Ice Cream With Fruit. 1 quart milk, 4 cups sugar, yolks of 6 eggs, 3 heaping teaspoons flour, 1 quart cream. Put milk in double boiler, add sugar and let come to a boil. Beat the yolks and flour together, adding a little cold milk. Add to scalded milk and cool until thick. Before removing mixture from fire add 6 whites well beaten. Let stand until cold. Put in freezer, adding the cream, whipped. When about half frozen add fruit as follows, well mash- ed: 1 large can pineapple,, juice of 1 lemon and 6 bananas. This amount makes six quarts of cream when frozen. MRS. LILLID FRANDSEN. Pineapple Mousse. 2 cups grated pineapple, 114 cups pulver- ized sugar, 1 pint whipping cream, ice and salt✪ Pineapple Mousse. Put the pineapple on in a saucepan, bring to boiling point, add the pulverized sugar and set aside to cool. Then add the pineapple to the cream, which has been whipped until stiff, mixing lightly. Pour into mould which has been wet with cold water, place in ice and a little salt and let stand two hours. MRS. H. T. ZEIDERS. Blue Plum Sherbet. 1 quart blue plums, 2 cups sugar, 1 package gelatine, 2 oranges, 1 pint whipped cream, 1 or 2 lemons✪ Blue Plum Sherbet. Strain plums, add sugar and water, heat to boiling point, add soaked gelatine cool, add lemons and oranges. Freeze to mush, then add cream and finish freezing. Green gage plums may be used and are good. Also may leave out lemon and orange juice. . MRS. IVA FAUSETT ALLRED. . Food For the Gods (Will Serve 16 People). 6 eggs, a little salt, 2 cups flour, 4 level teaspoons baking powder, 2 cups sugar, | tablespoons bread crumbs, 14 pound chopped dates, 1 cup wal- nuts, 1 teaspoon vanilla✪ Food For the Gods. Beat eggs separately, add whites last. Bake 14 hour. Serve cold with cream. Keep moist. MRS. J. J. LLOYD CARBON COUNTY COOK BOOK A5 Ice Cream Sherbet. 1 quart boiling water, 6 cups sugar, 1 whole pkg. Knox gelatine, juice of 3 lemons, 1 large can grated pineapple, 6 bananas, 1 quart cream✪ Ice Cream Sherbet. Dissolve the gelatine in a little cold water. Add to boiling water sugar and lemon juice. Cook until clear in a double boiler. Cool and add the pineapple and the bananas mashed and rubbed through a sieve. When partly frozen add the cream whipped. This will make 6 quarts. LILLY FRANDSEN. Caramel Ice Cream. 1 quart cream, 2 cups milk, 1 and one- third cups sugar, 1 egg, 1 tablespoon flour, 14 teaspoon salt, 114 tablespoons vanilla✪ Caramel Ice Cream. Mix half the sugar with the salt and flour. Add egg slightly beaten. Add scalded milk slowly and cook in dou- ble boiler until thick. Caramelize the remaining sugar by placing in an omelet pan and allowing to melt on hot part of stove. Stir constantly. When it has melted and become brown, but not burn- ed, add to the custard. Stir until dissolved, cool, add cream and flavoring and freeze. MRS. ZINA B. GOOLD. Pineapple Sherbet. 1 pkg. arrowroot, 114 quarts boiling wa- ter, 1 quart cold water, juice of 4 lemons, 4 cups sugar, 2 small cans grated pineapple, 1 quart whipping cream, beaten whites of 4 eggs✪ Pineapple Sherbet. Dissolve arrowroot in cold water. Add to boiling water. Cook until clear and thick, remove from fire and add 1 quart cold water. When cool add sugar and fruit. Put in freezer and when frozen to mush stage add cream and.egg whites. This will serve 30 or more people. MRS. CHAS. AVERILL. MRS. L. E. WHITMORE. Pineapple Veivet. Cup marshmallows ‘in fine pieces. Dice pineapple and drain well. Put pineapple on the marshmallows 14 hour before serving. Mix, adding 1 cup whipped cream, and some nuts and if desired a teaspoon of whipped cream may be added on top. Serve on lettuce leaves. 14 lb. marshmallows, 1 small can pineapple.