Anson County cook book

Scald 1 cup cream, milk and the sugar. When cool, add whipped cream. Freeze to soft mush and add berries. Freeze and let stand several hours to ripen. — Mrs. Harry Covington. ICED MELON Thoroughly chill a watermelon. Cut and remove seeds from heart and cut solid part into cubes. Put in compotes and sprinkle with sugar or cinnamon as desired. — Mrs. H. B. Covington. LEMON ICE CREAM 1 quart milk 6 lemons 1 pint thick cream 3 cups sugar First mix juice of lemons with sugar and let stand while you chill the milk; whip cream. Add juice and sugar to chilled milk and after this begins to freeze, add cream and finish freezing. — Mrs. W. E. White, Louisburg, N. C. FRESH LEMON ICE CREAM 8 eggs 2 qts. cream (or milk) 9 lemons (juice) 3 cups sugar or sugar to taste Squeeze juice and put in sugar and mix, stirring several times. Then beat eggs light. Stir in slowly lemon syrup. — Mrs. Elliot Boswell. PEPPERMINT ICE CREAM 12 sticks peppermint candy 1 qt. cream Mash candy and let soak over night in enough milk to dissolve it. Whip cream, add mint and freeze. FROZEN APPLE FLOAT Whites of 3 eggs, beaten stiff 2 cups sweetened apple sauce 2 cups stiffly beaten cream Mix, flavor and freeze. — Mrs. R. E. Little, Jr. — SATISFACTORY WORK ALWAYS— STOGNERS BARBER SHOP — BISQUE ICE CREAM 1 qt. heavy cream Yz pound sugar V2 pound maccaroons 1 teaspoon Sauer's vanilla 2 lady fingers 1 teaspoon caramel Use only stale macaroons and lady fingers, and run through meat chopper. Put half quantity cream into this, beat, add sugar and stir until reaching boiling point, take from fire, add remaining ingredients. Freeze and let stand three hours to ripen. — Mrs. McLean B. Leath. FROZEN FRUIT 1 doz oranges — juice 1 can pineapple 1 can peaches 1 can peaches 8 bananas Put through mpat chopper or mash fine. Sweeten to taste. Pour this into your freezer and whip 1 qt. cream, sweeten to taste and flavor with Sauer's vanilla. Put on top of fruits and put in ice cream tub, and pack well using plenty of salt. Ycu may have to pack several times as it depends upon the occasion. When ready to serve, turn the whole thing out on a platter, slice and serve. Ideal dessert for a buffet supper: One-half frozen fruit, V2 whipped cream and serve a slice of each. — Mrs. Elliot Boswell. MANHATTAN PUDDING IV2 cups orange juice IY2 cups chopped almonds XA cup lemon juice IV2 cups powdered sugar 1 teaspoon Sauer's vanilla 1 pint of heavy cream, whipped Blanch almonds and chop fine. Mix fruit juice and half of sugar. Let dissolve. Turn mixture into cold mold. Whip cream and add rest of sugar, vanilla and chopped almonds. Pour over fruit mixture, filling mold to top. Pack in equal parts of ice and salt and let stand SV2 hours. —Mrs. R. E. Little, Jr. CHOCOLATE ICE CREAM 1 qt. full milk 2 eggs 1 qt. of cream 4 tablespoons Melrose flour IV2 cups sugar 2 teaspoons Sauer's vanilla 2 squares of bitter chocolate, Pinch of salt melted