a -platter or serving dish. Be sure that the cream is tampt down thoroughly -before it is allowed to “set” if you wish the cream to be served in -cylinder form. - -10—Many hostesses like to serve their ice cream in a mold. In this case, -when the mixture is frozen, place it in the mold and pack it down well -so that it will come out in a perfect shape. If two or three varieties -of cream are used, smooth off each layer before adding the next one, -smooth cream on top and cover with a piece of greased and waxed paper -(greased side up) cut larger than the mold. - -Place mold in the top of packed ice and salt so that there is a layer of -salt and ice under the mold, with the top completely buried. Let it -freeze for from two to three hours. - -To remove, wipe the mold with a cloth. Remove the cover and allow the -mold to stand for several minutes in a warm place. - - - - - WAYS OF SERVING FROZEN DESSERTS - - -Candied rose leaves, violets, and other flowers may be found in shops -making a specialty of them and are decorative to any cream or ice when -placed over the top or as a border around the edge of dish. Slices of -angel cake or sponge cake may be placed in ice cream dishes, a little -fruit syrup poured over each slice, then a half of a peach or slice of -pineapple. Fill up the dish with vanilla ice cream with a tablespoonful -of whipped cream on top; decorate with candied fruit. - -Place ice cream on small glass plates, pour over one tablespoon of -crushed sweetened strawberries or other fruits. Top with sweetened -whipped cream, or with any desired prepared sauce. See recipes for -sauces. - -To make Croquettes: Take ice cream from freezer with a scoop, roll in -blanched almonds which have been chopped fine and browned in the oven. -Serve in glass plates surrounded with following sauce: Beat up whites of -three eggs until stiff, add 1 cup double cream and beat until stiff -again, add one-half cup of sugar, one teaspoon orange extract, and -one-half cup chopped preserved cherries. - -To make Sandwiches: Cut cake into slices, cut slices of ice cream and -put between slices of cake. Decorate with powdered macaroons. - -Scoop out the pulp of well-flavored cantaloupes and half fill tall -lemonade glasses with melon seasoned with a little lemon juice and -powdered sugar and dash of cinnamon. Fill up glasses with vanilla ice -cream. Decorate with candied lemon or orange peel. To serve Bisque: -Arrange lady fingers or oblong sweet wafers in box shape on ice cream -plate and tie in place with narrow ribbon. Fill with bisque. Decorate -with candied flowers. - -Remove peeling from bananas and split lengthwise. Sprinkle with powdered -sugar and lemon juice. Arrange on oblong ice cream dishes; place ice -cream on bananas, pour over crushed berries, top with sweetened whipped -cream. Decorate with maraschino cherries. - - - - - ICE CREAMS - - - Apple Mint Ice Cream - (Makes 2 quarts) - - 2 oz. bitter chocolate - 1½ cups sweet milk - 1 egg white - ¾ cup apple jelly - 1 cup whipping cream - 3 drops oil peppermint flavoring - -Cut chocolate into small pieces. Add to milk, and heat until chocolate -is melted, beating occasionally to blend the chocolate with the milk. -Cool. Whip egg white and jelly together until stiff. Add to chocolate -milk, mixing thoroughly. Add mint flavoring and fold in whipped cream. -Stir mixture thoroughly and chill. Freeze. - - - Banana Ice Cream - (Makes 2 quarts) - - 1 cup banana pulp - 1½ cups confectioners’ sugar - 2 cups heavy cream - ⅛ tsp. nutmeg - 1 tbs. powdered gelatine - 2 eggs - 1½ cups milk - 1 tbs. lemon juice - ⅛ tsp. salt - 2 tbs. cold water - -Beat eggs and sugar until light; add salt, nutmeg, milk, and gelatine -which has been softened in the cold water and dissolved over a pan of -hot water. Crush bananas with a silver fork to a fine pulp, stir in -lemon juice, and add to mixture. Whip cream and add. Freeze. - - - Caramel Ice Cream - (Makes 2 quarts) - - ¼ cup sugar - ½ cup water - 2 egg yolks - ½ cup sugar - ¼ cup flour - 1½ cups milk - ½ tsp. vanilla - ½ tsp. maplene flavoring - 1 cup whipping cream - -Heat ¼ cup sugar until it is melted. Cook 2 minutes, then add ½ cup -water and stir until sugar is dissolved. Cook until syrup spins a -thread. Pour gradually over egg yolks that have been beaten until light -lemon colored, beating constantly. Blend ½ cup sugar and flour, add -milk, and cook until thickened, stirring thoroughly and frequently. Add -egg yolk mixture and cook several minutes longer. Cool. Stir in -flavorings and fold in whipped cream. Freeze. - - - Chocolate Ice Cream - (Makes 2 quarts) - - 1½ cups milk - 1½ cups confectioners’ sugar - 6 tbs. grated chocolate - 2½ cups heavy cream - 2 eggs - 2 tbs. cold water - 1 tbs. vanilla extract - -Beat eggs and sugar until light. Stir the cold water into chocolate and -dissolve over hot water, then add to eggs and sugar. Stir in milk—strain -through fine sieve. Flavor with vanilla, add salt to cream, and whip -until stiff. Fold this into mixture. Freeze. - - - Chocolate Ice Cream - (Makes 2 quarts) - - 2½ sqs. chocolate cut into small pieces - ¼ tsp. salt - 2 cups milk - 1 cup sugar - 2 eggs - 4 drops almond flavoring - 1 tbs. vanilla - 1 cup whipping cream - -Melt the chocolate in a double boiler, add the salt, milk, and sugar, -and scald thoroughly. Beat to blend the mixture. Separate the eggs and -pour a little of this mixture slowly over the beaten egg yolks. Return -all to the double boiler and cook until slightly thickened. Chill, add -flavorings, and fold in the egg whites beaten stiff, then the cream -whipped. Freeze. - - Mrs. O. E. Frisbie, Wyoming. - - - Coffee Ice Cream - (Makes 2 quarts) - - 3 cups milk - 1½ cups sugar - 2 tbs. arrowroot - 2 cups cream - 6 tbs. ground coffee - 2 eggs - -Scald the coffee and milk to boiling point; strain through cheesecloth. -Beat eggs, sugar, and arrowroot together, stir in milk, and cook in a -double boiler until mixture thickens. Remove from fire and when cold add -cream whipped stiff. Freeze. - - - Sour Cream Ice Cream - -The cream may be thick sour and used with perfect safety, so that the -most fastidious person could not detect it. It is not only a matter of -economy but makes a much richer cream than the same amount when sweet. - -For chocolate, make a custard of one quart of milk, two eggs, one cup of -sugar, and one tablespoon of flour. Melt two squares of chocolate and -add to the custard. When cold, flavor with one teaspoon of vanilla. Just -before freezing, add one pint of sweet milk, one cup of sugar, and one -pint of sour cream and beat until thoroughly mixed. Freeze as usual. - -Sour cream may be used with other custards in a similar manner, adding -after the custard is cool, beating thoroughly. It is especially -delicious with fruits. - - - Date Ice Cream - (Makes 4 quarts) - - 1 lb. dates - 4 tbs. orange juice - 1 qt. cream - 1 egg - 1 tsp. flour - 1 cup sugar - ⅛ tsp. salt - 2 cups scalded milk - -Wash and seed the dates and put through food chopper. Mix with orange -juice ½ cup cream and blend by setting mixture in double boiler over the -flame. Mix the flour, sugar, and salt, and add to scalded milk. Cook -over boiling water for 10 minutes. Pour slowly over the lightly beaten -egg and cook over water for 5 minutes, stirring constantly. Cool and add -remaining 3½ cups cream, and lastly the date mixture. Freeze. - - - Ginger-Orange Ice Cream - (Makes 4 quarts) - - 2 oranges - 2 cups hot water - 3 cups cold water - 1½ tsp. ginger - 1¼ cups sugar - Grated rind of 1 lemon - 3 egg whites, beaten stiff - 2 cups heavy cream, whipped - -Peel the oranges, shred the peel, and add 1 cup hot water. Boil for 5 -minutes, then drain and discard the water. Add another cup hot water and -ginger. Boil again for 5 minutes, drain, and discard the peel. Make a -syrup of this water, the sugar, and the grated lemon rind. When the -sugar is dissolved, add the orange