Lowney's cook book

Mousses, parfaits and biscuits are made with and without eggs, with beaten or whipped cream, and frozen without stirring. Water ices are divided into sherbets, frappes, and punch, all stirred while freezing. Bombes are combinations of ice cream and sherbet, or sherbet and charlotte russe mixture. Chocolate Fig Ice Cream 4 ounces Lowney's Premium. Chocolate 1 tablespoon vanilla 4 cups cream ^ teaspoon salt f cup sugar 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom. Note. — If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy. 282 lowney's cook book Chocolate Philadelphia Ice Cream 2 ounces Lowney's Premium 1 cup sugar Chocolate, or 4 cups light cream J 1/2 cup Lowney's Cocoai teaspoon salt J cup hot water 1 teaspoon vanilla Melt chocolate, add remaining ingredients, and freeze. Chocolate Junket Ice Cream 4 squares Lowney's Premium 1 junket tablet Chocolate 1 tablespoon cold water 2 cups cream 1 tablespoon vanilla 3 cups milk IJ cups sugar Scald milk ; add melted chocolate and sugar ; cook three minutes ; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze. Two squares of chocolate give a very delicately flavored cream. Cocoa Frappe 4 cups milk J tablespoon arrowroot 3 squares Lowney's Premium 1 teaspoon vanilla Chocolate, or 1 tablespoon sherry wine ^ cup Lowney's Cocoa ^ teaspoon salt ^ cup sugar 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, salt, cornstarch; add milk ; cook ten minutes ; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, Plate XII, page 251. Chocolate Ice Cream 4 cups cream 4 ounces Lowney's Premium 6 egg yolks Chocolate 1^ cups sugar I teaspoon salt 1 teaspoon vanilla Scald one cup of cream ; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy ; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze. Chocolate Ice Cream No. 2 2 ounces Lowney's Premium 2 eggs Chocolate ^ cup flour 2 tablespoons sugar 2 cups milk 2 tablespoons hot water 1 cup sugar 1 pint cream \ teaspoon salt Beat eggs ; add flour, one cup sugar, and milk ; cook in double boiler twenty minutes. Melt chocolate ; add sugar, boiling water ; cook until glossy, then add to egg mixture ; cool ; add cream, salt, and freeze. French Ice Cream 2 cups milk 4 to 6 egg yolks 2 cups cream " 1 tablespoon vanilla 1 cup sugar \ teaspoon salt Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze. Philadelphia Ice Cream 4 cups light cream 1 cup sugar 3 cups heavy cream and one cup 1 tablespoon flavoring milk \ teaspoon salt Mix the ingredients and freeze without cooking. Brown Bread Ice Cream Add to French Ice Cream one cup brown bread crumbs dried. Freeze. Banana Ice Cream