THEIR ICES, CREAMS AND SWEETS
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MARTIN CINDER
CHEF DE CUISINE
HOTEL GREEN
Pasadena, Cal.
Mr. Ginder was apprenticed in France in the best hotels. He was at the New York Athletic Club, the Princeton Club, the old Hotel Metropole, Cafe Savarin and the Vendome Hotel, New York City. He has also held several important positions in the middle west prior to taking his present position.
TUTTI FRUITTI PUNCH
Two cups of milk, five yolks of eggs, two and one-half cupfuls of cream, three-quarters of a cupful of sugar, one-third of a teaspoonful of salt, one tablespoonful of vanilla, one and three-quarters cupfuls of fruit cut in small pieces. Make a custard of the first four ingredients, strain and cool. Add the cream and flavoring, then freeze to the consistency of mush; then add the fruit and continue to freeze. If hard enough, mold and pack in salt and ice for two hours. Candy cherries, figs, raisins and citron may be used.
ORANGE SHERBET
One pint of orange juice, two tablespoonfuls of gelatine, two cupfuls of sugar, one quart of water. Cover the gelatine with a little cold water and soak it half an hour. Boil the sugar and water for five minutes, add gelatine and allow to cool. Add orange juice and freeze.
PISTACHIO ICE CREAM
Pound a half pound of freshly peeped pistachio nuts with two gills of cream. Beat separately twelve raw eggs with ten ounces of sugar, and moisten with a pint of boiling milk. Cook on a slow fire, stirring all the time with a spatula. As soon as the composition is cooked, add the pistachio. Take from fire quickly, and when cold, put in a pint of cream, a little spinach green, just enough to give a nice green color, a little orange flour water, strain through a fine sieve and then freeze.
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