Lillian Massey school recipes

Cream the butter, add sugar gradually and beat thoroughly. Add flavoring and chill. To vary this sauce, chill but -slightly, and just before serving add beaten white of one egg. FROZEN DESSERTS | GENERAL RULES FOR FREEZING MIXTURES. Scald the can and dasher of the freezer; chill. Place it in the wooden tub, cover and adjust top; turn crank to make sure that can fits in socket, then pack with ice and salt. Use finely chopped ice and coarse rock salt. To chop ice, place in a canvas bag and crush with a mallet. Snow may be used instead of ice; if very dry, add cold water to start the melting process. For freezing, use three heaping measures of ice to one scant measure of salt; mix well. For packing frozen mixtures, allow four of ice to one of salt. Pour mixture into can—the can should never be more than three fourths full, as the mixture increases in bulk during freezing—adjust top and freeze. The crank should be turned slowly and steadily at first; as the mixture freezes, it may be turned more rapidly. Add salt and ice as needed, keeping it higher around the can than the mixture inside. When the mixture is frozen, carefully wipe off top of can, uncover and remove dasher; beat with a wooden spoon until smooth. Cover, placing cork in opening of the cover. Drain off all the water and repack freezer, using proportion for packing. Cover with newspapers or canvas, and let stand in a cold place several hours or until ready to serve. Instead of packing, frozen mixtures may be covered tightly and placed in Fireless Cooker. TO MOULD FROZEN MIXTURES. When mixtures are to be moulded, avoid freezing them too hard. Have mould scalded and thoroughly chilled by placing in ice and salt. Pack mixture solidly, having the mould well filled; Gover. Seal by wrapping a strip of cotton dipped in melted fat around the seam, then pack. The ice and salt should completely cover the mould. Cover with newspapers or canvas, and let stand several hours. To Unmould.—Carefully wipe off mould and remove strips of cotton and the cover. Invert on serving dish. Wring a cloth out of hot water and place over and around mould; repeat until mixture will slip out. 1 pt. of any frozen mixture is sufficient for a small serving for six people. VANILLA ICE CREAM, NO. 1. + oz. gelatine. # @. sugar. 1 c. thin cream. 14 tbsp. vanilla. Scald cream with gelatine, add sugar and stir until it is dissolved; strain. When cool, add flavoring and freeze. VANILLA ICE CREAM, NO. 2. 1c. milk. Few grains salt. 1 egg. 1 pt. thin cream. $c. sugar. 1 tbsp. vanilla. Prepare first four ingredients as a soft custard; strain. When cool add cream and flavoring; freeze. STRAWBERRY ICE CREAM. 1 pt. strawberries. 1 c. sugar. 1 pt. thin cream. Rinse, hull and press strawberries through a strainer; add the sugar and let stand until it is dissolved. Add cream and freeze. Other fruit ice creams are made in the same way, varying the amount of sugar necessary to sweeten fruit. Canned fruit may be used. CHOCOLATE ICE CREAM. Few grains salt. + c. milk. 13 oz. chocolate. 1 egg. 1 pt. thin cream. + c. sugar. 1 tsp. vanilla. Heat cinnamon with milk, and cook first five ingredients as a soft custard. Melt chocolate over hot water and add to custard; strain. When cool add cream and flavoring; freeze. OATMEAL ICE CREAM. 1c. rolled oats. 4-¢c. sugar. 1 pint milk. 1 pt. thin cream. 1 tsp. vanilla. Soak the rolled oats in the milk 1 hour; strain. Cook in a double boiler 45 minutes, stirring frequently. When cool add cream and flavoring; freeze. BROWN BREAD ICE CREAM. 1 qt. thin cream. + tsp. salt. c. sugar. 13 tsp. vanilla. 1 c. brown bread crumbs. Dry crumbs in the oven till crisp and brown. Add sugar, salt and vanilla to cream, and stir until sugar is dissolved; freeze. When mixture is partially frozen, add bread crumbs and pack. GINGER ICE CREAM. -