Celebrities Favorite's Weird Candy Trivia. Rice Crispy History Growing Candy.
1-1-2009
They are free for your taking.
One of my favorite memories is the making of ice cream in a hand cranked churn. Now, I think, this hand cranking would drive me completely insane today. I, like the rest of you, want everything fast, quick, coming at me with the speed of light.
But, back then....... back then when you were young and summer days were filled with new and wonderful things. Those glorious hot summer days during the sixties........ wow, to be a kid again..... is all I can say.
Hand cranked icecream was sort of like........like the first time of everything combined
It's the Fourth of July and you've been waiting all day for the night
Our nights, out here in the small towns, were filled with starlight, not city lights. Dark was dark in a small town.
You've waited all day, till you're ready to explode. Boom! The anticipation builds till you tinkle, waiting........
.......... remembering.......
recalling last years bursting lights filling the sky with colored starlight.
The ooos, the ahhhs.........
That's how homemade hand cranked ice cream would make the summer's eve feel. Like waiting all day for the night. The fireworks in the dark sky.
Nothing was better. Nothing...........
We could have been watching the TV...Flipo the Clown was my favorite then.
Sometime in the mid 50's.
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"Ice Cream for the Automatic Refrigerator
America's favorite - Ice Cream - is so easy to make with Borden's Eagle Brand Sweetened Condensed Milk. And furthermore it's so velvety-smooth and creamy rich that your family will clamour for it again and again! Make some today and give your family a real treat.
Hints for making Ice Cream in your Automatic Refrigerator
1. Be sure to use Borden's Eagle Brand Sweetened Condensed Milk.
2. Follow Magic Ice Cream Recipes carefully.
3. Remember all measurements are level.
4. Consult booklets issued by manufacturer of your automatic refrigerator to determine instructions for freezing ice cream.
5 Set temperature regulator at coldest point.
6. Chill mixture well before freezing.
7. Do no freeze trays of water while freezing desserts.
8. Do not place warm foods in the refrigerator, nor open and close doors often while freezing desserts. If you do, you lengthen the freezing time.
9. Chill bowl and better thoroughly before whipping cream.
10. Whip heavy cream to a foamy, fluffy thickness - not until stiff. Cream is of a thick, custard-like consistency when whipped enough.
11. Freeze mixture to a mush, that is, until it is half frozen. Then scrape from sides and bottom of freezing tray and beat until smooth but not melted. Smooth out in tray and replace in freezing unit until frozen.
12. Turn temperature regulator back to normal when ice cream is frozen. (Unless it is to stand for several hours before serving, in which case the regulator should be set half-way between coldest point and normal position.)"
"Ice Creams for the Freezer"
Taken from a the Borden Elsie the Cow Recipe Booklet
Give your family their favorite ice cream often, now that you can make it so much more quickly, and inexpensively with Borden's Eagle Brand. You use fewer ingredients, amazingly less cream -- and yet you get results that only the richest sort of ice cream recipe has given you heretofore!
Hints for Using the Ice cream Freezer
1. Follow ice cream recipes carefully.
2./ Scald the freezer, dasher, and cover before using.
3. Crack ice finely.
4. Fill chilled container 2/3 full with ice cream mixture. Cover tightly.
5. Adjust dasher so handle turns smoothly.
6. Use 3 parts of ice to 1 part of ice cream salt.
7. Add alternate layers of ice and salt until freezer is 3/4 full.
8. Turn the crank slowly, but steadily. The mixture is frozen when the crank turns hard.
9. When mixture is frozen, wipe around top of container with cloth, and remove cover carefully so that no ice or salt falls into ice cream.
10. Remove dasher and scrape off ice cream clinging to it.
11/ Cover container. Drain off water from freezer.
12. Repack with ice and salt. Cover with burlap bag or heavy paper until serving time."
The above was taken from the Elsie the Cow recipe booklet.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Chillicothe History Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon.
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe.
When my mom and Aunt Marie would make this recipe they used a hand cranked ice cream maker. Seem funny to think this ice cream maker would now be a vintage item.
2 Eggs
2 Boxes ice cream powder (Junket- and I don't know where you can get this anylonger)
3/4 Cup sugar
1 Can Eagle Brand Milk
Pinch of salt
1 tbls. vanilla (taste - may not need that much)
Fill up can with milk
Pack ice cream maker with big salt and ice. Makes one gallon.
