Prestcold cold cookery

2 cups rich milk Few grains of salt 14 teaspoons vanilla 3 cup sugar | tablespoon cornflour 1 cup cream Scald milk. Caramelise sugar (melt in heavy saucepan, stirring until syrup becomes a light brown colour). Add to milk in double boiler. Stir until sugar is dissolved. Add salt and cornflour mixed with a little cold milk. Cook ten minutes, stirring until thickened. Cool and add vanilla. Turn into tray of freezing compartment and freeze to mush ; fold in whipped cream. Return to tray until proper consistency to serve. BURNT ALMOND ICE CREAM Follow recipe for Caramel Ice Cream. Remove the skins from three-fourths cup almonds by scalding in boiling water. Spread nuts in a shallow pan and brown in hot oven. Cool and put through food chopper, or chop fine in wooden bowl. Add to custard mixture with whipped cream. 14 SAUCES TO SERVE WITH ICE CREAM Sauces can easily be made and kept in Prestcold to be used as needed. Quite a variety of desserts can be made by using these sauces with ice cream. The chocolate sauce can be used not only as an ice cream sauce, but it is also a very desirable addition to a milk drink. HOT CHOCOLATE SAUCE $ |b. sugar 2 oz. bitter chocolate 2 oz. butter | teaspoon vanilla essence % gill thin cream Pinch of salt I gill hot water Melt the chocolate in a small thick pan, and stir in the butter, sugar and salt. Add the hot water, and beat until the mixture is dissolved. Remove from the fire, and add the cream. Beat well, add vanilla essence and serve hot with vanilla cream. COLD CHOCOLATE SAUCE 4 |b. sugar 3 tablespoons cocoa I gill cream | oz. butter % gill hot water | teaspoon vanilla essence Cream the butter and sugar in a small saucepan, blend in the cocoa and the hot water, and cook to a creamy consistency, beating meanwhile. Remove from the fire, and when partly cooled, add vanilla essence and whipped cream and beat before serving. BUTTERSCOTCH SAUCE 3 tablespoons butter 6 tablespoons syrup 13 cups brown sugar 6 tablespoons cream Mix all ingredients. Boil five minutes. (Syrup may be thinned with cream if desired.) FUDGE SAUCE 14 cups sugar # cup cream, ¢ cup syrup (corn) 3 tablespoons butter 3 tablespoons cocoa Mix all ingredients. Boil five minutes. MARSHMALLOW SAUCE | cup sugar | egg white $ cup water 10 marshmallows Boil sugar and water for five minutes. Pour over stiffly beaten egg whites and add marshmallows. Cut in pieces. Beat until mixture is smooth. Any desired flavouring or colouring may be added. PINEAPPLE SAUCE | cup sugar 2 tablespoons butter % cup water % cup crushed pineapple Mix ingredients and let boil for five minutes. (Other fruit sauce may be made in the same manner.) 15 SHERBETS AND ICES ORANGE SHERBET 4 pint orange juice | gill water | tablespoon lemon juice Rind of | orange 4 |b. castor sugar 4 gill thick cream Boil the sugar and water and finely grated orange rind for eight minutes. Remove from the fire, cool, add the fruit juices to the syrup and strain. Pour into the tray and allow to freeze firm. LEMON CREAM SHERBET + cup sugar + cup cream 4 cup corn syrup 2 teaspoons gelatine 3 or 4 teaspoons lemon juice 2 teaspoons water 12 cups milk Few grains of salt Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream, beating with Dover beater to prevent curdling. Soak gelatine in water and dissolve over hot water. Add mixture slowly to the gelatine. Chill and freeze. (Either sour or sweet cream may be used in this recipe. Curdling will not prevent freezing.) PINEAPPLE SHERBET 6 tablespoons crushed pineapple 2 tablespoons lemon juice pint pineapple juice | gill whipped cream 4 tablespoons castor sugar 2 egg whites | gill water