Good Housekeeping summer cookery book

4 _ Of ice-cream, one has often heard the exclamation in tones of disgust, ‘ ‘Oh, it’s custard!” Of course, ‘ custard ice-creams can be made in the home, but the working costs are usually sufficiently low to allow the _ use of cream, or at least a proportion of cream. _ Of first importance is the possession of a reliable and efficient freezer. One which beats the mixture continuously during the process of freezing produces a lighter and more velvety cream than one without agitators of some kind. _ In an emergency, and when no freezer is available, the simplest method—providing one can obtain ice, either locally or more simply from a refrigerator, and only a very small quantity of ice-cream is required —is to place the mixture in a tall, narrow jam jar, _ surrounded by a mixture of ice and salt, in a saucepan. fIf the ice is in a large unbroken piece, the simplest method of breaking it is to place it in a rough sack on a stone floor if possible, and then to break it with hammer or an ice pick especially constructed for the purpose. ‘The coldest mixture for surrounding the jam jar is made by mixing four parts of ice to one part of coarse rock or freezing salt, although a more evenly frozen _mixture is obtained by using six parts of ice to one of salt. The bulk of the ice should be put in first and the remainder packed in alternate layers until the level is well above the level of the mixture in the jar. To avoid any salt getting inside, the jar should be covered with a lid or saucer. All that remains to be done is to cover it with a cloth or piece of blanket, put it in a cool place, stir the frozen mixture occasionally from the sides to the centre, pour off the water from the ice and salt mixture at intervals, and renew the latter. There are many varieties of frozen delights ranging from the plain water ice to the elaborate fruit sundae or bombe glacée frequently encountered on dinner and lunch menus. The most expensive are those which consist of cream flavoured with fruit. Less expensive are those containing custard, cornflour and egg, which increase the bulk, improve the keeping qualities, but to some are less palatable. The following frozen mixtures have all been tested in Good Housekeeping Institute and have proved most popular: VANILLA IcE I pint milk 3 oz. sugar I oz. cornflour I egg Flavouring Mix the cornflour to a cream with 2 tablespoonfuls — cold milk and put the remainder on to boil. When boiling pour into the blended cornflour, stirring mean- while. Return to saucepan, and boil gently for 10 © minutes. Stir in the sugar, remove from the heat — and add the beaten egg. Add vanilla essence and when — cold freeze. Note.—This can be made more interesting by add- ing some almond rock, which has been crushed finely, — or by serving with hot Mint Sauce and sprinkling with q oF ., ms AG ‘ f it ICES FOR SUMMER DAYS. i a chopped walnuts. The cornflour may be omitted, and a flavoured egg custard may be used as in Banana Icecream. BANANA ICE-CREAM 2 bananas 2 Oz. sugar 4 tablespoonfuls lemon 14 gills milk juice I egg I pinch of salt Peel the bananas, scrape, purée and add the lemon juice and custard made from milk, sugar, egg and 4 salt. Freeze and serve with chopped nuts. Note.—A more elaborate form of custard mixture may be made, adding white of egg and cream as in Fig Ice-cream. Fic IckE-cREAM + pint milk _ 4 Ib. figs 2 oz. sugar 4 gill cream 1 yolk egg 4 tablespoonful vanilla A pinch of salt essence I white of egg Make the custard with the milk, sugar, and eggs. Then add the salt, finely-chopped figs, vanilla, stiffly beaten whites, and whipped cream, Freeze and serve __ in ice cups. CHOCOLATE MoUSsSSE