pulp which has been cut into small -pieces and all the fibre and membranes removed. Simmer for 2 or 3 -minutes. Remove from the stove, cool, and add the remaining 3 cups cold -water and freeze to a mush. Beat the egg whites until stiff, fold in the -whipped cream, and stir into the half-frozen fruit mixture. Continue -freezing until firm. Allow the ice cream to ripen in the freezer for 3 -or 4 hours. Serve in sherbet glasses with lemon-flavored golden sponge -cake. - - Mrs. G. K. Foot, Montana. - - - Golden Glow Ice Cream - (Makes 4 quarts) - - 2 qts. milk - 1 tbs. flour - 1 qt. can apricots - 2 cups sugar - 1 cup hot water - 2 oranges - 1 cup grated pineapple - -Boil sugar and water 5 minutes. Add pineapple, apricots, cut fine, with -juice, and juice and pulp of oranges. Scald milk, add flour moistened -with 2 tbs. milk, and cook 2 minutes. Blend with the fruit mixture, -cool, and freeze. - - - Grape-Nuts Ice Cream - (Makes 4 quarts) - - 1 qt. whole milk - ½ cup dark brown sugar - ½ cup sugar - 2 eggs - 1 tsp. vanilla - ⅛ tsp. salt - 2 junket tablets dissolved in 1 tbs. cold water - 1 cup whipping cream - ⅓ cup Grape-Nuts - -Heat the milk until lukewarm and add the sugars. Separate the eggs, and -add the yolks well beaten, the vanilla, salt, and dissolved junket -tablets. Stir thoroughly and chill. Then fold in the egg whites beaten -stiff and the cream whipped and combined with the Grape-Nuts. Stir -thoroughly to mix all the ingredients. Freeze. - - Miss G. B. Dolezal, Iowa. - - - Lemon Ice Cream - (Makes 2 quarts) - - 3 eggs - 1¼ cups sugar - 1 cup cream - 1 tbs. vanilla - 1 tbs. lemon flavoring - 1½ qts. milk - -Beat the eggs until light. Add the sugar and continue beating until -smooth. Add the cream and the flavorings and mix thoroughly. Add vanilla -and freeze. When the desired consistency, remove the paddle and pack the -ice cream in salt and ice mixture. 1 qt. of crushed strawberries -(sweetened) may be added to the ice cream if desired or the plain ice -cream is delicious served with chocolate sauce. - - Mrs. D. Morgan, Nebraska. - - - Marshmallow Ice Cream - (Makes 2 quarts) - - 40 marshmallows - 2 cups milk - 1 pt. whipping cream - 2 tbs. vanilla - -Place the marshmallows and milk over hot water and stir until the -marshmallows are melted. Remove from the heat, add the vanilla, and -cool. When chilled and beginning to thicken, fold in the cream whipped -until thick but not stiff. Freeze. (2 squares of melted chocolate added -to the hot mixture makes a pleasing variation.) - - Mrs. R. G. McQueary, Colorado. - - - Nut and Raisin Ice Cream - (Makes 2 quarts) - - 1 cup raisins - 1 cup pecans or walnuts - 2 cups milk - 1 qt. thin cream - 1 tbs. flour - 1 cup sugar - 1 tbs. vanilla - Pinch of salt - -Grind nuts and raisins fine. Cover with some of the milk and stand on -low flame until thoroughly mixed. Add sugar, flour, and salt to cream -and milk, flavor with vanilla, and put into freezer. When half frozen, -add the cooled mixture of nuts, raisins, and milk. Finish freezing. - - - Prune Ice Cream - (Makes 2 quarts) - - 1 lb. prunes - Juice 1 lemon - 1½ cups sugar - 3 cups milk - 1 cup cream - ½ tsp. salt - -Wash prunes, soak overnight, and cook slowly in water to cover until -tender. Then add sugar and lemon juice. Allow to simmer 10 minutes. -Strain juice. Seed prunes and put pulp and juice through potato ricer. -Add to milk, cream, and salt. Cool and freeze. - - - Peach Ice Cream - (Makes 2 quarts) - - 1 cup milk - 1 cup sugar - 2 tbs. flour - 2 cups mushed peach pulp - 2 tbs. lemon juice - 1 cup whipping cream - -Combine sugar and flour, add milk, and cook until thick, stirring -occasionally. Cool. Add peach pulp and lemon juice. Fold in whipped -cream. Freeze. - - - Strawberry Ice Cream (Cooked) - (Makes 4 quarts) - - 1 cup milk - 2 cups crushed berries - 2 cups sugar - 2 cups heavy cream - 3 eggs - 1 tbs. flour or cornstarch - ⅛ tsp. salt - -Scald milk and stir thoroughly and slowly into well-beaten eggs 1 cup of -sugar, salt, and flour. Cook in double boiler, stirring constantly until -mixture thickens. Remove from fire and when cold fold in cream whipped -stiff. When partially frozen, stir in thoroughly the strawberries which -have been crushed and pressed through a sieve and sweetened with -remaining sugar. Freeze. - - - Strawberry Ice Cream - (Makes 2 quarts) - - 1 cup milk, scalded - ¾ cup sugar - 2 tbs. flour - 1 qt. strawberries - 1 cup whipping cream - -Combine ½ cup sugar and flour. Gradually add scalded milk and cook until -thick. Cool. Add strawberries that have been forced through sieve and to -which the remaining ¼ cup sugar has been added and dissolved. Fold in -whipped cream. Freeze. - - - Strawberry Ice Cream - (Makes 4 quarts) - - 2½ cups milk - 1½ cups confectioners’ sugar - 3 eggs - 1 tbs. powdered gelatine - 2½ cups heavy cream - 1 tbs. vanilla extract - 2 tbs. cold water - ⅛ tsp. salt - 2 cups crushed sweetened strawberries - -Beat eggs and sugar until light, add gelatine which has been softened in -the cold water and dissolved over boiling water. Stir in milk, add -vanilla, cream, to which salt has been added, whipped until stiff, in an -ice-cold bowl. Press strawberries through a sieve, sweeten and stir into -mixture. Freeze. - - - Six Threes Ice Cream - (Makes 4 quarts) - - 3 cups milk - 3 cups cream - 3 cups sugar - Juice of 3 lemons - Juice of 3 oranges - 3 bananas, mashed - -Combine the milk, cream, and sugar and stir until the sugar is -dissolved. Place in an ice-cream freezer and freeze until thoroughly -chilled and of a mushy consistency. Add the fruit juices and the mashed -bananas and continue freezing until firm. Remove the dasher and pack in -salt and ice for several hours. This makes about 1 gallon. - - Mrs. D. O. Harton, Jr., Arkansas. - - - Velvet Ice Cream - (Makes 4 quarts) - - 1 qt. milk - 2 cups brown sugar - 2 tbs. cornstarch - 4 egg yolks, beaten - ¼ tsp. salt - ½ tsp. maple flavoring - 4 egg whites, stiffly beaten - 2 cups heavy cream, whipped - -Heat the milk to scalding. Mix the sugar with the cornstarch and egg -yolks. Gradually add the scalded milk and cook until the mixture begins -to thicken, stirring constantly. Remove from stove, add salt and -flavoring, and set aside to cool. Fold egg whites and whipped cream into -the cooled custard and freeze. - - Mrs. M. J. Cook, Iowa. - - - Vanilla Ice Cream - (Makes 2 quarts) - - 2 eggs - 2 cups milk - ¾ cup sugar - 1 tbs. vanilla - ¼ tsp. salt - 1 cup heavy whipping cream - -Separate the eggs and make a soft custard of the milk, egg yolks, and -sugar. Beat the egg whites stiff and over them pour the hot custard and -mix thoroughly. Add the vanilla and salt and, when cold, the whipped -cream. Freeze. - - - Vanilla Ice Cream Variations - - 1. Add ½ cup chopped dates and 1 cup chopped walnuts. - - 2. Add 1 small bottle maraschino cherries run through the food chopper - with about half the liquid. - - 3. Caramelize to golden brown half the sugar used in making the - custard, and add to the hot milk before adding the egg yolks. - - 4. Add 1 cup any well-mashed fresh fruit. - - 5. Add 2 tbs. orange marmalade. - - 6. Add 1 cup Grape-Nuts. - - 7. Add 1 cup chocolate cookie crumbs or 1 cup almond macaroon crumbs. - - 8. Add 2 squares melted chocolate to the custard foundation. - - Mrs. Stephen K. Perry, Vermont. - - - Vanilla Ice Cream - (Makes 2 quarts) - - 2 eggs - 1 cup milk - ¼ cup sugar - ¼ cup white corn syrup - 2 tsp. vanilla - 1 cup whipping cream - -Scald the milk, separate the eggs, and add the egg yolks mixed with the -sugar. Add the corn syrup and cook until the mixture coats the spoon. -When cool add the 2 egg whites beaten stiff, the vanilla, and the -whipped cream. Freeze. - - Mrs. C. F. Hagins, Texas. - - - Wintermint Ice Cream - (Makes 2 quarts) - - 1 cup condensed milk - ¾ cup water - 1 tsp. green vegetable coloring - 3 tbs. essence of wintergreen (unless - very strong, then use only 1 tbs.) - 1⅓ cups whipping cream - -Mix the condensed milk, water, coloring, and flavoring and chill -thoroughly. Whip the cream to the thickness of custard and fold into the -chilled mixture. Freeze. - - - - - MOUSSES - - - Butter Brickle Mousse - (Makes 1½ quarts) - - ½ lb. butter brickle candy, or - ½ lb. toffee - 1 pt. whipping cream - -Put the candy through a food chopper, using the coarse knife. Whip the -cream until it holds its shape. Fold in the ground candy. Freeze. - - - Cherry and Orange Mousse - (Makes 2 quarts) - - 6 oranges - 1 lemon - 1 cup sugar syrup, hot - 1 tsp. powdered gelatine - ¾ cup cherries, diced - 3 cups heavy cream - -Add strained juice of oranges and lemon to sugar syrup with gelatine -dissolved in the sugar syrup, add cherries and, when cold, add whipped -cream. Freeze. - - - Chocolate Mousse - (Makes 2 quarts) - - 6 tbs. grated bitter chocolate - 1 cup milk - 1 tbs. gelatine - 1 tsp. powdered cinnamon - 1½ cups confectioners’ sugar - 2½ cups heavy cream - 1 tbs. vanilla - 2 tbs. cold water - -Scald milk, chocolate, and sugar to almost boiling. Soak gelatine in the -cold water and add to hot mixture. When cold and slightly thickened, -flavor with cinnamon and vanilla. Fold in whipped cream. Freeze. - - - Fruit Mousse - (Makes 2 quarts) - - 1 lb. white grapes - ¼ lb. candied pineapple - ¼ lb. marshmallows - 1 cup whipping cream - Pinch of salt - -Skin and seed grapes, cut in half. Cut candied pineapple in thin, small -slices. Cut marshmallows in fourths. Add salt to slightly-whipped cream -and fold in grapes, pineapple, and marshmallows. Freeze. - - - Coffee Mousse - (Makes 1 quart) - - ½ cup coffee, double strength - ¾ cup sugar - 1½ cups whipped cream - -Scald coffee and sugar to almost boiling. Fold in whipped cream. Freeze. - - - Ginger Mousse - (Makes 1½ quarts) - - 1 tsp. gelatine - 1 tbs. cold water - 1 cup milk - ¼ cup finely-chopped preserved ginger - 2 tbs. ginger syrup - ⅓ cup sugar - ⅛ tsp. salt - 2 tsp. vanilla - ½ pt. whipping cream - -Soak the gelatine in the cold water. Dissolve over hot water and slowly -add the milk, preserved ginger, chopped very fine, and remaining -ingredients, except the whipping cream; mix and chill. Whip the cream -until stiff and gradually fold in the gelatine mixture. Freeze. - - - Maple Mousse - (Makes 2 quarts) - - 1½ cups maple syrup - 1 cup milk - 1 tbs. cold water - 2½ cups heavy cream - 1 tbs. powdered gelatine - ½ cup chopped nuts - -Mix the syrup and milk, add gelatine which has been soaked in cold water -and then dissolved over boiling water. Fold in cream whipped stiff. -Freeze. - - - Peach Mousse - (Makes 2 quarts) - - 1½ cups crushed peach pulp - 2¼ cups heavy cream - 1 tbs. powdered gelatine - 2 cups confectioners’ sugar - 1 cup milk - 2 tbs. cold water - -Mix milk, sugar, and peach pulp, add gelatine which has been soaked a -few minutes in the cold water and dissolved over boiling water. Fold in -cream whipped stiff. Freeze. - - - Raspberry Mousse - (Makes 2 quarts) - - 1 pt. raspberries - ¾ cup sugar - 1½ cups whipping cream - -Force berries through a sieve, add sugar, and cook until berry mixture -thickens, stirring frequently. Cool. Fold in whipped cream. Freeze. - - - Mint Mousse - (Makes 2 quarts) - - 1 tsp. gelatine - 2 tbs. cold water - 1 cup milk - ½ lb. peppermint, lime, or wintergreen candies, crushed - ⅛ tsp. salt - Fruit coloring (red or green) - 2 cups whipping cream - -Soak the gelatine in the cold water 5 minutes. Heat the milk and then -dissolve the gelatine in it. Add the finely-crushed candies and the -salt. Cool and add coloring, if desired—delicate green if peppermint or -lime is used, red if wintergreen mints are used. Fold in cream whipped -until thick. Freeze. - - Mrs. J. E. Wise, Ohio. - - - Strawberry Mousse - (Makes 2 quarts) - - 1 qt. strawberries - 1 to 1¼ cups sugar - 1½ cups whipping cream - -Mash and force the berries through a coarse sieve. Add sugar and cook -until mixture begins to thicken, stirring mixture frequently toward the -last of the cooking period. Cool. Fold in whipped cream and freeze. - - - Strawberry Mousse - (Makes 2 quarts) - - 2½ cups heavy cream - 2 cups confectioners’ sugar - 2 cups crushed strawberries - 1 tbs. powdered gelatine - 2 tbs. cold water - -Crush strawberries and press through a sieve, add sugar and gelatine -which has been softened in the cold water and dissolved over boiling -water. When mixture is cold and slightly thickened, fold in cream -whipped stiff. Freeze. - - - Toasted Cocoanut Mousse - (Makes 2 quarts) - -Brown lightly 1 cup of cocoanut either in the oven or under a broiler. -Chill thoroughly and add to the Vanilla Ice Cream Mixture before -freezing. - - - - - SHERBETS - - - Apricot Sherbet - (Makes 2 quarts) - -Peel the skins from 1 can of apricots, then mash through a sieve. Add -the apricot juice, the juice of 1 lemon and 1 orange, 1 cup sugar, and 1 -cup water to the apricot pulp. Freeze to a mush and add one egg white -(stiffly beaten), mix thoroughly, and continue freezing. - - Mrs. H. Adams, Maryland. - - - Apricot Sherbet - (Makes 2 quarts) - - 1 qt. apricots - 2½ cups sugar - 1 egg (white only) - 8 cups water - ½ cup lemon juice - 1 tsp. powdered gelatine - -Wash apricots, crack and remove a few kernels from pits, put these with -apricots and cook in the water until the fruit is soft. When cool, press -through a sieve and measure 5 cups of juice and pulp; add sugar, lemon -juice, and gelatine which has been dissolved by soaking in a tbs. cold -water and then over boiling water. Whip white of egg until stiff and -add. Freeze. (Peaches or other fruit may be used in place of apricots, -sweetened to taste.) - - - Banana Sherbet - (Makes 2 quarts) - - 1 cup water - 1½ cups sugar - 6 medium-sized bananas - 2 cups orange juice - 2 tbs. lemon juice - 1 egg white - -Combine water and sugar and boil until sugar is dissolved. Cool -thoroughly. Peel bananas and press through ricer. Add orange and lemon -juice and combine with sugar syrup. Beat egg white slightly and add to -the mixture. Freeze. - - - Cranberry Sherbet - (Makes 1½ quarts) - - 2 cups cranberries - 2 cups sugar - 2 cups milk - 1 cup cream - 3 tbs. lemon juice - -Wash and cook cranberries in water until tender. Press through potato -ricer, then add sugar, and cook until sugar dissolves; then chill well. -Add lemon juice, milk, and cream, and pour into freezer. - - - Economy Sherbet - (Makes 1½ quarts) - - 1 pkg. orange-flavored gelatine - 2 cups boiling water - ¼ cup lemon juice - ½ cup sugar - 2 egg whites, beaten stiff - -Dissolve the flavored gelatine in the boiling water and add the lemon -juice and sugar. Cool. Fold in the egg whites, beaten stiff. Freeze. - - Mrs. H. G. Damon, Vermont. - - - Favorite Sherbet - (Makes 2 quarts) - - 3¼ cups sugar - 3 cups water - Juice of 3 lemons - Juice of 3 oranges - 3 ripe bananas, crushed - 3 egg whites, beaten stiff - -Mix the sugar and water and boil 5 minutes, then cool. Add the juice of -the lemons and oranges, then the crushed bananas. Freeze to a mush and -then fold in the stiffly-beaten egg whites and continue freezing until -firm. - - Mrs. J. A. Badgley, Illinois. - - - Fruit Sherbet - (Makes 2 quarts) - - 3 cups sugar - 3 pts. water - Juice of 3 lemons - Juice of 3 oranges - 3 bananas, sliced thin - 1 No. 2 can crushed pineapple - 1 egg white, beaten stiff - -Mix the sugar and water and cook 5 minutes. Cool slightly and add the -fruit juices and the fruit. Pour in ice-cream freezer and add the -stiffly-beaten egg white. Freeze. - - Mrs. B. L. Parham, Indiana. - - - Glenridge Sherbet - (Makes 2 quarts) - - 4 cups water - 1 cup sugar - 1 tbs. gelatine - 4 tbs. cold water - 2 tbs. finely-chopped fresh mint - Juice of 4 lemons - -Make a syrup of sugar and water. Dissolve the gelatine in 4 tbs. cold -water. Combine the two and add lemon juice and chopped mint. Freeze. - - - Grape Sherbet - (Makes 1 quart) - - 20 marshmallows - 1 cup grape juice - 2 tbs. orange juice - 4 tbs. lemon juice - ¼ cup egg whites - 1 tbs. sugar - -Place marshmallows and grape juice in a double boiler and heat together, -stirring frequently until the marshmallows are melted. Remove and add -the fruit juices, and chill. Beat the egg whites and sugar together, -fold thoroughly into the jellied grape mixture, and freeze. - - Mrs. M. Spruill, Colorado. - - - Grapefruit Sherbet - (Makes 2 quarts) - - 4 grapefruits - 3 cups water - 2 eggs (whites only) - 1½ cups sugar - 1 cup orange or other fruit juice - -Boil together for 10 minutes the water and sugar. When cold, add -strained juice of grapefruits, or enough to measure 3 cups; add orange -or fruit juices. Whip whites of eggs and add to mixture. Freeze. - - - Lemon Cream Sherbet - (Makes 1 quart) - - ⅓ cup lemon juice - 1½ cups milk - ½ cup thin cream - ⅛ tsp. salt - 2 tsp. gelatine - ¼ cup cold water - ⅓ cup sugar - ⅓ cup white corn syrup - 1 tsp. grated lemon rind - -Soak the gelatine in the cold water and dissolve over hot water. Mix -together the remaining ingredients and add gradually to the gelatine -mixture. Freeze. - - Mrs. R. H. Otto, Connecticut. - - - Lemon Milk Sherbet - (Makes 1½ quarts) - -One quart of milk, two cups of sugar, juice of three lemons. Dissolve -the sugar in the milk and partly freeze before adding the strained lemon -juice. Crushed or preserved fruit served with the sherbet adds much to -the deliciousness. - - - Lime Sherbet - (Makes 1½ quarts) - - 20 marshmallows - 1 cup boiling water - 1 cup ginger ale - ¼ cup fresh lime juice - 1 tsp. lemon juice - Green vegetable coloring - 1 tbs. sugar - 2 egg whites - -Melt the marshmallows in the boiling water. Add the ginger ale, fruit -juices, and coloring, and cool. Add the sugar to the beaten egg whites, -beat, and combine with the lime mixture. Freeze. - - Mrs. W. N. Hubbard, Massachusetts. - - - Orange Cream Sherbet - (Makes 1½ quarts) - - 1 cup orange juice - 1 tbs. lemon juice - ½ cup evaporated milk - 1 egg white - 1 tsp. gelatine - 1 tbs. cold water - ¾ cup sugar - ¼ cup water - 1 tsp. grated orange rind - -Soak the gelatine in the tbs. of cold water for 5 minutes, and soften -over boiling water. Boil the sugar, water, and orange rind together and -strain into softened gelatine. Add the fruit juices and cool. - -When thoroughly chilled, whip the evaporated milk and egg white -separately and combine. Then fold slowly into the fruit and gelatine -mixture and freeze. (To whip evaporated milk, chill it throughly; then -whip until it is thick.) - - Mrs. L. Estes, California. - - - Orange Fruit Sherbet - (Makes 2 quarts) - - 1 cup sugar - 2 tbs. lemon juice - ½ cup cream - 2 cups orange pulp and juice - 1½ cups water - -Boil sugar and water for 10 minutes, and then cool. Cut oranges in -halves, crosswise, and carefully remove pulp in pieces, together with -remaining juice. Measure 2 cups and add lemon juice. Combine with cold -sugar syrup. Freeze to a soft mush and fold into the sherbet the cream -which has been whipped. Re-cover freezer and freeze stiff. - - - Orange Pineapple Sherbet - (Makes 4 quarts) - - 2 cups sugar - 2 cups water - 1 cup crushed pineapple and juice - 1 bottle orange crush - Juice of 1 lemon - 2 cups whole milk - -Boil the sugar and water for 5 minutes. Remove from the stove and set -aside to cool. Add the remaining ingredients and mix thoroughly. Freeze. - - Mrs. B. Knight, Tennessee. - - - Pineapple Sherbet - (Makes 2 quarts) - - ¾ cup sugar - 1½ cups water - 1 tbs. gelatine - ¼ cup cold water - ½ cup pineapple juice - Juice of 1 lemon - Juice of ½ orange - 1 cup shredded pineapple, drained - ⅛ tsp. salt - 2 egg whites - ½ cup whipping cream - -Boil the sugar and water together 5 minutes. Add the gelatine which has -been soaked in the cold water 5 minutes. When cool, add the fruit juices -and pineapple. Freeze. Add the salt to the egg whites and beat stiff. -Whip the cream until thick but not stiff and combine with the -partially-frozen mixture; then fold in the egg whites and continue -freezing. - - Mrs. C. M. Tichacek, Nebraska. - - - Pineapple Cream Sherbet - (Makes 1½ quarts) - - 3 cups grated fresh pineapple - 1½ cups sugar - 2 cups cream - -Cover pineapple with sugar (for canned pineapple use 1 cup only) and let -stand three hours. Add the cream. Freeze. - - - Raspberry Sherbet - (Makes 1½ quarts) - - 1 pt. red raspberries - ½ cup water - ½ cup whipping cream - ¾ cup sugar - 2 tbs. lemon juice - 1 egg white - -Put the fresh berries in a saucepan with the water and sugar and cook -for 5 minutes. Press through a sieve and add the lemon juice. With -canned berries omit the water. Simply heat in their own juice and press -through a sieve. Cool. Beat until light and then fold in the egg white, -beaten stiff, and beat the mixture again. Fold in the cream whipped -until thick and stir well. Freeze. - - Mrs. R. H. Otto, Connecticut. - - - - - PUDDINGS AND BISQUES - - - Alaska Pudding - - 1½ cups orange juice - 1 tsp. vanilla - ⅔ cup chopped almonds - ¼ cup lemon juice - 1½ cups powdered sugar - 1 pt. heavy cream - -Blanch almonds and brown them in the oven before chopping. Mix the fruit -juices with half of the sugar and let stand until sugar is thoroughly -dissolved. Whip the cream, adding the rest of the sugar, the vanilla, -and the chopped nuts. Pour over the first mixture. Freeze. - - - Chocolate Raisin Pudding - - 2½ cups milk - 1¼ cups sugar - 2 squares bitter chocolate, grated - Juice and grated rind of 1 lemon - 1 tbs. vanilla - 1 tbs. arrowroot - 2 cups cream - 1 cup chopped seedless raisins - 2 eggs - ⅛ tsp. salt - -Scald milk and stir slowly over the beaten eggs, sugar, arrowroot, salt, -grated melted chocolate, and chopped raisins. Cook mixture in a double -boiler, stirring constantly until it thickens. When cold, add cream, -juice, and rind of lemon and vanilla. Freeze. - - - Frozen Caramel Pudding - - 1 can condensed milk - 1 cup whipping cream - 1 tsp. vanilla - ½ cup chopped maraschino cherries - ½ cup crushed nut meats - -Cover the can of condensed milk with boiling water and boil 3 hours. -Remove and chill thoroughly. Whip the cream until thick but not stiff -and gradually add the caramelized milk, thoroughly mixing it into the -cream. Flavor with the vanilla and add the maraschino cherries and nut -meats. Freeze. - - - Frozen Custard - - 1½ qts. scalded milk - ½ cup sugar - Few grains salt - 2 tbs. cornstarch - 1 egg - 1 tbs. vanilla - -Mix together ¼ cup sugar, cornstarch, and a few grains of salt. Pour the -scalded milk over this mixture and return to the double boiler. Cook 20 -minutes. Beat the egg until light and add ¼ cup sugar. Pour the hot milk -mixture over it, stirring constantly. Return to double boiler and cook 3 -minutes longer. Remove from stove, thoroughly chill, and add vanilla. -Freeze. - - - Frozen Custard with Marrons - - 2 cups diced marrons - Maraschino syrup - 4 cups milk - 6 egg yolks - ⅔ cup sugar - 1 tsp. salt - 1 tbs. vanilla - -Cut the marrons into small pieces and cover 2 cups with maraschino -syrup. Let stand for 1 hour. Scald 4 cups milk in a double boiler, beat -the egg yolks, and add sugar and salt and beat again. Dilute with a -little of the hot milk, mix thoroughly, and stir in the balance of the -milk. Stir and cook until mixture coats the spoon slightly. Strain. Add -vanilla. Chill and freeze. When the mixture begins to harden, open -freezer and stir in 2 cups of marrons. Freeze hard. - - - Frozen Plum Pudding - - ½ cup milk - ½ cup sugar - 2 sqs. chocolate, grated - 2 cups whipping cream - 1 cup chopped raisins - ¼ cup chopped dates or figs - ½ cup finely-chopped nut meats - ¼ cup maraschino cherries, chopped - 1 tsp. vanilla - -Put the milk in a saucepan, add the sugar and grated chocolate, and cook -until the chocolate is melted and the mixture slightly thick. Chill. -Whip the cream until thick but not stiff, add the chilled chocolate -mixture, vanilla, fruits, and freeze. - -(Note: The raisins and dates should be cooked in a small amount of water - which is allowed to evaporate, then chopped and added to the - mixture. The nut meats may be omitted.) - - - Marshmallow Pudding - - ½ lb. marshmallows - Milk or cream to cover - ½ pt. double cream - Ground walnut meats - -Cut marshmallows to fourths. Cover with milk or cream and soak 5 hours. -Freeze, but do not freeze solid. Whip the cream and serve over frozen -marshmallows, sprinkling with ground walnuts. - - - Mexican Frozen Pudding - - 1½ cups milk - 1 cup brown sugar - 2 eggs - 12 maraschino cherries, chopped - ¼ cup English walnut meats, chopped - 1 cup whipping cream - -Scald milk, add sugar. Pour over slightly-beaten eggs. Cook on LOW until -consistency of thin custard, stirring frequently. Cool. Fold in whipped -cream, cherries, and nuts. Freeze. - - - Pineapple Pudding - - 3 cups milk - 2 cups grated canned pineapple - ¼ cup grated cocoanut - 1 tsp. lemon extract - 1½ cups cream - 4 egg yolks - 1 cup sugar - 1 tbs. arrowroot - ¼ tsp. salt - -Scald milk and stir into well-beaten eggs, sugar, salt, and arrowroot. -Cook mixture in double boiler, stirring constantly until it thickens. -Remove from fire and when cold add cream, pineapple, cocoanut, and lemon -extract. Freeze. - - - Macaroon Date Bisque - - 2 cups heavy cream - 4 eggs - 1 doz. macaroons (crushed fine) - 1 tbs. lemon juice - 1 cup milk - ¾ cup sugar - ½ cup dates (chopped fine) - ½ tsp. almond extract - ⅛ tsp. salt - -Scald milk and stir slowly over well-beaten eggs and sugar. Dry -macaroons in hot oven and crush fine, stir into mixture; add chopped, -seeded dates, lemon juice, almond extract, and salt. Fold in the cream -whipped stiff. Freeze. - - - Macaroon Orange Bisque - - 1 cup milk - 2 cups cream - 1 cup powdered macaroons - ¼ cup candied orange peel - 4 egg yolks - 1 cup sugar - 1 cup orange juice and pulp - 1 tsp. orange extract - ⅛ tsp. salt - -Scald milk and stir slowly over well-beaten eggs and sugar. Dry -macaroons in oven and roll or crush to a powder, add to mixture; add -orange juice and pulp, candied orange peel, chopped fine, orange -extract, and salt. Fold in cream whipped stiff. Freeze. - - - Pineapple Bisque - - 4 egg yolks - 1¼ cups sugar - 2 cups whipping cream - 4 tbs. cake crumbs - 1 small can grated pineapple - 1 cup orange juice - -Beat yolks of eggs with sugar until thick, add cream whipped, crumbs, -pineapple, and orange juice. Freeze. - - - Pistachio Bisque - - 4 cups cream - 1 cup powdered macaroons - ½ cup peanuts (chopped fine) - ½ cup almonds (chopped fine) - 1 tsp. vanilla extract - ½ cup pistachio nuts (chopped fine) - 1 tsp. pistachio extract - Few drops green vegetable coloring - 1 cup confectioners sugar - -Dissolve sugar in cream, add powdered macaroons, chopped nuts, extracts, -and green coloring. Freeze. Serve with lemon cream sauce, if desired. - - - - - PARFAITS - - - Angel Parfait - - 1 cup sugar - ¼ cup water - 3 egg whites - 2 cups whipping cream - 1 tbs. vanilla - -Boil the sugar and water until the syrup will thread when dropped from a -fork. Pour slowly over the egg whites, beaten stiff, and beat until -fluffy. Let cool and add the cream, whipped, and the vanilla. Freeze. - - - Banana and Browned Almond Parfait - - 1 tbs. gelatine - 2 tbs. cold water - 6 ripe bananas - ½ cup powdered sugar - Few grains salt - 2 tbs. lemon juice - ¾ cup almonds - 2 cups cream - -Soak gelatine in water 5 minutes and dissolve over boiling water. Put -bananas through potato ricer, add sugar, salt, lemon juice, and -dissolved gelatine. Add almonds which have been browned in oven and -crushed fine. Let mixture stand until it begins to congeal, then fold in -stiffly-beaten cream. Freeze. - - - Caramel Parfait - - 1 cup sugar - ½ cup water - 2 cups cream, whipped - 1 tbs. vanilla - 6 egg yolks - -Caramelize one-half cup sugar. Add the water slowly and stir until -dissolved. Add the remaining one-half cup sugar and cook until mixture -threads. Pour slowly over beaten egg yolks. Cook in the top of a double -boiler until the mixture thickens. Cool. Then fold in the cream which -has been beaten stiff. Add vanilla and pour into mold. Freeze. - - - Caramel Coffee Parfait - - ½ cup brown sugar - 2 cups evaporated milk - 2 cups heavy cream - 4 egg yolks - 2 tbs. powdered coffee - ½ cup water - ¾ cup granulated sugar - 1 tsp. vanilla - -Caramelize brown sugar. Scald coffee, evaporated milk, and water to -boiling point and stir in caramelized sugar; when sugar is dissolved, -strain and stir the mixture slowly into well-beaten yolks of eggs and -granulated sugar. Cook in double boiler, stirring constantly until it -thickens. Remove from fire and, when cold, add the vanilla and cream -whipped stiff. Freeze. - - - Chocolate Parfait - - ¾ cup sugar - ¾ cup water - 3 egg whites - 2 ozs. bitter chocolate, grated and melted - 1 tsp. vanilla - 1½ cups whipping cream - -Cook sugar and water until syrup spins a long thread. Gradually pour -over stiffly-beaten egg whites, beating until COLD. Add vanilla and -melted chocolate that has been cooled. Fold in whipped cream. Freeze. - - - Chocolate Parfait - - 6 tbs. grated bitter chocolate - 4 eggs - 1 cup thin cream or evaporated milk - 1¼ cups sugar - 2½ cups heavy cream - 1 tsp. vanilla - ½ tsp. cinnamon - -Dissolve chocolate over boiling water and stir into it thin cream or -evaporated milk and well-beaten eggs and sugar. Cook in double boiler -until mixture thickens. Strain and, when cold, flavor with vanilla and -cinnamon. Add cream, whipped stiff. Freeze. - - - Coffee Parfait - - 1 cup milk - ¼ cup coffee - 3 egg yolks - ⅛ tsp. salt - 1 cup sugar - 3 cups cream - -Heat milk and coffee together. Beat egg yolks and add sugar and salt. -Pour milk and coffee slowly on this mixture and cook until slightly -thickened. Cool, add cream, and freeze. - - - Coffee Parfait - - ⅔ cup sugar - ½ cup coffee, double strength - 2 egg whites - 1 tsp. vanilla - 1½ cups whipping cream - -Boil sugar and coffee until the syrup spins a long thread. Cool. Add -vanilla and fold in whipped cream. Freeze. - - - Fruit Parfait - - 1¾ cups sugar - 4 egg yolks - ½ cup grated pineapple - ½ cup orange juice and pulp - 1 tsp. extract - ½ cup water - 2½ cups cream - ¼ cup lemon juice - ½ cup maraschino cherries (cut fine) - -Boil sugar and water 5 minutes. Stir into well-beaten eggs when mixture -is cold, add fruit and juice. Whip cream stiff and fold in. Freeze. - - - Golden Parfait - - 1 cup sugar - ½ cup water - 2 cups cream, whipped - 1 tbs. vanilla - 6 egg yolks - -Boil sugar and water slowly until it threads. Pour slowly over beaten -egg yolks. Cook in the top of a double boiler until the mixture -thickens. Cool. Then fold in the cream which has been beaten stiff. Add -vanilla and pour into mold. Freeze. - - - Hawaiian Delight Parfait - - 1 can sliced pineapple - 4 eggs - 5 tbs. sugar - 1 pt. heavy cream - -Out of 1 can Hawaiian pineapple prepare ½ cup finely-chopped fruit, -leaving remaining slices to line a 2-qt. mold. Beat the egg yolks until -very light, add sugar, and mix with ¾ cup pineapple syrup. Stir over -fire until as thick as cream, then remove from heat and add chopped -pineapple. When cold, whip the cream solid, fold two mixtures together, -pour into mold, and freeze. - - - Lemon Parfait - - 1½ cups sugar - 4 egg whites - 1 tsp. lemon extract - ½ cup water - ½ cup lemon juice - 2 cups cream - -Boil sugar and water to a thick syrup. Whip eggs to a stiff froth, beat -the syrup over the eggs slowly, add lemon juice and extract; cool, fold -in cream whipped stiff. Freeze. - - - Maple Parfait - - 1¼ cups maple syrup - 2½ cups heavy cream - 4 eqgs - 1 cup chopped pecans - -Heat maple syrup and stir slowly into beaten eggs. Whip cream stiff and -add. Partially freeze, then stir in thoroughly the pecans chopped very -fine. Finish freezing. - - - Maple Nut Parfait - - ¾ cup