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|The International Jewish Cook Book|
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
Author: Florence Kreisler Greenbaum
A Project Gutenberg eBook
In making frozen desserts attention to detail is the essential thing to
The smaller the ice is broken the better, while the salt should never be
too fine. A salt prepared especially for the purpose is known as "ice
cream salt." This salt and the finely broken ice are put in alternate
layers about the cream can. Begin with a layer of ice, making this about
three inches deep. Then put in a layer of salt about an inch in depth,
and continue in this way up to the top of the cream can. The ice can be
put in a gunny sack and then broken up with a heavy hammer or hatchet.
FREEZING CREAMS AND WATER ICES
Fill the cream can three-fourths full. Cover; place in wooden bucket;
adjust the top and pack, as directed above. Turn crank slowly and
steadily. After freezing drain off water, remove dasher; with a spoon
pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
pieces of carpet and paper. When time comes to serve, wipe top of can
carefully before opening. In very hot weather renew the salt and ice
three times, and keep the blanket cold and wet with the brine from the
VANILLA ICE CREAM, No. 1
Take one pint of milk, two cups of sugar, one large tablespoon of flour
rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
vanilla extract, and one quart of sweet cream, well beaten. Heat the
milk in a double boiler, and when it is at boiling point add the flour,
eggs and one cup of sugar. Cook about twenty minutes, stirring very
often. Let the mixture get cold, then add the remaining sugar and the
vanilla and cream, and freeze. A more novel flavoring is made with a
mixture of vanilla, lemon and almond extracts. The quantities given in
this recipe make about two quarts of ice cream.
VANILLA ICE CREAM, No. 2
Beat three whole eggs very light with one cup of granulated sugar until
all grain is dissolved and mass is a light yellowish color. Whip one
pint of cream until stiff, add to eggs and sugar, then add one cup of
sweet milk, flavor with vanilla to taste, and put in freezer and turn
until hard. This is a basis for almost any kind of cream.
CHOCOLATE ICE CREAM, No. 1
Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
on stove one-half pound of sweet chocolate, in one cup of sweet milk,
rub smooth and thick, let get cold, and add to the eggs, just before
putting in cream. Flavor with vanilla.
CHOCOLATE ICE CREAM, No. 2
Take one quart of cream, one pint of new milk, two eggs, one teacup of
grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.
COFFEE ICE CREAM
Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.
APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.
TUTTI-FRUTTI ICE CREAM
Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.
For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
BISCUIT TORTONI, No. 1
Take one-half cup of granulated sugar, one-fourth pound of stale
macaroons grated, one-half pint of heavy cream (whipped), three eggs,
vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
stir again; add whipped cream, and whipped whites of eggs, and grated
macaroons; flavor to taste. Put this all into freezer and pack outside
with ice and salt alternately. Do not turn. Let stand five or six hours,
adding ice from time to time. When serving put grated macaroons on top.
BISCUIT TORTONI, No. 2
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
and the sugar very light. Put on milk to a boil, and when it comes to a
boil stir into the beaten eggs and sugar and set away to cool. Beat
cream and add macaroons, leaving just enough to put in the bottom of
your form. When your custard is cool, add cream, put all in forms, pack
and freeze two hours or longer.
Cream yolks of three eggs with one-half cup of granulated sugar. Add
one-half pint of cream, whipped; one-half cup of grated macaroons, two
tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
whites. Put in a mold and pack in salt and ice for three hours.
Whip one pint of cream until quite thick. Break two eggs into another
bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour
the whole into a freezer can, without the dasher; cover; pack in ice and
salt, and let stand for three hours.
Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
add to syrup while hot, stirring constantly until well mixed. Let cool.
Beat whites of eggs to a froth. Whip one pint of cream, mix all
together; add one-half cup of chopped nuts. Have a pudding-mold
buttered; see that the edges fit close. Pack in rock salt and ice four
FROZEN CREAM CHEESE WITH PRESERVED FIGS
Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
one-half cup of thick cream, one-half teaspoon of salt, one rounding
teaspoon of sugar. Place in a small square mold, bury in salt and ice
and let stand several hours. When ready to serve unmold, cut in squares,
place each on a lettuce leaf, decorate the centre of the cheese square
with a preserved fig and serve at once.
Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glace fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
Line a mold with white cake, thinly sliced, which you have previously
dipped in maraschino or some other fine brandy. Then fill in with plain
white ice-cream, then a layer of cherry ice, next a layer of candied
cherries, next a layer of cherry-ice then a layer of strawberry
ice-cream or the plain white vanilla. Finish it up with a layer of cake
again and be sure to dip the cake in maraschino. Cover all up tight and
pack in ice until wanted.
Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a puree
sieve. Beat the yolks of five eggs with one-half pound of sugar until
light, then add the mashed chestnuts, then stir in one pint of sweet
cream. Put on to boil in a double boiler, add a few grains of salt, and
stir until the mixture begins to boil, then remove at once from fire and
set aside to cool. In a bowl put one-fourth pound of crystallized
cherries, cut in half; one-fourth pound of crystallized pineapple cut
up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
freeze ten minutes, then add one pint cream that has been whipped stiff
with two tablespoons of powdered sugar, turn until it begins to get
stiff, then add the fruits and turn awhile longer. Pack in a
pudding-mold in rock salt and ice two hours.
CANNED FRUIT FROZEN
Without opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped cream on each
slice. This will serve six or eight persons.
Canned peaches may be used if desired.
PETER PAN DESSERT
Cut a banana in four strips, cross two over two in basket-shape, fill
centre square with a tablespoon of ice-cream and sprinkle over all some
chopped walnuts, pistachio nuts and marshmallows, cut in strips.
There is no form in which ices are more palatable or healthful than in
the form of sherbet. This is made of fruit juice, sugar and water. The
simplest sherbet is made by mixing the sugar, water and fruit juice
together. A richer and smoother ice is obtained by boiling the sugar and
water together, then adding the fruit juice, and when the mixture is
cool, freezing it. It takes nearly twice as long to freeze the
preparation made in this way as when made with the uncooked mixture.
Sherbets are usually served at the end of a dinner, but they are
sometimes served before the roast.
Pare and grate one dozen apricots, and blanch a few of the kernels. Then
pound them and add to the grated fruit. Pour a pint of water over them,
adding the juice of a lemon also. Let them stand for an hour and strain,
adding one-half pound of sugar just before freezing.
Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.
LEMON GINGER SHERBET
Shave very thin bits of the yellow peel from two lemons, being careful
not to get any of the white. Cut eight lemons (using the first two) into
halves, extract seeds and press out the juice. Cut one-fourth pound of
ginger in strips. Boil until clear, four cups of sugar, two quarts of
boiling water, ginger and shaved lemon peel. Add lemon juice and strain
through a cheese-cloth. Freeze until thick and add the stiff-beaten
whites of two eggs. Mix well; finish freezing, and pack.
Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.
Take good, pale sherry and boil down to quite a thick syrup, with loaf
sugar; and then allow to cool. When cold mix with the chopped meat of a
very fine, sweet melon, use only the heart of the soft red part, not any
near the white rind. Freeze in a freezer as you would ice, but do not
allow it to get too hard. Serve in glasses. You may use claret instead
of the sherry. If you do, spice it while boiling with whole spices, such
as cloves and cinnamon. Strain before adding to the melon.
CAFE A LA GLACE
Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of the
stove, and add one-half pound of sugar. When cold, press through a
sieve, and fill in the can to be frozen. Let it remain in freezer five
minutes longer before you begin to turn the freezer. Serve in glasses,
and put sweetened whipped cream on the top.