The Ideal cook book

Take jam, and pass through a tammy, add the gelatine dissolved in a little milk, then add the cream whipped to a froth, put into a mould and lay on ice to set. When wanted dip the mould in hot water and turn out the cream. 794. Lemon Cream (made without cream)—Ingredients— 4 lemons, 12 tablespoonfuls of water, 7 oz. of powdered white sugar, yolks of 9 eggs. Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar. Beat the yolks thoroughly and add the peel and juice together, beating for some time. Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot. Do not let it boil or it will curdle. Serve in jelly glasses. 795. Ratafia Cream—Ingredients—3 or 4 peach or nectarine leaves, I pt. of cream, yolks of 3 eggs, sugar to taste, a little ratafia. Boil the leaves in the cream with a little ratafia. Remove the leaves, beat the yolks of the eggs and strain, then add to the mixture. Sweeten to taste. Scald till thick, stirring all the time. Then pour into china dishes and when cold serve. IIE TAA AD DD AAA AAD ag xe ICE CREAMS bee i. 796. Coffee Ice Cream—Ingredients—5 oz. of coffee berries, ine breakfast cup of milk, 2 of cream, a tablespoonful of arrowroot, 2 <3 lb. of sugar. owe Add the cream and milk together and boil, then pour into Peat acan. While this has been going on, let the coffee berries be be put on in a tin in the oven for five or six minutes; then put — them with the cream. Leave to cool and then strain through _ a sieve and add the remaining ingredients. Boil again (stirring all the time) until it thickens. Freeze in the usual way. 797. Chocolate Ice Cream—Ingredients—6 tablespoonfuls of grated chocolate, 2 breakfast cups of cream, 1 of fresh milk, and 4% lb. of sugar. Stir the chocolate into the milk, mixing well, add remaining ingredients and freeze. ai 7798. Ice Cream—Ingredients—1 ¥¢ Ibs. of any kind of preserved fruit . a I qt. of cream, juice of two lemons, sugar to taste. “he Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing can, and work until it is frozen. Then turn out and serve. a ae : ~. 7799. Another Ice Cream—Ingredients—1 qt. of milk, 2 eggs, 3 lb. of sugar, 2 tablespoonfuls of corn starch or arrowroot, 1 qt. cream. ey Scald the milk, yolks of eggs, sugar and corn starch o1 arrowroot, until it is of the consistency of custard. Then allow — to cool. When cool add the cream whipped and the whites o Qf the eggs whisked to a stiff froth. Sweeten to taste, flavor and freeze in 1 the usual way. oie : rAd a CPA are i eee ea yet) wal Oi eg eon rl as be o] Ne ir tna SN GTS ry 41a PGS etn fin Fy 2) ota aor eee Bacon: Bear sac ip ea Fe Bh <p eh - C4 Icke CREAMS. 200 a —— RECIPES FOR MAKING ICE CREAM Note.—When pure cream is used, half the number of quarts that the can will hold will be sufficient, as the beater will make it light and spongy so that it will nearly fillthe can. In using milk the can may be three-fourths filled. 800. Dissolve in two quarts of pure fresh cream, twelve to fourteen ounces of best white sugar, flavor as given below, strain into the freezing can and freeze according to above directions soi. Making [ce Cream from Mitk.—Bring two quarts rich milk to a boiling point, stir in two tablespoonfuls of arrowroot or corn starch, previously rubbed smooth in a cupful of cold milk. Remove from the fire and add four eggs and three quarters of a pound of sugar well beaten together, stir ail weli together and then set aside to cool. Flavor and freeze as before directed. FLAVORS 802. Vanilla.—One tablespoonful of good extract of Vanilla. 803. Lemon.—About three teaspoonfuls each of extract of Lemon and Lemon juice. 804. Bisgue.—Add about two handfuls of powdered sifted dry sponge cake and a dessertspoonful of extract of Nectarine.