Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

Add the sugar and the lemon juice to the stemmed strawberries, let them stand one hour; mash them through a colander, and then, if you like, strain through a fine sieve. Add the water, and freeze as directed on page 63.

This will serve eight persons.

RASPBERRY WATER ICE

Add the sugar and the lemon juice to the raspberries, stir and stand aside one hour. Press through a sieve, add the water, and freeze as directed on page 63.

This will serve eight persons.

ROMAN PUNCH

Make one quart of lemon water ice. When ready to serve, fill it into small punch glasses, make a little well in the centre and fill the space with good Jamaica rum.

This will serve eight persons.

SOUR SOP SHERBET OR ICE

Squeeze the juice from one large sour sop, strain, and add four tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water. Freeze as directed on page 63.

A quart of sour sop when frozen will serve six persons.

CRANBERRY SHERBET

Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the sugar, and stir until the sugar dissolves. Take from the fire, and, when cold, freeze, stirring slowly all the while.

Serve with the meat course at dinner.

This will serve eight persons.

CUCUMBER SORBET

Peel the cucumbers, cut them into halves and remove the seeds. Dissolve the gelatin in a half cupful of hot water. Grate the flesh of the cucumbers; grate the apples, add them to the cucumbers, and add all the other ingredients. Freeze as you would ordinary sherbet.

Serve in tiny glasses, with boiled cod or halibut.

This will fill eight small stem glasses.

GOOSEBERRY SORBET

Mix all the ingredients together and freeze, turning slowly all the while. Serve in small glasses.

This is usually served at Christmas dinner with goose.

This will serve six persons.

ORANGE SHERBET

Cover the gelatin with an extra half cupful of cold water and soak for a half hour. Add the sugar to the pint of water and stir it over the fire until it boils; add the grated yellow rind of two oranges and the juice; strain through a fine sieve and freeze, turning the freezer slowly all the while. Remove the dasher, stir in a meringue made from the white of one egg, and repack to ripen for an hour at least.

This will serve six persons.

MINT SHERBET

Strip the leaves from the stalks of the mint, chop them to a pulp and rub them with the sugar. Add the water, bring to a boil, boil five minutes, and, when cold, add three drops of green coloring and the juice of the lemons; strain and freeze, turning slowly all the while.

Serve at dinner with mutton or lamb.

This will serve six persons; in small stem glasses, eight persons.

TOMATO SORBET OR SHERBET

Add all the ingredients to the tomatoes, stir over the fire until the mixture reaches the boiling point, boil five minutes, and strain through a fine sieve. When this is cold, freeze according to the rule for sherbets, turning slowly all the time.

Serve in punch glasses at dinner as an accompaniment to roasted beef, or venison, or saddle of mutton.

If fresh tomatoes are used, simply cut them into halves and cook them without peeling.

This will fill nine or ten punch glasses.

FROZEN FRUITS

Frozen fruits are mixed and frozen the same as water ices, that is, they are only stirred occasionally while freezing, but the fruit must be mashed or it will form little balls of ice through a partly frozen mixture. The only difference between a water ice and a frozen fruit is that the mixture is not strained, and more fruit and less water is used. If canned fruits are used, and these recipes followed, cut down the sugar. Cream may be used in place of water with sub-acid fruits.

FROZEN APRICOTS

Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth. Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

Peel the bananas and mash them through a colander. Add the sugar to the water, and boil five minutes; when cold, add the lemon juice and the bananas. Put the mixture into a freezing can, stir slowly until frozen. Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

Grate the chocolate and put it in a double boiler with the water and sugar; let the water in the surrounding boiler boil fifteen minutes, beat well, and add the milk. Stir until thoroughly mixed, and the milk is very hot. Take from the fire, add the vanilla, and when the mixture is cold, freeze, turning slowly all the while. Serve in chocolate cups with the whipped cream on top.

This will fill nine chocolate cups.

FROZEN PINEAPPLE

Peel the pineapples and grate them. Add the sugar to the water, stir until the sugar is dissolved, boil five minutes and cool; add the pineapple and lemon juice, and freeze, turning the freezer slowly.

This will serve eight or ten persons.

FROZEN COFFEE

Put the coffee and the water in a double boiler over the fire, and let the water in the surrounding boiler boil for at least twenty minutes after it begins to boil. Strain through two thicknesses of cheese cloth, add the sugar, stir until the sugar is dissolved, and stand aside until very cold. Add the cream and the unbeaten white of one egg. Freeze, turning the freezer slowly. This should be the consistency of a soft mush and very light.

