French dishes for American tables

586. Vanilla Ice Cream. Put in a saucepan on the fire a quart of milk, three quarters of a pound of sugar, three tablespoonfuls of extract of vanilla, and eight yolks of eggs. Stir well with an eggbeater, and, when beginning to thicken without boiling, strain your mixture and allow it to become cold. Place the tin freezer into the pail belonging to it, surround it with chopped ice mixed with about half a pound of rock salt, pour your cream into the tin can, which cover, and then turn the handle at the side of the pail rapidly around for a few moments, take off the cover from the can, and with a spoon detach any of the cream which may have frozen to the sides. Again put on the cover, continue to turn the handle, repeating from time to time the operation just described, and pressing the cream down with the spoon, so as to make it smooth. When the cream is thoroughly frozen, put it into a mold, place a piece of thick paper on top, over which shut down the cover securely. Place your mold in a bowl, surround it with chopped ice, with which mix two handfuls of rock salt. Just before serving, turn your ice cream out of the mold by dipping it for a few seconds in warm water. Instead of extract of vanilla, the vanilla-bean will give a much better flavor. 587. Coffee Ice Cream. Put in a saucepan on the fire a pint and a half of milk, the yolks of eight eggs, fourteen ounces of sugar, and half a pint of very strong black coffee. Stir well with an egg-beater, and, when beginning to thicken without boiling, strain your mixture, allow it to become cold, and freeze as the foregoing. 588. Chocolate Ice Cream. Prepare a mixture as for vanilla ice cream (Art. 586). Melt four ounces of chocolate in half a glass of water, on the fire, add it to your mixture, strain it through a sieve, and freeze as described in Art. 586. 589. Strawberry Ice Cream. Press through a sieve a sufficient quantity of strawberries to obtain half a pint of juice, which put into a tin freezingcan with three quarters of a pound of sugar and a quart of cream, and freeze as vanilla ice cream (Art. 586). 590. Strawberry Mousse. Proceed as for strawberry ice cream, and, when half frozen, stir into it quickly a pint of whipped cream, put it in a mold for two hours, surrounded by cracked ice and a little rock salt, then turn it out, and serve. Whipped cream may be added to all kinds of plain ice creams. 591. Neapolitan Ice Cream. Prepare a mixture as for vanilla ice cream (Art. 586). Let it become cold, put it in the freezer, and, when not quite frozen, take out one third of it, stirring into it rapidly about an ounce and a half of chocolate, which you have previously melted. Put it into a mold, which place in a large bowl, and surround the mold with cracked ice, and about two handfuls of rock salt. When the ice cream is sufficiently stiff to support another layer on top, take out the half of that which is in the freezer, place it in your mold on top of the chocolate ice cream. Then mix with the remaining portion of ice cream not quite a gill of strawberry juice, and place in your mold, which leave two hours in the ice, turn the ice cream out, and serve.