Archive for the ‘Dessert’ Category

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DRIED FRUIT PUREE

Tuesday, August 10th, 2010


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DRIED FRUIT PUREE

1 lb. dried fruit
2/3 cup sugar, or to suit taste
1 ½ cup water

Wash any desired fruit quickly but thoroughly in cold water, lifting out into saucepan. Add water to just cover and let soak 1 to 3 hours. In same water, simmer gently over low heat until tender (15 to 20 minutes). During last 5 minutes of cooking, add sugar, stirring until dissolved. Cool and drain, saving juice. Pit if necessary, rub fruit through a sieve, or put through a food mill or chop fine in a bowl using kitchen shears. If the purée is thicker than desired, add juice to bring to desired consistency. A very stiff purée is preferred for fruit whips, medium stiff for cake filling. More sugar may be stirred in if desired, to suit the taste. Store in a tightly covered, sterilized jar in the refrigerator. Makes about 2 ½ cups. (Leftover juice may be used for beverage or poured over fruit cup, etc.

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COOKED FRESH AND DRIED FRUIT # 1

Friday, August 6th, 2010

COOKED FRESH AND DRIED FRUIT # 1

APPLE AND CRANBERRY SAUCE
1 ½ lb. tart cooking apples
½ lb. cranberries
¾ cup water
1 ¼ cups sugar

Peel core and slice apples. Pick over cranberries, discarding soft ones; wash and put into 3-quart saucepan with apples. Add water, cover tightly, and cook until both fruits are tender, 15 to 20 minutes. Shake pan occasionally to prevent sticking. Add sugar, stir in very gently, and cook 2 or 3 minutes longer or until juice forms a syrup. Remove from heat, chill before serving. 5 to 6 servings.

APPLECOT SAUCE

¼ LB. dried apricots
1 ½ lb. tart cooking apples
½ cup sugar

Wash apricots quickly but thoroughly in cold water. Soak for 2 or 3 hours in enough water to cover (about 1 ½ cups), then simmer for 10 minutes. Peel, core, and slice washed apples. Put apple slices on top of the apricots, cover and simmer until the apples are tender, about 10 to 15 minutes. Thoroughly mix the sugar with the fruits and simmer 2 minutes longer. Serve hot or cold, strained or unstrained, as desired. 5 or 6 servings.

APPLE SAUCE

For a typically smooth, stiff apple sauce, choose apples which cook quickly to a mush. Red June, Early Transparent, Duchess and Greenings are excellent for apple sauce. they should be cooked until mushy in a minimum amount of water without sugar, then sugar added and cooking continued just enough to dissolve sugar and blend flavors.

2 lb. tart cooking apples
(6 to 8) peeled and sliced
¼ to 1/3 cup water, depending on juiciness
½ cup sugar, or to suit taste
Pinch of salt

Cinnamon, if desired

Put apples and water into a sauce pan, cover tightly , and cook over moderate heat without stirring until apples are mushy. Shake pan from time to time to prevent sticking. Add sugar (exact amount depends on taste and on tartness of apples) and salt, stir just to mix and cook for a minute or two longer. Remove from heat and whip with spoon to a smooth, stiff sauce. A little ground cinnamon may be added if desired to give the sauce a darker color and spicy flavor. Serve Warm or cold. 4 to 6 servings.

Variation: Apple-Raisin Sauce. Add ½ cup raisins with the sugar. Add 2 teaspoons grated lemon rind when adding cinnamon

BAKED APPLES No. 1

5 to 6 large baking apples, 2 lbs.
½ to 2/3 cup light brown sugar, packed
¼ cup raisins or chopped nuts, if desired
2 tablespoons butter, if desired

Wash and core apples. Fill holes with brown sugar and raisins or nuts, and dot with butter. Fit apples snugly into a baking pan. It is import and that apples stand against each other for perfect baking. Pour enough water around them just to cover bottom of pan. Bake in moderate oven (350 F) 45 minutes to 1 hour, or until tender when pierced with a fork. 5 servings.

Variation: Fill cavities in the apples with ½ cup drained, crushed pineapple and ¼ cup brown sugar. Dot with butter, add just enough water to cover bottom of pan, bake as above.

