The Elm City cook book

FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAW’S. ICE CREAM AND WATER ICES. CHOCOLATE ICE CREAM. Make a foundation of one pint of milk, two tablespoonfuls of flour, two eggs. Cook in a vessel put in another of boiling water. While this is cooking, scrape one square of Baker’s chocolate, and add to it two tablespoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity of chocolate gives a very dainty flavor. Ifa stronger one is wished, use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one teacup of sugar, and one quart of milk. VANILLA CREAM. One pint of cream, three pints of milk, two cups of granulated sugar, two tablespoonfuls of vanilla extract. Place half the cream and milk and the suger together and set the kettle in another containing boiling water. Stir continually and gradually, bring to a scald. It should cook at least ten minutes, while reaching this stage so gradually should it be heated. Take it from the fire, and when cool, add the remainder of the cream, milk and vanilla. Strain through a cheese cloth and freeze. NESSELRODE PUDDING. One pint of shelled almonds, one and a half pints of shelled chestnuts, one pint of cream, one pint can of pineapple. The. yolks of ten eggs, one pound of French candied fruit mixed, one tablespoonful of vanilla, four of sherry wine, one pint of water, one of sugar. Shell the chestnuts, take off the brown skin, boil twenty minutes, then press through a colander, shell, blanch and pound the almonds, cut the fruit in small pieces. Put the water and sugar on to boil, let boil twenty minutes. Beat the yolks of the eggs very light, add them to the boiling syrup. Put the sauce pan into another of boiling water and beat the mixture with a wire spoon until it thickens. Take from the boiling water, place in a basin of cold water and beat for ten minutes. Now add the fruit, almonds, cream, chesnuts, vanilla, wine, and a half teaspoonful of salt. Mix all well together, turn into freezer and freeze. After it is frozen drain off the water, add more salt and ice, cover the freezer and let stand four or five hours to ripen. FRUIT ICE CREAM, One-half gallon of new milk, one ounce of gelatine dissolved in cold milk. Boil the milk, add four eups of granulated sugar, three eggs beaten separately, and the dissolved gelatine. Mix well, and pour into the freezer, when it begins to freeze, add one pound of chopped almonds, one of grated cocoanut, one pound of ripe strawberries and one of ripe cherries. STRAWBERRY SHERBET. One pint berry juice, one pint sugar, one pint water, juice of two lemons, tablespoonful gelatine, soak the gelatine in a little cold water, have the pint of water hot, and pour on the gelatine, add the other ingredients, and when the sugar is dissolved strain, cool, then freeze. FRUIT SALAD. Make a lemon jelly in this way: To a package of Gelatine add one pint cold water and juice of four lemons. Let stand an hour. Now add one pint boiling water and three cups sugar, let it come to a boil, strain through a cloth, and pour a little into as many | STRAWBERRY CREAM. . One pint of cream, three pints of milk, six cups of sugar, three quarts of strawberries after they are chopped, two lemons: Place half the milk and cream and two cups sugar on the fire, and scald as directed in plain ice cream, add the rest of the sugar and the juice of the lemons to the strawberries, mash them very fine, and let them stand for one hour, mashing and stirring them very frequently, then strain them through a cheese cloth. Add the other half of the cream and milk to that scalded, and freeze. When frozen, add the strained fruit, beat five minutes and pack. ICH CREAM.