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The International Jewish Cook Book



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

*FROZEN DESSERTS*

 

 

In making frozen desserts attention to detail is the essential thing to

perfect success.

 

 

PREPARING SALT

 

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

freezer.

 

 

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.

 

 

FROZEN CUSTARD

 

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.

 

 

FROZEN PUDDINGS

 

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

hours.

 

 

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.

 

 

MOCHA MOUSSE

 

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.

 

 

MAPLE MOUSSE

 

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.

 

 

MAPLE BISQUE

 

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

hours.

 

 

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.

 

 

RUM PUDDING

 

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

four hours.

 

 

CHERRY DIPLOMATE

 

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.

 

 

NESSELRODE PUDDING

 

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.

 

 

FRUIT SHERBETS

 

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.

 

 

APRICOT ICE

 

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.

 

 

LEMON ICE

 

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.

 

 

ORANGE ICE

 

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

glasses.

 

 

PINEAPPLE ICE

 

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

salt.

 

 

PUNCH ICES

 

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

till set.

 

 

RASPBERRY ICE

 

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.

 

 

WATERMELON SHERBET

 

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.



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