[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Frozen Dainties and Beverages

“And each one asks, ‘What can this be?

‘Tis frozen dainties that I see’.”



ICE CREAM

5 eggs 2 cups sugar

6 tablespoons cornstarch or flour 1 pint cream

1 cup sugar Scalded milk

2 cup milk Flavor

Beat the yolks of eggs, mix cornstarch with the sugar and add this with the milk to the yolks and cook in double boiler. When done beat until perfectly smooth. Stir in two cups sugar, the cream, and enough scalded milk to make one gallon. Add the well beaten whites of eggs, and flavoring. Mix well and freeze. This is for one gallon.

--Mrs. Robert L. Ross, Clark County



VANILLA ICE CREAM

1 ½ cups sugar 2 quarts new milk

2 eggs 1 quart cream

2 tablespoons cornstarch Vanilla to taste

Scald the milk. Add to it the beaten eggs, sugar, and cornstarch. Scald until it thickens without boiling. When cold add cream and vanilla. Freeze.

--Laura Montray, Ozark



PLAIN ICE CREAM

4 eggs 2 quarts milk

2 cups sugar 1 spoon lemon

1 quart cream 1 spoon vanilla

Mix and freeze. Ice should be broken in small pieces and plenty of salt used on it.

--Ella Callison, Kahoka



ICE CREAM

½ gallon cream Milk

3 ½ cups sugar 2 teaspoons vanilla

Add sugar to cream, then add enough milk to fill one gallon can to within one inch of the top; add vanilla and freeze. One may use less cream and a little more milk, but do not use less than a quart.

For pineapple cream, add one small can of grated pineapple to the above mixture before freezing. We like one cup of grape nuts added to the first mixture, also grated banana.

--Mrs. W. R. Roderick



CARAMEL ICE CREAM

1 pint milk 1 cup granulated sugar

2 eggs ½ cup brown sugar

1 cup granulated sugar 1 quart cream

1/3 cup flour

Mix sugar and flour together dry, add eggs well beaten. Stir in boiling milk and let boil to make a custard. Add caramel made as follows: Put the one cup granulated sugar and half cup brown sugar in skillet. Stir until entirely dissolved, then pour into hot custard and stir until smooth. When cool add quart of cream and freeze.

--Ella Lloyd



PINEAPPLE ICE CREAM

4 eggs ¼ cup cornstarch

1 ½ cups sugar 1 ½ gallons cream

½ cup flake 1 can pineapple

1 quart milk

Beat the eggs, add the sugar, flake, cornstarch and milk and cook. When cooled add the cream and pineapple. Freeze.

--Esther Williams, New Cambria





BANANA ICE CREAM

1 ½ cups banana pulp Juice of 1 lemon

1 ½ cup sugar 1 quart cream

Mix and freeze.



PEACH ICE CREAM

1 quart cream 1 quart mellow peaches, or

¾ lb. sugar 1 pint can

Place half cream in double boiler. When hot add sugar and stir until dissolved. Take from fire and add remaining half of cream. When cold freeze. Remove syrup from peaches. Mash them finely. Add to cream. Turn crank rapidly for five minutes. Remove dasher and pack.

--Mrs. Gentry Withers, Clarence



PINEAPPLE ICE

1 quart water 1 can pineapple (grated)

1 pint sugar

Boil water and sugar to a syrup. Let cool and add pineapple juice. When about frozen, add grated fruit and finish freezing.

--Mrs. E. A. Swartz, Rosendale



APRICOT ICE

1 can apricot 1 quart warm water

2 ½ cups sugar 4 whites of eggs

Make syrup by boiling sugar and water ten minutes. Put apricots through colander. Add syrup when cool. When half frozen add the stiffly beaten whites of eggs. Finish freezing.

--Mrs. Jean Woody, Ozark



BANANA SHERBET

1 ½ cups sugar 2 tablespoons lemon juice

1 cup water 1 egg

6 mashed bananas 2 tablespoons sugar

2 cups orange juice

Boil sugar and water five minutes. Cool thoroughly. Add fruit juices and banana to syrup. Partially freeze. Beat egg until stiff. Add two tablespoons of sugar and beat again. Fold into the sherbet and freeze until enough to serve.

--Mrs. Ellen Caughlin, Andrew County



THREE-OF-A-KIND SHERBET

3 oranges 3 cups sugar

3 bananas 3 cups water

3 lemons 2 eggs whites

Mix the five three and freeze. When nearly ready to pack add whites of eggs beaten to a stiff froth. Should stand at least one hour before serving.