BAKED APPLES No. 2
(Quick Method)

5 large baking apples, 2 lbs.
1 cup sugar, packed
½ cup water
½ lemon cup in slices

Wash and core apples. Heat sugar and water to boiling. Add lemon slices. Cook apples gently in this syrup 5 minutes, turning over and over. Transfer apples, lemon slices and syrup to a baking dish and bake
uncovered in a moderate oven (374 F) for 15 minutes, basting apples frequently with the syrup. Serve apples with the cooking syrup and the lemon slices, or with cream. This method cuts the cooking time for baked apples to less than half. 5 servings.

BAKED APPLES No. 3
(Slow Method)

10 medium tart baking apples
½ to 2/3 cup sugar
½ cup water

Wash apples thoroughly, remove cores neatly with apple corer. Place in 2-inch deep baking dish – preferably glass. Apples should fit close together. Fill centers with sugar. Pour water around apples and place in a moderate oven (350 F.) and bake until apples are tender. To obtain a glazed effect, dip the syrup which forms in the dish up over the apples two or three times during the first 20 minutes of cooking. Serve lukewarm or chilled with cream if desired.

Variation No. 1: Cut the washed apples in half lengthwise. Then cut out a shallow wedge to remove the core. Dip the cut surface of the apple quickly in water then in a saucer of sugar so that sugar adheres to apple. Place the halves, sugar-side up, in a baking pan and bake in a moderate oven (350 F) Until tender. The apples have a tough leathery skin with a soft center that is much appreciated by many people.

Variation No 2: Substitute a mixture of chopped raisins or dates and nuts for the sugar and stuff into the centers of the whole apples. Mincemeat may also be used to stuff the center.

BAKED BANANAS

5 medium-sized, green tipped bananas
3 tablespoons lemon juice
About 1 ½ cups crushed cornflakes

Peel the bananas; roll first in lemon juice and then in the crushed cornflake. They should be well coated. Lay in a buttered baking pan and bake 20-25 minutes in a moderate oven (350 F.) until outside is brown and crisp and banana is soft. Serve hot, plain or with Lemon Sauce. 5 servings. (Recipe to follow*)

FRESH LEMON or LIME SAUCE
(*For Baked Bananas)

¼ cup sugar
2 teaspoons cornstarch
¼ cup water
¼ cup fresh lemon (or lime) juice
1/8 teaspoon grated lime rind
2 drops green coloring
2 tablespoons honey

Combine sugar and cornstarch. Then add water and lime juice and stir until smooth. Place over direct heat and heat till boiling stirring constantly. Boil slowly for 1 minutes or until thick and transparent. Remove from heat, add rind, coloring and honey. Stir well and cool. Serve over New York or vanilla ice cream. Make about 2/3 cup.

BAKED FRESH PEARS

5 Bartlett or Bosc pears (about 2 lb.)
2 tablespoons sugar
2 tablespoons lemon juice
¼ cup water
2 teaspoons butter

Peal, halve and remove cores from pears neatly with a sharp spoon or melon-ball cutter. Arrange cut-side down in baking dish and sprinkle with sugar and lemon juice. Pour water around them and dot pears with butter. Cover and bake in a moderately slow oven (325 F.) until pears are soft, from ¾ to 1 hour depending on type of pear. If preferred, the pears may be cored and left whole like baked apples. 5 servings.

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FRUIT FOR DESSERT

Thursday, August 5th, 2010

Fruits Basket Graphic Comments
Fruits Basket Pictures

RAW OR COOKED

One of the simplest of all desserts is fresh fruits of all kinds, either raw or cooked. One of the simplest of desserts is fresh fruits of all kinds, either raw or cooked. Frozen freeze dried and home dried fruit that have been cooked taste the same as fresh fruit that has been cooked. Try it, you will like it. Use your food storage. You will be glad you did. These same fruits may also be used in many baked desserts and puddings, custards, or gelatin mixtures, but they make superior desserts for otherwise hearty meals when they are served alone.

Raw fruit. Any fruit that is eaten this way can be served that way for dessert. All should be ripe and at the peak of their flavor and beauty. They should all be washed carefully and then served at the temperature at which they are most enjoyed. Most berries have their finest flavor when they are taken from the refrigerator just long enough to be cool but not cold, and a slight sprinkling of sugar added a few minutes before serving draws out enough juice to make the fruit most palatable. Cantaloupes and muskmelons have their most potent flavor and aroma when they are take in from the refrigerator long enough ahead of serving time to be almost at room temperature, but most other melons, particularly watermelon, are generally preferred chilled. Usually a dish of salt or a wedge of lemon or lime to squeeze over the melons the only possible addition necessary for the utmost eating enjoyment.

