Dora's cook book

To a pint of cream put a very little sugar, keep stirring it over the fire till the sugar is dissolved, then take it off, but keep on stirring it till it isabout the warmth of new milk, after which pour it through a fine colander into a dish containing three spoonfuls of orange juice, a little grated peel, and a little marmalade, chopped small with * - CUSTARDS, ETC. a 298 two spoonfuls of wine. This should be prepared the evening before it is wanted. CHOCOLATE CREAM. One small cup of grated chocolate, one pound of sugar, one quart of milk, one pound of gelatine soaked in onehalf pint of water one hour. Boil all together four minutes ; then add one pint of rich cream and boil one minute, Flavor with vanilla and pour into moulds. FRUIT CREAMS. Make a quart of rich boiled custard, flavor with vanilla, and let it cool. Then mix with ita quart of grated pineapple or mashed peaches. Stir them well together and add enough sugar to allow for the loss in freezing. Freeze in the usual way, stirring in a pint of whipped cream, when it is beginning to set in the freezer. Partly fill little paper cases with the mixture and smooth the tops nicely. Place them carefully in the cleaned and dried freezer and let them remain imbedded in ice for several hours. COFFEE CREAM. Soak half an ounce of gelatine in a little cold water thirty minutes; then place it over boiling water and add one gill of strong coffee and one gill of sugar; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain into your mould that has been previously wet in ice-water. ALMOND CREAM. Make a nice vanilla ice cream; have ready some blanchedalmonds and pound to a paste in a mortar, mix with the cream and freeze. APPLE CREAM. Boil one dozen and a-half peeled snow apples to a pulp ; then add two pounds powdered loaf sugar and the whites of three eges ; mix well; serve when cold with whipped cream, DAISY ICE CREAM. To each quart of milk add five eggs and one-half pound of sugar; beat the eggs and sugar together ; after boiling the milk, pour it over the sugar and eggs, beating all at the same time, then put it on the fire again, and, as soon as it thickens, take off and strain into the freezer to cool ; when cold add one pint of cream, flavored with rose, and Treeze, CUP CUSTARDS. Beat four eggs with two-thirds of a cup of white sugar, add a quart of new rich milk; flavor with almond; stir all together. Pour into cups and place them in a dripping _ pan of water, set into the oven and bake with moderate heat. LEMON CUSTARD. _ Three tabiespoons lemon sugar, three tablespoons white sugar, one tablespoon corn starch, a little salt, yolks of CUSTARDS, ETC. ie 225 three eggs well beaten, and one pint of water; bake and frost the top with the whites of the eggs, beaten with — three tablespoons pulverized sugar, and one teaspoon lemon extract. ROMAN CREAM. Grate the yellow rind of four lemons and two oranges in two pounds of white sugar, adding their juice ; cover and let stand until the next day, when strain through a sieve, adding a bottle of champagne and the whites of eight egos beaten very stiff; freeze as you do ice cream. ICH CREAM. Two quarts of cream, two tablespoonfuls arrow root, one pound white sugar ; flavor with vanilla. STRAWBERRY ICE CREAM. One quart of strawberries, one quart of cream, threefourths of a pound of white sugar, and the juice of a lemon. Wash the fruit through a sieve, and take out the seeds, then mix all together and freeze. IDEAL ICE CREAM.