A guide to modern cookery

Finely pound three and a half oz. of freshly-skinned sweet almonds and five bitter almonds ; adding to them, little by little, in order to facilitate the pounding, a few tablespoonfuls of water. Set this almond paste to infuse, twenty minutes beforehand, in the boiling milk, and prepare the cream as directed above, with the same quantities of sugar and egg-yolks. 2749—ASPARAGUS ICE-CREAM Parboil six oz. of asparagus-tops or sprue for two minutes, Thoroughly drain them ; quickly pound them, together with a few tablespoonfuls of milk, and set this asparagus paste to infuse in the boiled milk. 2750—FILBERT ICE-CREAM Slightly torrify three and half oz. of filberts ; finely pound them, together with a few tablespoonfuls of milk, and set the resulting paste to infuse for twenty minutes in the boiled milk. 2751—COFFEE ICE-CREAM Add two oz, of freshly-grilled and crushed coffee seeds to the boiled milk, and let them infuse for twenty minutes. Or, with an equivalent amount of ground coffee and half a pint of water, prepare a very strong infusion and add it to one and a half pints of boiled milk. 2752—CHOCOLATE ICE-CREAM Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks will be found sufficient, if the chocolate used be sweet. 2753—WALNUT ICE-CREAM Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water, and set them to infuse for twenty minutes in boiling milk. 2754—PISTACHIO ICE-CREAM Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk, 2755—PRALINED ICE-CREAM Pound and rub through a sieve four oz. of almond pra/n, and add thereto one quart of previously-prepared vanilla-flavoured custard, 2750—TEA ICE-CREAM Add one pint of very strong tea to one and a half pints of boiled milk, and make the preparation in the usual way. : 2757—VANILLA ICE-CREAM When the milk has boiled, infuse in it one large stick of vanilla for twenty minutes. N.B.—If these various preparations be required more creamy, the milk may be wholly or partly replaced by fresh cream. Also when the preparation is congealed, it may be combined with onesixth pint of whipped cream per quart. 2758—PREPARATIONS FOR FRUIT ICES The base of these preparations is a syrup of sugar at 32° (saccharom.), to which a purée of fruit, an essence, or a liqueur is added, which will give theice its character. All these preparations require lemon juice, the quantity of which varies according to the acidity of the fruit used, but which, even in the case of the tartest fruits, should not measure less than the amount that may be extracted from a whole lemon per quart of the preparation. Orange juice may also be used, more especially for red-fruit _ ices; while the juices of the orange and the lemons combined throw the flavour of the fruit under treatment into remarkable relief. In the season the juices are extracted from fresh fruit, pressed and rubbed through tammy. When the season is over the preserved juice of fruit is used. All red-fruit ices are improved, once they are set, by an addition of half pint of raw, fresh cream per quart of the preparation. 2759—THE MAKING OF FRUIT ICE PREPARATIONS These preparations are made in two ways as follows :— (1) Rub the fruit through a fine sieve, after having pounded it if its nature admit of it. Dilute the purée with an equal quantity of cold sugar syrup at 32° (saccharom.), and add lemon juice in a quantity subject to the acidity of the treated fruit.