The Pilgrim Cook Book/Ice Cream and Beverages
Ice Cream and Beverages
Ice Cream.
One quart milk, 1 quart cream, 4 eggs, whites beaten stiff, 2 cups sugar and vanilla to taste. Pack and freeze.—Olga T. Bohnsack.
Vanilla Ice Cream.
One quart whipping cream, 1 cup sugar, 2 eggs well beaten, flavor with vanilla. Freeze.—Mrs. F. Nyendorf.
Angel Parfait.
One pint cream, ½ cup water, ½ cup sugar, 3 egg whites, 1 cup English walnuts or 1 cup candied cherries. Boil sugar and water until it threads, then remove from fire and stir it into the beaten egg whites; beat well and flavor. When cold gently stir in the cream which has been beaten stiff, add chopped nuts or cherries. Pack in ice and salt 4 hours; do not turn the freezer. One-half cherries and one-half walnuts makes a delicious substitute for 1 whole cup of either. Fine.—Mrs. William Bohnsack.
Lemon Ice.
Four cups hot water, ¼ cup cold water, 2 cups sugar, ½ cup lemon juice, ½ tablespoon gelatine, 1 tablespoon yellow rind. Dissolve gelatine in cold water for 10 minutes. Boil sugar and hot water; after it begins to boil add the gelatine and lemon rind. Pour into mixing bowl and set in pan of ice water; when cold add the lemon juice, strain and freeze.—Elsa Rauschert.
Lemon Sherbert.
Pineapple Ice.
One can Pineapple (grated), 2 cups sugar, juice of 4 lemons, 1 pint of water, whites of 1, 2 or 4 eggs, mix and freeze.—Mrs. R. Baur.
Pineapple Milk Sherbert.
Four cups milk, 1½ cups sugar, 2 cups grated pineapple, ½ cup lemon juice. Mix the pineapple, lemon juice and sugar. Add the milk. Then freeze.—Mrs. F. Nyendorf.
Strawberry Ice.
One quart mashed strawberries, 1½ pints of water, enough sugar to sweeten, about 1 cup, juice of 2 lemons. Freeze.—Mrs. R. Baur.
Grape Nectar.
One pint grape juice, juice of 1 orange, 2 lemons, ½ cup sugar, 1 pint water. Mix and serve ice cold, garnishing with sliced lemon.—Mrs. Chas. Hemler.
Punch.
Two cups sugar, 2 cups water, thin yellow rind (lemon and orange). Cook together for 5 minutes and strain. One box strawberries, wash, mash and strain through coarse sieve. Add ½ cup sugar, 1 pineapple grated, 6 lemons, 1 or 2 oranges, ½ cup strong tea, 4 cups water, cracked ice for serving. This serve 25 people or 25 sherbert cups.—Lydia H. Bohnsack.
Gluehwein.
One pint good red wine, 1 cup sugar, 1 cinnamon stick, 6 cloves and the thinly peeled rind of 1 lemon. Let this come to a boil. Serve while hot.—Marie Doederlein.
Flaxseed Lemonade.
Good Cough Syrup.
Five cent cherry wood bark ground and soaked in 1 pint of water over night. In the morning strain and add 5 cents rock candy 5 cent stick licorice chopped fine, and boil until thick like syrup. Dose—1 teaspoon every hour.—Mrs. H. England.