The Blue grass cook book

Whip 1 pint of cream; drain it well. Beat the yolks of 4 eggs light. Put into a saucepan a generous cup of maple syrup ; stir in the beaten yolks, and place over the fire. Stir until the mixture becomes hot and the eggs thicken the syrup. Take from the fire at once and stand the pan in ice water, and beat the mixture with an egg-beater until it is light and cold; then gently mix with it the whipped cream, and mould for 4 or 6 hours, packed well in ice and salt. MARCELLUS'S CHOCOLATE 1 gallon rich cream, ^ cake of chocolate, 1 pint white sugar. Make a syrup of the sugar with a little water, and add the melted chocolate and 2 tablespoons gelatine. Be sure that the chocolate is thoroughly melted, or it will be lumpy. When cool, stir into the cream and freeze. Flavor with vanilla. METROPOLITAN ICE CREAM 1^ gallons cream. Take ^ gallon and color with chocolate and flavor with vanilla. ^ gallon of cream and color with cochineal and flavor with rose. ^ gallon and flavor with lemon. Freeze each separately and then stack in a mould and put on ice and freeze again. Or take any other combination preferred and pack and freeze. MRS. BASHFORD'S TUTTI-FRUTTI ICE CREAM Yolks of 6 eggs, 2 pints of fresh sweet milk, Sugar to taste, 1 teacup of raisins, 1 pound of almonds (in the shell), blanched and powdered rather fine, 1 teacup of strawberry preserves. Make a custard of the eggs, milk, and sugar, and pour hot on the raisins, almonds, and preserves. Flavor with vanilla. Let it cool and then freeze. When nearly frozen, have ready 3 pints of good rich cream, sweetened and whipped. Pour into custard and continue freezing, stirring often. TUTTI-FRUTTI ICE CREAM 1 quart cream, 1 pint milk. Yolks of 5 eggs, 3 cups sugar, 1 lemon, 1 glass whisky. Crystallized fruit or candied fruit of any kind, cherries, raisins, currants, citrons, peaches, etc. Beat sugar and eggs together and add to the milk, which must be at boihng point. Boil 10 minutes. When cold, add the cream and freeze. When half frozen, add 1 pound fruit, which has been mixed with the lemon and whisky. Cover and freeze well. NESSELRODE PUDDING (No. 1) Mrs. Richard Thornton 2 ounces raisins, 2 ounces currants, 2 ounces candied citron, 2 ounces ginger, 2 ounces pineapples, 2 ounces peaches, 2 ounces apricots, 2 ounces cherries, 2 ounces orange peel. Pour over this 3 glasses Maraschino cordial and let it stand over night. Pulverize 4 dozen almonds, which have been blanched. Add ^ pound sugar and a vanilla bean and sift. Make a custard of 1 quart milk, Yolks 12 eggs. Boil the milk, heat the eggs and sugar, almonds and bean, and stir all into the boiling milk. Boil till it thickens, and strain and put in a freezer. Whip 4 pints thick cream and stir in fruit and add to the custard. Mash macaroons and stir in at same time. Freeze all together. This recipe can be simplified by adding only raisins and one kind of candied fruit and flavor with brandy. NESSELRODE PUDDING (No. 2) 1 quart of milk, Yolks of 12 eggs, ^ pound of sugar, 48 Spanish chestnuts or equal in common chestnuts, 3 glasses of Maraschino, 12 waxy meringues, 3 pints of whipped cream.