--Mrs. Pearl Beasley, Trask



GRAPE SHERBET

1 quart water 1 quart unfermented grape

1 lb. sugar juice

1 cup orange juice 1 pint water if juice seems

½ cup pineapple strong

Juice of 2 lemons 2 egg whites

Boil quart of water and sugar fifteen minutes. Cool and add oranges, pineapple, lemon, grape juices, and pint of water if juice seems too strong. Pour into a freezer and when partly frozen add the stiffly beaten whites of eggs. Freeze and let stand several hours.

--Mrs. Agnes Kirkpatrick, New Cambria







PINEAPPLE SHERBET

1 large can pineapple 3 quarts water

3 lemons 3 egg whites

3 cups sugar 2 tablespoons cornstarch or

flour

Squeeze all the juice from pineapple, and add cornstarch. Let come to a boil and then cool. Beat the egg whites stiff and mix all together. Freeze.

--Mrs. Dave Bash, Canton



PINEAPPLE SHERBET

1 large can grated pineapple Juice of 2 oranges

2 ½ cups sugar 1 quart water

Juice of 2 lemons

Boil the sugar and water five minutes. Add the pineapple and juices and enough water to make one gallon. Freeze.

--Mrs. W. P. Peterson, Humphreys



CHOCOLATE SYRUP FOR ICE CREAM

2 cups sugar 1 cup boiling water

1/3 cup cocoa 1 teaspoon vanilla

Sift the sugar and cocoa together. Add the boiling water and boil five minutes. Add the vanilla.

--Mrs. L. L. Wolf, Lamar



THE FOUR THREES

Juice of three lemons, three oranges, crush three bananas, and three cups sugar. Freeze until mushy and then add enough cream to fill a 3-quart freezer, freeze stiff.



GRAPE JUICE

Select grapes which are not over ripe, add one pint of water to three quarts of fruit and boil, stirring occasionally until fruit is soft. Pour into a cheese cloth and drain over night. Add three-quarters pound of sugar to one quart juice and bring to boiling point. Boil a few minutes and skim thoroughly. Bottle and seal, cover the corks with melted parawax.

--Mrs. J. Y. McClintock, Memphis



GRAPE JUICE

Stem and wash very ripe grapes, reject any green or partly ripe fruit. To one gallon of fruit add one gallon (nearly) of cold water. Place on stove and heat, cook slowly for one hour and fifteen minutes, drain through colander or otherwise without crushing the fruit, strain juice through a close woven cloth and to each quart add one cup of sugar. Heat to boiling point and seal sterilized bottles, using new well fitting corks. Dip tops of bottles immediately into melted paraffin covering corks well, while cooking dip again two or three times to insure a good seal. Store in cool room.



GRAPE WINE, SWEET

To one gallon grapes pour over one pint boiling water. Bring to a boil, drain. To one gallon juice use one pint sugar, bring to a boil, put in bottles of jars and seal while hot.



AMBROSIA

6 large oranges ½ pound cocoanut

8 bananas 1 cup sugar

1 quart pineapple

Peel oranges and cut in small pieces; cut bananas in cubes. Mix ingredients and allow to stand half hour before serving.

--Mrs. T. J. Brumble, Glensted





GRAPE JUICE LEMONADE

4 lemons 1 ½ pints water

1 pint grape juice 1 cup sugar

Place a small block of ice in a pitcher, add the juice of the lemons, sugar, water and grape juice. Stir thoroughly. Allow to stand a few minutes before serving. Serves six persons.



GINGER ALE LEMONADE

Substitute ginger ale for grape juice in above formula



LOGANBERRY LEMONADE

Use loganberry juice instead of grape juice in above formula



EGGNOG

Break and egg in glass and beat light, sweeten to taste, add a dash of nutmeg and fill glasses with rich sweet milk.

--Alice Brunk, Breckenridge



FRUIT PUNCH

Take the amount of juice drained from fruit.

1 quart weak cold tea Juice of one orange or more

Juice of one lemon

Sweeten to taste. Serve as fruit punch.

--Mrs. Esthe Hatcher, Osgood



COCOA

1 tablespoon cocoa Pinch of salt

1 tablespoon sugar 1 cup sweet milk

Mix all but salt and cook till it thickens, then add milk slowly and cook thoroughly, not necessary to let it boil. If a scum forms over the top beat with a dover egg beater, serve with marshmallows or whipped cream.