Ice Cream, Sherbets and Ices

SOME FACTS ABOUT ICE CREAM

ICE CREAM is a good food when taken in combi- nation with other things with which it is chemi­cally harmonious. It is not a good food taken at the close of a ten course dinner or after one has eaten an abundance of other things.

Ice cream made as per the following recipes contains the best form of proteids, fats, carbohydrates and sev­eral other valuable nutritive elements. It is, therefore, a good meal taken alone.

In order to enjoy ice cream and secure the best re­sults, it should be eaten after one vegetable, preferably green corn, peas, beans, sweet potatoes or carrots.

If a light meal is desired the vegetables can be omitted and the entire repast may consist of ice cream and very ripe bananas. Taken in this way once or twice a week ice cream will give splendid results both as to digestion and physical energy.

ICE CREAM

Whip one quart of heavy cream, add one pint of milk, and sweeten to taste, stirring until sugar is thoroughly dissolved. Pour this into the freezer well packed with ice and salt, adding a pint of sweetened crushed fruit last in order to prevent curdling. Larger or smaller quantities can be made in same proportions.

If fresh fruit cannot be obtained, evaporated apricots or peaches soaked until very soft and put through a colander can be used. If plain ice cream is desired fruit can be omitted and flavoring extract used instead.

Great care should be exercised in the purity of flav­oring as many extracts are made from chemical com­pounds wholly unfit for use.

EGG ICE CREAM

Beat thoroughly two whole eggs, whip Into this one pint of heavy cream. Sweeten to taste, whipping con­tinually. When sugar is thoroughly dissolved, add one quart of milk, and freeze.

MAPLE ICE CREAM

Add a cupful of pure maple syrup to one pint of very heavy cream. Whip with a Dover egg beater until the whole is very thick, then add two cups of milk and freeze same as ice cream.

Note—Two- lightly beaten egg whites and one-half cup of chopped nuts will make this very nourishing, rich and delicious.

PHILADELPHIA ICE CREAM

Dissolve one-half heaping tablespoon Cox's "Instant Powdered" Gelatine in one-half cup boiling water. Add to this three cups heavy cream, one cup milk, one cup sugar, one tablespoon vanilla extract. Mix thoroughly and freeze without cooking. This will serve eight or ten people.

PINEAPPLE SHERBET

To the juice of four lemons and one cup of fresh grated pineapple, add water enough to make two quarts. Sweeten to taste and freeze. When about half frozen add the stiffly beaten whites of two eggs. Freeze same as ice cream.

STRAWBERRY ICE

To three pints of crushed berries add about one pound of powdered sugar (or sweeten to taste). Allow to stand twenty or thirty minutes, then add three pints of water and freeze.

If desired the fruit can be put through a fine sieve, removing the seeds before freezing.

RASPBERRY ICE

To three cups of fresh raspberry juice add two cups of sugar, the juice of two lemons and four cups of water. Stir until sugar is thoroughly dissolved. Allow to stand about an hour, then freeze same as ice cream.
Note—This can be made very delicious by adding one-half pint whipped cream when about half frozen.

PEACH SHERBET

Add about one pound sugar to one quart of very ripe peaches and mash through a colander, add to this a cupful of water and five unbeaten egg whites and freeze. Plums, fresh or evaporated apricots or any combina­tion of fruits desired can be used instead of peaches.

STRAWBERRY SHERBET

Cleanse thoroughly one quart strawberries and put through a sieve. Add the juice of one lemon and one and one-half pints of water. Sweeten to taste. Freeze same as ice cream. When about half frozen, add two stiffly beaten egg whites.

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