TX 795 .T28 Copy 1 CHOICE RECEIPTS FOR MAKING ^IGE^GiKEAj\l'?> For the use of families, Churches. Societies, Hotels, Eating Houses, &C. WITH FULL DIRECTIONS. jBQT Six gallons, costing $3.00, can be sold for $14.40. =©ft Any one can make Ice Cream by following the directions. These rules have been tried, and are sure to give good satisfaction. PRICE, 10 CENTS. (By mail, 12 cents.) Published by Trinity M. E Church. West Medford,.Mass. Sold for the benefit of the Church. COPYRIGHT, 1881, BV REV. G. M. SMILEY. TEN CHOICE RECEIPTS FOR MAKIN(i 1GE*GF* For the use of Families, Churches, Societies, Hotels, Eating Houses, &^e. WITH FULL DIRECTIONS. ^ Six gallons, costing $3.00, can be sold for $14.40. "=©8l Any one can make Ice Cream by following the directions. These rules have been tried, and are sure to give good satisfaction. PRICE, 10 CENTS. (By mail, 12 cents.) Published nv Trinity M. E. Church, West Medford, Mass, Sold for the benefit of the Church. USE THE 44 White Mountain Freezer," TRIPLE MOTION. T. SANDS, Agent - LAC ONI A, N H. THE BEST EVER MADE INTRODUCTION In presenting this pamphlet to the public, we have en- deavored to meet a long-felt want by furnishing, not only the best rules for making this universal luxury, ice-cream, but, also, in giving such explicit directions for miking and freezing the same, that the most inexperienced can avail themselves, at a small expe?ise, of this after-dinner delicacy. For churches, societies, hotels, eating-houses, &c, it will be found indispensibles. and a source of large revenue, giving just as good satisfaction as cream usually sold at wholesale at a cost three times as great. We feel confi- dent that this book of rules will meet with general ac- ceptance and find a ready sale. Please favor us by show- ing a copy to your friends, and ask them to send us 12 cents in postage stamps to pay for the book and the mail- ing. Address Trinity M. E. Church, West Medford, Mass. Igb Guam. GENERAL REMARKS. The rules given in this book are invariably for making one gallon of ice-cream unless other- wise stated. If the quantities seem small, re- member that freezing increases the quantity about one-fourth. If more than one gallon of frozen cream is de- sired, increase the quantities given in equal pro- portion. If a less amount, divide the quantities given by one-half or one-fourth. Ice-cream will vary in quantity according to the quality of the material used, and the care taken in making it. Oft-times a cheap cream, costing fifty cents per gallon, if well made, gives better satisfac- tion than an expensive cream costing twice as much, if carelessly or poorly made. In reckoning profit upon ice-cream, you can safely allow sixteen glasses to the gallon, or four to the quart, which, will be observed, is just a ICE CREAM. gill of cream to the glass. It will with pru- dence dish out even twenty to the gallon, and hence, largely increase the profit. HOW TO PROCURE A FREEZER. If you desire the very finest quality of ice- cream, procure a patent revolving freezer. The "White Mountain Freezer," manufac- tured at Laconia, N. H. (Thomas Sands, agent), is the best in market. We can recommend them highly, having used them, in our church for over a 3*ear, with perfect satisfaction. (Ad- dress the above and receive illustrated circulars, prices, &c.) Families or parties who think they cannot af- ford a patent freezer, can procure a cheaper one in the following manner : Have a tinsmith make a round tin can, ten inches deep, six and one- half inches in diameter, with a strong tin bottom and a tight-fitting cover, that sets over the out- side of the can, and not inside, as most covers are made. Have the cover so constructed that it will ICE CREAM. < have a large, strong handle on the top. Have the cover so fitted to the can, with sonic simple device, that when yon take hold of the handle you can whirl the whole can by it, after it is packed in the ice necessary to freeze it. Procure an empty butter tub, bore a half-inch hole in the side of the tub one inch from the bottom, and another eight inches from the bot- tom. Never stop up the upper one for any rea- son as the ice-water would run into your cream. Plug the lower hole and only draw the water when necessary. Cost of tin can from fifty to severity-five cents, according to quality. .Tub, ten cents. DIRECTIONS FOR FREEZING. The cream, having sufficiently cooled, should be flavored to suit the taste, care being taken not to flavor too highly. Place your tin freezer in the centre of the tub, pour in your cream and fasten the cover