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RASPBERRY ICE

(Frozen Desserts) - (The International Jewish Cook Book)







Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.

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RASPBERRY ICE CREAM

1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup
Press the green gages through a sieve. Add the sugar to half the cream,
stir it in a double boiler until the sugar is dissolved; when cold, add the
remaining cream. When this is partly frozen, stir in the green gage pulp,
and finish the freezing as directed on page 7.
If the green gages are colorless, add three or four drops of apple green
coloring to the cream before freezing.

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Raspberry Ice Cream

Follow the recipe for strawberry ice cream, using a little less sugar.

All kinds of fresh fruit purees may be used for ice creams.

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Raspberry Ice

Follow the directions for strawberry ice, adding the juice of two

lemons. Any ripe fruit may be used, such as peaches, apricots, plums and

red currants, sweetening as they require.









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