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.
FRAPPE
A frappe is nothing more nor less than a water ice partly frozen. For
instance, Cafe Frappe is a partly frozen coffee. The mixture looks like
wet snow. A Champagne Frappe 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.
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