Frozen Fruits

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

1 quart of apricots 2 tablespoonfuls of gelatin 1 cupful of sugar 1 pint of cream

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

12 large ripe bananas

1 pound of sugar

1/2 pint of water

1 pint of cream

Juice of two lemons

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

1 quart of milk

3 ounces of chocolate

2/3 cupful of sugar

1 pint of water

1/2 pint of cream, whipped

1 teaspoonful of vanilla

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

2 large pineapples

1 quart of water

1 pound of sugar

Juice of one lemon

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

1 quart of cold water

1/2 pound of sugar

6 heaping tablespoonfuls of finely ground coffee

1/2 pint of cream

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

2 pounds of very ripe peaches

6 peach kernels

1 pint of water

1/2 pound of sugar

Juice of one lemon

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

1 quart of peach pulp

1 pint of cream

3/4 pound of sugar

Juice of one lemon

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

1 quart of raspberries

3/4 pound of sugar

1 pint of water

Juice of one lemon

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

1 quart of very ripe strawberries

1 pound of sugar

1 pint of water

Juice of one lemon

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

1/4 pound of Jordan almonds

2 ounces of almond paste

2/3 cupful of powdered sugar

1 pint of thick cream

1 teaspoonful of almond extract

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

1 pint of cream

1/2 cupful of powdered sugar

2 tablespoonfuls of coffee extract

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

1/2 cupful of rice

1 tablespoonful of gelatin

2/3 cupful of sugar

1/4 pound of dates

1/2 pint of milk

1 pint of cream

1 teaspoonful of vanilla

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

4 eggs

1/2 cupful of sugar

1 pint of cream

1 teaspoonful of vanilla

5 drops of cochineal

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

4 ounces of pistachio nuts

1 tablespoonful of gelatin

1 pint of water

1 pint of cream

1/2 pound of sugar

1 teaspoonful of almond extract

3 drops of green coloring

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

1/2 cupful of rice

1 tablespoonful of gelatin

2/3 cupful of sugar

1 pint of milk

1 pint of cream

1/4 pound of candied cherries

1 teaspoonful of vanilla

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.