maple syrup - 4 egg yolks - 1 cup whipping cream - ½ cup chopped English walnut meats - -Boil syrup 5 minutes. Beat egg yolks until light and lemon colored. Pour -syrup gradually over the beaten egg yolks, beating constantly. Cook on -LOW heat until thick. Cool. Fold in whipped cream and lastly the nuts. -Freeze. - - - Peach Parfait - - 1 cup mashed fresh or canned peaches - 1 cup sugar - ⅓ cup water - 2 egg whites - Juice of 1 orange - 1 pt. heavy cream, whipped - Few drops bitter almond - -Boil sugar (if canned peaches are used, reduce amount of sugar to ¾ cup) -and water together until it threads, and pour gently into the egg whites -which have been beaten stiff, whipping constantly. Combine the peaches -and orange juice. Beat in the egg-white mixture. Stir briskly until cool -and then fold in the whipped cream and almond, which should be used -sparingly. Pour into mold and freeze. - - - Pineapple Parfait - - 1 can sliced pineapple - 4 egg yolks - 5 tbs. sugar - 1 tsp. gelatine - 1 tbs. cold water - 1 pt. heavy cream - -Beat egg yolks light—add sugar and mix with ¾ cup pineapple juice. Stir -over fire until thick as cream. Remove from fire and add gelatine which -has been soaked for 5 minutes in cold water. Add pineapple and cool. -Fold into cream and freeze. - - - Plain Parfait - - ⅔ cup sugar - ½ cup water - 2 eggs - 1 tsp. vanilla - 1½ cups whipping cream - -Boil water and sugar until the syrup spins a thread. Beat egg yolks -until light lemon colored. Gradually pour hot syrup over beaten egg -yolks, beating constantly, then pour mixture gradually over -stiffly-beaten egg whites, beating all the time. Cool. Add flavoring and -fold in whipped cream. Freeze. - - - Maple Parfait - - 4 eggs - 1 cup hot maple syrup - 1 pt. cream - -Beat eggs and pour maple syrup on them slowly. Cook until it thickens -and add cream beaten until stiff. Freeze. - - - - - FRAPPÉS AND ICES - - - Apricot Frappé - - 1 cup sugar - ½ cup white corn syrup - 4 tbs. lemon juice - 2 cups apricot pulp and juice - 2 cups water - -Cook syrup, 1 cup of water, and sugar together until mixture threads. -Remove from fire and add lemon juice, one cup of water, and the canned -or cooked apricots which have been mashed through a coarse sieve. Cool. -Freeze. - - - Banana Frappé - - 1 cup sugar - 6 tbs. pectin - 2 cups water - 2 bananas - 1 cup orange juice - 2 tbs. lemon juice - -Boil sugar and 1 cup water, add liquid pectin. Remove from fire and add -1 cup water, orange and lemon juice, and the bananas which have been -mashed through a coarse sieve. Cool. Freeze. - - - Coffee Frappé - - 7 cups clear coffee - 1 cup sugar - -Dissolve sugar with coffee and partially freeze. Serve in tall glasses -with a tablespoon of whipped cream on top. - - - Fruit Frappé - - 4 cups cider - 1 cup peach or apricot juice (canned) - 1½ cups sugar - 1 cup orange juice - 1 cup pineapple (canned) - ¼ cup lemon juice - -Stir fruit juice with sugar until the sugar is dissolved. Freeze. - - - Grape Juice Frappé - - 1½ cups sugar - 3¼ cups water - ¾ cup white corn syrup - 3 tbs. pectin - 6 tbs. lemon juice - 1½ cups grape juice - -Combine sugar, 1 cup water, syrup, and pectin and cook to boiling. -Remove from fire, add lemon juice, grape juice, and 2¼ cups water. Cool -and freeze. - - - Grape Juice Frappé - - 1 qt. grape juice - 3 cups water - ½ cup lemon juice - 1 cup sugar - -Boil water and sugar 5 minutes; add lemon juice and grape juice. Freeze. - - - Orange Frappé - - 1½ cups sugar - ¾ cup white corn syrup - 6 tbs. lemon juice - 3 cups orange juice - 1¾ cups water - -Cook syrup, 1 cup water and sugar together until mixture threads. Remove -from fire and add fruit juices and ¾ cup water. Chill. Freeze. - - - Orange Frappé - - 3½ cups water - 2 cups sugar - 3 cups orange juice - ½ cup lemon juice - -Grate rinds of three oranges and one lemon into sugar, add water, and -boil five minutes. When cold add fruit juice. Freeze. - - - Pineapple Frappé - - 4 cups canned grated pineapple - 2 cups sugar - 3 cups water - ½ cup lemon juice - 1 tsp. pineapple extract - -Boil water and sugar for 10 minutes. Pour the hot syrup over pineapple. -When cold, add lemon juice and pineapple extract. Freeze. - - - Raspberry Frappé - - 2 qts. raspberries - 1 qt. water - 3 tbs. lemon juice - 3¼ cups sugar - -Press berries through sieve. Boil sugar and water together until sugar -is dissolved. Cool. Add raspberry juice and lemon juice. Freeze. - - - Spiced Grapefruit Frappé - - ½ cup water - 2 tbs. sugar - 3 whole cloves - 3½-inch sticks cinnamon - 3 cups grape juice - -Combine the water, sugar, and spices and boil 5 minutes. Cool, add to -the grape juice and freeze until the frappé stage is reached, or about 3 -hours. Stir at the end of the first 30 minutes and at intervals -thereafter. - - Mrs. D. N. Magruder, New Mexico. - - - Strawberry Frappé - - 2 qts. strawberries - 4 cups water - 2½ cups sugar - -Boil sugar and water for 5 minutes; wash and press strawberries through -a sieve; measure 3 cups juice and pulp, add to syrup. Freeze. - - - Strawberry Frappé - - 1½ cups sugar - ¾ cup white corn syrup - 1½ cups fresh mashed strawberries - 3 tbs. liquid pectin - 8 tbs. lemon juice - ¾ cup water - -Cook sugar, syrup, and pectin together. Remove from heat and add lemon -juice and strawberries which have been mashed and put through a sieve. -Add water. Cool. Freeze. - - - Creme de Menthe Ice - - 2 cups sugar - 1 qt. water - ½ cup creme de menthe syrup - ¾ cup lemon juice - ⅛ tsp. salt - -Make a syrup by boiling the sugar and water together, cool, and add the -remaining ingredients. Freeze. - - Mrs. H. L. Oliver, Florida. - - - Ginger Ale Ice - - 1 cup sugar - 1 cup water - ¼ cup lemon juice - 1 tsp. grated lemon rind - ¼ cup pineapple juice - 1 pt. bottle ginger ale - -Mix sugar, water, and lemon rind. Boil 5 minutes. Cool. Add lemon juice -and pineapple juice. Freeze. - - - Grape Juice Ice - - ¾ cup sugar - 1 cup water - 2 tbs. lemon juice - ¼ cup orange juice - 2 cups grape juice - 2 tsp. gelatine - -Boil sugar and water 5 minutes. Add gelatine that has been soaked in ¼ -cup grape juice for 5 minutes, stirring until gelatine is dissolved. -Cool. Add lemon juice, orange juice, and grape juice. Freeze. - - - Lemon Ice - - 4 cups water - 2 cups sugar - ¾ cup lemon juice - -Boil water and sugar to make syrup, add lemon juice. Freeze. - - - Lemon Water Ice - - 6 cups water - 2 cups sugar - 3 lemons - 2 oranges - ½ tsp. lemon extract - -Boil water, sugar, grated rinds of oranges and lemons for eight minutes, -then strain and cool. When cold, add strained juice of lemons, oranges, -and extract. Freeze. - - - Mint Ice - - 1¼ cups sugar - 1 cup water - 1 cup grapefruit juice - 1 cup pineapple juice - 2 tbs. lemon juice - ¼ tsp. essence peppermint - Green coloring - -Boil sugar and water 5 minutes. Cool. Add grapefruit juice, pineapple -juice, lemon juice, peppermint, and green coloring. Freeze. - - - Orange Ice - - 3½ cups water - 2 cups sugar - 3 cups orange juice - ½ cup lemon juice - -Grate rinds of three oranges and one lemon into sugar, add water, and -boil 5 minutes. When cold, add fruit juice. Freeze. - - - Orange Ice - - 1 cup sugar - ½ cup water - 1 tsp. grated orange rind - ¼ cup lemon juice - 2 cups orange juice - ¼ cup water - 1 tsp. gelatine - -Mix sugar, water, and orange rind; boil 5 minutes. Cool. Allow gelatine -to soak in ¼ cup water several minutes. Dissolve and add to sugar syrup -with orange juice and lemon juice. Freeze. - - - Pear Ice - -Drain the juice from a can of pears. Mash the pears and add the juice, -which should measure about 1¼ cups. Add the same amount (1¼ cups) ginger -ale. Stir thoroughly. Freeze. - - - Strawberry Ice - - 1 qt. strawberries - 1 cup water - ¾ cup sugar - 2 tbs. lemon juice - -Force berries through a sieve, add sugar and water, cook until sugar is -dissolved and berries begin to puff, which is just before boiling point -is reached. Add lemon juice. Cool. Freeze. - - - - - SAUCES - - - Caramel Sauce - - 1½ cups sugar - 1 cup water - 1 tsp. vanilla - -Caramelize sugar and stir in slowly the boiling water. Let boil to a -thick syrup, add vanilla. If the sauce is to be served hot, let the -saucepan containing it remain in a large pan of hot water until needed. -Chopped seedless raisins may be added to this sauce. - - - Chocolate Sauce - - 3 sqs. bitter chocolate - 1 cup evaporated milk - 1 cup powdered sugar - ½ cup water - 1 tsp. vanilla - -Cut chocolate into small pieces and melt in a pan over boiling water. -Stir in the sugar, evaporated milk, and water until sugar is dissolved. -Place over fire and cook slowly without stirring until a little dropped -into cold water may be rolled into a soft ball. Flavor with vanilla. -Keep the sauce warm by placing over a pan of hot water until ready to -serve. - - - Fruit Sauce - -Make syrup as for nut sauce and add a cup of crushed strawberries or -other fruits; leave out nuts. - - - Hot Maple Sauce - - 2 cups maple syrup - 1 tsp. melted butter - 1 cup thin cream or evaporated milk - ½ cup chopped walnut meats or pecans - -Mix maple syrup, butter, and cream. Cook slowly without stirring until a -little dropped into cold water may be rolled into a soft ball. Keep warm -over a pan of hot water until ready to serve. Sprinkle top of each dish -with nuts, chopped fine. - - - Lemon Cream Sauce - - 1 cup heavy cream - 1 egg white - ⅛ tsp. nutmeg - 6 tbs. confectioners’ sugar - 1 tbs. lemon juice - ⅛ tsp. salt - -Whip cream and white of egg, add sugar, lemon juice, nutmeg, and salt. -Serve over any flavor of ice cream or sherbets. - - - Marshmallow Sauce - - ½ lb. marshmallows - ½ tsp. orange extract - 1 cup confectioners’ sugar - ½ cup hot water - -Cut marshmallows into small pieces and dissolve in top of double boiler -and add sugar and boiling water and heat thoroughly; add orange extract. -Let cool and serve. - - - Medium White Sauce - - 6 tbs. butter - 6 tbs. flour - 3 cups scalded milk - -Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, -stirring frequently until thick. Cool. Add salt and pepper just before -serving. - - - Nut Sauce - - 1½ cups sugar - 1 cup chopped walnut meats - ½ cup water - 1 tsp. vanilla - ⅛ tsp. salt - -Boil sugar and water to a thick syrup, add nuts, salt, and extract. -Serve on ice cream, hot or cold. - - - Orange Sauce - - 4 whites of eggs - 3 oranges - 4 tbs. confectioners’ sugar - 1 tsp. lemon extract - -Beat whites of eggs until stiff, add sugar and beat again, then add -grated rind and strained orange juice and lemon extract. Stir the -mixture well. - - - Thin White Sauce - - 6 tbs. butter - 3 tbs. flour - 3 cups scalded milk - -Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, -stirring frequently until thick. Cool. Add salt and pepper just before -stirring. - - - Whipped Cream Sauce - - ½ cup confectioners’ sugar - 1 cup heavy cream - 1 tsp. vanilla extract - -Whip cream until stiff, beat in sugar and vanilla. Chill and serve on -any frozen dessert. Chopped candied fruit or nuts may be added to this -sauce, or ½ cup maraschino cherries, chopped fine. - - - - - FROZEN SALADS - - - Chicken Salad - - 4 cups cooked chicken - 4 cups celery - ¼ cup finely-chopped sweet cucumber pickles - ⅔ cup cooked salad dressing - 1 tbs. lemon juice - Salt and pepper to taste - 2 tbs. mayonnaise dressing - -Cut chicken in ½-inch pieces and cut celery in small pieces. Mix -together. Add pickles, cooked salad dressing, and lemon juice. Mix by -tossing together with two forks. Add mayonnaise. Freeze. - - - Frozen Cheese Salad - - ¾ lb. roquefort cheese - 1½ cups butter - 1 tsp. paprika - 1½ tsp. salt - ⅛ tsp. red pepper - 2 tbs. chopped olives or pickles or chives - 1 cup cream - -Shred cheese and beat it thoroughly with the butter, add the seasoning, -olives, and cream. Freeze. - - - Frozen Cheese Salad - - ¼ cup scalding milk - ½ lb. roquefort cheese - 1 cup whipping cream - 3 tbs. crushed and drained pineapple - 6 chopped stuffed olives - -Mash the cheese with a fork, add the scalding milk, and work to a smooth -paste. Add the crushed pineapple and chopped olives, then fold in the -cream whipped until it holds its shape. Freeze. - - - Frozen Cheese and Prune Salad - - 1½ cups cooked prune pulp - 4 tsp. lemon juice - 1½ tbs. sugar - ⅓ cup finely-chopped pecans - ½ cup mild American cheese, freshly grated - ½ cup whipping cream - -Remove the stone from cooked prunes and rub through a sieve, enough to -measure 1½ cups. Add the lemon juice, sugar, and pecans. Fold the grated -cheese into the cream whipped but not stiff. Freeze. - - - Frozen Fruit Salad - - 1 cup grated canned pineapple - 1 cup white grapes (Seeds removed and chopped fine) - 1 cup sliced bananas - 1 tsp. salt - ½ cup powdered sugar - 1 cup orange juice and pulp - ¼ cup lemon juice - 1 cup apples (chopped fine) - ½ cup English walnuts (chopped fine) - 2 tbs. powdered gelatine - -Mix the fruit, celery, and nuts. Season with salt and sugar. Add -gelatine which has been softened in 2 tbs. cold water and dissolved over -boiling water. Freeze. - - - Frozen Fruit Salad - - 4 beaten egg yolks - ¼ cup sugar - ¼ cup vinegar or lemon juice - ⅛ tsp. salt - 2 cups whipping cream - -Mix the beaten egg yolks with the sugar, add the vinegar or lemon juice -and salt, and cook in a double boiler until thick, stirring -occasionally. Cool and add the cream which has been whipped until thick. -Add the following: - - 3 cups diced, drained, canned pineapple - ½ cup cut maraschino cherries - 12 marshmallows cut into pieces - 1 cup blanched and chopped almonds or other nut meats - -Mix and freeze. - - - Frozen Tomato Salad - - 7 cups tomato juice and pulp - 1 tsp. minced onion - 3 tbs. sugar - ½ tsp. paprika - 1 tbs. vinegar - 1 tsp. salt - ¼ tsp. black pepper - -Press tomatoes through a sieve, add paprika, onion, vinegar, sugar, -salt, and pepper. Let stand 1 hour. Freeze. - - - Frozen Vegetable Salad - - 1 cup cottage cheese - 1 tbs. mayonnaise - 1 tsp. salt - 1 cup canned or diced fresh tomatoes - 2 tbs. minced red pepper - 2 tbs. minced green pepper - 1 cup whipping cream - ½ cup cooked and chopped green beans - -Break up the cottage cheese and stir in the mayonnaise and salt. Run the -canned tomatoes through a sieve to remove the more solid parts. Fresh -tomatoes are peeled, diced quite finely, and used without draining. Add -the chopped green beans and minced peppers to the cottage cheese -mixture. Whip the cream and fold in last. Freeze. - - Miss B. Hammer, Iowa. - - - - - MAIN DISHES - - - Chicken Mousse - - 2 cups chicken, chopped fine - 2 cups heavy cream - 1 tsp. salt - ⅛ tsp. cayenne pepper - 1 cup chicken stock - 1 tbs. powdered gelatine - ¼ tsp. black pepper - ⅛ tsp. nutmeg - 1 tbs. cold water - -Chop chicken to almost a paste and press it through a sieve. Season with -salt, pepper, and nutmeg. Heat chicken stock and add gelatine which has -been softened in the cold water, mix with chicken. Whip cream and add. -Freeze. - - - Chicken Mousse in Patty Shells - - 3 egg yolks - 1 cup hot chicken stock - Salt, white pepper, paprika - 1 tsp. gelatine - 1 tbs. cold water - ⅔ cup cooked, chopped chicken - ⅓ cup minced cashew nuts - 1 cup whipping cream - 6 patty shells - Sliced cherries - -Beat the egg yolks lightly, add the chicken stock, and cook over hot -water until thick, smooth sauce is formed, stirring occasionally. Remove -from the stove, and add the gelatine which has been soaked in the cold -water for 5 minutes, then add the chicken and the minced cashew nuts or -pecans. Cool and fold in the cream which has been whipped until thick -but not stiff. Freeze. - - Mrs. K. S. Scott, Washington. - - - Frozen Chicken Pie - - 1 tbs. butter - 1 tbs. flour - 1 cup milk - 1 tbs. gelatine - 1 tbs. cold water - ¼ cup mayonnaise - Salt - 1 tbs. lemon juice - 1½ cups cold diced chicken - ½ cup white grapes cut in half - ½ cup diced