Serve in coffee cups, either plain or with whipped cream on top.

This will serve six persons,

FROZEN PEACHES, No. 1

Crack the kernels, chop them fine, add them to the sugar, add the water, and boil five minutes; strain and stand aside to cool. Pare the peaches, press them through a colander, add them to the cold syrup, turn into the freezer, and stir slowly until the mixture is frozen. If the peaches are colorless, add a few drops of cochineal before freezing.

This will serve eight persons.

FROZEN PEACHES, No. 2

Add the lemon juice to the peach pulp, add the sugar, and stand aside, stirring every now and then until the sugar is dissolved. Freeze the mixture, stirring slowly; when frozen, remove the dasher, and fold in the cream whipped to a stiff froth.

This is one of the nicest ices for afternoon or evening collations.

This will serve eight persons; in stem glasses, ten persons.

FROZEN RASPBERRIES

Add the sugar and the lemon juice to the berries, mash them with a potato masher. Let them stand one hour, add the water, and freeze.

This will serve eight persons.

FROZEN WATERMELON

Scrape the centre from a very ripe watermelon, chop quickly and press through a colander. To each pint of this juice, add a half cupful of sugar and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve in glasses. One pint will fill three stem glasses.

FROZEN STRAWBERRIES

Add the sugar and lemon juice to the berries, let them stand one hour. Mash the berries through a colander, add the water, and freeze, turning the dasher constantly but very slowly.

This will serve eight persons.

FRAPPÉ

A frappé is nothing more nor less than a water ice partly frozen. For instance, Café Frappé is a partly frozen coffee. The mixture looks like wet snow. A Champagne Frappé is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen.

PARFAIT

A parfait is a dessert made from frozen whipped cream, sweetened and flavored. An old fashioned parfait was not frozen in an ice cream freezer; the mixture was packed at once into a mold, the mold packed in salt and ice to freeze for two or three hours. To be perfect, the mixture must be frozen on the outside to the depth of one and a half to two inches, with a soft centre. The quick parfait given under frozen desserts is now in general use.

MOUSSE

A mousse is a parfait frozen to the centre. These mixtures are not smooth like ice cream, but are frozen in crystals and to be exactly correct, should look like moss when cut.

BURNT ALMOND MOUSSE

Whip the cream to a very stiff froth. Blanch, toast and grind the almonds, putting them through an ordinary meat grinder; rub them with the almond paste, adding the extract and about two tablespoonfuls of water or sherry. Sprinkle the sugar over the whipped cream, and then fold in the nut mixture. Pack at once into a mold, put on the lid, fasten the seam with a strip of muslin dipped in paraffin or melted suet, and pack in coarse salt and ice to freeze for two or three hours.

Serve plain or dusted with chopped almonds.

This will serve six persons.

COFFEE MOUSSE

Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee extract, and, when well mixed, pack and freeze.

This will serve six persons.

EGYPTIAN MOUSSE

Wash the rice, throw it into boiling water, boil rapidly twenty minutes; drain, add the milk, and cook in a double boiler fifteen minutes. Add the sugar, the gelatin that has been moistened in cold water, and the dates chopped. Take from the fire, add the vanilla, and when the mixture is cold, fold in carefully the whipped cream. Freeze as directed in a mold, and serve with cold quince jelly sauce.

This will serve ten persons.

DUCHESS MOUSSE

Beat the yolks of the eggs and the sugar until very, very light; fold in the whites of the eggs and the flavoring. Stand the bowl in a pan of boiling water and beat continuously until the ingredients are hot; take from the fire and beat constantly for ten minutes. When this is cool, fold in the cream whipped to a stiff froth, pack and freeze.

Serve with quince jelly sauce poured over the mousse.

This will serve eight persons.

PISTACHIO MOUSSE

Blanch the pistachio nuts and put them through a meat grinder. Boil the sugar and water for five minutes; when cool, add the coloring, the pistachio nuts, and the gelatin moistened in a little cold water. When this is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as directed.

If this is not too well mixed the cream will separate, which makes the handsomer dessert. When the mousse is turned from the mold it will then have a solid white base with a rather green, beautiful transparent mixture at the top.

This will serve ten persons.

