Ice Cream and Ices

Plain Ice Cream

1111

Ingredients

• 2 cups cream
• ½ cup sugar
• 2 teaspoons vanilla

Utensils

• Bowl
• Tablespoon

Directions

1. Stir the cream and sugar together in a bowl until the sugar is dissolved.
2. Add the vanilla, and stir well.
3. Freeze in accordance with Directions for Freezing.

French Ice Cream

The keyword exceeded the maximum length of 150 characters.

1111

Ingredients

• 2 cups thin cream
• 2 eggs or 4 yolks
• ½ cup sugar
• 1 teaspoon butter
• 2 teaspoons vanilla

Utensils

• Double-boiler
• Bowl
• Tablespoon
• Dover beater

Directions

1. Put the eggs and sugar in a bowl, and beat until creamy.
2. Add the cream, and mix thoroughly.
3. Put the mixture in a double-boiler over the fire, and cook until it thickens, stirring constantly.
4. Take from the fire and pour the mixture back into the bowl.
5. Stir in the butter and vanilla, and allow it to stand until quite cool.
6. Freeze in accordance with Directions for Freezing.

Chocolate Ice Cream

1111

Add 1½ squares of bitter chocolate, melted in a cup over hot water, to French Ice Cream when the mixture has thickened in the double-boiler. Or, use the amounts and directions for Plain Ice Cream, scalding the cream in the double-boiler and adding to it 1½ squares of bitter chocolate melted in a cup over hot water. If the chocolate lumps in the cream, stir over the fire until it dissolves.

Caramel Ice Cream

1111

Make Caramel Sauce, and add it to either Plain Ice Cream, or French Ice Cream, instead of sugar.

Fruit Ice Cream

1111

Three-quarters of a cup of any fruit juice or pulp (the fruit should be mashed through a colander) may be used instead of vanilla in either Plain or French Ice Cream. If the fruit is very acid, a little more sugar may be required. Canned fruit may be used, in which case probably a little less sugar will be needed. The fruit should be added to the mixture just before putting into the freezer.

Water Ice

1111

Ingredients

• ¾ cup sugar
• 1 cup fruit juice
• 2 cups water

Utensils

• Saucepan
• Tablespoon

Directions

1. Put the water in a saucepan, and bring it to the boiling-point over the fire.
2. Add the sugar, and stir until this is dissolved.
3. Remove from the fire, and when cool stir in the fruit juice.
4. Freeze in accordance with Directions for Freezing.

Remarks

The juice of either oranges, lemons, strawberries, pineapple, raspberries, etc., may be used for this recipe.

Sherbet

The keyword exceeded the maximum length of 150 characters.

1111

Ingredients

• ¾ cup sugar
• 1 teaspoon granulated gelatine
• 1 to 2 cups fruit juice or pulp
• 2 eggs—whites only
• 2 cups water

Utensils

• Cup
• Saucepan
• 2 bowls
• Dover beater
• Tablespoon

Directions

1. Put the gelatine in a cup, add 2 tablespoons of cold water, and allow it to soak twenty minutes.
2. Put the water in a saucepan, and bring to the boiling-point over the fire.
3. Add the sugar to the boiling water, and stir until it dissolves.
4. Take from the stove and pour into a bowl.
5. Add the soaked gelatine and stir well.
6. Set the bowl in a cool place to chill.
7. Beat the egg-whites stiff.
8. When the mixture in the bowl is cool, add the egg-whites and the fruit juice or pulp, stirring well.
9. Freeze in accordance with Directions for Freezing.

Remarks

Any of the fruits or berries used in making Water Ice may be used for Sherbet also. Either the juice only, or the juice and pulp together, may be used.

Directions for Freezing

1111

In preparing to freeze ice cream, etc., first see that all parts of the freezer are at hand and in good working order. Put a sufficient quantity of ice in a heavy canvas bag, kept for this purpose, and with an axe or wooden mallet pound the ice in the bag into fine pieces. Mix rock salt with the broken ice, in the proportion of about one part salt to three parts ice. Put the covered freezer can in its proper place in the bucket, add the dasher and turning apparatus, fill the bucket around the can nearly full of the mixed ice and salt, and turn the handle until the ice has settled around the can as much as it will. Remove the turning apparatus and the cover of the can, and wipe away any particles of ice or salt around the top. Pour the mixture to be frozen into the can, replace the cover and the turning apparatus, and turn the handle slowly and steadily for from twenty to thirty minutes. Remove the turning apparatus and the cover, lift out the dasher and scrape from it into the can any of the frozen mixture clinging to it. Press the mixture down into the can as compactly as possible. Replace the cover of the can, and insert a cork in the hole of the cover. Remove the plug from the lower part of the bucket, and allow the water to run off. Replace the plug, refill the bucket with ice and salt so that it is heaped up over the top of the can, cover the freezer with an old blanket or piece of carpet, and let it stand in a cool place for an hour or more.

Sauces for Ice Creams

Caramel Sauce

1111

Ingredients

• 1 cup sugar
• ½ cup boiling water

Utensils

• Enamelled frying-pan
• Spoon

Directions

1. Put the sugar in the frying-pan, place over the fire, and stir with a spoon constantly, reducing the heat as the sugar begins to melt.
2. When all the sugar is melted, add the boiling water slowly.
3. Stir over the fire until the sugar again dissolves.

Fudge Sauce

1111

Ingredients

• ½ cup sugar
• ½ cup brown sugar
• ½ cup milk
• 1 square bitter chocolate
• 1 tablespoon butter
• ½ teaspoon vanilla

Utensils

• Saucepan
• Tablespoon

Directions

1. Put the sugar, brown sugar, milk, and chocolate in the saucepan, and place over the fire.
2. Stir every few seconds, and cook until a few drops of the mixture will form a soft ball when dropped in cold water.
3. Take from the fire, add the butter and vanilla, and stir well.

Remarks

This sauce should be served immediately after cooking.

Cakes, Cookies, Etc.

The Plain Sailing Cook Book

Hot Beverages

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

• Frontmatter
• Preface
• Introduction
• Equipment and Supplies
• General Kitchen Necessities
• Preparing and Mixing Utensils
• Cooking Utensils
• Staple Supplies
• Handling the Recipe
• Directions for Measuring
• Regulating the Heat
• A Few Definitions
• Some Useful Suggestions
• Recipes
• Soups
• Fish
• Meats
• Poultry
• Vegetables
• Salads and Salad Dressings
• Pastry
• Puddings
• Cakes, Cookies, Etc.
• Ice Cream and Ices
• Hot Beverages
• Cereals
• Eggs
• Hot Breads and Griddle-Cakes
• Fruits
• White Sauces
• Index
• About This Digital Edition