The Swedish, French, American cook book

Make an ice cream from one pint rich cream, one pint milk, one cup sugar. Mix milk and cream together, sweeten with the sugar, flavor with vanilla extract. Put in a freezer, let freeze until quite hard. In the meantime, mash a small box of straw¬ berries, that have been picked and washed, through a fine sieve; sweeten according to taste with sugar that has been boiled with a little water to a syrup. [As strawberries are sometimes much sweeter than at other times, it would be futile to prescribe fixed quantity of sugar.] Put in a freezer and let freeze separately from the cream. When both are ready, take a fancy form, put one layer of the strawberries, then one layer of the ice cream, repeat this process until the form is full. Put a tight cover on, secure it with lard or butter (take care that no salt water gets in), pack in ice and salt and let freeze for one hour. If more of the strawberry ice is at hand when serving, decorate the platter all around with it. Fill in little baskets made from spun sugar with a little whipped cream on the top. Garnish with a rosette of the spun sugar on top of the ice cream. Serve with fancy cakes for luncheon or dinner. Coffee Ice Cream ( Glace au Cafe) a la Thyra Two cups strong clear coffee, one and a half cups milk, one table¬ spoon cornstarch, one quart cream. Put the coffee in a saucepan, add half cup sugar. When hot, thicken with the cornstarch dissolved in a little water or milk. Take off stove, stir on ice — slowly — until it gets cold. In the meantime, whip half of the cream with the rest of the sugar, add the unwhipped then the whipped cream, and an unbeaten white of egg. Put in a freezer, pack in ice and salt, turn — slowly at first and then gradually faster toward the end before the ice cream gets frozen. When done, pack in a form then in ice and salt; let stand until ready to serve. Individual forms can also be used. This ice cream can also be served in glasses as for a frappe with rich, sweetened coffee served all around. Chocolate Ice Cream a la Erland Glace au Chocolat, a la Erland Two cups milk, one quart cream, three ounces chocolate, one tablespoon cornstarch, one teaspoon vanilla, one and a half cups sugar, whites of two eggs. Put the milk on stove, add threequarters cup sugar, thicken with the dissolved cornstarch, then add the cut-up chocolate. Put in a pan of ice water, stir until cold, then add the vanilla, the cream, and, last, the whites of two eggs (unbeaten) and the rest of the sugar. Put in a freezer, pack in ice and salt, freeze until it becomes hard, pack in any mould de¬ sired, secure with a tight cover, pack in ice and salt, and leave until ready to serve. Serve with frozen whipped cream around. Garnish with spun sugar. Almond Ice Cream ( Glace a V Amande,) a la Teckla Two cups milk, one cup sugar, yolks of three eggs and the white of one, one teaspoonful cornstarch, three cups cream, quarter pound almond paste, four bitter almonds — finely grated.