These three frozen desserts from the 1920's are an inexpensive way to enjoy a tasty bit of history. They can be dressed up for company by using fancy dessert dishes and garnishes. You could garnish the stuffed pears recipe and the ice cream with either peppermint or drizzled chocolate. The creamy fruited sherbet already has a nice blend of flavors, but a dollop of whipped cream and a large strawberry would go nicely.
You can prepare these recipes easily; just remember to add a few hours for freezing. If you will not be serving the stuffed pears within a day or two, then individually wrap each one to prevent loss of flavor.
Use fresh Bartlett pears from the produce department. Do not use canned pears.
* Fresh Bartlett pears
* Ginger ale
* Whipped cream
* Maraschino cherries
* Dessert mint
1. Peel and core the pears. Slice in half lengthwise.
2. Arrange Bartlett pear halves in a glass baking dish.
3. Pour chilled ginger ale slowly over the pears until they will not absorb any more.
4. Fill the pear hollows with whipped cream.
5. Put a ring of cherries (sliced in half) around the edges of the whipped cream.
6. Put a mint in the middle of each pear.
Creamy Fruited Sherbet
* 3 completely ripe bananas
* Pinch of salt
* 1 cup orange juice
* 2 tbls. lemon juice
* 2 cups sugar
* 1 cup water
* 1 medium egg
* 2 cups whipped cream
* Maraschino cherries
1. Mash 3 ripe bananas in a large mixing bowl.
2. Put a small sprinkle of salt on the bananas.
3. Add 1 cup orange juice and 2 tablespoons of lemon juice. Mix thoroughly and set aside.
4. Boil 2 cups of sugar in 1 cup of water for 4 or 5 minutes (until a syrup).
5. Pour over 1 beaten egg and stir until mixed.
6. Add this mixture to the bananas and refrigerate for 1 hour.
7. Fold in 2 cups of whipped cream and a small jar or maraschino cherries (drained and chopped).
Vanilla Ice Cream
* 3 large or 4 medium egg yolks
* 3/4-cup sugar
* 2 cups whole milk
* 1 tbls. Vanilla
* 1 cup whipped cream
* Few grains plain salt
1. Beat 3 large or 4 medium egg yolks.
2. Add 3/4-cup sugar to the egg yolks.
3. Scald 2 cups of milk and then add the milk to the egg yolks.
4. Cook mixture in double boiler until creamy and a little thick. No stirring should be necessary.
5. Chill in refrigerator (not freezer).
6. When chilled, fold in 1 cup of whipped cream, 1 tablespoon of vanilla, and only a few grains of salt.