Prestcold cold cookery

Heat milk and dissolve marshmallows in it. When thoroughly dissolved, cool and add cream, whipped until stiff. Add vanilla, cherries, pineapple, cut up fine, and nuts. Pour into tray of freezing compartment. Allow to freeze for half an hour. Stir mixture and return to tray until frozen. COFFEE MARLOW 30 marshmallows I} cups cream 13 cups hot, strong coffee Few grains of salt Melt marshmallows in coffee, stirring until smooth. Add salt ; cool. When quite cool and slightly thickened, fold in the cream, which has been whipped until stiff. Pour into trays and freeze without stirring. 12 COFFEE ICE CREAM Use recipe for Vanilla Ice Cream, scalding 14 tablespoons finely ground coffee with milk, then straining the liquid through several thicknesses of cheese-cloth. FRESH PEACH ICE CREAM 2 cups cream $ cup water 2 eggs | cup milk | teaspoon gelatine % cup sugar | 2 cups ripe peaches Peel peaches and crush by putting them through a ricer. Remove as much of the coarse pulp as possible. Add sugar to peaches. Soak gelatine in cold water, then dissolve in hot water. Mix cream, milk, slightly beaten eggs and salt. Add dissolved gelatine and peach mixture. Chill-freeze. STRAWBERRY ICE CREAM | Ib. fresh strawberries % pint thick cream + Ib. castor sugar | teaspoon vanilla essence Cook the strawberries very gently with one tablespoonful of the sugar for a few minutes, remove from the fire and cool. Rub the fruit through a sieve. Whip the cream, add vanilla essence and remainder of the castor sugar, and place in Prestcold to keep cool. Fold whipped cream into fruit mixture, and pour into tray of freezing compartment. Chill-freeze. FRESH STRAWBERRY ICE CREAM | cup strawberries (crushed and strained) + cup cream $ cup milk 4 cup sugar ‘Crush the berries and strain through wire sieve to remove seeds. Add sugar to berries. Mix cream and milk. Add to berries. Chill-freeze. JUNKET ICE CREAM 3 pint milk 4 rennet tablet or 4 pint thick cream 3? teaspoon essence of rennet 4 oz. castor sugar Pinch of salt Vanilla essence to flavour Put the sugar, with a tablespoonful of cold water, into a saucepan and warm slowly until it has dissolved. Then add the cream, into which the milk has been stirred, and simmer gently until blood heat is reached. Add the vanilla essence and pour in the rennet essence. Pour into the tray and stand in a warm place until the junket has set, then return the tray to the Prestcold and freeze until it has set firmly. Serve with hot or cold chocolate sauce. (3. RASPBERRY ICE CREAM | Ib. fresh raspberries Pinch of salt 3 Ib. castor sugar 4 pint thick cream Crush the raspberries with the sugar and heat. Simmer gently for five minutes. Remove from the fire and rub through a sieve. Add a pinch of salt, allow to cool, and then place in Prestcold to chill. Whip cream, fold into the fruit purée, pour into tray and allow to freeze, stirring twice at intervals of an hour. PRUNE ICE CREAM 14 gills milk + pint thick cream 2 oz. castor sugar 2 tablespoons stiff purée of prunes | level dessertspoon flour 2 egg yolks | tablespoon golden syrup Pinch of salt Blend the flour with a little of the cold milk, and put on the rest of the milk to boil. When boiling pour on to the blended flour, stirring meanwhile. Add the sugar, and simmer gently for 10 minutes. Remove from the fire, add to the beaten yolks of eggs and, stirring constantly, simmer for a further five minutes. Add the golden syrup and stir till well blended. Add the prune purée to custard, and fold in the whipped cream. Place basin in Prestcold until thoroughly chilled. Then heat until light, pour into the tray, return, and allow to finish freez- ing without further agitating. N.B.—To make prune purée, stew about eight large prunes, previously soaked, in about 4 tablespoonfuls of water, and when cooked rub through a sieve. CARAMEL ICE CREAM