Use chocolate, strawberries, or what ever you like.
You can find her homemade pickle recipes on the pickle page.
This was the ice cream that I would wait days for!
6 Quarts
6 eggs
3 cups sugar
1 tall and 1 small can Carnation Milk
2 teaspoon vanilla
Fill remainder of freezer with cow's milk
Beat egg whites with 1 1/2 cup sugar.
Beat egg yolks with other 1/2 cup sugar.
Add yolks slowly to whites, then add condensed milk and beat in Ice Cream Mix Master.
For four quarts: 4 eggs, 2 cups sugar, 1 tall can condensed milk, 1 1/2 teaspoon vanilla
Orange Sherbert:
1 large Golden Age Orange
1 can Eagle Brand
3/4 cup sugar
Fill with cows milk.
Entitled "Brandied Fruit"
Makes 4 - 5 pints.
1 pint
Started
(69 cents)
2 large bottles medium cherries, drained
1 cup sugar. Let work 8 days
3 cans pineapple tidbits, drained
1 cups sugar. Let work 8 days.
(35 cents)
1 large can cling peaches, cut, drained
1 cup sugar. Let work 4 or 5 days.
Do not put in ice box until after the peaches have been added and worked their time.
Do not cover tight and never seal!
Use a plastic container with a lid, but do not close tight.
Stir ever day.
"LICK THE SPOON"
First save yourself, 1 pint of the "starter".
It will keep in the ice box as long as you want it.
Serve on ice cream, angel food cake with whipped cream. (It is advisable to never promise a pint of the first from your first batch, as you won't have much left.)
It is Best Served on plain ole vanilla ice cream
2 Quarts Ice Cream
2 cups sugar
4 eggs
5 cups cream
3 cups milk
salt
1 Teaspoon
Vanilla
Churn
2 tablespoons flour
1/2 cup sugar
1 1/4 cups milk
2 egg yolks 2 egg whites
1/8 teaspoon salt
1 cup whipping cream
1 1/2 teaspoons vanilla extract
Mix flour and sugar thoroughly. Add cold milk and stir until smooth. Cook until thick. Continue cooking over hot water 10 minutes. Pour over slightly beaten egg yolks and cook two minutes more. Cool. Fold in stiffly beaten egg whites to which salt has been added. Fold in whipped cream and flavoring. Pour into refrigerator tray and freeze. Stir two and three times while freezing. Serves 6 to 8
1 quart milk
1 cup sugar
1 egg
dash salt
2 tablespoon cornstarch
1 teaspoon pure vanilla or 1 tablespoon imitation vanilla
Mix sugar, cornstarch and salt in heavy saucepan. Add 1/2 cup milk to form a paste. Stir in beaten egg. Add remaining milk, and cook over moderate heat, stirring constantly, until a rolling boil. Let boil about a minutes, and this will be a thin custard. Pour in freezing tray and let set until cool. Place in freezing compartment of refrigerator and freeze until firm, then remove from tray with a fork, and beat with electric mixer at high speed until fluffy. Return to tray and refreeze.
Any variation may be had by adding fruits, etc. Before second freezing, except chocolate - which is obtained by making chocolate custard.
Circa 1950 something. Mrs. R.W. Dillard wrote, My family prefers the plain vanilla with toppings on each serving of strawberries, peaches, blackberries, or sundae syrups. This is my own recipe entirely. One which was evaluated by trial and error.
1 cup sugar
1 1/2 cups hot strong coffee
2 tablespoons cornstarch
1/4 cup cold coffee
1/4 cup butter
1/8 teaspoon salt
1/2 cup coarsely chopped pecans
Melt sugar slowly in heavy skillet over very low heat, stirring often. Gradually stir in hot coffee, using a long handled wooden spoon to avoid a burn from steam. Blend cornstarch with cold coffee or water and gradually stir into sugar mixture. Continue cooking over low heat stirring constantly, until sauce boils and thickens. Add butter and salt. Serve warm or cold with pecans over vanilla ice cream. Makes 8 servings.
Hollidaysburg, Pa Recipe
1/2 pound marshmallows
1 cup hot strong coffee
1 cu cream - whipped
vanilla
Melt marshmallows in kettle with lid, over low flame (add a couple Tablespoons water) Heat coffee and combine. Stir together and allow to cool. Whip cream, add vanilla and combine with above mixture. Freeze in ice tray and when solid, whip thoroughly in mixer. Return to tray and keep cold until ready to serve.
