Mrs. Lincoln's Boston cook book

Soak in half a cup of cold milk, and dissolve in the boiling custard just as it is taken from the fire. If by any accident the custard should curdle in cooking, it will be smooth when frozen. Ice-Cream, No. 3. {Miss Parloa.) 1 pint milk. 2 eggs. 1 cup sugar. 1 pint to 1 quart cream. 2 tablespoonfuls flour. 3^ to 1 rup sugar. 1 saltspoonful salt. 1 tablesp. flavoring extract. Boil the milk. Mix the sugar, flour, and salt ; add the whole eggs, and beat all together. Add the boiling milk, 364 The Boston Cook Book. and when well mixed turn into the double boiler, and cook twenty minutes, stirring constantly till smooth ; after that, occasionally. When cool, add the cream, flavoring, and sugar to make it quite sweet. This makes a smooth and delicious cream ; and if tlie milk be boiling and the custard cook fully twenty minutes, there will be no taste of the flour. The following flavorings, with either of these receipts for a foundation, will give a great many varieties of ice-cream. Vanilla Ice-Cream. — Use one tablespoonful of Burnetts extract or one heaping tahlespoonful of the pounded vanilla bean sugar. Lemon Ice-Cream. — One tablespoonful of lemon extract. CChocolate Ice-Cream. — Melt two bars of sweetened vanilla chocolate with one or two tablespoonfuls of water, add a little cream or custard, and when smooth stir it into the remainder of the custard. Add half a tablespoonful of vanilla. Confectioners sometimes mix half a teaspoonful of Ceylon cinnamon with the chocolate. It gives a rich, spic}^ flavor. Coffee Ice- Cream. — Make half a cup of very strong black coffee for two quarts of cream ; or boil half a cup of ground coffee in the milk. Caramel Ice- Cream. — Add half a cup of caramel (see page 134), and omit part of the usual amount of sugar. Pineapple Ice-Cream. — Add half a can of grated pineapple or one pint of the ripe fruit, grated. Strawberry Ice-Cream. — Sprinkle sugar over the berries ; mash, and rub through a fine sieve. Measure the juice, and use one pint juice to two quarts of cream or custard. Add more sugar as the berries require. Use the French bottled strawberries when the ripe fruit cannot be obtained. Banana Ice-Cream. — Make a custard with one pint of milk, one cup of sugar, and two eggs. When cold, add one pint of cream, and six bananas sifted, or cut in The Boston Cook Book thin slices. Add a little lemon juice if the bananas lack flavor. Baked Apple Ice-Cream. — Bake and sift six sweet apples. Add one quart of rich cream, and sugar to taste. When the sugar is dissolved, freeze. Pistachio Ice-Cream. — One cup of pistachio nuts, and one quarter of a cup of almonds., blanched, chopped, and pounded to a paste. Add this to any receipt for ice-cream. Macaroon, Almond, Walnut, Cocoanut, or Brown Bread Ice - Cream may be made by adding one pint of either of the above ingredients to any receipt for icecream. Crumble the macaroons and cocoanut cakes, and brown them slightly; dry crumble, and sift the brown bread, and chop the nuts fine. Fruit Ice-Cream. — Canned fruit, or ripe fruit sweetened to taste, and cut into small pieces, may be added to partly frozen cream, giving many delicious varieties. Use peaches, strawberries, raspberries, pineapples, apricots, or cherries.