The Henderson cook book

Make custard of small cup flour dissolved in a little cold milk, 1 pint milk, l/o cup raisins, yolks of 2 eggs, % cup cherries, 1 cup sugar, citron cut fine, 1 quart cream, l^ cup sherry wine. Stir cream hard into custard after it has frozen 10 minutes, then add fruit and wine. This is for a 2-qt. freezer. — Mrs. H. G. Tull, Phila. ICE CREAM. Soak !/o box gelatine in 1 pint of sweet milk 10 minutes. Place on fire and stir until smooth — remove, and stir until cold. Add beaten whites of 8 eggs, 1 pound sugar, 1 pint sherry wine, % gallon of cream whipped. Freeze. Nuts or cherries may be added. — Mrs. J. G. Kittrell. GRAPE ICE CREAM One quart of unfermented grape juice, 1 quart of cream, 1 pound of sugar, and the juice of one lemon. CARAMEL ICE CREAM. One quart cream, 2 quarts milk, 2 cups brown sugar, 1 cup granulated sugar, y± pound shelled almonds ; flavor with vanilla. "Whip the cream and put in a gallon freezer, slightly brown the sugar in a saucepan and then add a little water and cook until all the lumps have disappeared. Add to this the almonds after blanching and pounding, then add this to the cream, then the milk. Flavor and freeze. — Mrs. R. J. Corbitt. ICE CREAM. To each quart milk put 2 eggs, 1 cup sugar; beat eggs and sugar together; let milk come to a boil, then stir in sugar and eggs. If jou make as much as 1 gallon you can just heat enough milk to scald eggs, then add the balance; if you add fruit wait till it starts to freeze. For chocolate cream cook cocoa in the milk. — Mrs. W. H. Wester. NEAPOLITAN ICE CREAM. Two quarts of cream, 1 pound of sugar, 3 eggs. Place the cream in a bright copper pan, add the sugar, beat the eggs well and add to the mixture. Mix well. Set on fire and stir well with egg-beater until it starts to boil ; remove from fire ; strain through a fine sieve; cool and freeze. Split 1 vanilla bean and boil % with mixture. If lemon flavoring is desired stir into the hot cream the grated rind of 2 lemons. Orange same as lemon. — Miss Sarah Edwards. ORANGE ICE CREAM. One-half box of gelatine, juice of 9 oranges, grated rind of 2 of them, juice of 2 lemons, 1 quart of cream, 3 quarts of milk, 4 eggs. Make custard of milk, eggs and 3 cups of sugar, add gelatine previously soaked in !/> pint of the milk until soft. When cold, add cream and put in freezer and freeze partly, and then add the orange juice and lemons. Freeze hard and pack carefully. — Mrs. Edgar Bryan. OLD-FASHIONED BOILED CUSTARD. Allow 5 eggs to 1 quart of milk, tablespoon of sugar to each egg. Set the milk in a kettle of boiling water until it scalds ; beat the yolks and whites of 3 eggs well, adding the sugar. After dripping a little of the milk on the eggs and beating up, turn into the scalding milk and stir until it thickens. Take the remaining whites and beat to a stiff froth and sweeten a little. Have- a pan of boiling water; place egg on top of the water and let steam. When custard is cold fill custard cups and place meringue on top. — Miss Sarah Edwards. PINEAPPLE ICE CREAM. To 1 can of grated pineapple add the juice of ^ a lemon and a small cup of sugar; when thoroughly dissolved add 1 pint of cream and 1 quart of milk, and freeze. FROZEN PUDDING.