RICE MOUSSE WITH A COMPOTE OF MANDARINS

Wash and boil the rice in water for twenty minutes, drain, put it in a double boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes. Press through a sieve, add the vanilla, and the gelatin covered with cold water. When this is cold, fold in the cream whipped to a stiff froth; pack and freeze.

I usually freeze this in the ordinary ice cream can; simply remove the dasher, put in the mixture and pack it to freeze for two or three hours.

While this is ripening, separate the mandarins into carpels. Boil together for five minutes one pound of sugar, a half pint of water and the juice of one lemon; take from the fire, add at once the carpels, stir lightly until they are thoroughly covered with the syrup and stand aside until very cold.

At serving time, wipe the outside of the freezing can with a warm towel, turn the mousse into the centre of a round dish, heap the carpels around the base and over the top in the form of a pyramid, pour over the syrup, and send at once to the table.

This will serve twelve persons.

SAUCES FOR ICE CREAMS

HOT CHOCOLATE SAUCE

Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. This must be sufficiently thin to dip nicely over the ice cream.

MAPLE SAUCE

Put half the sugar in an iron saucepan and stand it over the fire until it melts and browns, add hastily the water, the remaining sugar and the lemon juice, and boil for about two minutes; take from the fire and add the flavoring. This may be served plain, or with chopped fruit or nuts added.

CLARET SAUCE

Boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes. Take from the fire and add one cupful of claret, and stand aside until icy cold.

NUT SAUCE

Boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool.

MONTROSE SAUCE

Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire. Beat the yolks of the eggs and the sugar together, add them to the hot milk, stir about one minute until the mixture begins to thicken, take from the fire, and, when cold, add the vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry. Stand this aside until very, very cold.

ORANGE SAUCE

Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff froth, add gradually the hot mixture, beating all the while. Add the orange juice, beat again. Turn it into a sauceboat and stand aside until very cold.

WALNUT SAUCE

Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quantity of boiling water and the nuts.

REFRESHMENTS FOR AFFAIRS

In arranging this matter, I have made an earnest effort to be of service to the housewife without or with one maid, as well as to those who are fortunate enough to have trained help.

It is, perhaps, unnecessary to say that elaborate refreshments are entirely out of place at small afternoon or evening cards. An ice, with a wafer, or cake and coffee, served on card tables, are sufficient. A salad, with bread and butter sandwiches and coffee, or a salad sandwich with coffee, make a nice combination. Hot dishes, even light entrées, seem to call for a dessert, or another course and coffee. For wedding and other large receptions serve a greater variety of dishes—jellied meats, boned chicken, salads, sandwiches, ices, cakes and coffee. In winter creamed dishes may be served in paper cases on the same plate with salads and other cold dishes. Serve coffee in small cups after refreshments.

Many so called elaborate dishes are quite easily made, and entrées are frequently quite as good when rewarmed.

Chicken croquettes may be made and fried early in the day, ready to rewarm on brown paper in a baking pan in a hot oven ten minutes before serving time. Sandwiches will keep perfectly well for several hours if wrapped in a damp towel and closed in a tin bread box. Salad sandwiches are better, however, if made as near serving time as possible.

If a large reception is to be given, even with good help, prepare as many dishes as possible the day before, to avoid confusion on the fixed day.

Refreshments for small affairs need not necessarily cost much time or money. A half cupful of chopped left-over steak, a couple of chops or a bit of chicken or a box of sardines, make a good foundation for molds of tomato jelly. Served with bread and butter sandwiches and coffee they are quite sufficient for afternoon or evening cards.

Many of the ices in this book are new and attractive. The new sorbets are liked by those who are always striving for a change. Many are old and reliable.

At large affairs, serve from the dining table.

At card parties, large and small, serve on the card tables, using a small tea cloth on each table.

At afternoon teas, serve from the tea table in the drawing room.

At lawn parties, serve from a large table on the lawn. Small tables may be placed here and there for the convenience of guests.

Every day afternoon tea may be served, in the summer on the porch, in the winter, in the living room or library.

If two dishes only are served, be sure that they harmonize with each other and with the manner of service.

Suitable and hygienic combinations are always to be considered, but the æsthetic side seems to me of equal importance.

