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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

PHILADELPHIA ICE CREAM

1 quart cream 1 cup sugar 1 tablespoon vanilla extract

Scald 1 cup of cream; add sugar and stir until dissolved.  Cool and add remainder of cream and vanilla.  Freeze as above.

STRAWBERRY ICE CREAM

Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.

CHOCOLATE ICE CREAM

Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.

FRENCH ICE CREAM

1 cup milk yolks of 4 eggs 1 cup sugar 1/8 teaspoon salt 1 tablespoon vanilla extract 1 quart cream

Scald milk and add slowly to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped.  Freeze as above.

COFFEE ICE CREAM

Add one cup coffee to either French or Philadelphia Ice Cream.

FROZEN PUDDING

3 cups milk 1 tablespoon cornstarch 3 eggs 1 cup sugar 1/8 teaspoon salt 1 cup chopped mixed fruit

Scald milk in double boiler.  Mix cornstarch with little cold milk; add beaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens.  Cool and add fruit, which has been put through food chopper.  The fruit is a matter of taste.  It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds, 1 tablespoon candied pineapple and a few currants.  Freeze, but not too stiff; put into mold and pack in ice and salt.

GRAPE SHERBET

1 pint grape juice 1 cup sugar 1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once.  This makes a lilac colored sherbet.

LEMON SHERBET

juice of 3 lemons 1-1/2 cups sugar 1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk.  If added too rapidly, mixture will curdle.  However, this does not affect quality.  Freeze and serve.

ORANGE WATER ICE

juice of 6 oranges 2 teaspoons orange extract 1 quart water juice of 1 lemon 2 cups powdered sugar 1/2 cup cream

Mix all ingredients together; strain and freeze.

STRAWBERRY MOUSSE

1 quart strawberries 1 cup sugar 1/4 box or 1 tablespoon granulated gelatine 2 tablespoons cold water 3 tablespoons boiling water 1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water.  Set in pan of ice water and stir until it begins to thicken; fold in whipped cream.  Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours.  Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.

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