Peaches, bananas, pears and mangoes are usually peeled and sliced directly into the serving dish and then served at once with either a light sprinkling of sugar, some cream, or a fruit juice such as orange or pineapple poured over them. Peaches may be cooled or chilled. Bananas are always best at room temperature and they should never be stored in the refrigerator. Pears and mangoes have excellent flavor at either room or refrigerator temperature.

Fresh pineapple probably requires more advance preparation than any other fresh fruit. There are several methods of preparation so that either cones of it may be eaten from the fingers or wedges or cubes eaten with a spoon. Generally the addition of small amounts of sugar makes the fruit juicier and more enjoyable to most people. Also the flavor is most characteristic if the fruit is removed from the refrigerator long enough ahead of serving time to be cool but not ice-cold.

Other fruits that are often eaten from the hand, such as apples, pears, and grapes may be arranged attractively and served from a fruit bowl. Then the diners can select their preferred fruit and eat it from the hand or pare and cut it with a knife. Very often a bowl of fruit of this type is served with an assortment of cheese and crackers, and although it is one of the most simple desserts to serve, it can berry correctly follow a very formal meal.

Citrus fruits, such as grapefruit and oranges, can be served for dessert either cut in half to be eaten with a spoon or peeled and cut into sections. Tangerines are usually peeled and the easily divided sections eaten with the fingers. Sugar is commonly used on grapefruit and some oranges, but if you’ve never tried a sprinkling of salt instead, you have a treat in store.

Cooked fruit: A few fruits are even more delicious when they are cooked by stewing, poaching, baking, broiling or frying and some may be cooked by just for an enjoyable variation from the fresh. Stewed fruit is usually cut into slices and either cooked to obtain a mushy sauce or to retain the shape of the slices. Poached fruit is the whole fruit either peeled or unpeeled that is simmered slowly in a syrup. Baked fruits may be pealed if desired and then baked until tender, but with their original form intact. Broiling is often used for grapefruit or oranges with a dot of butter added to give a bubbly golden-brown surface.

Certain varieties of some fruits are more suitable for cooking than others. And the degree of ripeness, conditions of the growing season, as well as the kind of finished product desired will all influence the selection of fruit for cooking. Certain varieties of apple, for example, will cook to a mush readily and are therefore best for sauce, while others hold their shape well and are best for beautiful stewed apple slices or baked apples. In order for fruit to have the best flavor after it is cooked, it must be fully ripened before cooking. Pears, peaches and plums should begin to feel just a trifle soft and should be dripping with juice; berries, cherries, and apples should be fully ripe and bright in color. Fruit that matures in a dry season will require more water for cooking than fruits the grow in a rainy one, and your own experience will be the best guide for the proper amount of water used.

Certain cooking procedures will also influence the appearance and flavor of the finished fruit. Fruits may be left unpeeled if the skins will cook tender, but must often it provides more pleasant eating to have the skins removed. The peel should be removed; however, in the thinnest possible layer, to preserve as much of the flavor, form and food value as possible. If fruit is cooked whole, the core is sometimes removed and seeds or pits are often discarded. Fruit for sauce can be cut into irregularly shaped slices, but they should all be approximately the same thickness so sauce will cook readily. But is the fruit is to be served in pieces, the slices should be neatly and evenly cut for the best appearance and most uniform cooking. A sauce pan that is stained, darkened or pitted should never be used to cook fruit. Most fruits contain a fairly high percentage of acid, and most of the darkening on pans or exposed surfaces in chipped or pitted pans react with this acid. This reaction dissolved some of the darkened portion of the pan giving a grey color and off flavor to the finished product.

When fruit is cooked in plain water, the water tends to soak into the fruit and cause it to puff up or cook to a mush. However when the fruit is cooked in a syrup the fruit tends to hold its shape and remain slightly firm. Therefore, if a sauce is desired, the fruit should be cooked first in water and then a minimum of sugar added so as not to mask the true fruit flavor, and if solid pieces are clean cut edges are desired, the fruit should be dropped into a thin to medium sugar syrup. (Quince, which is a very hard fruit, is the only exception.) When cooking sauce, only enough water should be added to prevent the fruit from scorching and to mush up the fruit, but not so much that the fruit will be watery. If fruit is to retain its shape in cooking, the more water is needed, but still just enough to produce luscious juice that will just barely cover the fruit. The fruit should always be cooked in a covered pan over moderate heat to prevent excess evaporation of liquid and fragrance.

