FROZEN
DAINTIES
Made with
Mapleine
a n d for use w i t h
General
Electrical
Refrigerator
RINEHART AND STOPHLET
313 Sixth Street
Racine, Wis.
Published by
Crescent Manufacturing Co.
Seattle, Washington
A-320Yi
Mectpit
by Lily
Hotcworth
Wail set, Homo
Womon's
World
Economic$
Editor
Frozen Walnut Pudding
dozen lady fingers
Y+ cup chopped walnuts
6 macaroons
1 teaspoon Mapleine
YA cup butter
1 cup cream
ly* cups powdered sugar
Whipped cream
3 eggs
Candied cherries
Line a round mold with lady fingers (split); it
may be necessary to cut them a little to make
them fit closely. Place a macaroon in the bottom
of the mold and radiate the lady fingers around it.
Beat the butter until creamy, add sugar gradually;
beat in the well-beaten egg yolks one at a time,
stir in the nuts, Mapleine and cream whipped until
stiff. Lastly fold in the stiffly beaten egg whites.
Put a layer of the mixture into the lined mold,
sprinkle over it part of the fragments of the lady
fingers which have been crushed with the macaroons; repeat these layers until the mold is filled,
cover with more lady fingers and place in the electric refrigerator until thoroughly chilled, preferably overnight. Unmold and garnish with whipped
cream and candied cherries.
Biscuit Tortoni
Ys cup sugar
1 y2 cups cream
cup water
1 teaspoon Mapleine
4 egg yolks
Y* cup finely chopped
YZ teaspoon granulated
blanched almonds and
gelatine
crushed macaroons
2 teaspoons cold water
mixed
Boil the sugar and water to the soft ball stage
(238 degrees F.), then pour slowly over the beaten
egg yolks, beating while pouring. Cook this mixture in a double boiler until it thickens, add the
gelatine softened in the cold water and cool. Fold
m the stiffly beaten cream and the Mapleine and
turn into paper Tortoni cups. Sprinkle the nut
macaroon mixture on top, set the cups in a freezing pan and freeze about five hours in an electric
refrigerator.
Nut Brittle Ice Cream
2 cups whipped cream
1 teaspoon Mapleine
1 cup crushed nut brittle
(walnut or peanut)
Crush the brittle thoroughly with a rolling pin?
stir it into the flavored cream, turn into a freezing
pan and let stand for three hours (without stirring) in an electric refrigerator. Sprinkle a little
additional crushed brittle over each portion just
before serving.
Mapleine Freeze
1 cup Mapleine Syrup
6 egg yolks beaten
Cook above together until thick. Cool and add
one pint of whipped cream, stirring it in. Pack in
ice and salt, or in electric refrigerator to freeze.
Recipe
by Katherine
Ayers, Home
Economics
People's
Popular
Monthly
Editor
Orange Mapleine Mousse
3 oranges, peeling and
YA cup sugar
pulp
1 teaspoon Mapleine
y2 pint whipping cream
Peel the oranges in sections and candy the skin
by boiling it until tender, scooping out the white
part, cutting the yellow into strips and glazing in
a thick sugar syrup. Whip the cream until stiff,
beating into it the sugar and Mapleine. Add the
orange pulp, freed from membrane and seeds, and
the small strips of candied peel. Pack in mold and
freeze. Some of the peel should be saved to garnish the servings.
Pecan Parfait
y2 cup sugar
3 eggs
Yz cup water
Yi pint whipping cream
1 teaspoon Mapleine
Yz cup pecan nut meats
Cook the sugar and water together until it spins
a short thread. Add the Mapleine and pour onto
egg yolks beaten light in the top of a double
boiler. Cook slowly until mixture thickens, stirring constantly. Remove from the fire and fold in
egg whites beaten stiff and fold whole mixture
into stiffly beaten cream. Add nut meats. Pour
into mold and freeze.
Recipes
by Pri trills
Proving
Plent
Mapleine Plain Mousse
y2 cup sugar
Pinch salt
1 cup water
y2 teaspoon Mapleine
2 egg yolks
1 cup cream
Bring sugar and water to the boiling point, stirring until sugar is dissolved, and boil three minutes. Pour gradually on to the beaten egg yolks,
to which salt has been added, stirring constantly.
Cool and add Mapleine. Whip cream until stiff
and fold in the first mixture. Put into an electric
refrigerator ice tray and freeze. Recipe makes six
servings.
*
Marshmallow-Date Mousse
1 cup whipping cream
1 teaspoon Mapleine
12 marshmallows
/2 cup dates
J
Add the Mapleine to the cream and whip stiff.
