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Modern Ice-Cream
Centuries ago people started making refreshing summer-time desserts by taking sweet cream (the richest part of milk) or custard (egg-based puddings) and cooling them down with ice. The chillier the cream, the more solid the product. In sum: the first "iced creams" were so named because the appelation described the process. -
Eggnog
white and yolk of eggs were whipped with ale, cider, or wine. -
Rootbeer
A non-alcoholic drink made from extracts of various roots and prepared for the fountain by the addition of syrup and carbonated water. This class includes Ottawa beer, sarsaprilla, and similar beverages which do not require the addition of cream and are mixed from syrup and carbonated water. It is the common practice to carbonate such beverages in tanks and draw them from the draught arm of the fountain, or from a special dispenser." -
peanut butter
Blanch the nuts, but do not roast and grind. The meal thus prepared may be cooked by putting it (dry) in the inner cup of a double boiler and cooking as directed for grains, for eight or ten hours. As it is required for use, add water to make of the desired consistency, and cook again for a few minutes, just long enough to bring out the essential oil of the nuts. -
OREOS
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Popsicles
accidently freezing juice -
kOOL-aID
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Gatorade
scientifically formulated a new, precisely balanced carbohydrate-electrolyte beverage that would adequately replace the key components lost by Gator players through sweating and exercise. They called their concoction ‘Gatorade'.