Overcooking will darken the color and dissipate the flavor of cooked fruits. At the instant enough juice is coaxed out o berries, peaches and pears to almost cover the fruit, it is usually cooked soft enough to please most palates. As soon as fruit is soft enough to be pierced easily with a toothpick, it is usually cooked done enough to be enjoyed by most everyone.

In addition to sugar, lemon is sometimes added to cooked fruit to make the colors, particularly the reads, more brilliant and to give a piquant flavor. Sometimes fruits are combines to obtain a red color. A little food coloring, cinnamon candies or mint are sometimes added for both flavor and color. Most cooked fruits can be enjoyed when served either warm or chilled, and topped with cream, whipped cream, ice cream, sauces or served plain.

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ELABORATION OF COMMERICAL ICE CREAM

Wednesday, August 4th, 2010


No other food is such a boon to the busy, hospitable homemaker as the high quality of ice cream that is available at almost any grocery store, It is delicious nourishing food to serve everyone from baby to grandma by dishing it up, as is for frequent dessert use. And it can be quickly converted into a dozen different roles with the help of some specially prepared sauces, flavorsome preserves to jam, nuts, fruit juices or carbonated beverages.

The ice cream can be safely stored in the freezing compartment of your refrigerator or in a home freezer. Ready to use for a quick dessert or an afternoon or evening snack. And the children will soon give mother all the help she needs to prepare the most elaborate sundaes and parfaits, and refreshing coolers, sodas and shakes. Because the concoctions are so popular and so wholesome.

SUNDAE SAUCES

APRICOT SAUCES
(For ice cream sundaes or puddings)

¼ lb. dried apricots (1 cup)
2 cups water
Pinch of salt
¼ cup sugar

Soak apricots in the water 3 to 4 hours. Cook covered, in same water (15 – 20 minutes), boiling gently until apricots are tender. Purée and save all juice. Add salt and sugar to purée and juice and stir until dissolved. A few drops of almond may be added if desired. Serve with chocolate ice cream. Makes 1 ½ cups.

CARMEL SAUCE NO. 1

(For ice cream sundaes or puddings)
1 cup sugar
1 ½ cup cream
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quite hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber color and keep the heat low to prevent caramel from acquiring scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minute). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. Makes 1 1/3 cup.

CARAMEL SAUCE NO. 2

(For ice cream sundaes or puddings)
1 cup sugar caramelized
1 cup water
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quite hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber color and keep the heat low to prevent caramel from acquiring scorched taste. When sugar is a rich amber color, add the water slowly (the sugar will harden), and gently simmer, stirring constantly until all the sugar is dissolved. Simmer, slowly until syrup is of desired consistency, from 5 to 7 minutes. Stir in salt and vanilla. Serve over New York or vanilla ice cream. Makes about ¾ cup.

CHOCOLATE PEANUT BUTTER SAUCE

(For ice cream sundaes)
½ cup water
1/3 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1 square unsweetened chocolate
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove from heat, add vanilla and peanut butter and stir to blend. Serve hot or cold over New Your or vanilla ice cream Makes 1 cup.

CHOCOLATE PEANUT BUTTER SAUCE
(For ice cream sundaes)

½ cup water
1/3 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove from heat add vanilla and peanut butter and stir to blend. Serve hot or cold over New York or vanilla ice cream. Makes 1 cup.

CHOCOLATE PEPPERMINT SAUCE
(For ice cream sundaes or puddings)

1/3 cup milk
1/3 cup cream
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 square (1oz.) unsweetened chocolate
1/3 cup crushed peppermint candy

Combine milk, cream, and yolks in top of double boiler. Beat with rotary beater until well blended. Add sugar, salt, and chocolate that has been grated or cut in pieces. Place over boiling water and cook until chocolate is melted and the mixture is thickened (about 7 minutes). Add candy and stir well. Let cool. If the crunchy consistency of candy is desired, add candy to cold sauce just before serving. Serve over New York or vanilla ice cream. Makes ¾ cup.

CHOP SUEY SUNDAE*

Pour over each large serving of vanilla or New York ice cream from 1 to 2 tablespoons of tuttie-fruity sauce made as follows: wash and cup up fine 2 large dried peaches, 4 dates, 3 large prunes. Make a cup of syrup by boiling ½ cup water, ¼ cup sugar, pinch of salt and 1/3 cup orange juice to a thin syrup consistency. Add fruit and simmer three or four minutes, remove from heat and add orange rind. Cool. Makes 1 cup sauce.

