Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Ice Cream. One quart milk, six or eight eggs, one cup sugar, one pint to one quart cream. Sugar to taste. Flavor to taste. Make a boiled custard with the milk, sugar and the yolks of the eggs; cook it slightly but not curdled; strain, and when cool, add the cream and sugar to make it quite sweet, and any flavoring desired. If cream can not be obtained beat the whites of the eggs till foamy and add them 'Just before freezing. Use one-fourth box gelatine for two quarts of custard; soak in one-half cup cold milk and dissolve in the boiling custard when taken from the fire. If the custard should curdle it will become smooth when frozen. Very nice. Fruit Ice Cream. Two quarts milk, six eggs, about one and one-half pound sugar, one and a half tablespoons Bermuda arrowroot. Cook it as a custard. When cold flavor with two tablespoons vanilla and three wine glasses Sherry wine; then add one pound figs, one-quarter pound citron, and other fruits cut fine. Freeze like ice cream. Strawberry Ice Cream. Sprinkle sugar over the berries; mash and rub through a fine sieve. Measure the juice and use one pint of juice to two quarts well sweetened cream. Ice Cream. One quart cream, not too rich, one wine glass Sherry wine, one teacup white sugar. Mix thoroughly and freeze. Ripe strawberries or peaches cut up, well sweetened, and mixed with cream are very nice frozen. Lemon Ice. One quart water, juice six lemons, one pound sugar, one gill cream (scant one-half cup), two teaspoons lemon extract. Mix thoroughly, strain and freeze. Lemon Sherbet i. Two quarts cold water, two pounds sugar, boiled together twenty-five minutes, two tablespoons gelatine soaked in some of the water and sugar meanwhile. After the water and sugar are taken off add the gelatine, strained, and when the whole is quite cold put in juice of six lemons; add two or three eggs beaten to a froth when partly frozen. 2. One tablespoon gelatine, one quart water, one pint of sugar, juice six lemons. The boiling water used in dissolving the gelatine should be part of the quart of water. 3« One quart milk, one pint sugar, the grated rind of one lemon, boiled together; cool, and put into the freezer; when partly frozen add the juice of five lemons and the beaten whites of three eggs. Orange Water Ice. Eight oranges, three lemons, three pounds loaf sugar, one box gelatine dissolved in cold water enough to make one and one-half gallons. Extract the oil of rind of oranges and lemons by rubbing the rind with lumps of sugar. Velvet Cream. Six eggs, two coffee cups granulated sugar; beat eggs and sugar together until very light; add two quarts of milk, one quart hot and one quart cold; put the cold milk over the eggs and sugar, stir well, then add the hot milk; put into milk boiler, stir constantly ten minutes till it becomes very thick. When cool flavor with vanilla, then freeze. This can be improved by adding cream — to every pint of cream add one-half teacup sugar. Walaut Bisi|ue* One quart cream, one cup sugar, scalded together. To this add one square of chocolate, melted; strain and add one tablespoon vanilla, one cup English walnuts, broken. Then freeze. Water Ice. One tumbler any kind of preserved fruit, raspberries, pineapple or currants are the best, because they have more flavor. Strain it through a sieve, pouring over it as you strain it three pints of water sweetened to taste, and freeze hard and solid, or it is not good. If the preserve has not flavor enough grated lemon peel or the peel of a Mandarin orange will make it good. Brandy peaches are extremely good, and the wild grape is very nice as it has such a beautiful color. Jelly is just as good as preserve in freezing. No gelatine, white of egg or arrowroot is needed. " "Where honey is, there are the bees."