The Common sense recipe book

AN ECONOMICAL ICE CREAM. One pint of milk, yolks of two eggs, six ounces of sugar, one tablespoonful of cornstarch; scald until it thickens; when cool add a pint of whipped cream, and the whites of two eggs beaten stiff. Flavor with vanilla, or to taste, and freeze. VANILLA ICE CREAM. Boil two quarts of milk, remove and add a large vanilla bean split in two through its length, cover the saucepan, and leave to infuse fifteen minutes. Beat twelve egg yolks in a vessel with one pound of powdered sugar, diluting gradually with the hot milk; strain into a tinned basin, place over a moderate fire, stirring continuously until it thickens without boiling, and pass it once through a sieve into a glazed vessel; stir several times while cooling.’ Pour the composition into a freezer packed in salted ice. Turn the freezer round, and with the spatula remove any particles of cream that may adhere to the sides. Fifteen to twenty minutes will suffice to congeal and thicken the preparation. Work it vigorously with the spatula. Fine ices require to be well worked. [illustration: advertisement for dry washing] (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 Ladies Say “4 Baby '$ Own Soap Is unsurpassed . for the Complexion JUNKET ICE CREAM. Crush one Junket Tablet in a tablespoonful of cold water until dissolved. Pour one quart ‘of sweet milk and half a pint of heavy cream into a sauce pan, add one cup of sugar and two teaspoonfuls of Chr. Hansen’s Extract of Vanilla or any other Pure Food Flavor. Heat or temper until just lukewarm (not exceeding 100 degrees), remove from fire, stir in the dissolved Junket Tablet, and let stand undisturbed tn the warm room for ten minutes. While milk is jellying, have your ice all crushed and freezer can all packed with ice and salt except the top. Pour the jellied milk into the freezer can, finish packing with ice and salt, and freeze immediately as ordinary ice cream. QUICK JUNKET ICE CREAM. Mix one quart milk and halfi-pint cream with one ee sugar and two teaspoonfuls Chr. Hansen’s delicious vanilla; heat just lukewarm, have freezer warm and ready; pour in nae stir in two dissolved Junket Tablets, close cover and turn freezer rapidly five minutes, then pack with ice and salt, and freeze as ordinary ice cream (exquisitely delicious). FRUIT ICE CREAM. One generous pint milk, two cups sugar, one small tablespoonful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries, and other fruit if desired. Let milk come to a boil, beat flour, sugar and eggs together, and stir in boiling milk. Cook twenty minutes, then add gelatine. When cold add cream. Put in freezer, freeze ten minutes, add cup of fruit, and finish freezing. A TEASPOONFUL OF Abbey’s Efferveseent Salt Taken every morning will keep your blood pure and fortify your system against disease. Mr. H. A. BEATTY, Manager Corticelli Silk Coy., has purchased a new 3 pedalled . FROM ... W. H. LEACH, 49 Metcalfe St. M°the pubic neariy 10 years. CHOCOLATE ICE CREAM. One quart cream, one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate, rubbed smooth in a little milk. Heat milk to near boiling, pour in sowly beaten eggs and sugar, then the chocolate. Cook until it thickens, Stirring constantly, §Cool, peat an the cream, sandsireeze, PINEAPPLE GINGER CREAM.