Page:Meier - The Art of German Cooking and Baking.djvu/281




 * 1 qt. of cream

1½ tbsps. of vanilla

¼ lb. of sugar

4 eggs

¼ cup of chopped citron

¼ lb. of crushed macaroons

25 preserved cherries

1 cup of large raisins

3 tbsps. of maraschino

Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cool it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino and mixed into the cold cream. Add also the beaten whites of eggs and freeze.


 * 4 qts. of fresh or 1 qt. preserved strawberries

1 tsp. of vanilla

Sugar to taste

Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream.


 * 3 pts. of fresh or 1 qt. of preserved raspberries

1 tsp. of vanilla

Sugar to taste

The preparation is the same as given under No. 117, Strawberry Ice.


 * 3–4 qts. of fresh or 1½ qts. of preserved peaches

Sugar to taste

Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen.

Preparation and ingredients are the same as given under No. 119, Peach Ice.


 * 1 large pineapple

½ pt. of water

½ lb. of sugar, (good measure)

2 whites of eggs

Juice of ½ lemon

Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen.