The pudding and pastry book

Ices can easily be made without a machine. The cylinder is replaced by a long round biscuit or coffee tin, about four inches in diameter. Put the tin in a pail. Pack it round with ice and salt as above. Pour the mixture which is to be frozen into the tin and beat it hard for ten minutes. Put on the lid firmly. Cover it with ice and then cover the whole thing with a thick blanket or piece of carpet. Leave it for an hour. Remove the ice on lid of the tin, wipe it and take it off. Scrape off the frozen mixture at the sides and beat very hard again for ten minutes. Replace the cover, ice, salt and blanket, and leave for five or six hours, only looking occasionally to see if the water must be drawn off and more ice and salt added. This, although a lengthy process, is very simple and inexpensive and most successful. For beating, a long wooden spatula, thin at the end and about the size of a carving knife, should be used. It is essential that rock salt and not common The Pudding Book salt be used. Snow can be used instead of ice, but is not quite so good. To take out ice, dip the cylinder quickly in hot water and shake it gently. Scald the tins in which ices are made directly they are emptied, and dry in the oven. If cream ices are to be put in moulds it will be found more satisfactory to add to them a little dissolved gelatine in the proportion of ½ oz. of gelatine to two quarts of cream. Cream ices are excellent served with a hot chocolate, fruit, or wine sauce. The sauce should be served separately. Cream Ices Cream Ice — I. „ „ II. • Brown Bread Cream Ice Caramel Cream Ice Chestnut Cream Ice Coffee Cream Ice . Fruit Cream Ice Strawberry Cream Ice Tutti Frutti K "Cream Ice — I 1 quart cream 1 cup powdered sugar 1 table-spoon vanilla Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer. Cream Ice — II (Frozen Custard) 1 quart milk 6 yolks if cups powdered sugar 1 2 pints thick cream 1-2 table-spoons vanilla Make a custard (sec p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze. The custard can be made with cream instead of milk. To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added. 14(1 Pastry Book Brown Bread Cream Ice 1 quart cream 1 tea-cup brown bread-crumbs ^ lb. sugar Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze. "Caramel Cream Ice 8 ozs. powdered sugar 6 yolks of eggs 1 pint milk 1 pint cream I dessert-spoon vanilla Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream. The Pudding and 'Chestnut Cream Ice 6 ozs. chestnuts 10 ozs. powdered sugar 1 1 pints cream Yolks of 8 eggs 4 dessert-spoon vanilla | pint whipped cream