The Aunts' Cook Book

Cook in double boiler until it begins to thicken. Turn into a bowl and whip till cold. Whip a pint of cream very stiff and fold the custard in slowly. Pack in ice and salt about three hours. For other syrups use sugar syrup made in the proportion of a cupful of sugar to a third of a cup of water and boiled 3 or 4 minutes. Aunt Robbie's Maple Parfait 2 cups maple syrup — ^let boil until thick Yolks of 3 eggs beaten 1 pint of whipping cream Put hot syrup onto eggs and beat. When cool add cream whipped. Pack in ice and salt for 3 hours. 102 Ice Cream and Ices Aunt Emery's Maple Mousse 4 eggs 2 cups maple syrup 1 pint of cream Beat whites of eggs stiff. Beat cream stiff. Beat egg yolks welly add syrup and beat. Bring just to a boil on stove, stirring constantly. Cool. Combine this with cream and whites of eggs beating all together. Put into a mould and pack 6 hours in ice and salt. Ice should be crushed fine and use 3 cups ice to 1 of salt. Aunt Virginia's Vanilla Ice Cream 1 generous pint of milk 3 eggs 2 cupsful of granulated sugar 1 qt. of rich cream 1 tablespoon of flour Let the milk come to a boil. Beat the flour, 1 cupful of sugar and the eggs together, and stir into the boiling milk, cook 20 minutes, then set away to cool. When cool add the second cup of sugar, cream and flavoring. If vanilla, use half a bean, which has been softened in hot milk. Scrape all the seeds from the pod, and add to the mixture. Freeze 20 minutes, pack solidly, and let it stand several hours, with plenty of ice and salt around the freezer. Aunt Virginia's French Ice Cream 2 eggs broken in the bowl. 1 cup granulated sugar. Beat these together until smooth with a scant ^ cup of milk. Bring to a boil pint of milk, then stir in the above and boil 15 minutes to 20 minutes. Let this cool and add to it 1 quart of cream and another cup of sugar and the flavoring. Ice Cream and Ices 103 Aunt Robbie's Meringues Whites of 3 eggs beaten dry Beat in gradually ^ pound granulated sugar Add 1 teaspoonful vinegar Shape with spoon on wet board covered with letter-paper. Have oven heated. Turn out gas and put in meringues. Leave in oven from 3^ to 1 hour. They should dry rather than bake. Remove from oven and take off paper. If intended to be used for ice-cream, remove soft part with spoon, fill with ice-cream and cover with another meringue. Aunt Robbie's Mint Ice Cream with Chocolate Sauce 1 J^ pints of good cream 1 teaspoonful corn-starch 1 pint top milk 2 whites of eggs 1 cup sugar 1 teaspoonful of mint extract Cook milk and sugar till latter is dissolved. Add cornstarch and cook till thick and smooth. Pour on beaten whites and beat ip^ith egg-beater. Let cool. Add cream and mint flavoring. Freeze. Serve with either hot or cold chocolate sauce. Aunt Robbie's Chocolate Sundae Make frozen whipped cream as follows: 1^ cups heavy cream few drops vanilla ^ cupful powdered sugar 1 cupful marshmallows cut up Beat the cream till nearly stiff, add marshmallows and sugar and continue beating. Add flavoring and pack in equal parts of ice and salt. Serve with Chocolate Fudge Frosting. 104 Ice Cream and Ices Recipe for Chocolate Fudge Frosting 2 cupsful sugar ^ teaspoonful cream 2 squares chocolate of tartar 1 tablespoonful butter ^ teaspoonful vanilla 3^ cupful milk Boil ingredients together without stirring, until a soft ball can be formed when a little is tried in cold water. Cool until tepidy add vanilla, beat and add cream if it gets too hard. Aunt Virginia's Frozen Rice Pudding J^ cup of rice 1 quart of cream Yolks of 6 eggs 2 quarts of rock salt 1 pint of milk 1 3^ cups of sugar }/2 tablespoon of vanilla 10 lbs. of ice