Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

Name: Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
Author: S. T. Rorer

By S. T. Rorer

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About This Book

A practical cookbook focused on frozen desserts and cold refreshments, presenting procedures for making a range of ice creams, Neapolitan and Philadelphia styles, creams from condensed milk, water ices, sherbets, frozen puddings, bomb glacé and mousses, plus sauces and preparations for freezing. It opens with general guidance on ingredients, fruit use, timing and freezing techniques, then gives detailed recipes and serving suggestions. The volume also collects cold-course recipes—soups, shell-fish, poultry, cold dishes, salads, sandwiches—and menus and tips for entertaining, church suppers, and transporting or presenting frozen confections at social affairs.

About the Author

S. T. Rorer

S. T. Rorer was a notable American culinary author known for her contributions to cookery literature in the late 19th and early 20th centuries. She specialized in practical and innovative recipes, making her work accessible to home cooks. Among her well-regarded titles is "Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs," which reflects her focus on entertaining and social dining. Rorer's other works, such as "Fifteen New Ways for Oysters" and "Many Ways for Cooking Eggs," showcase her creativity in the kitchen and her ability to adapt traditional recipes for modern tastes. Her writings continue to be a resource for those interested in historical American cooking.