1 cup pumpkin
1/2 cup sugar
1/2 tsp nutmeg
1/4 tsp salt
1/8 tsp cinnamon
1/2 tsp ginger
1 quart ice cream. Mix dry ingredients together. Soften ice cream. Mix together, add to pie crust and freeze.
To make the Graham Cracker Crust - use 18 graham crackers, 1/3 cup butter that has been melted, add 1/4 cup chopped nuts and put in a 9" pie pan.
Frozen Dessert
Whip 1 pint of cream to the following: Add 3 Tablespoons sugar and 18 crushed macaroons and 1/2 cup chopped nuts.
Use a 9" x 13" pan, rinsed out with cold water. Spread 1/2 of above mixture in pan-spoon 3 kinds of sherbet (1pt. of each) with a teaspoon - variegate. Then top with other 1/2 of cream mixture. Put in freezer. It is best to make 1/2 of cream mixture at a time. You can use paper cups instead of pan - place in muffin pan to hold shape.
There are two general forms of ice cream. One in which the materials are frozen uncooked, the other in which the materials are cooked before freezing. We will give several recipes of each kind.
Caramel Ice cream
Melt 1/2 cup of granulated sugar in frying pan, and when brown add 1/2 cup of boiling water, and let simmer 10 minutes. Strain, add quart cream, add another 1/2 cup sugar, flavor with vanilla and freeze.
Chocolate Ice cream
Dissolve 2 squares of chocolate in 2 tablespoons boiling water, add this with 3 cups sugar to 1 pint hot milk. Boil until it foams, stirring, for it burns quickly. Add 4 pints sweet milk, 1 pint heavy cream.. When just luke warm remove from fire and stir in quickly 1 tablespoon of gelatine dissolved in warm water. Let stand in a cool room until set firm, let cool, then freeze.
Medium Ice Cream
One quart cream, 1 1/2 quarts sweet milk, 3 cups sugar, 4 eggs, 1 tablespoon of vanilla or lemon. Stir together; freeze.
New York Ice Cream
Two cups milk, 3 cups cream, 1 cup sugar, 1 pinch salt, yolks of 4 eggs, 1 tablespoon gelatine, 1 tablespoon vanilla or lemon extract. Make a custard of milk, sugar, eggs and salt. Bring it to a boil. Remove from fire and add gelatine, melted in a little warm water, cool, strain and flavor. Whip the cram, add it to custard and freeze after it has become cold.
Plain Ice Cream
One gallon milk, 1/2 pint sweet cream, 7 eggs, 4 cups sugar, flavor to taste. Stir together;' freeze.
Straight Ice Cream
Two quarts pure cream, 3 cups sugar, 1 tablespoon vanilla or lemon extract. Stir together and freeze, allowing plenty of room in freezer for expansion.
Vanilla Ice Cream
Two cups cream, 2 cups milk, 1 1/2 cups sugar, 1 tablespoon vanilla or lemon extract, 4 eggs. Prepare and cook the ingredients in the same general way as given in the recipe for New York Ice Cream.
Fruit Sherbet
Juice of 3 lemons and 1 orange, 1/2 cup of shredded pineapple, 2 1/4 cups of sugar and 1 quart water. Boil water and several slices of lemon and orange peel 10 minutes; cool, add juice of lemons and orange and the shredded pineapple; freeze. When almost frozen, add beaten white of 1 egg.
Lemon Sherbet
One pint lemon juice, 1/2 glass orange juice, 3 quarts water, 2 ounces gelatin. Soak gelatin over night in 1/2 pint water; in the morning add the rest of the water and let come to a boiling point. Strain fruit juice and add with 2 cups sugar, or sugar to taste, and freeze.
Lemon Milk Sherbet
One quart milk, 2 cups sugar, juice of 3 lemons. Dissolve sugar with milk; add juice of lemons slowly, and freeze.
Orange Ice
Seven oranges, 2 lemons, whites of 4 eggs. Boil 2 1/2 pints of sugar in 2 1/2 quarts of water about 15 to 20 minutes. Cool. Add strained juice and let cool; when almost froze add beaten egg whites, then add the well beaten eggs and freeze. This will make about 5 quarts of ice. Serve in sherbet glasses or orange cups.
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