The Pytchley book of refined cookery and bills of fare

Mix six ounces of pounded white sugar, the yolks of six eggs, three or four drops of essence of vanilla with a pmt of new milk (previously boiled), put it on the fire and stir with a whisk until it thickens, strain into a basin and add six sponge cakes dried and broken up. Stir them in and freeze. CARAMEL CREAM ICE. No. 431. Boil on a fire in a stewpan three ounces of sugar until it becomes a dark brown without burning, add some lemon peel and a stick of cinnamon and let it boil a minute or two ; add a gill of water, the yolks of six eggs, and a pint of new milk ; stir over the fire until it thickens, when strain and add to it half a pint of good whipped cream and freeze. CHOCOLATE CREAM ICE . No. 432. Dissolve six ounces of best French chocolate in half a pint of water and mix with it the yolks of four eggs and six ounces of pounded white sugar ; stir over the fire until it thickens, strain and add a pint of whipped cream. COFFEE CREAM ICE. No. 433. Roast six ounces of raw coffee over a slow fire until a light colour, put it into a pint of boiling milk and let it soak for half an hour in the saucepan with the cover on ; then mix the yolks of six eggs and ten ounces of pounded white sugar and stir over the fire until it thickens, strain through a fine sieve, mix with half a pint of whipped cream, and freeze. SWEET DISHES. 229 CAFE A LA NE1GE. No. 433A. Mix one pint of strong coffee, half a pint of new milk, a gill of cream, and four ounces of sifted sugar. Put the whole into a freezing-pot, embedded in ice and salt, and whip up until it becomes like snow, when serve. BLACK CURRANT CREAM ICE. No. 434. The same process as Apricot (No. 426), only two ounces more sugar. RED CURRANT CREAM ICE. No. 435. The same process as Apricot (No. 426), only two ounces more sugar. DAMSON CREAM ICE. No. 436. The same as Currant. GINGER CREAM ICE. No. 437. Chop finely six ounces of preserved ginger and mix with it a pint of new milk, the yolks of six eggs, and eight ounces of pounded white sugar ; stir over the fire until the mixture thickens, pour it into a basin, add half a pint of cream, and freeze. GOOSEBERRY CREAM ICE. No. 438. Pick, cut the snouts and stems off one pound of green gooseberries, stewdn half a pint of Syrup (No. 400) until soft, rub through a hair sieve, add a pint of good cream, and freeze. 230 THE PYTCHLEY COOKERY BOOK. GREENGAGE CREAM ICE. No. 439. The same as Apricot (No. 426). ORANGE CREAM ICE. No. 440. Mix in a stewpan in a pint of new milk the juice of six oranges, eight ounces of pounded sugar, and the yolks of six eggs, stir over the fire until the mixture thickens ; strain into a basin, mix with it half a pint of whipped cream, and freeze. PINEAPPLE CREAM. No. 441. Mix in a stewpan one pound of pineapple pulp beaten through a sieve, one pint of new milk, the yolks of six eggs, and eight ounces of pounded sugar, stir over the fire until the mixture thickens. Add half a pint of good cream, and freeze. ICE PUDDING. No. 442.