Bake in
hot oven about 12 or 15 minutes; fill with cherries which have been
washed and picked over. Cover with syrup made as for strawberry pie
above, using 1/2 cup cherries instead of strawberries. Other fruit can
be used in place of cherries.
FROZEN DESSERTS
HOW TO FREEZE
Scald ice cream can, cover and dasher, adjust can in freezer; put in
dasher; pour in mixture to be frozen and fasten cover (the can should
never be more than 3/4 full); adjust crank and turn once or twice.
Fill space around can to within an inch of top with ice and salt
(three parts crushed ice to one part salt), packing hard. Turn slowly
at first, increasing speed when mixture begins to stiffen. Add more
ice and salt as required. When mixture is very firm, wipe off cover,
open can and remove dasher; scrape frozen mixture from dasher and
sides of can, and pack down solidly; cover with paper and replace
cover. Put cork in opening in cover. Pour off salt water if there is
danger of its getting into the can. Fill up over top of can with ice
and salt (four parts ice to one part salt). Cover freezer with heavy
blanket and keep in cool place until ready to serve.
PHILADELPHIA ICE CREAM
1 quart cream
1 cup sugar
1 tablespoon vanilla extract
Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add
remainder of cream and vanilla.
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