The Cook County cook book

AUNT JULIA'S ICE CREAM.— Scald 1 qt. milk, beat 3 eggs, 2 cups sugar and 2 tablespoons of flour together, add to milk when hot, stirring constantly. Let cool, add 1 cup cream and flavoring. For the freezing, use 3 parts ice to 1 of salt; have ice fine and mix thoroughly with salt in a pan before packing. — Mrs Leo Westgate, Palatine, 111. BURNT ALMOND ICE CREAM.— Beat the yolks of 4 eggs light, add to them 1 cup of sugar and 1 pint of hot milk. Put over the fire in a double boiler, cook until the mixture thickens like a custard, take from the fire, whip in the whites of the eggs, beaten stiff, and when the mixture is cold stir in slightly ½ pint of sweet cream, whipped stiff, 1 cup of almonds, which have been shelled, blanched, chopped fine, browned in 2 tablespoons of caramel sugar, and pounded to a coarse powder. Flavor with 1 teaspoon of vanilla and Yz teaspoon of almond extract. Freeze. — Mrs. Clement Rooker, Morton Grove, 111. COFFEE ICE CREAM.— To 1 qt. milk, add the yolks of 2 eggs, 1 qt. cream, 1 lb. sugar, and 1 qt. of very strong, clear coffee. The whole may be mixed together cold, but as a rule the cream is always richer if the milk is scalded with the sugar. The well beaten whites of eggs added to any kind of ice cream seem to make it less heavy and more velvety. — Mrs. C. C. Canthorn, Niles Center, 111. CONDENSED MILK ICE CREAM.— When cream is scarce condensed milk is sometimes used as a substitute. This recipe will make 2 quarts of the frozen cream. Scald 1 can condensed milk and Ij^ pts. fresh milk together and turn over the beaten 562 , ICE CREAM yolks of 2 eggs Return to the kettle and cook until creamy. Add 1 tablespoon of powdered sugar and when cold add vanilla extract and freeze. — Mrs. Willis Bowman, Palos Park, 111. FRUIT ICE CREAM.— All fruit ice creams are made in substantially the same way as the peach cream^ but where seed fruits, such as currants, are used, the carefully strained juice only must be added. This can be put in the freezer with the cream and not reserved until later, as in the case of the mashed fruits. Grated pineapple, with the addition of a little lemon juice makes a particularly fine fruit cream. — Mrs. Ed. Davis, Grass Point, 111. GERMAN ICE CREAM.— Mix 1^ cups sugar, 1 tablespoon flour, and 54 teaspoon salt Add 2 eggs, slightly beaten and 2 cups scalded milk. Cook over hot water until mixture thickens and add 2 squares melted chocolate and cool. Add 3 cups cream and 1 tablespoon vanilla. Strain and freeze. Just before serving add 3 cups zweiback dried and broken in small pieces. — Mrs. Chris Umholdt, Grass Point, 111. ORANGE ICE CREAM.— 1 cup water, 1 cup heavy cream, Va, cup shredded candied orange peel. Boil 2 cups sugar 8 minutes and then add 2 cups orange juice. Scald 1 cup cream, add yolks of 2 eggs, and cook over hot water, until mixture thickens. Cool, add the first mixture with heavy cream beaten stiff. Freeze. When nearly frozen, add orange peel. Line a melon mould with orange ice cream. Pack in salt and ice and let stand 1^^ hours. — Mrs. C. Anderson, Golf, 111.