When frozen, remove the dasher, being careful not to get any salt in the can, scrape the ice cream from the sides of the can and pack clown with a spoon ; put on top, fit a cork in the opening, draw off the water, add more salt and ice, this time using 1 part salt to 4 of ice, put newspapers or thick carpet on top, let stand a few hours if possible. When ready to serve lift out the can, stand in cool water 1 min- ute, or, if it will not slip out of can then, wring a cloth out of hot water and pass around the can and it will slip out. COFFEE MOUSSE. Make syrup with T/z cup sugar and 1 cup strong coffee, pour this while hot over two beaten egg yolks, beating it in. Cool and mix with one pint thick cream✪ Coffee Mousse beaten stiff. Fill mold and pack in equal parts cracked ice and salt, let stand three or four hours after turning the freezer a few minutes and removing dasher. First Aid to Good Cooking 153 MILK SHERBET. 4 cups milk. 1 J/2 cups sugar. Juice of 3 lemons✪ Milk Sherbet. Dissolve the sugar in the juice; add milk slowly, stirring constantly to prevent curdling. If the milk is ice cold it will not curdle. Freeze and serve. VANILLA ICE CREAM. 1 pint milk. %. cup flour. 1 pint thin cream. 2 eggs. 1 saltspoon salt✪ Vanilla Ice Cream. Scald the milk, saving enough out to mix the flour to a smooth paste ; add slowly to the milk ; cook in a double boiler or on an asbestos mat until very thoroughly cooked, and there is no raw taste to it ; remove from stove and add the beaten eggs ; stir well, add sugar and salt ; strain. When cool add the cream and flavor to taste with vanilla, remembering it needs to be a little too strong as some of it freezes out. A level tablespoon of butter melted in the custard makes it much nicer, and a half pint of double cream makes it extra nice. If this is added a little more sugar will be needed. Freeze as above. CHOCOLATE SAUCE. y2 cup of sugar. 1 stick of cinnamon. 1 cup of water. 2 squares of chocolate. 1 tablespoonful of cornstarch. Mix sugar and cornstarch together, add to boiling water, cook thoroughly with the cinnamon stick, remove it, and add chocolate, which has been softened in cup set in warm, not hot, water. 154 First Aid to Good Cooking Cake {See Underlying Principles, pages 89, 90.) LAYER CAKE. 1%. cups sugar. ^ CUP of water. x/2 cup butter or a little 2l/2 cups of flour. less of snowdrift. 1 heaping teaspoon baking 2 eggs. powder. 1 teaspoon vanilla✪ Layer Cake. Cream butter and sugar, add the eggs without beating, then beat hard, add the water very slowly, the vanilla, and sift in the flour and baking powder. Bake in three layers in well-greased pans in piping hot oven about 7 minutes each. Test with a broom •splint, and if it does not stick to it at all cake is done. It will begin to shrink from sides of pan when baked enough, and if pressed lightly on top with the finger will not remain dented. Remove from tins to a cake cooler or wire rack, and put together with any kind of filling preferred. LEMON FILLING. 1 pound confectioners' ]/\ cup boiling water. sugar. Grated rind of 1 lemon. Moisten the sugar with the water, grate into this the yellow rind of a lemon, being careful not to get any of the white from the rind. Beat to a smooth paste and put between the layers. FIG FILLING. y2 pound figs chopped 1/3 cup sugar. fine. 1/3 cup boiling water.

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When frozen, remove the dasher, being careful not to get any salt in the can, scrape the ice cream from the sides of the can and pack clown with a spoon ; put on top, fit a cork in the opening, draw off the water, add more salt and ice, this time using 1 part salt to 4 of ice, put newspapers or thick carpet on top, let stand a few hours if possible. When ready to serve lift out the can, stand in cool water 1 min- ute, or, if it will not slip out of can then, wring a cloth out of hot water and pass around the can and it will slip out. COFFEE MOUSSE. Make syrup with T/z cup sugar and 1 cup strong coffee, pour this while hot over two beaten egg yolks, beating it in. Cool and mix with one pint thick cream beaten stiff. Fill mold and pack in equal parts cracked ice and salt, let stand three or four hours after turning the freezer a few minutes and removing dasher. First Aid to Good Cooking 153 MILK SHERBET. 4 cups milk. 1 J/2 cups sugar. Juice of 3 lemons. Dissolve the sugar in the juice; add milk slowly, stirring constantly to prevent curdling. If the milk is ice cold it will not curdle. Freeze and serve. VANILLA ICE CREAM. 1 pint milk. %. cup flour. 1 pint thin cream. 2 eggs. 1 saltspoon salt. Scald the milk, saving enough out to mix the flour to a smooth paste ; add slowly to the milk ; cook in a double boiler or on an asbestos mat until very thoroughly cooked, and there is no raw taste to it ; remove from stove and add the beaten eggs ; stir well, add sugar and salt ; strain. When cool add the cream and flavor to taste with vanilla, remembering it needs to be a little too strong as some of it freezes out. A level tablespoon of butter melted in the custard makes it much nicer, and a half pint of double cream makes it extra nice. If this is added a little more sugar will be needed. Freeze as above. CHOCOLATE SAUCE. y2 cup of sugar. 1 stick of cinnamon. 1 cup of water. 2 squares of chocolate. 1 tablespoonful of cornstarch. Mix sugar and cornstarch together, add to boiling water, cook thoroughly with the cinnamon stick, remove it, and add chocolate, which has been softened in cup set in warm, not hot, water. 154 First Aid to Good Cooking Cake {See Underlying Principles, pages 89, 90.) LAYER CAKE. 1%. cups sugar. ^ CUP of water. x/2 cup butter or a little 2l/2 cups of flour. less of snowdrift. 1 heaping teaspoon baking 2 eggs. powder. 1 teaspoon vanilla. Cream butter and sugar, add the eggs without beating, then beat hard, add the water very slowly, the vanilla, and sift in the flour and baking powder. Bake in three layers in well-greased pans in piping hot oven about 7 minutes each. Test with a broom •splint, and if it does not stick to it at all cake is done. It will begin to shrink from sides of pan when baked enough, and if pressed lightly on top with the finger will not remain dented. Remove from tins to a cake cooler or wire rack, and put together with any kind of filling preferred. LEMON FILLING. 1 pound confectioners' ]/\ cup boiling water. sugar. Grated rind of 1 lemon. Moisten the sugar with the water, grate into this the yellow rind of a lemon, being careful not to get any of the white from the rind. Beat to a smooth paste and put between the layers. FIG FILLING. y2 pound figs chopped 1/3 cup sugar. fine. 1/3 cup boiling water.

Efficiency in home-making and first-aid to good cooking