celery - ½ cup blanched and chopped almonds - ½ cup whipping cream - 8 individual pastry shells - -Melt the butter in a saucepan. Add the flour and smooth to a paste. Add -the milk and stir until a thin, smooth white sauce is formed. In the -meantime soak the gelatine in the cold water for 5 minutes, then add to -the hot sauce and stir until the gelatine is dissolved. Cool and add the -mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the -cream until thick but not stiff, fold into the mixture, and season to -taste with salt. Freeze. - - Mrs. H. P. Gregory, Illinois. - - - Frozen Chicken a la King - -Make a cream sauce of the following: - - 1½ tbs. butter - 1½ tbs. flour - ½ cup chicken stock - 2 egg yolks - ½ cup cream or undiluted evaporated milk - -When thick, remove from the heat and add the beaten yolks of the 2 eggs, -return to the stove, and cook 1 minute. - -Meanwhile prepare the following ingredients: - - 1 cup finely-minced chicken - ¼ cup thinly-sliced stuffed olives - ¼ cup sliced, canned mushrooms - ¼ cup ground nut meats, preferably almonds or cashews - ½ cup whipping cream - 2 egg whites - -Add the chicken, olives, mushrooms, and nut meats to the cream sauce, -and chill. When cold, fold in the cream, whipped, then the beaten egg -whites, and freeze. - - Mrs. T. Lessmeister, Illinois. - - - Frozen Crab Meat in Tomatoes - - 2 cups canned tomatoes - 2 whole cloves - 1 small onion, minced - ½ tsp. celery seed - 1 tbs. sugar - 1 tsp. salt - ⅛ tsp. white pepper - 1 tbs. lemon juice - 1 tbs. gelatine - 2 tbs. cold water - 1 cup crab meat - 3 tbs. finely-diced green pepper - 1 cup whipping cream - -Combine the tomatoes, cloves, onion, celery seed, sugar, salt, and white -pepper, and simmer for 15 minutes. Strain, add the lemon juice and the -gelatine which has been softened in the cold water for 5 minutes. Chill -and, when beginning to thicken, fold in the crab meat (flaked and -drained of any juice), the minced green pepper, and the whipped cream. -Freeze. - - Mrs. D. L. McKnight, Ohio. - - - Ham Mousse - - 1 tbs. gelatine - ¼ cup cold water - ¼ cup boiling water - ¼ cup mayonnaise - 2 cups finely-chopped cooked ham - 10 ripe olives, minced fine - 1½ cups whipping cream - Salt to taste - 1 tsp. prepared horseradish - -Soak the gelatine in the cold water for 5 minutes. Add the boiling water -and stir until the gelatine is dissolved. Cool and add the mayonnaise, -horseradish, ham, and olives. Fold in the cream whipped until it holds -its shape. Season to taste with salt. Freeze. - - Ethel Schaefer, Texas. - - - Ham and Chicken Mousse - - 3 egg yolks - 1½ cups scalded milk - 1 tbs. gelatine - ¼ cup cold water - ½ cup tomato juice - 1 cup chopped cooked ham - 1 cup chopped cooked chicken - ½ cup finely-grated American cheese - Salt and pepper - 1 tbs. chopped pimento - 1 cup whipping cream - -Beat the egg yolks, mix with the scalded milk, and cook in a double -boiler, stirring often until the mixture thickens slightly. Soak the -gelatine in the cold water for 5 minutes and dissolve in the hot tomato -juice. Add to the hot custard mixture and stir until thoroughly mixed. -Add the ham, chicken, cheese, pimento, salt and pepper to taste, and -cool. Fold in the cream whipped until it holds its shape. Freeze. - - Mrs. A. E. Taylor, West Virginia. - - - Rice and Chicken Luncheon Dish - - 1 tbs. gelatine - 2 tbs. cold water - 1 cup hot, well-seasoned chicken stock - 2 cups cooked and drained rice - 1½ cups chopped cooked chicken or fish - ¼ cup finely-cut pimentos - Salt to taste - 1½ cups whipped cream - -Soak the gelatine in the cold water for 5 minutes. Add the hot chicken -stock and stir until the gelatine is dissolved. Cool and add the rice, -chicken, pimentos, and season to taste with salt. Fold in the cream -which has been whipped until thick but not stiff. Freeze. - - Mrs. J. A. Dresp, So. Dakota. - - - Tomato Mousse - - 3 lbs. tomatoes - 1 bay leaf - 1½ tsp. salt - 1 tsp. pepper - 3 tsp. sugar - 2 cloves - ½ tsp. celery salt - 1 tbs. vinegar - 1 cup water - 4 tbs. tomato catsup - 1½ cups whipped cream - ¾ cup milk - Crisp lettuce leaves - -Wash and dry tomatoes, cut them in quarters, put them into a saucepan -with water and seasonings. Stir over the fire until reduced to a pulp, -simmer 5 minutes and rub tomatoes through a sieve, then allow to cool. -Beat up cream until thick, add milk and 2½ cups of the tomato purée. -Freeze. - - - Tuna Fish Mousse - - 1 tbs. gelatine - ¼ cup cold water - ¾ cup tart mayonnaise - 1 cup whipping cream - 1½ cups flaked tuna fish - ½ cup finely-chopped celery - 2 tbs. minced parsley - ½ cup chopped fresh cucumber - 2 tbs. chopped stuffed olives - ½ tsp. salt - ½ tsp. paprika - -Soak the gelatine in cold water for 5 minutes, dissolve over hot water, -and add gradually to the mayonnaise. Whip the cream until thick and fold -into the mayonnaise mixture. Add the remaining ingredients and freeze. - - Mrs. F. Barnhill, Ohio. - - - - - INDEX - - - Page - ICE CREAMS - Apple Mint 3 - Banana 3 - Caramel 3 - Chocolate No. 1 3 - Chocolate No. 2 4 - Coffee 4 - Date 4 - Ginger-Orange 5 - Golden Glow 5 - Grape-Nuts 5 - Lemon 6 - Marshmallow 6 - Nut and Raisin 6 - Prune 6 - Peach 6 - Sour Cream 4 - Strawberry (Cooked) 7 - Strawberry No. 1 7 - Strawberry No. 2 7 - Six Threes 7 - Velvet 7 - Vanilla No. 1 8 - Vanilla Variations 8 - Vanilla No. 2 8 - Wintermint 8 - MOUSSES - Butter Brickle 9 - Cherry and Orange 9 - Chocolate 9 - Fruit 9 - Coffee 9 - Ginger 9 - Maple 10 - Peach 10 - Raspberry 10 - Mint 10 - Strawberry No. 1 10 - Strawberry No. 2 11 - Toasted Cocoanut 11 - SHERBETS - Apricot No. 1 11 - Apricot No. 2 11 - Banana 11 - Cranberry 11 - Economy 12 - Favorite 12 - Fruit 12 - Glenridge 12 - Grape 12 - Grapefruit 13 - Lemon Cream 13 - Lemon Milk 13 - Lime 13 - Orange Cream 13 - Orange Fruit 14 - Orange Pineapple 14 - Pineapple 14 - Pineapple Cream 14 - Raspberry 14 - PUDDINGS AND BISQUES - Alaska Pudding 15 - Chocolate Raisin Pudding 15 - Frozen Caramel Pudding 15 - Frozen Custard 15 - Frozen Custard with Marrons 16 - Frozen Plum Pudding 16 - Marshmallow Pudding 16 - Mexican Frozen Pudding 16 - Pineapple Pudding 17 - Macaroon Date Bisque 17 - Macaroon Orange Bisque 17 - Pineapple Bisque 17 - Pistachio Bisque 17 - PARFAITS - Angel 18 - Banana and Browned Almond 18 - Caramel 18 - Caramel Coffee 18 - Chocolate No. 1 18 - Chocolate No. 2 19 - Coffee No. 1 19 - Coffee No. 2 19 - Fruit 19 - Golden 19 - Hawaiian Delight 20 - Lemon 20 - Maple No. 1 20 - Maple No. 2 21 - Maple Nut 20 - Peach 20 - Pineapple 20 - Plain 21 - FRAPPES AND ICES - Apricot Frappe 21 - Banana Frappe 21 - Coffee Frappe 21 - Fruit Frappe 21 - Grape Juice Frappe No. 1 22 - Grape Juice Frappe No. 2 22 - Orange Frappe No. 1 22 - Orange Frappe No. 2 22 - Pineapple Frappe 22 - Raspberry Frappe 22 - Spiced Grapefruit Frappe 22 - Strawberry Frappe No. 1 23 - Strawberry Frappe No. 2 23 - Creme de Menthe Ice 23 - Ginger Ale Ice 23 - Grape Juice Ice 23 - Lemon Ice 23 - Lemon Water Ice 23 - Mint Ice 24 - Orange Ice No. 1 24 - Orange Ice No. 2 24 - Pear Ice 24 - Strawberry Ice 24 - SAUCES - Caramel 24 - Chocolate 24 - Fruit 25 - Hot Maple 25 - Lemon Cream 25 - Marshmallow 25 - Medium White 25 - Nut 25 - Orange 25 - Thin White 26 - Whipped Cream 26 - FROZEN SALADS - Chicken 26 - Frozen Cheese No. 1 26 - Frozen Cheese No. 2 26 - Frozen Cheese and Prune 26 - Frozen Fruit No. 1 27 - Frozen Fruit No. 2 27 - Frozen Tomato 27 - Frozen Vegetable 27 - MAIN DISHES - Chicken Mousse 28 - Chicken Mousse in Patty Shells 28 - Frozen Chicken Pie 28 - Frozen Chicken a la King 28 - Frozen Crab Meat in Tomatoes 29 - Ham Mousse 29 - Ham and Chicken Mousse 29 - Rice and Chicken Luncheon Dish 30 - Tomato Mousse 30 - Tuna Fish Mousse 30 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK SECRETS OF MAKING FROZEN DESSERTS AT -HOME *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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