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Chapter XXVI − ICES, ICE CREAMS, AND OTHER
FROZEN DESSERTS
ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they
cannot be recommended for the final course of a dinner, as cold mixtures reduce the
temperature of the stomach, thus retarding digestion until the normal temperature is again
reached. But how cooling, refreshing, and nourishing, when properly taken, and of what
inestimable value in the sick room!
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Frozen dishes include:−
Water Ice,−fruit juice sweetened, diluted with water, and frozen.
Sherbet,−water ice to which is added a small quantity of dissolved gelatine or beaten
whites
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of eggs.
Frappé,−water ice frozen to consistency of mush; in freezing, equal parts of salt and ice
being used to make it granular.
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Punch,−water ice to which is added spirit and spice.
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Sorbet,−strictly speaking, frozen punch; the name is often given to a water ice where
kinds of fruit are used.
several
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Philadelphia Ice Cream,−thin cream, sweetened, flavored, and frozen.
Plain Ice Cream,−custard foundation, thin cream, and flavoring.
Mousse,−heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in
salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or
whip from thin cream may be used folded into mixture containing small quantity of gelatine.
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How to Freeze Desserts
The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome.
With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and
coarse rock salt, the process neither takes much time nor patience. Snow may be used instead
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
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