The Blue grass cook book

Make custard of milk, eggs, and sugar. Blanch chestnuts like almonds and add to custard. When half frozen, add meringues. Maraschino, and cream and freeze hard. NICE FOUNDATION FOR ICE CREAM 1 pint of morning's milk, ^ pint of sugar, Yolks of 2 eggs, 1 quart rich cream. Make a custard and flavor with vanilla bean. When cold, add 1 quart of whipped cream. Add fruits, nuts, wine, or anything desired, and freeze well. This amount will serve 8 people. NUT ICE CREAM Mrs. Henry C. Buckner 1 pint of cream, ^ cup of almonds, \ cup of gelatine, 6 tablespoons of Maraschino, or 4 tablespoons of sherry, ^ cup of granulated sugar, 1 teaspoon of vanilla. Put cream on ice and whip. Soak gelatine in 1 pint of cold water 1 hour. Cover while soaking. Add wine and vanilla to sugar. Add these to cream, then the nuts, chopped fine. Put red cherries on top. ORANGE ICE CREAM 1 quart of morning's milk, 1 pint rich cream. Juice of 5 oranges, 1 lemon, 1 pound sugar. Boil the milk and add 1 tablespoon gelatine. When cool, dissolve sugar in the milk. Add the orange juice with the grated rind of one orange and the juice and the rind of 1 lemon. Put in freezer, and when it begins to freeze add the cream, which has been well whipped, and continue freezing. ORANGE SOUFFLE Mrs. Henry C. Buckner Yolks of 4 eggs, well beaten, 1 pint (full) of orange juice, 1 pound of sugar, ^ box of gelatine, 1 quart of whipped cream. Cover gelatine for 1 hour with ^ cup of cold water. Mix orange juice and sugar, add eggs, then beat in gelatine and let cool in ice water. When it begins to thicken, beat in lightly the whipped cream and freeze. MARCELLUS'S PEACH ICE CREAM 1 gallon very rich cream, ^ gallon ripe peaches and juice of a lemon, 1 pound or more of sugar, the amount depends on the sweetness of the fruit. Make a syrup as in other recipes, and when cold add the cream and put in the freezer. Mash the peaches and add the lemon and a little sugar. When the cream is half frozen, add the fruit and freeze. Very good. PINEAPPLE ICE CREAM Mrs. John W. Fox 9, quarts rich cream, 4 cups sugar, 9, cans of pineapple or two ripe pineapples. Make a syrup of the sugar and add 1 tablespoon gelatine. Add juice of 1 lemon and boil. When cool, add half of the cream and put in the freezer. When it begins to freeze, add the pineapple, which has been chopped very fine, and after a few turns add the rest of the cream, which has been well whipped. PISTACHIO ICE CREAM Mrs. Henry C. Buckner Make a custard of 1 pint of morning's milk, ^ pint of white sugar. Yolks of 2 eggs. Pound ^ of a vanilla bean and boil with the custard. When cold, color a delicate green with pure fruit coloring. Add 1 quart of rich whipped cream. Put in freezer, and when it begins to congeal add 1 teacup of sweet almonds, and 1 teacup of pistachio nuts, blanched and powdered. Freeze hard. RASPBERRY ICE CREAM Make as for any other kind of fruit cream and add the fruit when half frozen. Mash and strain the berries and add a little lemon juice. STRAWBERRY ICE CREAM 1 quart strawberries, 1 quart cream, 1 pint sugar.