THEIR ICES, CREAMS AND SWEETS
CHAS. A. FREY
CHEF
HOTEL
ALEXANDRIA
Los Angeles, Cal.
Mr. Frey was first at the Hotel von Konig von England in Munster; later at the Dom Hotel, Cologne; Continental Hotel, Paris; with the North German Lloyd and Hamburg-American Steamship Lines and Hotel Bellevue-Stratford, Philadelphia.
STRAWBERRY MOUSSE
Whip one pint of heavy cream to a froth. Add two and a half ounces of powdered sugar. Dissolve three-quarters of an ounce of gelatine in a little warm water and strain it to the cream, beating the same rapidly. Then add one-quarter pint crushed strawberries. Fill in moulds and set in shaved ice with salt until it commences to freeze. Then dip the mould in warm water and remove the contents on a cold dish. Decorate with whipped cream and fresh strawberries.
ICED TEA
Place one ounce of selected tea in a teapot, large enough to hold four glasses of iced tea. Fill full of boiling water, let stand for a second, or, if desired very strong, a little longer. Strain in an earthen jar, placed in ice and let get cold. Then pour in glasses and serve with pieces of ice and fine granulated sugar and slices of lemon.
ICE CREAM AND ICES
NOTICE: In making ice cream and water ices all sugar which is used for the same should be boiled into a syrup and used accordingly, scaled by a special sugar sealer in degrees. The following recipes are scaled with a Beaume sugar scale wherever it is possible.
CAFE PARFAIT ALEXANDRIA
Make a very strong coffee and pour over one pound of cube sugar. Dissolve the same over a slow fire but do not let it boil until it reaches twenty-eight degrees.
Beat eight yolks of eggs in a kettle which is placed in a hot water bath, then add the above coffee syrup little by little. Remove the kettle with its contents out of the hot water in shaved ice. Keep on beating same until very cold, then add one pint of whipped cream, mix well, then place the same in cold parfait glasses and place in freezer until frozen solid, serving in same glasses.
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