The farm cook & rule book

2 cupfuls milk 3 tablespoonfuls flour % cupful sugar 2 eggs % teaspoonful salt Vo cupful raisins % teaspoonful vanilla Heat 11/2 cupfuls milk ; mix sugar, salt and flour with the i/^ cupful of cold milk. Combine the two mixtures, stirring the flour and milk combination into the hot milk. Cook over water until the mixture thickens. Remove from the fire, add the beaten eggs, raisins and vanilla. Pour into an oiled baking dish and bake from 30 to 35 minutes in a slow oven. Serve with cream. FROZEN DESSERTS The first requirement in making good ice cream is the use of materials of a high quality. Smooth, rich cream or milk mixtures produce velvety ice creams, while thin, watery ones make a coarse-grained product. As the freezing is taking place the ice cream expands. Therefore the freezer should never be filled more than three-fourths full. If it is, a coarse ice cream will be the result. One part of salt to 3 parts of crushed ice are used in freezing ice creams and equal parts of ice and salt are used in making fruit ices. Since some of the flavor is destroyed in freezing, the ice cream mixture is always flavored too highly and is made a little too sweet for taste when being poured into the freezer. After the cream is frozen, the salt water is drained off, the dasher is removed and the ice cream is packed down with a spoon. The cover is then adjusted and a cork placed in the opening in it. One part of salt to 4 parts of ice is used in repacking the freezer. Neapolitan Ice Cream 2 cupfuls milk 6 egg yolks 1 cupful cream 1 cupful sugar % teaspoonful salt 1 tablespoonful vanilla Scald the milk, pour slowly on the egg yolks which have been beaten with the sugar and stir constantly so the eggs will not cook, but blend with the hot milk. Place in a double boiler and cook until the mixture coats the back of a silver spoon. Strain through a sieve into a bowl, chill, add the vanilla and cream and freeze. Philadelphia Ice Cream 4 cupfuls cream 1 tablespoonful vanilla 1 cupful sugar % teaspoonful salt Mix all the ingredients and freeze. FROZEN DESSERTS 107 Chocolate Ice Cream 4 cupfuls cream Vs teaspoonful salt 1 cupful sugar 1 tablespoonful vanilla 4 tablespoonfuls cocoa % cupful boiling water Dissolve the cocoa in the boiling water and boil until the mixture is smooth and glossy, stirring constantly. Add it to the cream, sugar and flavoring. Freeze. Caramel Ice Cream 2 cupfuls milk V2 cupful sugar 2 eggs or 4 egg yolks ^ cupful caramelized sugar 2 cupfuls thin cream Scald the milk, dissolve the caramelized sugar in it, pour this over the egg which has been beaten with the granulated sugar. Cook over water until the mixture coats the back of a spoon. Strain, chill and freeze. To caramelize the sugar, stir it in a pan directly over the fire without adding water, and stir until it melts and becomes a light brown color. Peach Ice Cream 1 quart peach pulp V2 lemon 2 cupfuls sugar 1% teaspoonfuls vanilla 1 cupful water 5 egg whites Put pared ripe peaches through a sieve until 1 quart of pulp is secured. Make a syrup by boiling the sugar with the water a few minutes. When cool, add it and the juice of the lemon and the vanilla to the peaches. Mix and then add the slightly beaten egg whites. Freeze. The vanilla may be omitted if one wishes. Pineapple Ice Cream