The complete cook book

PEACH CREAM. To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiff froth with a patent eggwhip, one with a wheel, if convenient ; if not, use the common egg-whip. Then peel soft, ripe peaches till you have about two quarts. As you peel, sprinkle over them two teacups powdered white sugar. Mash quickly with a silver tablespoon, or run through a colander, if the fruit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-quarter to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. This beating and cutting down is required only for the common freezer, the patent freezer needing nothing of the kind. Tie over the freezer large newspapers, to exclude the air, and set aside till wanted. Apricot cream may be made exactly by this recipe. PINEAPPLE ICE CREAM. Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent eggwhip with a wheel, if convenient; if not, use the common egg- whip. Grate two ripe pineapples, and add to them two teacups white sugar. When well mixed, stir into the cream. Pour into the freezer, reserving one-quarter. When it begins to freeze, it will sink; then beat in the remainder with a strong iron spoon. Beat every time the freezer is opened to cut down the cream from the sides. Never cook fruit of any sort to make cream. The Complete Cook Book. 261 NAPOLITAINE ICE CREAM. Take a pint each of vanilla and strawberry ice cream and a pint of raspberry water ice, or other fruit ice if preferred. Take a brick form holding three pints, put at the bottom of this the raspberry water ice, arrange the vanilla ice cream on top, and fill up with the strawberry; then cover tightly. Take a pail with broken ice mixed with rock salt at the bottom, lay the form over and fill up the pail with more ice and salt, and let freeze for two hours. Plunge the form in warm water to wash off the ice and salt, and unmould the ice cream on to a piece of paper laid on the table. Dip knife in warm water, cut the brick lengthwise through the center, then each piece into three so that the Napolitaine will be divided into six equal-sized square pieces, each one having the three kinds of cream and serve. RICH ICE CREAM. To one quart of cream use the yolks of three eggs. Put the cream over the fire till it boils, during which time the eggs are beaten up with half a pound of white sugar, powdered fine; and when the cream boils, stir it upon the eggs and sugar, then let it stand till quite cold; then add the juice of three or four lemons. It is then ready to be put into the freezer. The heat of the cream partially cooks the eggs, and the stirring must be continued to prevent their cooking too much. A somewhat simpler recipe, given by the confectioners, is the following : To half a pound of powdered sugar add the juice of three lemons. Mix the sugar and lemons together, and then add one quart of cream. This is less rich and delicate than the preceding one, but is quite rich enough for common use, and some trouble is saved. 262 The Complete Cook Book. COFFEE, TEA, CHOCOLATE, ETC. ROASTING COFFEE.