Prestcold cold cookery

Mix sugar, flour and salt with enough milk to make a thin paste. Scald remainder of milk and stir in the paste. Cook to consistency of thin custard. Add egg yolks beaten with water. Cook a minute longer. Allow to cool. Add egg whites to cream and beat slightly. Add to custard mixture and vanilla. Freeze. Due to thickness of mixture, more time must be allowed for freezing. VANILLA CUSTARD CREAM $ pint milk 2 egg whites 4 pint thick cream 4 oz. cornflour 2 teaspoons vanilla Pinch of salt 2 egg yolks 3 oz. castor sugar Blend the cornflour with a little of the cold milk, and put the rest on to boil. When boiling, pour on to the blended cornflour, stirring meanwhile. Add the sugar, return to the saucepan, and simmer gently for ten minutes. Remove from the fire, add the beaten yolks of eggs and, stirring constantly, simmer for a further five minutes. When the custard is cold, fold in the stiffly beaten egg whites, to which a pinch of salt has been added, and place in Prestcold to chill. Whip the cream, add vanilla and fold into the chilled custard. Pour into tray. In one hour remove and stir well. Replace until set. CHOCOLATE CUSTARD CREAM Use same method as preceding recipe for Vanilla Custard Cream, but place 4 oz. of bitter chocolate in the top of a double saucepan and place over fire until dissolved. Add this mixture to the custard before it is cool and before egg whites are added. Then proceed as when making Vanilla Custard Cream. This will give a delicious ice cream, with an unusually smooth texture. RUM, PORT, SHERRY AND BRANDY CUSTARD CREAM Three tablespoonfuls of any of the above wines or spirits may be substituted for the vanilla essence. It should be added to the whipped cream, which is then folded into the chilled custard. CHOCOLATE ICE CREAM 4 oz. bitter chocolate 2 egg yolks 6 oz. castor sugar 2 egg whites 3 pint milk $ pint thick cream | teaspoonful vanilla essence Pinch of salt Melt the chocolate very slowly in a double saucepan. Heat the milk and pour into the beaten egg yolks. Add the sugar, return to the saucepan, cook for five minutes, and then add slowly to the melted chocolate. Stir well while combining the two. Cool, then fold in the stiffly beaten egg whites. Whip the cream, add the vanilla, fold into the chocolate flavoured custard. Pour into the tray and freeze. PRALINE ICE CREAM 1⅜ gills milk Pinch of salt | teaspoon cornflour 1⅝ gills thick cream 2 oz. sugar 2 or 3 drops almond essence 2 eggs 2 oz. French almond rock Blend the cornflour with a little of the cold milk, and put on the rest of the milk to boil. When boiling, pour on to the blended cornflour, stirring meanwhile. Add the sugar, and simmer gently for ten minutes. Remove from the fire, add the beaten egg yolks and, stirring constantly, cook for a further five minutes. When the custard is cold, fold in the stiffly beaten egg whites, to which a pinch of salt has been added, the whipped cream, the almond essence and the finely ground French almond rock. Pour into the tray to freeze. When partly frozen, remove the tray and stir the mixture to prevent the almond rock from settling. Return to Prestcold and allow to finish freezing without stirring. CHOCOLATE MERINGUE GLACE Shape chocolate ice cream into ovals with tablespoons and place between two meringue shells. If desired, top with whipped cream. Any other flavour ice cream may be served in this way. PEACH MELBA On each plate place a thin slice of sponge cake, then a scoop of ice cream, and then half a peach inverted over the cream. TUTTI-FRUTTI MARLOW 20 marshmallows 4+ cup rubyettes or maraschino cherries (cut in pieces) | cup milk | cup cream 3 slices pineapple | teaspoon vanilla + cup nuts