The home science cook book

To either of these foundation recipes for ice-cream, or to one quart of soft custard, may be added from one cup to one pint of any fruit juice or pulp, with more sugar according to the acidity of the fruit. Or one cup of fine crumbs of brown bread, cocoanut cakes, or macaroons, or nuts, or candied fruits chopped fine. Mousse or Parfait. Over two beaten egg yolks pour slowly one cup of hot maple sirup, or any sweet, thick fruit sirup. Cook in double boiler till it thickens like custard. Cool and combine with one pint of thick cream beaten stiff, or the whip from thinner cream. Fill molds and pack in ice and salt for three or four hours. Coffee Mousse. Make the sirup with one-half cup of sugar and one cup of strong coffee, and proceed as above. Nesselrode Pudding. Shell, blanch, and boil one pint of chestnuts. Put through a sieve and mix with one quart of custard or cream. When partly frozen mix in one-fourth cup of candied fruits cut fine. Frozen Rice Pudding. Cook one-half cup of rice with one quart of milk in a double boiler for one hour or more, add one cup of sugar, a speck of salt, cool, flavor, and freeze. When half frozen add one pint of thick cream whipped with Desserts. 191 one-fourth cup of sugar. The yolks of three eggs may be added to the hot rice as it is taken from the stove if the cream is not available. Serve with preserved ginger or other fruit. Macedoine Ice. Combine one pint of water with one pint of fruit juice and pulp,- -two oranges, two bananas, one lemon, and grated pineapple. Make it very sweet, add a little salt, and freeze till mushy, and remove the dasher. Stir in the froth from a pint of thin cream, giving a marbled appearance, and pack for an hour. Other combinations of fruit may be used. Fresh Fruit Ice. Fill punch glasses half full with vanilla ice-cream. Crush strawberries and sweeten to taste with sugar sirup. Pour the fruit over the ice-cream, nearly filling the glass. Maple Sauce for Ice-Cream. Put one pound of maple sugar, broken or rolled, one cup of thin cream, and two tablespoons of butter in a granite saucepan, and boil without stirring until it forms a soft, waxy ball when dropped in cold water. Keep the pan in another of hot water on the back of the stove until ready to serve. It will candy on the ice-cream like hot maple sirup on the snow in sugaring time. Pineapple Sherbet. One can of grated pineapple, one cup of sugar, juice of two lemons, one tablespoon of powdered gelatin, one quart of water or milk. 192 Home Science Cook Book. Cafe Frappe. Dissolve three-fourths cup of sugar in a quart of coffee. Freeze soft, serve in glasses with whipped cream on top. Use about equal parts of salt and ice for freezing. Grape Sherbet. Chill a quart of rich milk in the freezer. Warm half a pint of Concord grape jelly; as it dissolves add half a cup of sugar. Mix with the milk and freeze. Or use one pint of grape juice with thin cream. Frozen Mint. Make a quart of lemon ice. To two tablespoons of water add one teaspoon of essence of peppermint, and stir into the ice, with enough spinach coloring to make it a delicate green ; pack in a mold and bury in ice and salt ; the mint is greatly improved by standing. Serve like a cordial, in small glasses. Ice-Cream from Left-Overs.