Cut marshmallows in small pieces, shred dates,
and add to cream. Pour into mold or tray and
freeze.
+
Mapleine Golden Mousse
1 cup sugar
1 y2 cups water
6 egg yolks
2 teaspoons gelatine
1 teaspoon Mapleine
2 tablespoons cold wates
1 pint heavy cream
Few grains salt
Soften gelatine in cold water five minutes. Mix
sugar and water, boil until it spins a thread. Pour
slowly over beaten yolks. Cook over boiling water, stirring constantly, till mixture coats spoon.
Add gelatine, chill, and when beginning to congeal, fold in salt, Mapleine and cream whipped
stiff. Transfer to tray and freeze. Serves 8 to 10.
Delicious Mapleine Syrup
y2 teaspoon Mapleine
2 cups sugar
1 cup boiling water
Pour the boiling water over the sugar and add the
Mapleine. Stir well, thoroughly dissolving sugar (over
heat if desired). No boiling required. Straining through
damp cloth removes any undissolved crystals and prevents graining. Set in refrigerator or cool place, keep
covered and Mapleine Syrup will keep indefinitely.
M A P L E I N E S Y R U P is excellent for topping ice cream,
with or without nuts. Keep it on hand or make it as
required. Also delicious on French Toast, Waffles, Hot
Cakes, etc.
Fig Mousse
4 egg yolks
pound dried figs
f i cup Mapleine syrup
2 cups water
2 cups cream
1 tablspoon lemon juice
1 tablespoon gelatine
teaspoon cinnamon
2 tablesp'ns cold water
cup whipping cream
Beat egg yolks, add Mapleine syrup and thin
cream, and cook in double boiler till thick, over
low flame. Dissolve gelatine in the 2 tablespoons
cold water, and add. Remove from fire, beat till
slightly cooled. Wash and chop figs, cook in the 2
cups water, lemon juice and cinnamon. When tender, cool and add to first mixture. Fold in whipped
cream. Chill thoroughly; serve with a cherry or
chopped nuts on top.
Mapleine Custard Ice Cream
1 quart milk
1% cups Mapleine Syrup
2 tablesp'ns cornstarch
cup seeded raisins
2 eggs
Rub cornstarch to smooth paste in a very little
water, and stir into milk. Bring to boiling point,
stirring constantly. Beat eggs well and stir into
hot milk. Cook a few minutes, remove from fire
and add one cup of the Mapleine Syrup. Let cool
and pour into mold, or refrigerator trays. Freeze
to mushy stage. Cook raisins in remaining syrup
until plump. Add to frozen mixture, beat thoroughly and freeze until firm throughout. Nuts
may be added to raisins if desired.
Mapleine Ice Cream
1 teaspoon gelatine
2 cups scalded milk
2 tablesp'ns cold water
1 cup sugar
2 tablespoons
flour
1 teaspoon Mapleine
2 egg yolks
1 pint heavy cream
% teaspoon salt
Soak gelatine in cold water five minutes. Scald
milk in double boiler. Mix sugar and flour thoroughly, add to milk, and cook 15 minutes. Pous
over beaten yolks, return to fire and cook until
mixture coats a spoon. Add gelatine, and set aside
to cool. Whip cream stiff and fold into custard
mixture. Add Mapleine and salt. Pour into freezing tray. Freeze until will hold its shape. Eight to
ten servings.
Mapleine Nut Ice Cream
1 quart milk
1 tablespoon flour
4 eggs
1 teaspoon Mapleine
Pinch of salt
pint whipping cream
154 cups sugar
1 cup chopped nuts
Scald milk in double boiler. Mix sugar, salt and
flour. Beat eggs and add to dry ingredients. Beat
thoroughly, add gradually to milk. Cook till mixture thickens. When cold, fold in whipped cream,
nuts and flavoring. Pour in pan for freezing, stirring three times at half-hour intervals.
Chocolate Ice Cream
1 y 2 ounces chocolate
cup sugar
2 cups milk
1 teaspoon Mapleine
1 tablesp'n cornstarch
1 cup heavy cream
Melt chocolate and add scalded milk very slowly.
Mix cornstarch with sugar and add to chocolate
mixture. Cook ten minutes, stirring constantly until thickened. Cool and add Mapleine. Freeze to
mush, fold in whipped cream and freeze until stiffi
Serves six.
Made with Mapleine, which may be obtained
from most retail and wholesale grocers; also
bakers and c o n f e c t i o n e r y supply houses.
P R I N T E D IN U . S . A .