Page:Meier - The Art of German Cooking and Baking.djvu/281

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No. 116—VANILLA ICE CREAM WITH FRUIT.

Quantity for 6 Persons.

  • 1 qt. of cream
  • 1½ tbsps. of vanilla
  • ¼ lb. of sugar
  • 4 eggs
  • ¼ cup of chopped citron
  • ¼ lb. of crushed macaroons
  • 25 preserved cherries
  • 1 cup of large raisins
  • 3 tbsps. of maraschino

Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cool it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino and mixed into the cold cream. Add also the beaten whites of eggs and freeze.


No. 117—STRAWBERRY ICE.

Quantity for 6 Persons.

  • 4 qts. of fresh or 1 qt. preserved strawberries
  • 1 tsp. of vanilla
  • Sugar to taste

Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.


No. 118—RASPBERRY ICE

Quantity for 6 Persons.

  • 3 pts. of fresh or 1 qt. of preserved raspberries
  • 1 tsp. of vanilla
  • Sugar to taste

The preparation is the same as given under No. 117, Strawberry Ice.


No. 119—PEACH ICE.

Quantity for 6 Persons.

  • 3–4 qts. of fresh or 1½ qts. of preserved peaches
  • Sugar to taste

Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen.


No. 120—APRICOT ICE.

Quantity for 6 Persons.

Preparation and ingredients are the same as given under No. 119, Peach Ice.


No. 121—PINEAPPLE ICE.

Quantity for 6 Persons.

  • 1 large pineapple
  • ½ pt. of water
  • ½ lb. of sugar, (good measure)
  • 2 whites of eggs
  • Juice of ½ lemon

Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen.