The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

4 eggs Boil the milk, taking one cup out to beat in with the well beaten yolks. Put in the sugar; boil two minutes, put away to get cold, then add flavoring and the well beaten whites. From one pint to a quart of whipped cream is a great addition. These must be very cold before beating, as they beat stiffer. Strawberry Ice Cream. It is simply adding one pint of well sweetened juice to one quart of ice cream, putting it in cold when ready to freeze. The Queen Cook Book 185 Peach Ice Cream. Peel and mash six large ripe peaches, put through a sieve, for every quart of cream well sweetened. Pineapple Ice Cream. To one quart of cream, peel, grate or mash one pineapple, with one-half pint of sugar, strain through a sieve; add it to a regular ice cream. Chocolate Ice Cream. To two quarts of regular ice cream add four heaping tablespoons of Baker's sweet chocolate, stirred smooth in a few spoons of hot water and the yolks of two eggs, then pour it into your hot milk or cream and scald three minutes, set away to cool, and proceed as for ice cream. Orange Ice Cream. To one quart of cream, allow one pint of sugar, " a pint is a pound the world around ** is the old adage; the grated rind of one lemon and one orange, (only the outside, remembering the white is bitter) and the juice of six large oranges, after it is cold. After scalding the cream put in one-half of the sugar very slowly to prevent its curdling. The other half dissolve in orange juice. Lemon Ice Cream. Grate the rind and strain the juice of two large juicy lemons, or three small ones, to one quart of cream. Put half a pint of the sugar in hot cream. 1 86 The Queen Cook Book Dissolve the other half in a little water and lemon juice, adding it when slightly frozen. Add the juice slowly being careful. It will not require so much sugar if you use lemon extract. The flavor is different. All creams are lighter if you add the stiffly beaten whites of one or two eggs just before freezing. All fruits should be sweetened before mixing with the cold creams just before freezing. All creams should be frozen two hours before they are needed. CocoANUT Ice Cream. The same as ice cream No. i, adding nearly one pint of finely grated cocoanut to one quart of cream. Coffee Ice Cream. To one quart prepared cream, put one pint of strong coffee (the best Java or Mocha) well settled. It must be perfectly clear. One pint of sugar. In using fruits or coffee, use no other flavoring. Cook one teaspoon of corn starch in boiling coffee. Biscuit Glace. 4 yolks of eggs Y^ pint sugar 2 quarts whipped cream Beat well the yolks of eggs, add the sugar slowly, and vanilla to taste; scald three pints of cream in double boiler, stir in eggs and sugar, when cold add the pint of whipped cream and freeze. When nearly frozen, stir well with the spatula, color part of it red (if you wish) with confectioners* sugar and put in bottom of paper capsules, or individual molds, or paper cases, then fill up with the uncolored cream. Pack these in ice and salt putting ice only on and near the % The Queen Cook Book 187 top. It must be frozen smooth before putting it in these biscuit molds. Let freeze two hours. French Cook. WATER ICES. It takes a little longer time to freeze water ices than creams. Stir the crank for five minutes then let it rest five minutes, for four or five times, then freeze the same as for creams. Whatever the desired quantity make a syrup of the proportion of one pint of water to one pint of sugar, and boil for fifteen minutes, skimming it as soon as the skum rises, then set away to get cold. Add the lemon juice or whatever fruit is desired, adding the whites of three eggs, stiflfly beaten, to every two quarts of the mixture, stirring them in when partly frozen. Lemon Ice. 3 quarts water 3 quarts sugar 18 lemons 6 eggs, the whites