ICE-CREAM. Take one pint and a half of sugar and one gallon of cream✪ Ice-Cream, flavor to taste, and put to freeze. When almost frozen, add the beaten whites of two eggs, and freeze until flrm. Mrs. Will Shackleford. ICE-CREAM. Take the yelks of eight eggs, one pound of sugar, two pints of rich milk, one quart of cream, and one table-spoon- ful of vanilla. Beat the eggs with the sugar until very light ; scald the milk in a custard-kettle, then stir in the eggs and sugar; let all remain over the fire until it begins to thicken, but no longer, or it will curdle. When taken off the stove, mix in one-fourth of a box of Cox's gelatine, which has been The Neiv Kentucky Home Cook Book. 297 soaked for half an hour in two table-spoonfuls of warm water. Upon adding it to the hot milk it will immediately dissolve; then add the vanilla. Cool the custard well be- fore putting it into the freezer. Stir it constantly until it begins to set, then add the quart of cream which has been whipped to a stiff froth. Mrs. C. E. Tabb. ICE-CREAM. Take one pint of new milk ; when boiling hot, sift into it one tea-spoonful of sea-moss farina, boil into a custard, and strain through a cloth ; stir it until cool, then beat into one- half gallon of rich cream, sweetened with one pint of sugar and flavored with two tea-spoonfuls of vanilla. If a patent freezer is used, the cream does not require to be whipped. Freeze until very light. Mrs. Julia Chexowetii. PREPARED CREAM. Chop fine one ounce and a half of sweet almonds, and mix with one quart of thick cream and one-half pound of sugar, add a few drops of almond extract. The almonds should, of course, first be blanched by pouring hot water on them. Cut one ounce of citron into thin slices, and stir it in with the other ingredients. Freeze like ice-cream. When ready to serve, dip a towel into boiling water, and put it around the freezer; repeat this until the cream will slip from it, then cut into slices. Mrs. J. A. Hexdeesox. DELMONICO. Beat the yelks of six eggs very light, then add one coffee- cupful of sugar; steep one-third of a vanilla-bean in one- half pint of cream, and dissolve one-half box of gelatine in one-half tea-cupful of water; then add the warm cream to the gelatine, the eggs and sugar to this, and whip one quart of cream and stir into the other ingredients. Have the freezer ready, as it should be frozen before it congeals. Miss Piicebe Wood. 298 The New Kentucky Home Cook Book. FROZEN CUSTARD. Take six eggs beaten together, three coffee-cupfuls of su- gar, and one table-spoonful of flour. Have one gallon of new milk in a custard-kettle ; when it begins to boil, stir in the eggs, sugar, and flour, which have been well mixed together ; let it boil until it begins to thicken, no longer; remove from the fire, and beat well until cold; flavor with one table- spoonful of vanilla. Freeze the same as other ices. Mrs. E. B. Powell. . WHITE COFFEE ICE-CREAM. ✪ Frozen Custard

AI-modernized reading of the original text

Take one pint and a half of sugar and one gallon of cream, flavor to taste, and put to freeze. When almost frozen, add the beaten whites of two eggs, and freeze until firm. Mrs. Will Shackleford. Take the yelks of eight eggs, one pound of sugar, two pints of rich milk, one quart of cream, and one table-spoonful of vanilla. Beat the eggs with the sugar until very light ; scald the milk in a custard-kettle, then stir in the eggs and sugar; let all remain over the fire until it begins to thicken, but no longer, or it will curdle. When taken off the stove, mix in one-fourth of a box of Cox's gelatine, which has been The Neiv Kentucky Home Cook Book. soaked for half an hour in two table-spoonfuls of warm water. Upon adding it to the hot milk it will immediately dissolve; then add the vanilla. Cool the custard well before putting it into the freezer. Stir it constantly until it begins to set, then add the quart of cream which has been whipped to a stiff froth. Mrs. C. E. Tabb. Take one pint of new milk ; when boiling hot, sift into it one tea-spoonful of sea-moss farina, boil into a custard, and strain through a cloth ; stir it until cool, then beat into onehalf gallon of rich cream, sweetened with one pint of sugar and flavored with two tea-spoonfuls of vanilla. If a patent freezer is used, the cream does not require to be whipped. Freeze until very light. Mrs. Julia Chenoweth. PREPARED CREAM. Chop fine one ounce and a half of sweet almonds, and mix with one quart of thick cream and one-half pound of sugar, add a few drops of almond extract. The almonds should, of course, first be blanched by pouring hot water on them. Cut one ounce of citron into thin slices, and stir it in with the other ingredients. Freeze like ice-cream. When ready to serve, dip a towel into boiling water, and put it around the freezer; repeat this until the cream will slip from it, then cut into slices. Mrs. J. A. HENDERSON. DELMONICO. Beat the yelks of six eggs very light, then add one coffeecupful of sugar; steep one-third of a vanilla-bean in onehalf pint of cream, and dissolve one-half box of gelatine in one-half tea-cupful of water; then add the warm cream to the gelatine, the eggs and sugar to this, and whip one quart of cream and stir into the other ingredients. Have the freezer ready, as it should be frozen before it congeals. Miss Phoebe Wood. The New Kentucky Home Cook Book. FROZEN CUSTARD. Take six eggs beaten together, three coffee-cupfuls of sugar, and one table-spoonful of flour. Have one gallon of new milk in a custard-kettle ; when it begins to boil, stir in the eggs, sugar, and flour, which have been well mixed together ; let it boil until it begins to thicken, no longer; remove from the fire, and beat well until cold; flavor with one tablespoonful of vanilla. Freeze the same as other ices. Mrs. E. B. Powell. . WHITE COFFEE ICE-CREAM.

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