My mother's cook book

Note, — In mixing rock salt with tlie ice to be used for freezing creams, etc. great care should be taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most diflScult to freeze, and when frozen, cause it to melt quickly. Vanilla Ice Cream. — One quart of cream, three pints of milk, one pound of sugar, eight eggs, four teaspoonfuls of essence of vanilla. Beat the eggs until very light, and heating the milk, pour it over them, stirring both well together. Place the eggs and milk in a bright saucepan, and stir 174 IP^S, CREAMS and JELLIES. them over the fire until the eggs begin to thicken, not however allowing the mixture to boil, Pour the mixture into a large bowl, and when it becomes quite cool add to it the cream, vanilla, and sugar; when these are thoroughly stirred together, pour the custard into the freezer and freeze it moderately hard, remembering, to stir the cream down from the sides occasionally while it is being frozen, if the freezer be not arranged so as to make this unnecessary. Notes. — ^All fruit creams maybe made after the method here given for strawberry ice-cream, and all flavoring essences may be used as the vanilla is used in the above, which constitutes the only difference existing between the various creams made from extracts or essences. A delicious cream called Lalla Rookh, is made by the simple addition of a small quantity of fine rum to each service of vanilla icecream, which must be stirred in as the cream \s eaten, and the amount of which may be regulated by the taste. Orange Cream.— One-half ounce of gelatine, one gill of cold water, one-quarter pound, of cut loaf sugar, one gill of milk, yolks of three eggs, one-half pint of double cream, four oranges, two lemons. First soak the gelatine in cold water for ten minutes, then taking the lumps of sugar rub them over the rinds of the oranges and lemons in order that the sugar may become impregnated with the flavor. Squeeze over the flavored Ivtmps of sugar then the juice of the oranges and lemons, pour upon them the milk, and stir all over the fire until the sugar melts, exercising the greatest care that the milk does not boil during the time, as boil< ing will cause it to curdle and spqil the cream. Place the yolks of eggs into a large bowl, pour over them the prepared milk and stir all together, when the CHARLOTTE RUSSE. 175 whole must be put into a saucepan and placed over the fire for two minutes to remove the raw taste of the eggs, and this being done the cream should be again turned into the bowl and left to cool. Now whip the double cream to a stiff froth, mix it lightly into the bowl when its contents have cooled, melt the soaked gelatine over the fire, not allowing it to boil in the process, add it also to the preparation in the bowl, , and stir all together ; continue to stir the cream occasionally until the gelatine in it blends with the other ingredients and begins to firm, otherwise it will sink to the bottom directly, and reunite in one firm mass as it cools. Prepare a mould by dipping it into cold water to prevent sticking, and pouring the cream into this, set it away in a dry cool place to harden and set into form. Charlotte Russe. — One-half pint of double cream, one-half ounce of gelatine, one-half gill of cold water, one ounce of sugar, one teaspoonful of essence of vanilla, white of one egg, one-quarter pound of lady-fingers, one dozen candied cherries. Cover the gelatine with cold water and soak it for ten minutes. Put the cream into a bowl, and with an eggwhisk bring it to a very stiff froth, add to this the sugar and vanilla, then melt the gelatine over the fire and pour it into the cream very carefully.