CRISPY NUT TOPPING

(For ice cream sundaes)
2 teaspoons butter
½ cup chopped pecans
1/3 cup crushed crisp cereal
¼ cup brown sugar, firmly packed
Maple syrup

Melt butter in skillet, add the nuts and brown lightly, tossing with a fork to keep them from scorching. Remove from heat, add the cereal and sugar and mix. Serve as topping for ice cream over which a serving of maple syrup, or any desired sauce has first been poured. Serve over vanilla or New York ice cream. Makes 1 cup.

FRESH FRUIT SUNDAY

Raspberries, strawberries and fresh peaches make exceptionally good sundaes. Wash the berries and drain. Crush only slightly. For each cup add from ¼ to 1/3 cup sugar and stir to distribute. Peel peaches and pit, then chop medium fine, and add to each cupful of fruit 1/3 cup sugar and stir. Over each large serving of vanilla or New York ice cream, add 2 to 3 tablespoons of sweetened fruit.

FRESH LIME SAUCE
(For ice cream sundaes)

¼ cup sugar
2 teaspoons cornstarch
¼ cup water
¼ cup lime juice
1/8 teaspoon grated lime rind
2 drops green coloring
2 tablespoons honey

Combine sugar and cornstarch. Then add water and lime juice and stir until smooth. Place over direct heat and heat till boiling, stirring constantly. Boil slowly for 1 minute or until thick and transparent. Remove from heat, add rind, coloring and hone. Stir well and cool. Serve over New York or vanilla ice cream. Makes about 2/3 cup.

HONEY CHOCOLATE DOT SUNDAE

Pour over each large serving of vanilla or New York ice cream 1 tablespoon of chocolate dot sauce, made as follows: Heat honey by standing container in hot water until a little more than lukewarm. For each tablespoon honey, add 2 teaspoons semi-seem chocolate bits. Serve at once.

HONEY NUT SUNDAE

Pour over each large serving of vanilla or New York ice cream, drizzle ½ tablespoon honey, then sprinkle ½ tablespoon chopped pecans or walnuts over the top.

JELLY SUNDAE

Over each large serving of ice cream, pour 1 tablespoon jelly, which has been heated with 1 tablespoon hot water and stirred to a smooth syrup-like consistency.

LEMON SUNDAE

For each large serving of vanilla or New York ice cream, blend 1 tablespoon clear corn syrup, 1/16 teaspoon grated lemon rind and ¼ teaspoon lemon juice and turn over ice cream. Sprinkle ½ teaspoon toasted coconut over the top.

LEMON-ORANGE SAUCE
(For ice cream sundaes or puddings)

½ cup sugar
1 tablespoon cornstarch
¾ cup cold water
2 tablespoon butter
3 tablespoons lemon juice
½ teaspoon grated lemon rind
½ teaspoon grated orange rind
1 seedless orange, dices
Pinch of salt

Combine sugar and corn starch. Add water and stir to form a smooth paste. Heat to boiling, stirring constantly, then reduce heat and simmer for 3 minutes or until mixture is clear. Remove from heat and add remaining ingredients. Cool. Makes 1 ½ cups.

MARSHMALLOW NUT SUNDAE

Cut ¼ cup pecans or almonds into slivers. Turn into a shallow pan containing 1 tablespoon butter. Heat slowly until nuts take on a toasted color. Remove from heat and add 2 tablespoons brown sugar and a pinch of salt.
Stir to blend. Pour over each large serving of vanilla or New York ice cream, 2 teaspoons marshmallow cream and over this sprinkle one tablespoon of the toasted nuts.

ORANGE PRUNE SAUCE

(For ice cream sundaes or puddings)
¾ cup prunes
1 cup water
½ cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
2/3 cup water
1/3 cup orange juice
1 tablespoon lemon juice
¼ teaspoon grated lemon rind
1 teaspoon grated orange rind

Simmer prunes in water for about 30 minutes or until just tender. Remove pits and discard. Cut prunes into small pieces. Mix sugar and cornstarch and salt.
Add water and orange juice stirring until smooth. Heat to boiling, reduce heat and summer for three minutes or until sauce is smooth and transparent. Remove from heat, add lemon juice, grated rinds and prunes. Stir to blend. Cool. Serve over New York or vanilla ice cream. Makes 1 ½ cup.

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MARLOWS

Monday, August 2nd, 2010

CHERRY MARLOW

½ LB. MARSHMALLOWS (about 32)
No 2 can sour, red cherries or 2 ½ cups fresh pitted cherries
1/8 teaspoon slat
¼ teaspoon almond extract
1 cup chilled whipping cream
1 tablespoon lemon juice

Heat marshmallows and juice drained from cherries over boiling water until marshmallows are melted but still fluffy. Remove from heat and stir in the finely chopped cherries. Add salt and almond from heat and stir in the finely chopped cherries. Add salt and almond extract, mix well, and chill thoroughly. Then whip cream until thick; add lemon juice and continue whipping until stiff. Fold cherry mixture into whipped cream, pour into freezing tray of freezer, and freeze at the lowest temperature until firm, stirring once or twice if cherries tend to sink to the bottom. 5 to 6 servings

Note: If fresh cherries are used, add ¼ cup water to them and simmer in a covered pan until tender. Cole and drain before chopping.

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PRUNE MARLOW

1 cup richly flavored prune juice, sweetened
16 marshmallows (1/2 lb.)
¼ cup prune purée (recipe to follow) *
2 tablespoons lemon juice
1 cup whipping cream

Heat prune juice (use liquid in which dried prunes were cooked) to boiling. Add marshmallows and beat with rotary beater until they are melted and the mixture is smooth. Beat in prune purée and lemon juice and turn into freezing tray of refrigerator; freeze about 1 hour, then remove to a chilled bowl and beat well. Fold in whipped cream. Return immediately to chilled refrigerator and continue freezing until firm. Or use and ice cream maker. 5 servings.

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RUBARB MARLOS
1 CUP WHIPPING CREAM*
3 CUPS DICED RHUBARB
1 TABLESPOON WATER
¾ CUP SUGAR
¼ TEASPOON SALT
¼ LB MARSHMALLOWS
2 TABLESPOONS LEMON JUICE
FEW DROPS RED COLORING
Have cream thoroughly chilled. Place rhubarb and water in saucepan, cover and cook over moderate heat. As soon as juice flows, add sugar and cook until rhubarb is tender but not mushy. Remove from heat. Add salt and marshmallows which have been cut into quarters with a scissors dipped in hot water. Stir to distribute and chill. Remove cream to a chilled bowl, add lemon juice and whip with rotary beater until very stiff. Fold coloring into the rhubarb mixture, then fold gently but thoroughly into the whipped cream. Turn immediately into chilled freezing tray. Freeze at coldest temperature until firm – about 3 hours. Then return to normal refrigerator temperature and keep in freezing unit until ready to serve 4 to 6 servings.

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Ices – A great Summer Cooler

Saturday, July 31st, 2010

PINEAPPLE ICE

1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
1/8 teaspoon salt
9- ounce can crushed pineapple
2 egg whites

Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and beat hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions that came with ice cream freezer. 5 servings

THREE-FRUIT ICE

1 ¼ cup water
Juice of 1 lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well-ripened bananas, (mashed about ¾ cup)
Juice of 1 large orange (about ½ cup)

Bring half the water to a boil with the sugar and salt; remove from heat and add ret of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixtures is thick and mushy, turn out into a chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and into the refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions on your Ice cream freezer.

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FRUIT ICES

Saturday, July 31st, 2010


LIME ICE
1 ½ Teaspoons plain gelatin
½ Teaspoon grated lime rind
1 Tablespoon cold water
7 or 8 drops of green food coloring
3 cups water
1 ½ cups sugar
2 Whites of eggs, stiffly beaten
1/8 Teaspoon salt
¾ cup strained lime juice 6 to 8 limes

Soften gelatin in the 1 tablespoon of water for 5 minutes. Combine the 3 cups of water, sugar and salt in a sauce pan and boil slowly for 5 minutes. Remove from heat, add softened gelatin and stir to dissolve and blend thoroughly. Cool. Add lime juice, rind and coloring and pour into freezer can. Freeze to a soft mush according to directions on ice cream freezer, or in freezer tray in refrigerator or freezer until a soft mush. Then open freezer remove tray and add the egg whites and continue to freeze until firm. Makes about 2 quarts.

ORANGE ICE
1 ½ teaspoons grated orange rind packed
1 ½ cups sugar
1 cup water
2 cups orange juice
2 teaspoons plain gelatin
½ cup lemon juice
¼ cup cold water

Combine rind and juices and allow to stand 5 minutes. Strain off juice. Discard rind and pulp. Add sugar to water, heat to boiling and boil the syrup gently for 2 minutes. Add the gelatin which has been softened in cold water for fine minutes and stir well to dissolve gelatin. Add the fruit juices to the cooled mixture and freeze according to directions on ice cream freezer.