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Ice Cream With Fruit. 1 quart milk, 4 cups sugar, yolks of 6 eggs, 3 heaping teaspoons flour, 1 quart cream. Put milk in double boiler, add sugar and let come to a boil. Beat the yolks and flour together, adding a little cold milk. Add to scalded milk and cool until thick. Before removing mixture from fire add 6 whites well beaten. Let stand until cold. Put in freezer, adding the cream, whipped. When about half frozen add fruit as follows, well mash- ed: 1 large can pineapple,, juice of 1 lemon and 6 bananas. This amount makes six quarts of cream when frozen. MRS. LILLID FRANDSEN. Pineapple Mousse. 2 cups grated pineapple, 114 cups pulver- ized sugar, 1 pint whipping cream, ice and salt. Put the pineapple on in a saucepan, bring to boiling point, add the pulverized sugar and set aside to cool. Then add the pineapple to the cream, which has been whipped until stiff, mixing lightly. Pour into mould which has been wet with cold water, place in ice and a little salt and let stand two hours. MRS. H. T. ZEIDERS. Blue Plum Sherbet. 1 quart blue plums, 2 cups sugar, 1 package gelatine, 2 oranges, 1 pint whipped cream, 1 or 2 lemons. Strain plums, add sugar and water, heat to boiling point, add soaked gelatine cool, add lemons and oranges. Freeze to mush, then add cream and finish freezing. Green gage plums may be used and are good. Also may leave out lemon and orange juice. . MRS. IVA FAUSETT ALLRED. . Food For the Gods (Will Serve 16 People). 6 eggs, a little salt, 2 cups flour, 4 level teaspoons baking powder, 2 cups sugar, | tablespoons bread crumbs, 14 pound chopped dates, 1 cup wal- nuts, 1 teaspoon vanilla. Beat eggs separately, add whites last. Bake 14 hour. Serve cold with cream. Keep moist. MRS. J. J. LLOYD CARBON COUNTY COOK BOOK A5 Ice Cream Sherbet. 1 quart boiling water, 6 cups sugar, 1 whole pkg. Knox gelatine, juice of 3 lemons, 1 large can grated pineapple, 6 bananas, 1 quart cream. Dissolve the gelatine in a little cold water. Add to boiling water sugar and lemon juice. Cook until clear in a double boiler. Cool and add the pineapple and the bananas mashed and rubbed through a sieve. When partly frozen add the cream whipped. This will make 6 quarts. LILLY FRANDSEN. Caramel Ice Cream. 1 quart cream, 2 cups milk, 1 and one- third cups sugar, 1 egg, 1 tablespoon flour, 14 teaspoon salt, 114 tablespoons vanilla. Mix half the sugar with the salt and flour. Add egg slightly beaten. Add scalded milk slowly and cook in dou- ble boiler until thick. Caramelize the remaining sugar by placing in an omelet pan and allowing to melt on hot part of stove. Stir constantly. When it has melted and become brown, but not burn- ed, add to the custard. Stir until dissolved, cool, add cream and flavoring and freeze. MRS. ZINA B. GOOLD. Pineapple Sherbet. 1 pkg. arrowroot, 114 quarts boiling wa- ter, 1 quart cold water, juice of 4 lemons, 4 cups sugar, 2 small cans grated pineapple, 1 quart whipping cream, beaten whites of 4 eggs. Dissolve arrowroot in cold water. Add to boiling water. Cook until clear and thick, remove from fire and add 1 quart cold water. When cool add sugar and fruit. Put in freezer and when frozen to mush stage add cream and.egg whites. This will serve 30 or more people. MRS. CHAS. AVERILL. MRS. L. E. WHITMORE. Pineapple Veivet. Cup marshmallows ‘in fine pieces. Dice pineapple and drain well. Put pineapple on the marshmallows 14 hour before serving. Mix, adding 1 cup whipped cream, and some nuts and if desired a teaspoon of whipped cream may be added on top. Serve on lettuce leaves. 14 lb. marshmallows, 1 small can pineapple.

The Carbon County cook book