on tightly. Having pulverized some ice, the finer the better, and having mixed with it some coarse salt to make it melt faster, 8 ICE CREAM. and hence to freeze faster, pack the ice firmly around the tin freezer in the tub, until the ice reaches nearly or quite to the top of the can, re- plenishing the same as it settles. Have more ice ready for a supply, so as not to stop revolv- ing the can. Set the can revolving either by the crank or b}^ hand, and continue constantly until the cream is frozen thick and firm. If you are using a home-made can, revolve it back and forth, and not continuously in one di- rection, and every few minutes remove the cover and scrape down the frozen cream from the sides of the can, beating the cream with a long wooden paddle, . so that your cream will freeze evenly. A patent freezer, with a revolv- ing shaft inside the can, is much better, reliev- ing you of all care in this regard, and insuring you fine cream. Whenever you remove the cover to your freezer, great care must be taken that no pieces of ice or particles of salt get into the cream. Cream can be frozen in a common tin pail, placed inside a wooden water pail, and by fol- lowing the above directions. If you wish to keep your ice-cream any length of time after it is frozen, remove the salted ice and replace ICE CREAM. 1) with broken ice unsalted, or simply draw off the water and fill up with broken ice. Special directions for freezing cream in pa- tent freezers always come with the freezers. The rules given in this book for making cream are as good, we think, as can be found anywhere. The amount of ice and salt required, depends upon the kind of freezer used, the amount to be frozen, and the experience of the one freezing the cream. One hundred pounds of solid ice and two quarts of coarse salt, will usually freeze and pack four gallons of cream. It is best to be sure and have plenty of ice and salt. Never run any risks on ice. A few times freezing will show you just how much ice to procure. HOW TO FLAVOR ICE-CREAM. For flavoring cream, use the best extracts you can procure No definite rule can be given for flavoring cream, on account of the wide difference in the quality of the extracts. A safe rule is, to flavor 10 ICE CREAM. just as you would custard, putting in a few drops at a time and flavor to suit the taste. The favorites are lemon and vanilla, though you can use almost any flavor that you would use in custard or cake. Very nice flavoring can be made by taking one quart of strawberries or raspberries to one gallon of cream, squeeze through a linen bag and mix the juice with the sugar at the time of making the cream. The juice of a lemon, orange, pine-apple, or banana, can be used with very pleasing results. The latest thing out in this line is flavoring ice-cream with celery. Any one who is fond of celery will find it highly satisfactory, and pleas- ing, if care be taken not to flavor too highly. We know of but one party making extract of celery, and that is Burnett & Co., Boston, Mass. Price 25 cts. per bottle. With all extracts, flavor the cream when cold, just previous to freezing, but when fruits are used, follow the directions given above. Special directions for flavoring with choco- late: First flavor your cream lightly with va- nilla. To each quart of cream take one table- spoonful of sweet chocolate, dissolve in a small quantity of cream (or water), and add to the ICE CREAM. 11 cream just before freezing. In this case consult the taste. If the chocolate is not well dissolved, it will nrnke the cream look coarse and lumpy. For those who are especially fond of choco- late ice-cream, we give the following very nice receipt extra : Cost $1.25 per gallon. 3 quarts of nice cream, 1 quart of rich milk, 4 fresh eggs, 4 coffee-cups of powdered sugar, 1 tea-cup of grated chocolate, 2 teaspoonfuls of corn-starch, 1 teaspoonful of vanilla extract (more or less). Beat the eggs thoroughly and stir into the milk, while boiling hot; add the corn-starch (rubbed smooth in a little milk), stirring constantly, and add the sugar; let them come to a boil and re- move at once. Dissolve the chocolate in a little milk over the fire ; stir it all the time ; when smooth, mix with the milk and eggs, then add the cream and vanilla. Sweeten and flavor to the taste. Rule No. 1. our favorite for common use. Gives good satisfaction. Cost, 50 cts. per gallon. Will retail for $2.40. Receipt for making one gallon : — 3 quarts of fresh milk, 8 fresh eggs, one and 12 ICE CREAM. one-fourth lbs. of white sugar, 6 heaping tea- spoons