The Aunts' Cook Book

Rub the rice well into a clean towel, put it on to boil, in 1 pint of cold water. Boil J^ hour, drain, cover with the milk, boil a ]/^ hour longer. While this is boiling, whip the quart of cream. After you have whipped all you can, add the remainder, and what has drained from the other, to the rice and milk. Stand the whipped cream into a cold place until wanted. Now pour the rice through a wire sieve and return it to the farina boiler in which it was boiled. Beat the yolks and sugar together until light, then pour over the boiling rice, stir well, return again to the fire, and cook 10 minutes, or until it begins to thicken. Take it from the fire, add the vanilla, and turn out to cool. When cool, put into the freezer. When frozen stir in the whipped cream, remove the dasher, and smooth down. Let it stand for 2 hours, packed in salt and ice. Ice Cream and Ices 105 Aunt Robbie's Melon Ice Cream 1 quart thin cream few grains salt 1 cupful sugar 2 cupsful strained melon pulp Scald the cream and sugar together. Stir occasionally while cooling, add salt and green vegetable coloring matter if color is desired. Freeze to a mush in three parts ice to one part salt. Then add the strained melon pulp and finish freezing. Aunt Elinor's Pineapple Ice Add beaten whites of 2 eggs to can of crushed pineapple. Sweeten if necessary. Freeze and pack for 1 hour. Aunt Elinor's Macaroon Ice Cream 1 pint top milk J^ pint cream (whipped) 3^ cupful sugar 1 cup dried maccaroon crumbs 3 egg-yolks Scald milky beat eggs and add sugar. Pour in hot milk, stirring constantly. Cook as custard till mixture coats spoon. Cool. Add maccaroon crumbs, whipped cream and flavoring. Freeze and pack. Aunt Robbie's Peppermint Ice Cream 2 cupsful cream scalded 1 pint cream chilled 1 cupful granulated sugar 2 teaspoonsful peppermint extract Scald the first pint of cream and sugar together, chill and add remaining cream and flavoring. Freeze in three parts ice to one part salt. Serve with rich chocolate sauce. 106 Ice Cream and Ices Sauce 1 3^ cupsful boiling water 1 ^ tablespoonsful com 3^ cupful sugar starch 6 tablespoonsful shaved ^ cupful cold water chocolate or^ cupful few grains salt cocoa Boil the water and sugar 5 minutes. Mix the chocolate with the corn-starch and cold water. Combine the mixtures, add salt and boil 3 minutes. Serve hot or cold. If stronger sauce is desired, add more chocolate. Aunt Robbie's Frozen Apricots 1 can of apricots or of peaches J^ cup of sugar (more if sweet ice is desired) J^ cup Sherry or Madeira juice of 1 orange Mix together but do not mash or chop fruit. Put in icecream mould which is water tight and pack in ice and salt for 4 hours. Remove from mould and serve with whipped cream on top and a red sauce around it made of a glass of raspberry and currant jelly melted on stove with a little boiling water, (about 2 tablespoonsful). Cool sauce before serving. Aunt Virginia's Roman Punch The juice of 10 lemons and 2 oranges. Add two lbs. of sugar, the grated rind of 1 orange, and the whites of ten eggs beaten to a standing froth. Freeze the mixture until it is as stiff as snoWy then beat into it rum to taste and 1 bottle of champagne or Rhine wine. k Ice Cream and Ices 107 The things to eat that I most love Are stuffed and baked turtle-dove. And plum-cake, redolent of spice. Served with a cake of lemon-ice. r Gouverneur Morris, The elder of the recipients of this book, at about the age of ten, lunching at a hotel, was asked what she would like to eat. She exclaimed joyfully, "Oh, a ham sandwich and three kinds of ice creaml" CAKES AND COOKIES Aunt Elinor's Sponge Cake 5 eggs H lb. powdered sugar 1 lemon }4, lb. pastry flour ^ teaspoon salt