Twentieth century home cook book

Dissolve one-fourth package of gelatine in enough water to cover it, then make a custard of one quart of milk and yolks of four eggs and enough sugar to sweeten, stir in the gelatine and mix all together on the stove until it thickens ; then turn into a bowl to cool, adding a little vanilla and sherry wine to flavor to suit your taste. When cool, stir in the whites of four eggs, after they have been beaten to a stiff froth ; line the moulds with slices of sponge cake after dipping it into a mixture of sherry wine and sugar and water, just enough to moisten the cake ; fill the moulds with the mixture, and set one side to get stiff, then turn out on a dish to eat. CHAPTER XVIII. ICE CREAMS, ETC. For family use select the best patent freezer, have plenty of ice and rock salt, which is much better than common salt. If you desire rich cream, and good cream, none but the purest article should be used. You can not expect to make rich ice cream of milk. When the cream is ready to freeze rinse the can with cold water, also the paddle. Before packing see that the pail rests on the pivot, and cover well. The ice should be cracked in pieces not quite as large as a guinea egg. Pack the ice closely around the pail to the height of the freezer, putting alternate layers of ice and salt several inches higher than the creaiu is in the freezer. Pack firmly, allowing two pounds of coarse salt to six pounds of ice. Turn the crank slowly and evenly, as this is the way to insure smooth, velvety cream. When you can not turn the crank, examine, and you will see that the water has reached the hole in the freezer, if so your freezing is complete. Then pour off all the water, wipe off very carefully the top of the freezer, as great care must be used in order that no salt should get into the cream ; as I've known whole freezers of cream spoiled in this manner. The cream should be firmly packed after removing the paddle. Cover very closely, put a cork into the hole of the cream pail. Cover over with a woollen blanket ; set the tub in a cool place until serving time. Dip the can in water slightly warm, let it remain a few seconds, wipe it dry and turn on the dish. There are a great many good freezers in use. In making cream great care should be observed in seeing that every part of the freezer is nicely washed and dried before putting it away. The cogs on freezers should be kept well oiled. You will find that it takes much more time to freeze water ices than cream, and more salt is required. FRUIT ICE CREAM. Two quarts of milk, six eggs, about one and a half pounds of sugar, one, and a half tablespoonfuls of Bermuda arrowroot. Cook as a custard. When cold flavor with vanilla. Then add one pound of figs, one-quarter pound citron, and other fruits cut fine. Freeze like ice cream. ■[218] CHOCOLATE ICE CREAM. To two heaping tablespoons of best grated chocolate add one quart of thick cream, one cupful of sugar; mix the chocolate into a thin paste, using about three-fourths cup of milk ; then mix all together ; season with vanilla and freeze. COCOANUT ICE CREAM. Take a fresh cocoanut ; grate it fine, one cupful and a half of sugar, rind and juice of a lemon ; mix this with one quart of sweet cream. Freeze, and during the process keep the cream well stirred from the bottom and sides. APRICOT ICE CREAM. Cut in halves and stone one and a half dozen of ripe apricots ; take the meats out of the stones ; blanch them in hot water and put them with the apricots into a porcelain pan, with one pound of white sugar and one glass of water ; let the whole boil to a soft pulp ; rub through a sieve and let stand until wanted. When ready for freezing, add gradually to the apricots one quart of the best sweet cream. Mix thoroughly and freeze. Clear the sides often and continue freezing until the cream assumes a stiff, smooth mellow substance. STRAWBERRY ICE CREAM.