Kirmess cook book

It is made more elegant and delicious by pouring over each plateful, when served, a hot or a cold chocolate, or cold strawberry sauce. FROZEN CARAMEL CUSTARD. Mrs. C. H. Hamilton. One quart of cream, yolks of six eggs, one-half pound of sugar, three tablespoons caramel, one teaspoon vanilla. Put the cream on to boil in a double boiler. Beat the yolks and sugar together until light, and stir into the cream. Stir continually until it thickens. Take from fire, add the vanilla and stand aside to cool. When cold, add caramel and freeze, MACAROON ICE CREAM. Mrs. E. F. Brown, Boston. Spread a half-pound of macaroons on a pastry board and with a rolling-pin crush them to a powder. Make a custard after the following maimer: Heat a pint of milk to the scalding point and pour it gradually upon three eggs beaten light with one and a half cupfuls of granulated sugar. Put into a double boiler over the fire and stir until like thick cream; remove and set aside to cool. When cold stir into this custard a pint of rich cream, the powdered macaroons and a teaspoonful of vanilla extract. Turn into the freezer and grind until frozen. BISQUE LOAF. Contributed, Scald one pint of cream, dissolve in it one cupful of sugar, add another pint of cream and cool quickly. Add one teasponful of vanilla, one tablespoonful of caramel and one-third of a cupful of sherry, and freeze. Beat into it a crumb mixture made of two lady-fingers, onequarter of a pound of macaroons and four kisses, all stale enough to be rolled fine. Pack into a round or oblong mould, cover, bind with a strip of buttered muslin and pack in ice and salt for several hours. When ready to serve, turn out on a lace paper doily and sprinkle thickly with blanched Jordan almonds. COFFEE ICE CREAK. New York. Put the yolks of ten eggs in a basin with twelve ounces of sugar, a pint of good extract of coffee, and a pint of milk. Mix well, put over the fire and stir steadily with a wooden spoon until the preparation thickens. Strain at once through a fine sieve and stir at times while cooling. When cool, add a pint of raw cream. Mix well and freeze in the usual way. Serve either moulded in form or rocher-like on a folded napkin. CHOCOLATE ICE CREAM. Mrs. C. Eldredge, New York. Put a pint and a half of milk in a double boiler and scald it. Beat two cups of sugar and four eggs together. When they are light, add to the scalded milk. Stir constantly and cook for fifteen minutes. Grate one ounce of chocolate and place over the fire with three tablespoons of sugar and one tablespoonful of water. When thoroughly smooth, stir this into the milk. When cool, stir in one quart of cream. Freeze with salt and ice, then mould and serve. PISTACHE ICE CREAM. Excellent, Rye, N, Y. Blanch a quarter of a pound of pistachio nuts by pouring boiling water over them, let them stand ten minutes until skin slips off. Grind to powder. Make a custard of six eggs, one quart of milk, one pound of sugar ; cook to a custard. When cold, add one quart of rich cream, the pistachio nuts, enough green vegetable paste to give desired shade of green. Put in freezer and freeze. TUTTI PRUTTI ICE CREAM.