COFFEE FOR LARGE HOME AFFAIRS

Allow eleven ounces of finely ground coffee to each gallon of water. This will serve twenty five persons with one coffee cup each, and forty persons with after-dinner cups. The better way to make a large quantity of coffee without an urn is to purchase a new wash boiler. Wash it and put in the required quantity of water (cold). Weigh the coffee and divide it into half pound lots. Put each lot in a small cheese cloth bag; tie the top of the bag, allowing room for the coffee to swell. Put the bags in the water an hour before serving time, bring slowly to a boil, and then boil rapidly for five minutes. Remove the bags at once, pressing them well. Keep the coffee very hot until it is all served.

Coffee is not spoiled by being kept at boiling point for some time, if the grounds are removed.

SOUPS

BOUILLON

Put the sugar in the soup kettle, add the onion, sliced, and shake until the onion is thoroughly browned and the sugar almost burned; add the meat, shake it for a moment, and add the water. Cover, bring to boiling point, and put over a slow fire to simmer for two hours. Add all the seasonings and simmer one hour longer. Strain through a colander, pressing the meat. Beat the whites of two eggs slightly, then whisk them into the warm bouillon, and add the juice of the lemon. Bring to boiling point, boil rapidly five minutes, let it stand a moment, and strain through two thicknesses of cheese cloth. This should stand until it is perfectly cold, so that every particle of fat may be removed from the surface. Reheat to serve.

This will serve ten persons, using ordinary bouillon cups.

CLAM BOUILLON

Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup kettle, the bottom of which has been covered with a pint of boiling water. Boil rapidly, take the clams out with a skimmer, and put in another lot, and so continue until all the clams have been cooked. Remove them from the shells, saving all the liquor. Chop and return them, with the liquor and remaining water, to the soup kettle. Simmer gently a half hour, then add the peppercorns, crushed, and the celery seed. Cover the kettle, take it from the fire and allow it to stand until perfectly cold. Strain through two thicknesses of cheese cloth. Reheat to serve.

This will serve fifteen persons.

BELLEVUE BOUILLON

This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a tablespoonful of whipped cream on the top of each cup, garnish with a dusting of paprika, and send to the table.

This will serve ten persons; in a pinch, twelve.

CHICKEN BOUILLON

Draw the chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours. Add all the seasonings, simmer one hour longer, and strain. Add the juice of half a lemon and the whites of two eggs, slightly beaten. Boil rapidly five minutes, and strain through two thicknesses of cheese cloth. Reheat to serve. This may be used in place of beef bouillon, with the clam broth, for Bellevue bouillon.

This will serve twelve persons.

OYSTER BOUILLON

Drain and wash the oysters. Throw them at once in a hot kettle, shake until the gills have curled, cover the kettle, and simmer gently for fifteen minutes. Drain again, this time saving the liquor. Return it to the kettle with the peppercorns and allspice, crushed, and water. Chop the oysters with a silver knife, put them back in the kettle, simmer gently a half hour, and add the salt. Strain through two thicknesses of cheese cloth, reheat and serve with whipped cream on top of each cup.

This serves fifteen persons.

TOMATO PUREE à la RORER

Add the onion, paprika, mace and bay leaf to the tomatoes, boil rapidly five minutes. Moisten the arrowroot with three or four tablespoonfuls of cold water, add it to the hot tomato, boil ten minutes, and press through a sieve. Add the chicken bouillon, boil ten minutes, add the butter, and, when the butter is thoroughly dissolved, turn at once into cups. Put a tablespoonful of whipped cream on top of each, and serve.

This will serve ten persons.

GLAZE

Glaze is absolutely necessary for fine cooking, either for the browning of sweetbreads, birds or chickens.

Cover a half box of gelatin with a half cupful of cold water to soak for an hour. Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin. As soon as the gelatin is dissolved, strain the mixture. Put four tablespoonfuls of sugar into an iron saucepan, stir until it is browned, then add to it slowly the hot glaze, stir until it is thoroughly melted, turn it into a china or granite receptacle, and stand away to cool. Keep this in the refrigerator, and use it according to directions.

SWEETBREADS

SWEETBREADS à la CREME, No. 1

Wash the sweetbreads and trim them. Throw them in a saucepan of boiling water and simmer gently for one hour; drain and throw them in cold water. The water in which they were boiled may be used for stock. When they are thoroughly cold, remove the membrane, and pick them into small pieces. Rub the butter and flour together in a saucepan, add the milk, stir until boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper. Stir until it again reaches the boiling point, cover and stand over hot water for twenty minutes. Serve in ramekin dishes, paté shells or paper cases. This will fill twelve cases, or fourteen paté shells.