of powdered Bermuda arrow-root, or 8 of corn-starch. The corn-starch is much cheaper than arrow-root, and gives good results. Beat eggs and sugar together, rub the arrow- root or corn-starch smooth in a little cold milk ; bring the milk to a boiling point, then stir in the arrow-root or corn-starch, remove from the fire and stir in the eggs and sugar as quickly as possible in order to keep the eggs from cooking and becoming lumpy. Flavor when cold to suit the taste, and freeze. Rule No. 2. our neighbor's. Cost, 50 cts. per gallon. Will retail for $2.40. Said to be good. 3 quarts nice milk, 6 eggs, 2 lbs. sugar (too sweet for some), 3 even spoonfuls of corn-starch, scald the milk, then add the corn-starch dissolved in a small quantity of cold milk, cool a little and stir in the eggs and sugar, having been well beaten together. Flavor when cold to suit the taste. ice cream. 13 Rule No. 3. cheap country cream. Cost, 40 cts. per gallon. Retail for $2.40. 3 quarts milk, 6 eggs, 1 lb. sugar, 3 spoonfuls of corn-starch; scald the milk, beat the eggs thoroughly, mix carefully and scald together about five minutes, stirring constantly to pre- vent burning. Follow rule No 2 in using corn- starch. Strain through a wire sieve if lumpy. Flavor to suit the taste when cold and freeze as usual. Rule No. 4. CONTRIBUTED. Cost, 55 cts. per gallon. Retail for $2.40. No cooking required. 3 quarts milk, nice and fresh, 12 fresh eggs, 1 1-2 lbs. sugar ; beat the eggs thoroughly, then add sugar and beat again ; add to the milk without cooking. Flavor and freeze. Rule No. 5. CONTRIBUTED. RULE OF THREE. Cost, 30 cts. per gallon. Retail for $2.40. 3 quarts milk, 3 eggs, 3 cups sugar, 3 spoon- fuls corn starch. 14 * ICE CREAM. For making, follow directions to rule No 1 (We hardly think this would give general satis- faction.) Rule No. 6. "HOOD" EXTRA. Cost, 75 cents per gallon. Retail for $2.40. 11-2 quarts of milk, 1 1-2 quarts cream, six egg^, 1 1-4 lbs. sugar. Boil the milk, beat the eggs and sugar well to- gether and add to the milk ; take from the fire and add cream. Flavor when cool and freeze. MQr° When ice-cream is made over the fire, one general rule is safe to follow like No. 1. Rule No. 7. Very rich Cream. Cost, $i.oo per gallon. Retail as you please. 2 quarts fresh cream, 1 quart fresh milk, 4 eggs, 2 lbs. sugar, 1 tablespoonful of powdered arrow-root (or corn-starch). Follow rule No. 10. Rule No. 8. Very nice for less than one gallon. Cost, about 50 cents. 3-4 quart of rich cream, 1 1-4 quarts of rich milk, 1 lb. white sugar, 2 eggs, 1 tablespoonful of corn-starch or arrow-root. Boil half the milk, ICE CREAM. 15 stirring in the sugar ; Beat the eggs thoroughly, and add a little cold milk and pour it into the boiling milk, stirring all the time, and continue for two minutes or more ; remove from the fire, add the cream and rest of the milk. Flavor when cool. Rule No. 9. Best, but costly. This rule 7nakes about seven quarts. Cost, $1.75 for the amount given. 5 quarts fresh cream, 5 eggs, 2 1-2 lbs. white sugar, 1 1-2 tablespoon fuls corn-starch. Place one quart of cream on the fire and boil. Mix the corn-starch with one pint cold cream, put it nto the boiled cream and let it come to a boil; take from the fire and mix in the sugar while hot; add the remaining cold cream ; sepa- rate the whites from the yolks of the eg^-, whip separately and add to the cream. Flavor when cold. Rule No. 10. Very nice cream. Cost, 95 cents. 2 quarts rich cream, 1 quart rich milk, 3 eggs. 3 lbs. white sugar, 1 tablespoonful arrow-root or corn-starch; let the milk come to a boil, prepare the corn-starch as in rule No. 1, stir into the 1C> ICE CREAM. boiling milk and take from the fire in a minute ; strain if necessary. Add the cream and sugar, and stir until the sugar is dissolved. When cool, flavor and freeze. GENERAL RULES. Whenever cream, in making, seems lumpy from the eggs cooking, strain through a seive or cloth, otherwise it is not necessary. J^p tt> When making cream, we recommend the mixing and cooking to be done right in the tin freezer, placing it in a wash-boiler or kettle of hot water, and cooking in this manner to prevent burning the cream. After the cream is frozen, if you desire to re- move all the cream quickly, hold a hot cloth on the outside of the tin can a moment and the cream will slip out in a compact body. If more than one kind of cream is made, tin cans called " packers," can be procured and set in an empty butter tub and packed in ice. Only one " freezer " is necessary. LIBRARY OF CONGRESS 014 636 385 4