1 small cup of sugar.
2 teaspoonfuls vanilla✪ Plain Ice-cream.
Put the cream, milk, and sugar on the fire,
and stir till the sugar dissolves and the cream
just wrinkles on top; do not let it boil. Take
it off, beat it till it is cold, add the vanilla, and
freeze.
French Ice-cream
1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt✪ French Ice-cream.
Put the milk on the fire and let it just scald
or wrinkle. Beat the yolks of the eggs, put in
the sugar, and beat again ; then pour the hot
milk into these slowly, and the salt, and put it
on the fire in the double boiler and let it cook
FOR A LITTLE GIRL 137
to a nice thick cream. (This is a plain boiled
custard, such as you made for floating island.)
Take it off and let it cool while you beat the
whites of the eggs stiff, and then the cup of
cream. Put the eggs in first lightly when the
custard is entirely cold, and then the whipped
cream last, and the vanilla, and freeze.
Coffee Ice-cream
Make either of these creams, and flavor with
half a cup of strong coffee in place of vanilla.
Chocolate Ice-cream
Make plain ice-cream ; melt two squares of
chocolate in a little saucer over the teakettle.
Mix a little of the milk or cream with this, and
stir it smooth, and then put it in with the rest.
You will need to use a large cup of sugar✪ Chocolate Ice-cream in-
stead of a small one in making this, as the
chocolate is not sweetened.
Peach Ice-cream
Peel, cut up, and mash a cup of peaches.
Make plain ice-cream, with a large cup of sugar✪ Peach Ice-cream,
and when it is cold stir in the peaches and freeze.
138 A LITTLE COOK BOOK
Strawberry Ice-cream
Mix a large cup of berries✪ Strawberry Ice-cream, mashed and
strained carefully so that there are no seeds,
with the ice-cream, and freeze.
The Easiest Ice-cream of All —
Vanilla Parfait
1 cup of sugar.
1 cup of water.
Whites of three eggs.
1 pint of cream.
1 teaspoonful vanilla✪ Vanilla Parfait.
Put the sugar and water in a nice enamelled
saucepan and cook it without stirring. You
must shake the pan often to prevent its burning,
but if you stir it, it will make it sugary. After
about five minutes hold your spoon up in the
air and drop one drop back into the saucepan ;
if a little thread is made which blows off to one
side, it is done, but if not, you must cook till
it does. If your fire is very hot it may make the
thread in less time, so try it every few moments.
Have the whites of your eggs beaten very stiff,
and slowly pour the syrup into them, beating
hard with a fork all the time. You must keep
FOR A LITTLE GIRL 139
on beating till this is cold- Have ready a pint
of thick cream, whipped very stiff, either with a
Dover egg-beater, or in a little tin cream-churn,
and when the egg is cold, mix the two lightly
and put in the vanilla. If you have a mould
with a tight cover, put it in this, but if not, take
a lard-pail; cover tightly, and stand in a pail
on a layer of ice and salt, mixed just as for
freezing ice-cream, and pile more ice and salt
all over it, the more the better. Let this stand
five hours, or four will do, if necessary, and
turn the cream on a pretty dish. After you
have made this once it will seem no trouble at
all to make it.
If your mother would like a change from this
recipe sometimes, try putting in the yolks of the
eggs, well beaten, with the cream, and use some
other flavoring.
Lemon Ice ✪ Lemon Ice
Page 37 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 small cup of sugar.
2 teaspoonfuls vanilla.
Put the cream, milk, and sugar on the fire, and stir till the sugar dissolves and the cream just wrinkles on top; do not let it boil. Take it off, beat it till it is cold, add the vanilla, and freeze.
French Ice-cream
1 pint of milk. 1 cup of cream. 1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt.
Put the milk on the fire and let it just scald or wrinkle. Beat the yolks of the eggs, put in the sugar, and beat again ; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook
to a nice thick cream. (This is a plain boiled custard, such as you made for floating island.) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream. Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze.
Coffee Ice-cream
Make either of these creams, and flavor with half a cup of strong coffee in place of vanilla.
Chocolate Ice-cream
Make plain ice-cream ; melt two squares of chocolate in a little saucer over the teakettle. Mix a little of the milk or cream with this, and stir it smooth, and then put it in with the rest. You will need to use a large cup of sugar instead of a small one in making this, as the chocolate is not sweetened.
Peach Ice-cream
Peel, cut up, and mash a cup of peaches. Make plain ice-cream, with a large cup of sugar, and when it is cold stir in the peaches and freeze.
Strawberry Ice-cream
Mix a large cup of berries, mashed and strained carefully so that there are no seeds, with the ice-cream, and freeze.
The Easiest Ice-cream of All — Vanilla Parfait
1 cup of sugar.
1 cup of water.
Whites of three eggs.
1 pint of cream.
1 teaspoonful vanilla.
Put the sugar and water in a nice enamelled saucepan and cook it without stirring. You must shake the pan often to prevent its burning, but if you stir it, it will make it sugary. After about five minutes hold your spoon up in the air and drop one drop back into the saucepan ; if a little thread is made which blows off to one side, it is done, but if not, you must cook till it does. If your fire is very hot it may make the thread in less time, so try it every few moments. Have the whites of your eggs beaten very stiff, and slowly pour the syrup into them, beating hard with a fork all the time. You must keep
on beating till this is cold. Have ready a pint of thick cream, whipped very stiff, either with a Dover egg-beater, or in a little tin cream-churn, and when the egg is cold, mix the two lightly and put in the vanilla. If you have a mould with a tight cover, put it in this, but if not, take a lard-pail; cover tightly, and stand in a pail on a layer of ice and salt, mixed just as for freezing ice-cream, and pile more ice and salt all over it, the more the better. Let this stand five hours, or four will do, if necessary, and turn the cream on a pretty dish. After you have made this once it will seem no trouble at all to make it.
If your mother would like a change from this recipe sometimes, try putting in the yolks of the eggs, well beaten, with the cream, and use some other flavoring.
Lemon Ice
Records on this page
Plain Ice-creamFrench Ice-creamChocolate Ice-creamPeach Ice-creamStrawberry Ice-creamVanilla ParfaitLemon Ice