SWEETBREADS à la CREME, No. 2

Wash and stem the mushrooms; do not peel them. With a silver knife cut them into slices. Put half the butter in a saucepan, add the mushrooms and half the milk, and the salt and pepper. Cover the saucepan, and stew slowly a half hour. Rub the remaining butter and flour together; drain the liquor from the mushrooms, add it, with the rest of the milk, to the butter and flour. Stir until boiling, add the mushrooms and sweetbreads that have been boiled and picked apart. Cover the saucepan, stand it over hot water, or use a double boiler, pushing the boiler to the back of the stove for twenty to thirty minutes. The saucepan must be kept closely covered, or the aroma of the mushrooms will be lost.

This will fill sixteen cases, or fourteen paté shells, or alone it will serve twelve persons.

SWEETBREADS à la BORDELAISE

Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and one pint of cold water; bring to boiling point, and simmer gently one hour. Save the water in which they were boiled. Throw the sweetbreads into cold water, remove the membrane and pick them apart. Put the butter and flour in a saucepan; when thoroughly mixed, add a half pint of stock in which the sweetbreads were boiled, stir until boiling, add the mushrooms, drained, and the seasoning. Bring to boiling point, and push to the back of the fire for ten minutes. Skim off any butter that comes to the surface, add the sweetbreads, cook gently ten minutes longer, and serve in either paté cases, ramekin dishes, or paper cases.

This will serve eight persons.

BAKED SWEETBREADS

Wash the sweetbreads and soak them in cold water; cut them apart and trim them neatly. Sprinkle the bottom of a baking pan with a chopped onion, put the sweetbreads on top, dust them lightly with salt and pepper, baste them with one tablespoonful of the butter, melted, and run them in a quick oven to bake for twenty minutes. Then brush them thoroughly with glaze and bake them ten minutes longer. Drain, wash and heat the peas, add the remaining butter and season them with salt and pepper. Put the peas in the bottom of the serving dish, dish the sweetbreads in them and send at once to the table. These may also be served in individual dishes, cutting the sweetbreads in small pieces, so they may be eaten with a fork.

They will serve from four to six people. The throat sweetbread may be cut into halves, but as a rule one sweetbread is served to each person.

LAMBS' SWEETBREADS IN PAPER CASES

Wash the sweetbreads, put them in a saucepan, cover with boiling water, add two tablespoonfuls of vinegar and a sliced onion. Cook gently for three-quarters of an hour. Drain, put them in a baking pan, brush them with butter, add a few tablespoonfuls of glaze or stock, put over three or four slices of bacon, and cook in the oven a half hour, basting three or four times. Rub the butter and flour together, add the milk, stir until boiling, add two tablespoonfuls of the soaked gelatin, a half teaspoonful of salt and a little white pepper. Take from the fire and add hastily the beaten yolks of the eggs. Cover the bottom of a cold baking pan with muffin rings, put one sweetbread into each muffin ring. When the sauce is a little cool, cover the sweetbreads thoroughly, filling the rings quite full. Stand these away over night in a cold place.

Dissolve the remaining gelatin in the hot bouillon, season, add the lemon juice, and stand it aside over night. At serving time, remove the contents from the rings and place them in paper cases of the same size. Turn the clear aspic out on to a towel and cut it into pretty shapes. Decorate the top of the cases with this aspic, placing a sprig of green in the centre. Drain and press the cold peas through a sieve, and season them with salt and pepper; put this pulp in a pastry bag with a star tube, and decorate the top of each mold. Serve at once with mayonnaise passed in a boat.

Another way is to fill the bottom of the paper cases with finely chopped celery, mixed with mayonnaise, and put the sweetbreads on top, omitting the peas. If made well, these are exceedingly handsome. One "ring" will be served to each person.

SWEETBREADS à la NEWBURG

Cook the sweetbreads as directed in first recipe; when cold, pick them apart, rejecting the membrane. Rub the butter and flour together, add the milk, stir until boiling, and add this slowly to the mashed yolks of the eggs. Work and stir until you have a perfectly smooth paste. Press it through a fine sieve, add the salt, pepper, mushrooms and sweetbreads. Stand over hot water for twenty minutes, until thoroughly hot. Add, if you use it, four tablespoonfuls of sherry, and serve.

This will serve ten persons.