Metropolitan cook book

Water ices are fruit mixtures diluted with water and frozen. VANILLA ICE-CREAM (1) 1 quart thin cream | cup sugar 1 ^ tablespoons vanilla Mix ingredients and freeze. VANILLA ICE-CREAM (2> li cups scalded milk I teaspoon salt 1 quart thin cream 1 tablespoon flour 1 egg 2 tablespoons vanilla J cup sugar Mix flour, sugar and salt; add egg, slightly beaten, and milk gradually. Cook in double boiler 20 minutes, stirring constantly at first. Should custard FROZEN MIXTURES 55 have curdled appearance, it will disappear in freezing. When cool, add flavoring and cream. Strain and freeze. Fresh fruit may be cut up and served with the ice-cream. Serve crushed fruit sauce, chocolate sauce or maple sauce, with or without chopped nuts, on top of each serve of ice-cream when desirable. MILK SHERBERT 2 cups sugar or syrup 1 quart milk | cup lemon juice Mix the sugar and strained lemon juice. Pour the milk into the freezer can, add the lemon mixture. Stir thoroughly, cover, freeze. LEMON ICE-CREAM 2 cups milk U cups sugar or syrup Rind 1 lemon 2 cups cream Juice 3 lemons Mix ingredients and freeze according to directions. PINEAPPLE ICE-CREAM Add 1 can grated pineapple to Lemon Ice-cream recipe, using only 1 cup sugar. Freeze mixture. ORANGE ICE-CREAM Add I cup orange juice and grated rind of 2 oranges to Lemon Ice-cream recipe. Freeze mixture. PEACH ICE-CREAM 1 1 cups peach pulp Juice 1 lemon 1 quart cream 1^ cups sugar or syrup Mix and freeze. BANANA ICE-CREAM One and 5 cups banana pulp may be used in place of the peach pulp. ICES "Water ice is fruit juice sweetened, diluted with water and frozen. Sherbert is a water ice mixture to which is added dissolved gelatin or beaten whites of eggs. Frappe is a water ice mixture frozen to a mush, using equal parts of ice and salt in freezing. CAKES Cakes should be regarded as confection and eaten as such. WAR CAKE 1 cup molasses 1 teaspoon salt 3 cups flour 1 cup corn syrup 1 teaspoon cinnamon 1 teaspoon soda 1 1 cups boiling water ^ teaspoon cloves 2 teaspoons baking- 2 cups raisins ^ teaspoon nutmeg powder 2 tablespoons fat Boil first 9 ingredients. Cool, add the flour sifted with the soda and baking-powder. Drop into well-greased loaf tins. Bake 45 minutes in a moderately hot oven. Make 2 loaves. PLAIN CAKE I cup fat i cup milk | teaspoon salt 1 cup sugar 2 cups flour 3 egg whites 3 egg yolks 3 teaspoons baking-powder 1 teaspoon vanilla Cream the fat, add sugar gradually and continue to cream until the mixture is creamy. Add the well-beaten yolks, the milk alternately with the flour mixed and sifted with the baking-powder and salt. Beat mixture thoroughly. Fold in the stiffly beaten wJiites and vanilla. Bake in a loaf or layers. CHOCOLATE CAKE Make same as Plain Cake, adding one square melted chocolate cooked with 2 tablespoons boiling water, to the fat and sugar mixture. MARBLE CAKE Make same as Plain Cake, adding ^ square melted chocolate cooked with 1 tablespoon boiling water, to | of the batter. Arrange spoonfuls of dark and white mixtures in a well-greased pan. FIG CAKE t Make same as Plain Cake. Add | teaspoon cinnamon, I teaspoon ^