Woman’s Home Companion Cook Book – Part 13
It has been far too long since I shared a chapter of our every love Woman’s Home Companion Cook Book, so with no further ado:-
The chapter on Frozen Desserts reads:
“Take one sweltering summer day. Add a lime sherbet, frosting its glass, or a fruit cup topped with a spoonful of orange ice, or a snowy peak of ice cream stained rose-pink with the juice of freshly crushed strawberries. Serve by spoonfuls, and say, “Ah!”
In Neros day the Romans knew that snow from Alpine passes, flavored with fruit juice, made life more pleasant in warm weather. Frozen milk ices came to Europe from the East, and a French chef made “cream ice”, the favorite dessert of Charles I. From England the idea crossed to pre-Revolutionary America, where the name was reversed. Half a century later Dolly Madison put ice cream on the White House menu.
Frozen desserts are still the approved end for formal dinners, but are no longer a luxury reserved for such special occasions. the whole range from easily mad inexpensive water ices and sherbets to rich mousses and parfaits can now be made at home, and they are the one dessert of which most of us never tire.
When you plan the meals, don’t say”I’ll take vanilla”,; try the adventure of new flavors and new combinations. Use fresh fruits in season, or frozen fruits out of season. Experiment with left over fruit juices in non fattening ices and sherbets. Try new blends in flavoring, and new toppings for the familiar flavors.
Frozen desserts fall into three classes: (1) ice creams, (2) ices and sherbets, (3) mousses and parfaits.
Ice Creams: A mixture based upon either cream or custard beaten or churned during freezing is called an ice cream. PLAIN OR PHILADELPHIA ICE CREAM is an uncooked mixture of cream, sugar and flavoring, often with gelatine or some other binder added, but rarely with eggs. FRENCH OR NEAPOLITAN ICE CREAM contains eggs and is virtually a frozen custard. All ice creams are variations of these two basic types.
Water Ices and Sherbets: A mixture of fruit juices and sugar with various additions of spices, ground fruits, etc., is called an ice. A sherbet is a water ice to which milk, beaten egg white or gelatine is added to change the texture and flavor.
Mousses and Parfaits: An exceptionally heavy cream – usually whipped – is the basis of a PARFAIT, MOUSSE GLACÉ, BOMB OR FROZEN PUDDING. Eggs may or may not be added. The mixture is frozen without beating.”
So there you have it – frozen desserts in a nutshell. There are 22 pages with up to 8 recipes per page for these cold puds. There is even a page dedicated to directions for freezing ice cream in a dasher freezer – not quite sure what that is all about.
That is one very informative book 😀
Gotta love it! Especially since the focus is on sweet sweet ice cream desserts!
Cheers
Choc Chip Uru
Sweeties are always the nicest aren’t they. Have a great week CCU. 🙂
I’ve never heard of a Dasher freezer……I have visions of a freezer scooting all over the place!
What is it about great minds… Have a super day. 🙂
Thanks for sharing 🙂
🙂
Ooh, I missed seeing chapters from the book! Even though it´s turned chilly again here, am now fancying a delicate sorbet 😉
Let’s face it Tanya, a delicate sorbet will always hit the spot. Hope it warms up soon. Have a happy day. 🙂
Thanks, I think I will use this in my next Friday Food Quiz!
Awesome Pink. I look forward to reading what you use. Have a happy evening. 🙂
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Thanks again for gracing me with this lovely award Sarah! I truly appreciate you paying the love forward to me. have an awesome day. 🙂
Well, you know how much I enjoy these posts, Mandy, but this one, about frozen desserts, is a dream come true. In my mind, that cookbook just became priceless! Thanks for sharing it with us.
Priceless, I like that John. Have a super day. 🙂
These are so fun to read. Man, I haven’t had sherbert in ages.
Glad you enjoy them Greg. Have a super day. 🙂
What a wonderful book! I look forward to hearing more. ; )
Thanks Lizzy. It seems I am getting the last few chapters so will try and make it last as long as possible. Have a super day. 🙂
Perfect timing for this one! I appreciated the history here too. 🙂
Pleased you enjoyed it Kristy. Have a super day. 🙂
this is perfect! I am making frozen yogurt pops for playgroup today! Love this section- keep them coming
Brilliant! Enjoy Belle. Trying to slow them down as there are only a few chapters left. Have and awesome day at playgroup. 🙂
I loved reading this today, Mandy.. I think I shall just have to whip up a “Bomb” in my kitchen:) xo Smidge
Oh what an outstanding idea Smidge! Have a happy day. 🙂 xo
“Take one sweltering summer day. Add a lime sherbet, frosting its glass, or a fruit cup topped with a spoonful of orange ice, or a snowy peak of ice cream stained rose-pink with the juice of freshly crushed strawberries. Serve by spoonfuls, and say, “Ah!”
I LOOooove that. FaBulous. xxxxxxxx
Beautiful written Kim. Some things will never date, like this sentence! Have a beautiful day. 🙂
I didn’t know that about ice cream or frozen ices. What a great cookbook xx
It is an absolute treasure Charlie! Have an awesome day. 🙂