San Rafael cook book, 1906

% Blk. 146.6 Blk. 1466 :*: I SAN RAFAEL, CAL. ^* t '4 % :»: :»: 330 B Street ' i|- :^ i f ♦? *C y y ♦ t ♦> X t I High Grade Teas and Coffees f **♦ *♦* Spices, Extracts and Baking Powder y Z ^ X y T y y y y y X X * Imported Italian and X y V y California Olive Oil y y I AGENCY '^ X T y r^- r\ Ik r ^ ' /^ V ,.. c o Tv/r.^u.^. r.. |. ♦^ AGENCY ^' Singer Sewing Machine Co ' wMS^^^&ti^^^^^'S^^i^^^^l^^^^^^^l^^^^^^^ ^Zf ♦^^^^^^^^^^^^^^^^♦^^^'^^^^^^^^^^^^•^►^♦^►^^^►^►^•^^^MGI ^ prozeo Ogioties VANILLA CREAM— Mrs. Arthur Crosby. To a 1-gal. freezer, take the well beaten whites of 6 eggs, and equal parts of rich milk or cream, about 1 quart of each; add 1 tablespoon vanilla and 1 cup sugar. Taste, and if necessary add more sugar or extract. The freezer should be a little over % full before freezing. GENERAL DIRECTIONS— Mrs. W. F. Jones. For 1 gal. of ice cream, use 1 qt. double cream or 3 pts. ordiinary cream. If pineapple is required, add 1 pt. can of grated pineapple to the cream. Yolks of 4 to 6 eggs, about a half cup of sugar and lastly the beaten whites and sufficient milk to fill freezer within about 3 in. of the top. For strawberry cream use 1% cups sugar, % drawer strawberries. If some whole berries are liked stir them in as you remove dasher, after freezing. For peach cream use about 1 qt. prepared peaches. Coffee cream, put 1 pt. milk in double boiler and when hot add Vz cup ground coffee, let stand long enough to be well drawn, strain and cool. Use 1 cup sugar and the other Ingredients. Some may prefer more sugar in all of these recipes. STRAWBERRY ICE CREAM— Mrs. Geo. Dodge. Hull 1 quart of berries, sprinkle with about 2 cups of sugar, and mash them. Let stand until the sugar is dissolved, and then squeeze through a cloth. Add 1 quart of cream, and if not sweet enough add more sugar. The pulp left in the cloth should be stirred into a little milk and squeezed again, in order to get all the berries but the seeds. Then freeze. Raspberry cream does not require so much of the fruit juice, as the flavor is stronger and richer. ICE CREAM— Miss H Pregge. 1 quart milk, % box gelatine, 1 coffee cup sugar, 1 pint cream, flavor to taste. Put the gelatine and milk in a double boiler, and let it dissolve; then add sugar and flavoring, and freeze. TUTTI-FRUTTI ICE CREAM.— Hoover. 2 quarts sweet cream, 6 ounces dry granulated sugar, 8 ounces chopped glaced fruit, 1 teaspoonful extract of vanilla; mix thoroughly together and freeze. 142 FROZEN DAINTIES FRUIT ICE CREAM— Mrs. J. L. Tharp. 1 quart peaches, bananas, or berries, or a grated pineapple, (1 quart peaches preferred) ; pass through a colander. I cup water, 2 cups sugar, whites of 3 eggs beaten stiff; mix and freeze. COFFEE FRAPPE— Mrs. D. Whittemore. 1 quart rich cream, 2 cups white sugar, 1 cup strong black coffee. Freeze the same as ice cream. WHITE VELVET ICE CREAM— Mrs. Thos. Wintrlngham. 1 cup water, 3 cups sugar, whites of 6 eggs, vanilla to flavor, % gal. rich cream. Boil sugar and water until it threads as for boiled icing. Beat the whites of eggs very stiff on a large flat platter. Pour the boiling sugar slowly over the eggs, beating until well blended. Whip into this the cream and beat until cold. Freeze immediately. This makes one gal. A sauce of hot chocolate or crushed fruit can be served with this cream, but delicious without sauce. MOUSSE.— Mrs. W. F. Jones. Whip 1 quart of rich cream and add to the whites of 6 eggs beaten very stiff. Sweeten anfl flavor with vanilla to taste; put in mold and pack in ice and salt for 5 or 6 hours. If the cream is not rich enough to whip thick, whip it to a froth and keep skimming off the froth and put into a colander set in a bowl. Whip also that which drains into the bowl. When all is foamy, sweeten and flavor, and pack as above, omitting the eggs.