Blue Ribbon and Pure Gold cook book

Picnic Ice Cream—Take 3 pints milk, 1 pint cream, 14 cups sugar, whites of 3 eggs beaten to a stiff froth; flavor and freeze without cooking. It can be made and served in 1 hour. Strawberry Ice Cream—1 pint heavy cream, 1 pint strawberries, 1 cup sugar. Select and wash deep red berries. Mix and mash a little with the sugar, and allow to stand over night. The secret of distinctive flavor and color in strawberry ice cream, is that the berries have been allowed to stand over night in the sugar. The sugar draws out the flavor of the berries and formsathick syrup. Stir well before adding to the cream. Freeze. More sugar may need to be added if berries are tart. Chocolate Ice Cream—4 ounces Blue Ribbon baking chocolate, 1 pint milk, 1 pint heavy cream, 4 egg yolks, 1 cup sugar, 1 tablespoon Pure Gold vanilla. Melt chocolate over hot water; add half the milk gradually. Cook and stir until smooth. Scald the remaining milk, and add gradually to the egg yolks and sugar, which have been beaten together. Cook in a double boiler until spoon is coated. Do not cook too long or custard will curdle. Stir in chocolate mixture, add cream and vanilla. Strain, cool and freeze. 104 Blue Ribbon Cook Book Water-Ice—The usual proportion is 4 cups water, 2 cups sugar, and ? to 1 cup fruit juice or fruit pulp. Boil water and sugar 5 minutes; add flavoring. Strain, cool and freeze. Endless varieties may be had by using any fruit singly or in combination. Orange Ice—4 cups water, 2 cups sugar, 2 cups orange juice, z cup lemon juice, grated rind of 2 oranges. Sherbet—This is water-ice with gelatine or white of egg added. Use 1 beaten egg white to 1 quart liquid, and stir in when water-ice mixture is partly frozen. Or use 1 teaspoon to 1 tablespoon gelatine for a quart of liquid. Soak gelatine in a little cold water and dissolve in hot syrup. Strain, cool and freeze. Frappés are soft water-ices with or without cream. Freeze like creams, except that crank need not be turned constantly; a few turns every 5 minutes are enough. Freeze to the consistency of mush or wet snow. These are usually served in sherbet glasses, and are drunk rather than eaten with a spoon. Café Frappé—3} cups strong Blue Ribbon coffee, 1 scant cup sugar, 1 cup cream. Add sugar to coffee while hot, cool, strain, add cream and freeze, or omit cream and freeze, and serve with 1 cup whipped cream. Put teaspoon whipped cream on top of each glass when serving. Pour mixture in freezer, using half ice and half salt, freeze to consistency of mush. Tea Frappé—4 teaspoons Blue Ribbon tea, cover with 1 pint freshly boiling water, and steep 5 minutes; 1 cup sugar, 2 cups water, boil 5 minutes; juice 3 oranges, juice 2 lemons, 1 cup pineapple. Strain tea and add to other liquids and fruits, and freeze as above. Creams Frozen Without Stirring White Parfait—1 cup sugar, 1 cup water, 3 egg whites, 1 pint cream whipped, 3 teaspoons Pure Gold rose, vanilla, lemon, or orange extract. Cook sugar and water together until it spins a thread, pour it slowly over the whites of eggs which were beaten very stiff. Beat thoroughly until cold, add the whipped cream, mix thoroughly, turn into moulds, pack in ice and salt, using 2 to 1, allow it to stand 4 or 5 hours to “‘ripen.”’ Yellow Parfait—6 egg yolks beaten thick, 1 cup sugar boiled in 3 cup water 5 minutes, 1 pint cream whipped very stiff, 1 table- - spoon Pure Gold vanilla extract. Make like White Parfait. Mousse—1 tablespoon Pure Gold gelatine, 2 tablespoons cold water, 2 tablespoons boiling water, 1 pint whipped cream, 3 cup sugar, flavoring. Home-Made Candies 105