Royal baker and pastry cook

Plain Ice Cream. — Scald 1 pint milk; mix 1 cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk, stir over fire till thick and smooth, cover and cook 20 minutes. Strain and cool. Add 1 pint cream, flavoring desired, and freeze. One can condensed milk and 1 cup milk may be mixed and added in place of cream. Very good ice cream may be made without the addition of any cream. Philadelphia Ice Cream. — Scald 1 pint cream. Add 1 cup sugar and stir till dissolved. Take from fire and add 1 pint chilled cream. Freeze when cold. Delmonico Ice Cream. — Make a cooked custard with 1 pint milk, 5 eggs, 1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons flavoring, and freeze. To this as well as to any cream may be added at will 1 cup fresh fruit or berries rubbed through sieve, H cup cake crumbs, or any variety flavorings and colorings desired. Water Ices. — Boil 1 quart water and 1 pint sugar 5 minutes. Add % box gelatine soaked in cold water, stir till dissolved and chill. Add 1 cup lemon juice and freeze. All water ices are made in this way, vary ing the proportion of sugar according to the acidity of the fruit used. Canned fruit syrups may be substituted for fresh fruit juice. Biscuit Glacé. — pints cream, 12 ounces sugar, yolks of 8 eggs, and 1 tablespoon ex¬ tract vanilla. Take 6 ounces crisp macaroons, pound in mortar to dust. Mix cream, sugar, eggs, and extract. Place on fire, and stir composition until it begins to thicken. Strain and rub through hair-sieve into basin. Put into freezer; when nearly frozen, mix in macaroon dust, another tablespoon extract vanilla, and finish freezing. Chocolate Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, 1 tablespoon extract vanilla, 1 pint rich cream whipped, 6 ounces chocolate. Dissolve chocolate in small quantity of milk to smooth paste. Now mix with cream, sugar, eggs, and extract. Place all on fire, stir until it begins to thicken. Strain through hair-sieve. Place in freezer; when nearly frozen, stir in lightly the whipped cream, and 1 tablespoon extract vanilla, and finish freezing. Crushed Strawberry Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined ba¬ sin; place on fire; stir constantly to boiling point. Remove and strain through hair-sieve. Place in freezer and freeze. Take 1 quart ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces pulverized white sugar, crush all down to pulp. Add this pulp to frozen cream, with 2 tablespoons extract vanilla; mix in well. Now give freezer few additional turns to harden. Grape Sherbet. — Warm Y pint of grape jelly or 1 pint of pure rich grape juice, dis¬ solve in it 1 cup sugar, mix thoroughly with 1 quart of rich milk ice cold, freeze at once. This makes a lilac-colored sherbet. Lemon Sherbet. — 1 quart milk, 1Y cups sugar, juice of 3 lemons. Mix juice and sugar, stirring constantly while slowly adding milk very cold. If added too rapidly mixture will curdle, which affects the looks but not the quality. Freeze and serve. Orange Water Ice. — Juice 6 oranges, 2 tea¬ spoons extract orange, juice 1 lemon, 1 quart water, 1 pound powdered sugar, 1 gill rich, sweet cream; add all together and strain. Freeze same as ice cream.