The Swedish, French, American cook book

Scoop out oranges — one for each person, scallop them on top. Take the juice from six oranges (which will amount to about a cupful), thicken with a heaping tablespoon cornstarch dissolved in half cup water, then add the yolks of three eggs (stirred with one cup sugar to a souffle). Color with some of the outside of the orange (grated and boiled in a little water), which gives it a yellow shade; it is also a delicious flavor for it. Let stand until cold. When cold, add one pint of rich cream and the whites of two eggs, put in a freezer, pack in ice and salt, let freeze until stiff, leave in the freezer until ready to fill the oranges. Put the filled oranges in cracked ice in a baking pan, cover with meringue, decorate with maraschino cherries, put in a very hot oven for about three minutes. Place on a platter. Garnish with spun sugar if at hand. This ice cream can also be put into moulds and served with frozen cream. French Ice Cream (Glace Française) a la Ericsson Hammond One pint cream, one pint milk, sweeten with small cup of sugar, flavor with two to three tablespoons brandy, add the whites of two unbeaten eggs. Put in a freezer, pack in salt and ice, let freeze slowly. When ready, pack in a mould, put in ice and salt, and let stand until ready to use. Then dip in warm water, turn out on a paper doily, garnish with spun sugar, and serve with frozen cream. [This ice cream can also be flavored with vanilla bean or vanilla extract in place of brandy, according to taste.] Dessert for lunch¬ eon, dinner, or supper, with cake. Banana Ice Cream ( Glace Banane ) a la Hildur Alexandra Two cups milk, one tablespoon cornstarch, yolks of two eggs, one cup sugar, four bananas, one pint rich cream. How to Make It. Put the milk on stove; when boiling, thicken with the cornstarch dissolved in a little milk, add the yolks (stirred to a souffle with half cup sugar), then add the bananas (peeled and mashed through a sieve with half cup sugar); let stand until cold, then add the cream. Flavor with vanilla or brandy. Put in a freezer, pack in ice and salt, and let freeze. Then put in any kind of a fancy mould, pack in ice and salt, let freeze from one to one and a half hours. Then dip the mould in hot water, turn out on a platter, pour a raspberry or strawberry sauce over, and serve. Banana Ice Cream ( Glace Banane ) a la Edna Catharine Four bananas, one cup sugar, three cups cream, one cup milk. How to Make It. Skin the bananas, press through a sieve with the sugar, add the milk and cream, flavor with vanilla or brandy. Put in a freezer, pack in ice and salt, let freeze until hard. Then put in any kind of a fancy mould, pack again in ice and salt, let stand until ready to serve — from thirty minutes to an hour. Dip in hot water, turn out on a cold platter, garnish with spoons of whipped cream. Serve with a fruit sauce around. Strawberry Ice Cream a la John Ericsson Glace aux Fraises, a la John Ericsson One quart ripe strawberries, one pint milk, one cup sugar, one quart cream, two tablespoons brandy, whites of two eggs.