PINEAPPLE ICE
1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
9-ounces can crushed pineapple
1/8 teaspoon salt
2 egg whites

Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at the coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and bet hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into electric ice cream freezer according to directions.

THREE- FRUIT ICE
1 ¼ CUPS WATER
Juice one lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well ripened bananas, mashed (about ¾ cup)
Juice of 1 large orange (about ½ cup)

Bring half of the water to a boil with the sugar and salt; remove from heat and add rest of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixture is thick and mushy, turn out into a chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and turn into freezer can and freeze according to direction with freezer until firm. Or if desired, turn into ice cream freezer can and freeze according to directions that came with freezer. About f servings.

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FROZEN DESSERTS

Saturday, July 31st, 2010

PINEAPPLE BUTTERMILK SHERBET
1 quart fresh buttermilk
9-ounce can crushed pineapple
1 teaspoon lemon juice
1/16 teaspoon salt
1 cup sugar
2 egg whites, stiffly beaten

Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator. Set refrigerator at coldest temperature and freeze mixture until mushy. Pour into chilled bowl and beat until smooth with rotary beater. Or electric mixture. Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm. Return controls to normal freezing temperature and allow to ripen until ready to serve. 8 to 10 servings. Or place in an electric ice cream maker and freeze according to instructions on ice cream maker.

DESSERTS – ICE
GRAPE ICE NO. 1
2 Tablespoons gelatin
¼ cup cold water
1 quart concentrated grape juice (recipe to follow) or purchase frozen grape concentrate juice at your local market.
2 tablespoons lemon juice
1 cup grapefruit juice, strained
1 cup sugar
Soften the gelatin in cold water for 5 minutes ; then dissolve gelatin over hot water. Add to combined juices and sugar. Stir thoroughly to dissolve sugar, then freeze in electric or hand operated ice cream freezer according to directions that came with your freezer.

GRAPE ICE NO. 2
½ cup light corn syrup
2 cups concentrated grape juice
1 ¼ cup water
1/2 cup orange juice
1 Tablespoon plain gelatin (1 envelope Knox gelatin )
1/8 teaspoon salt
2 egg whites
Slowly boil syrup, sugar and 1 cup of the water together for 10 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Add softened gelatin to the hot syrup and stir until completely dissolved. Cool and add the juices and salt. Pour into freezing tray and set in coolest part of freezer. When the mixture becomes mushy, loosen from the sides of the pan remove to a chilled bowl and bet hard with a rotary egg beater or a hand held electric mixer. For a few seconds, then add stiffly beaten egg whites and again meat hard until well blended. Return immediately to the freezing compartment to finish freezing. 5 to 6 generous servings.

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VANILLA ICE CREAM NO. 1 & 2

Sunday, July 25th, 2010

VANILLA ICE CREAM NO. 1

1 cup milk
2 eggs
1 tablespoon cornstarch
2 cups coffee cream
½ cup sugar
2 teaspoons vanilla
¼ teaspoon Salt

Scald milk in top of double boiler; combine thoroughly with cornstarch, sugar and salt which have been mixed together. Cook over direct heat, stirring constantly until thick and smooth. Beat eggs slightly; add small amount of hot mixture, beat slightly, then combine with remaining hot mixture, continue to stir for one minute. Strain and cool. Add cream, and vanilla. Turn into freezer can and freeze according to directions. That came with freezer.

VANILLA ICE CREAM NO. 2

4 eggs
4 cups cream (1 quart)
2 ½ cups sugar
1 ½ tablespoons vanilla
6 cups milk (1 ½ quarts)
½ teaspoon salt

Beat the eggs until light and fluffy and add sugar gradually, beating well after each ¼ cup addition. When the mixture becomes stiff and difficult to beat, add milk, cream vanilla, and salt and mix thoroughly before pouring into a gallon freezer. Freeze according to directions that came with ice cream freezer. Makes 1 gallon

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Frozen Desserts

Sunday, July 25th, 2010

Frozen Desserts

Ice cream and its frozen relatives are among the most popular desserts which grace the American table, and are probably the most typically American of all foods with the possible exception of pie.

It is difficult to classify frozen desserts because there is very little uniformity in the ingredients used in products called by the various names, however, a general classification that will help to differentiate between the various desserts is as follow:

Ice Cream: Plain or Philadelphia ice cream is a mixture of thin cream, a sweetener and flavorings that is stirred while frozen and may or may not have some type of binder added, such as gelatin, eggs, etc.
New York or French ice cream has enough egg yolks added to give the ice cream a definite yellow color.

