In flavoring with vanilla the vanilla bean may be used by split- ting in two, cutting in pieces and cooking in the milk ; the flavor- ing for Almond Cream should be prepared by blanching and pound- ing the kernels to a paste with rose water, using arrowroot for thick- ening. Always use the Princesse Almond. For Cocoa-nut Ice* cream^ grate cocoa-nut✪ Cocoa-nut Ice Cream and add to the cream and sugar just before freezing. The milk should never be heated for pine-apple, straw- berry, or raspberry cream. It is often desirable to be 'able to make ice-creams and water-ices of the summer fruits when fhey are out of season and at same time retain as much as possible of their ac- customed flavor and freshness, also to avail one's self of the finest fruits of the various kinds at the lowest rates obtainable in the height of the season, and for this purpose make plentifully of Fruit Flavors^ as given in Jams axid Jellien, Par making ice-cream use ICES AND ICE-CREAM. 347 either fine granulated sugar or white sifted sugar, except where cream or milk is not cooked, then use best pulverized sugar. Both the Lacteanola and Philadelphia, being eggless, are con- sidered better adapted to be used with fruit, as the eggs and fruit flavors are not thought to blend well, but this is a matter of taste. The eggless creams are more economical where one has plenty of cream, as each dozen eggs requires half pound sugar to, sweeten them and each quart cream or milk half pound, also. Any propor- tion of eggs may be used to a quart of milk or cream, using sugar in quantity to correspond, viz : for three eggs, eighth pound sugar, making with the half pound sugar for milk, five-eighths pound sugar. A freezer — ^White Mountain, Peerless or any of the best patent freezers — a wooden paddle made of hickory, maple, ash or oak, a fine wire sieve or crash strainer, seem almost a necessity in making ices and ice-creams, and there are also many other articles used which are given in Kitchen Utensils ; of course one can make them without so complete an outfit but the process is more tedious. Put ice in a coarse cofiee-sack, pound with an ax or mallet until some lumps are size of an egg and most of them as small as a hickory-nut ; see that the freezer is properly set in tub, the beater in the socket, the cover secure, and a cloth in the hole and tin cup inverted over it, first hav- ing put on cross-piece, and turned the crank to see if everything is right ; now place around it a layer of ice three or four inches thick, then a thin layer of salt — ^rock salt pounded fine or the common coarse salt is best, some advise sea salt, but r^er use table salt, as it causes the ice to melt too rapidly — ^then ice again, then salt, and so on until packed full, with a layer of ice last. The propor- tion should be about three-fourths ice and one-fourth salt. Pack very solid, pounding with a broom-handle or stick, then remove the cover and pour in the ice-cold preparation, filling only two-thirds full, leaving room for expansion ; replace cover and after five or ten min- utes pack ice down again and begin to freeze, turning the crank slowly and atecidily until rather difficult to turn ; op«n can, add whipped cream, beat in well with .wooden paddle, cover, and again turn till difficult to turn longer ; some claim this last turning of eight or ten minutes should be as rapid as possible.

AI-modernized reading of the original text

In flavoring with vanilla the vanilla bean may be used by splitting in two, cutting in pieces and cooking in the milk ; the flavoring for Almond Cream should be prepared by blanching and pounding the kernels to a paste with rose water, using arrowroot for thickening. Always use the Princesse Almond. For Cocoa-nut Ice-cream, grate cocoa-nut and add to the cream and sugar just before freezing. The milk should never be heated for pine-apple, strawberry, or raspberry cream. It is often desirable to be 'able to make ice-creams and water-ices of the summer fruits when fhey are out of season and at same time retain as much as possible of their accustomed flavor and freshness, also to avail one's self of the finest fruits of the various kinds at the lowest rates obtainable in the height of the season, and for this purpose make plentifully of Fruit Flavors^ as given in Jams and Jellies, Par making ice-cream use either fine granulated sugar or white sifted sugar, except where cream or milk is not cooked, then use best pulverized sugar. Both the Lacteanola and Philadelphia, being eggless, are considered better adapted to be used with fruit, as the eggs and fruit flavors are not thought to blend well, but this is a matter of taste. The eggless creams are more economical where one has plenty of cream, as each dozen eggs requires half pound sugar to, sweeten them and each quart cream or milk half pound, also. Any proportion of eggs may be used to a quart of milk or cream, using sugar in quantity to correspond, viz : for three eggs, eighth pound sugar, making with the half pound sugar for milk, five-eighths pound sugar. A freezer — ^White Mountain, Peerless or any of the best patent freezers — a wooden paddle made of hickory, maple, ash or oak, a fine wire sieve or crash strainer, seem almost a necessity in making ices and ice-creams, and there are also many other articles used which are given in Kitchen Utensils ; of course one can make them without so complete an outfit but the process is more tedious. Put ice in a coarse cofiee-sack, pound with an ax or mallet until some lumps are size of an egg and most of them as small as a hickory-nut ; see that the freezer is properly set in tub, the beater in the socket, the cover secure, and a cloth in the hole and tin cup inverted over it, first having put on cross-piece, and turned the crank to see if everything is right ; now place around it a layer of ice three or four inches thick, then a thin layer of salt — ^rock salt pounded fine or the common coarse salt is best, some advise sea salt, but never use table salt, as it causes the ice to melt too rapidly — ^then ice again, then salt, and so on until packed full, with a layer of ice last. The proportion should be about three-fourths ice and one-fourth salt. Pack very solid, pounding with a broom-handle or stick, then remove the cover and pour in the ice-cold preparation, filling only two-thirds full, leaving room for expansion ; replace cover and after five or ten minutes pack ice down again and begin to freeze, turning the crank slowly and steadily until rather difficult to turn ; open can, add whipped cream, beat in well with .wooden paddle, cover, and again turn till difficult to turn longer ; some claim this last turning of eight or ten minutes should be as rapid as possible.

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Cocoa-nut Ice Cream

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