Purity flour cookbook

come a little higher than the mixture in the can Turn crank slowlvnrfif^i ^ '"^^ '^'^""^^ replenishing ice as needed. As soon as frozen, draw o^h water Zen the can Zi Zu^^T ^'""^'^^^'l with a wooden spoon pack the cream into a smooth moulFcrer clo e l lo-^^^^^^^^ ^^'^ ^ - ' '''' repack with fresh salt and ice. Place on top old b aX piecTof cantVor.: ^ ^"{V" ^^' ''''''' BOSTON ICE CREAM 2 quarts cream. Flavoiin":. 1 cup sugar. Put 1 quart of cream in a double boiler with 1 cup sugar and brino- tn -> c^nl/i /+i .^calded when the water in the under pot boils). Pour this on the other Ll^ J "'"^7^", ^' cold flavor and freeze. Canned fruits Ire very nice to add o thi Po ice^ nuldiL'''.r'' -^""^ ^^''" and pistachio nuts may be soaked in wine and added to the mixtu e when nTarlv froz™ Th''' ^"^^'' brandy keeps the fruit from freezing. ^ *™^°^- ^^^ ^^^^ or STRAWBERRY ICE CREAM 1 quai't lierrios. 1i cups .suj^ar. i cup cream. 1 pint scalded cream. age Sixty. eight PURITV More Bread and Better Bread TOM AND JERRY li cups milk. 1 cup sugar. 6 egg yolks. 1 teaspoon vanilla. 3 cups cream. 3 tablespoons brandy. 2 tablespoons rum. 1 pinch salt. .. ^^:tt^ g:-K^stLs?, rtr.r^"l.s^-sle s-Snr VANILLA ICE CREAM, No. 1 3 cups cream. 1 cup milk. § cup sugar. 2 teaspoons vanilla. Whip 2 cups of the cream; to the remainder add the sugar and milk, which must be cold. Fold the soft whipped cream into this and freeze. When it is soft ice, freeze it until firm, remove dasher, repack and let stand 30 minutes before serving. VANILLA ICE CREAM, No. 2 1 pint milk. 1 pint cream. 1 cup sugar. 2 eggs. 1 teaspoon Purity Flour, i teaspoon salt. 2 teaspoons vanilla. Scald the milk, mix sugar, flour and salt, stir into it, cook 20 minutes, stirring constantly. Pour boiling hot on the beaten eggs, strain, add the cream and flavoring and freeze as usual. CHOCOLATE ICE CREAM Melt 4 ounces of Baker's chocolate, add 1 cup water and boil for 5 minutes. Add this to any vanilla ice cream mixture. FRUIT CREAMS Prepare No 1 omitting the cup of milk; when half frozen beat in 1 pint to 1 quart fruit P^^P /^ee*- ened to teste and finish as^sual. Peach is improved by the addition of a httle maraschino, and other fruits by some flavoring or cordial to accent their natural flavor. — ' P«se Slxty-nln« More Bread and Better Bread LEMON WATER ICE Juice of 6 lemons, grated peel of 2, 1 or 2 large sweet oranges, 1 pint water, 1 pint sugar. Squeeze out every drop of juice and steep in it the grated rind of orange and lemon or licor, squeezing the rags dry. Mix in the water, then the sugar, stir untH dTssoIved, then freez opening the freezer" to stir all up together, once or twice. By the addition of 1 tahles.^ooii -elatine d ssolve 1 th k rri^v hi used as a sherbet and will look creamy and stay frozen better. ^eiatme, dissolved, this may be LEMON SHERBET Make in same way, freeze; when it is nearly frozen add to each quart of the ice the well-beaten whites of 2 eggs, then finish freezing. ^ ^ PEACH SHERBET Dissolve 1 pound sugar in 1 quart of boiling water, add the juice of 5 lemons, let cool. Pare 8 MILK SHERBET 4 cups milk, li cups sugar. Juice of 3 lemons.