Custard ice cream has a base of whole egg and milk that may be cooked or uncooked.

Regular ice cream contains either flour, cornstarch or gelatin as the thickening and may contain egg in a smaller proportion than the New York type.

Unstirred ice cream (made in the mechanical refrigerator) usually contains richer cream and a relatively large amount of some binder or stabilizer.

Ices: An ice consists of sweetened fruit juice or purée that is usually diluted with water and may contain beaten egg white.

Sherbets: A sherbet is sweetened fruit juice or purée that is usually diluted with milk instead of water and may contain beaten egg white.

Mousse: A mousse contains sweetened, flavored whipped cream that is molded and frozen without stirring.

Frappe: A Frappe is the same as an ice except that it is frozen only to a mush.

Frozen desserts are simply frozen liquids with various substances added for flavor, texture, and color. As water freezes, it becomes a solid hard block of ice that is too hard to spoon into. If the water is stirred as it is frozen, it will have a milky appearance due to the tiny air bubbles that are frozen into its interior and a slightly less solid consistency, although it will still be too hard to be spooned out. The addition of sugar lowers the freezing point of the water sufficiently that the frozen mass will not be solid and will be the consistency of the frozen dessert know as an ice. In fact, the true ice is simply a sweetened fruit juice that is diluted with water and frozen with continual stirring.

The ice crystals in an ice are still fairly large, and on standing these crystals grow to form still larger ones. If particles of fat (as in milk or cream), or egg (either white or yolk or both), gelatin or starch (flour or cornstarch) is added to the mixture, these particles keep the frozen dessert creamy and smooth-textured and give it enough body so that it does not thaw immediately when taken from the freezer. All of these added ingredients are known as binders, stabilizers or interfering substances. They also add viscosity to the original liquid and make it possible to beat more air into the mixture, which gives a lighter, fluffier dessert, a creamier texture and a greater volume. This usually makes a very rich dessert. This increases the volume known as overrun.

Very satisfactory desserts can be made without stirring, but the proportion of interfering substances must necessarily be high. This usually makes a very rich dessert. If too rich a cream is added, the consistency has an unpleasant cloying tendency that is not enjoyable, so it is better to use a cream of medium fat content and to add other substances such as eggs or gelatin.

The ingredients added to frozen desserts must always be of the highest quality. Freezing will never improve the flavor of a rancid nut, or overripe pieces of fruit, or old milk and cream. It is poor economy to spoil the flavor of a whole freezer of ice cream by trying to salvage a cup of overripe berries.

ICE CREAMS
Directions for Freezing Ice Cream
About 5 lb. (4 qt.) of chipped ice and 1 – 1/3 cups coarse salt will be needed for freezing ice cream in a 2-quart freezer that much additional salt and ice will be needed if the ice cream is to be packed in the freezer to ripen. This portion is about 12 cups finely chopped ice to each cup of coarse salt.

Pour boiling water over the cream can and the beater of the freezer; drain and set aside to cool.

Any mixture should be thoroughly chilled before it is poured into cream can for freezing. Fit the dasher and can into place before pouring in the chilled ice cream mixture. Pour in ice cream mixture, then fit lid and crank into place. If the parts are fitted together correctly, the crank will turn freely and the dasher as well as the can will resolve when crank is turned. Pack a layer of ice and a layer of salt around can, packing down firmly with a wooden spoon. Turn crank several times during packing so ice doesn’t pack to hard. Continue layers of ice and salt turning crank occasionally until ice chamber over the top of cream can is filled. Turn the crank slowly (about 40 revolutions per minute.) for the first three minutes, and then turn rapidly until it is very difficult to turn. For best results the turning must be continuous.

When the cream is frozen, clear away the salt and ice to about 1 inch below the lid of the cream can. Wipe the lid carefully to remove all ice and salt, take the lid off. Take out the beater and crape clean. The cream may be transferred to freezing tray of mechanical refrigerator or left in the cream can to “ripen” for a few hours before serving. If left in the can, push ice cream gently down into can, replace the lid and fit it with a cork or pack cover to keep brine from seeping in. Drain the water from the ice chamber. Repack paper and damp cloth and put in a cool place to ripen, not longer than 2 or 3 hours. If packed in refrigerator trays, pack down gently and cover with a sheet or two of heavy waxed paper. Return quickly to freezing compartment to ripen.

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