Harper's cook book encyclopædia

Strawberry Ice-cream. — Take I lb. of fresh, ripe, finely flavored strawberries, sprinkle Y2 lb. of powdered sugar over them, bruise them well with a wooden spoon, and rub them through a sieve. Mix with the juice a pint of thick cream, the juice of a lemon, and a few drops of cochineal. Freeze and mould in the usual way. Tea Ice-cream. — Pour a quart of boiling milk over I oz. of tea leaves and cover for five minutes. Strain into a bowl over a caramel made of 2 ozs. of sugar. Beat the yolks of eight eggs with Yz lb. of powdered sugar and a pinch of salt. Mix with the milk and place the whole over the fire, stirring gently until it thickens. When cold, freeze. Turret Ice-cream. — One pint of sweet cream, one quart of milk, one package of gelatine, one heaping cupful of sugar, three eggs, beaten light, white and yolks separately, Yz lb. of crystallized fruit, vanilla flavoring, juice of one lemon. Soak the gelatine in a cupful of the milk four hours. Scald the rest of the milk; add the sugar; when this is dissolved, the soaked gelatine. Stir over the fire until almost boiling hot; strain and divide into two equal portions. Return one to the fire and heat quickly. When it nears the boiling-point, stir in the beaten yolks. Let all cook together two minutes, and turn into a bowl to cool. While it is cooling churn the cream very stiff, and beat the whites of the eggs until they stand alone. Divide the latter into two heaps, and as the yellow gelatine begins to form, whip one-half of the whites into it, a little at a time. To the white gelatine add the rest of the whites in the same manner, alternately with the whipped cream. Flavor the yellow with the vanilla, the white with the lemon-juice, beaten in at the last. Wet the inside of a tall, fluted mould with water, and arrange in the bottom, close to the outside of the mould, a row of crystallized cherries. Then put in a layer of the white mixture, on this the apricots or peaches, cut into strips, a layer of the yellow, another border of the cherries, and so on until the mixture is all used. When firm, which will be in a few hours, turn out on a handsome dish. This sounds elaborate and difficult, but it is not so. Tutti-frutti Ice-cream. — Take a spoonful each of preserved strawberries, raspberries, apricots, currants, green gages, ginger, gooseberries, plums, and orange-peel cut into small pieces. Sweeten a quart of cream with 1/2 lb. of sugar ; add to it a glass of noyau and the fruit. Freeze. TABLE SET FOR A FORMAL SPRING BREAKFAST Vanilla Ice-cream ICE-CREAMS Maple Mousse Vanilla Ice-cream. — One pint of cream or rich milk, two cupfuls of powdered sugar, one table-spoonful of flour, one egg, one quart of cream, and one table-spoonful of vanilla. Beat one cupful of sugar and the egg together until they are creamy, then add the flour and the pint of milk or cream. Put in the double boiler, and stir continually till thick and smooth like custard. Set away to cool, then add the flavoring, another cupful of sugar and the quart of cream, and freeze. Violet Ice-cream. — Scald one quart of cream and one cupful of sugar in a double boiler with an inch piece of vanilla bean; cool, and then add violet coloring and freeze. Mould in a ring, and fill the centre with a pyramid of whipped cream and candied violets. MOUSSES, PARFAITS, SHERBETS, ETC.