EBOOK ICE CREAMS ***
Produced by William Flis and the Online Distributed Proofreaders Team
Ice Creams, Water Ices, Frozen Puddings
Together with
Refreshments for all Social Affairs
by Mrs. S. T. Rorer
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and
Preserving, and other Valuable Works on Cookery
CONTENTS
FOREWORD
PHILADELPHIA ICE CREAMS
NEAPOLITAN ICE CREAMS
ICE CREAMS FROM CONDENSED MILK
FROZEN PUDDINGS AND DESSERTS
WATER ICES AND SHERBETS OR SORBETS
FROZEN FRUITS
FRAPPE
PARFAIT
MOUSSE
SAUCES FOR ICE CREAMS
REFRESHMENTS FOR AFFAIRS
Soups
Sweetbreads
Shell Fish Dishes
Poultry and Game Dishes
Cold Dishes
Salads
Sandwiches
SUGGESTIONS FOR CHURCH SUPPERS
FOREWORD
CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
In this book, Philadelphia Ice Creams, comprising the first group, are
very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans.
Ordinary fruit creams may be made with condensed milk at a cost of about
fifteen cents a quart, which, of course, is cheaper than ordinary milk and
cream.
Pages:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25