The simplest way of making fruit ices is much the best. Take one pint of water to one quart of fruit juice, sweetened to taste; and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid. This proportion holds for all fruit ices; except the lemon. The lemon prepare as you would a rich lemonade, adding the well beaten whites of two eggs to each quart of the mixture. Be careful to freeze smoothly and the ices will be delicious. I especially recommend strawberry, pineapple, apricot, orange and lemon.
To one quart of cream, add one teaspoonful of vanilla flavoring, and one cupful of sugar. If you have a freezer that stirs with the triple movement in freezing, it is unnecessary to whip the cream. Otherwise it should be partially whipped before being placed in freezer.
Scald one pint of milk in double boiler; beat two eggs with one cupful of sugar until light; then whip in two tablespoonfuls of flour; turn into hot milk and stir until it thickens, cook fifteen minutes and set away to cool. When cold add one quart of whipped cream, and one cupful more of sugar with one tablespoonful of vanilla flavoring; freeze.
To make chocolate cream add to the above, when the custard is being prepared, one ounce of dissolved sweet chocolate that has been cooked to a gloss with one tablespoonful of boiling water and two tablespoonfuls of sugar. Omit the second cupful of sugar usually added with cream.
Fill a mould with alternate layers of sponge cake and jam,—strawberry or apricot, are preferable,—then saturate with rich cream flavored with vanilla and sweetened. Freeze in moulds. Custard may be used in place of cream.
To one pound of mashed fruit, add whites of three eggs, and one pint each of sugar and water. Make a syrup of the sugar and water; when cool, add the fruit and freeze.
With sweet fruits like oranges or raspberries, add juice of one lemon and one half cupful more of sugar. The fruit is very nice, without the addition of the eggs.
To one quart of grated pineapple pulp, add juice of two lemons; dissolve one and one half pounds of sugar in one pint of water, and bring to a boil, skim and cool; when cold, add the fruit pulp, and the well whipped whites of two eggs; freeze soft.
Crush a pound of picked strawberries in a basin and add a quart of water with a sliced lemon, let stand for three hours; put one and one quarter pounds of sugar into another basin, cover the basin with a cheese cloth and pour the berry juice through it. When the sugar is fully dissolved strain again. Freeze soft.