Historical Reprints Self Improvement/Skills Ice Creams, Water Ices, Frozen Puddings

Ice Creams, Water Ices, Frozen Puddings

Ice Creams, Water Ices, Frozen Puddings
Catalog # SKU3342
Publisher TGS Publishing
Weight 1.00 lbs
Author Name Mrs. S. T. Rorer
ISBN 10: 1610336976
ISBN 13: 9781610336970
 
$12.95
Quantity

Description

Ice Creams,
Water Ices,
Frozen Puddings


Together with Refreshments
for all Social Affairs

by
Mrs. S. T. Rorer

In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart "juggling" to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans.

Large Print, 15 point font

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Excerpts:

Ordinary fruit creams may be made with condensed milk at a cost of about fifteen cents a quart, which, of course, is cheaper than ordinary milk and cream.

In places where neither cream nor condensed milk can be purchased, a fair ice cream is made by adding two tablespoonfuls of olive oil to each quart of milk. The cream for Philadelphia Ice Cream should be rather rich, but not double cream.

If pure raw cream is stirred rapidly, it swells and becomes frothy, like the beaten whites of eggs, and is "whipped cream." To prevent this in making Philadelphia Ice Cream, one-half the cream is scalded, and when it is very cold, the remaining half of raw cream is added. This gives the smooth, light and rich consistency which makes these creams so different from others.

Use Of Fruits

Use fresh fruits in the summer and the best canned unsweetened fruits in the winter. If sweetened fruits must be used, cut down the given quantity of sugar. Where acid fruits are used, they should be added to the cream after it is partly frozen.

Time For Freezing

The time for freezing varies according to the quality of cream or milk or water; water ices require a longer time than ice creams. It is not well to freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and if they are churned before the mixture is icy cold they will be greasy or "buttery."

The average time for freezing two quarts of cream should be ten minutes; it takes but a minute or two longer for larger quantities.




96 pages - 5½ x 8½ softcover
ISBN-10: 1610336976
ISBN-13: 9781610336970

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