with a spoon; cover closely, being careful that the form is completely filled, so that no salted water can penetrate into it. Put broken ice at the bottom of a pail, mixing in a little rock-salt, lay the form on top, covering it entirely with broken ice and salt; let freeze for one hour, remove, and bathe it in a vessel containing lukewarm water; wash off the ice and salt that adhere, and lift it out as quickly as possible; remove the cover, and turn it on a dessert-dish with a folded napkin, lift up the mold, and send the ice-cream to the table. 1272. Chocolate Ice-cream. — Prepare and cook exactly the same as for vanilla ice-cream (No. 1271); put in a saucepan two ounces of well- chopped cocoa and an ounce of powdered sugar, add to it half the cream preparation ; place the pan on the stove, and with a pastry-whip stir briskly, and let boil for three minutes ; take it from the fire, add it to the remaining half of cream, then mix the whole well together for two min- utes. Strain through a fine sieve into an ice-cream freezer, let cool for thirty minutes, then proceed to freeze it exactly the same as for the vanilla ice-cream, and serve it also the same. 1273. Coffee Ice-cream. — Put in a vessel half a pound of powdered sugar and six egg yolks✪ Chocolate Ice-cream ; mix well with the spatula for ten minutes, then add one pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin; place it on the hot stove, and with the spatula stir gently at the bottom until well heated, but it must not boil. Take from off the fire, set it on a table, then immediately add a pint of sweet cream, mixing again for two minutes, and throw in two ounces of freshly ground Mocha coffee, stirring for two minutes longer ; return the basin to the stove, beat it up again with the pastry-whip, and lay it on the table once more. Cover with a napkin, so that the coffee can infuse thoroughly for- half an hour, then strain through a fine sieve into the freezer, and proceed freezing, and serving exactly the same as for vanilla ice-cream (No. 1271). 1274. Strawberry Ice-cream. — Prepare and proceed exactly the same as for the coffee ice-cream (No. 1273), suppressing the coffee, and when the cream is cooked and cool, add half a pint of well picked and cleaned strawberries. Mix well with the spatula for two minutes, then strain through a fine sieve into the freezer, pressing the strawberries through with a wooden spoon ; remove the sieve, cover the freezer, and proceed to freeze, and serve precisely the same as for vanilla ice-cream (No. 1271). 1275. Pistache Ice-cream. — Have two ounces of fine, dried pistaches, using only the best quality ; put them into a pie-plate, place it in the oven to let the nuts get a light brown color, which will take about six minutes ; remove from the oven, lay the pistaches in a mortar with one ounce of granulated sugar, and pound slightly. Have a cream prepara- tion exactly the same as for coffee ice-cream (No. 1273), suppressing the coffee. When cooked, add the pint of sweet cream and the pistache, then place it on the stove and heat well, stirring continually. Remove from the fire, cover the basin with a napkin, and let get thoroughly cool for 366 THE TABLE. ✪ Pistache Ice-cream

AI-modernized reading of the original text

with a spoon; cover closely, being careful that the form is completely filled, so that no salted water can penetrate into it. Put broken ice at the bottom of a pail, mixing in a little rock-salt, lay the form on top, covering it entirely with broken ice and salt; let freeze for one hour, remove, and bathe it in a vessel containing lukewarm water; wash off the ice and salt that adhere, and lift it out as quickly as possible; remove the cover, and turn it on a dessert-dish with a folded napkin, lift up the mold, and send the ice-cream to the table. 1272. Chocolate Ice-cream. — Prepare and cook exactly the same as for vanilla ice-cream (No. 1271); put in a saucepan two ounces of wellchopped cocoa and an ounce of powdered sugar, add to it half the cream preparation ; place the pan on the stove, and with a pastry-whip stir briskly, and let boil for three minutes ; take it from the fire, add it to the remaining half of cream, then mix the whole well together for two minutes. Strain through a fine sieve into an ice-cream freezer, let cool for thirty minutes, then proceed to freeze it exactly the same as for the vanilla ice-cream, and serve it also the same. 1273. Coffee Ice-cream. — Put in a vessel half a pound of powdered sugar and six egg yolks ; mix well with the spatula for ten minutes, then add one pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin; place it on the hot stove, and with the spatula stir gently at the bottom until well heated, but it must not boil. Take from off the fire, set it on a table, then immediately add a pint of sweet cream, mixing again for two minutes, and throw in two ounces of freshly ground Mocha coffee, stirring for two minutes longer ; return the basin to the stove, beat it up again with the pastry-whip, and lay it on the table once more. Cover with a napkin, so that the coffee can infuse thoroughly for half an hour, then strain through a fine sieve into the freezer, and proceed freezing, and serving exactly the same as for vanilla ice-cream (No. 1271). 1274. Strawberry Ice-cream. — Prepare and proceed exactly the same as for the coffee ice-cream (No. 1273), suppressing the coffee, and when the cream is cooked and cool, add half a pint of well picked and cleaned strawberries. Mix well with the spatula for two minutes, then strain through a fine sieve into the freezer, pressing the strawberries through with a wooden spoon ; remove the sieve, cover the freezer, and proceed to freeze, and serve precisely the same as for vanilla ice-cream (No. 1271). 1275. Pistache Ice-cream. — Have two ounces of fine, dried pistaches, using only the best quality ; put them into a pie-plate, place it in the oven to let the nuts get a light brown color, which will take about six minutes ; remove from the oven, lay the pistaches in a mortar with one ounce of granulated sugar, and pound slightly. Have a cream preparation exactly the same as for coffee ice-cream (No. 1273), suppressing the coffee. When cooked, add the pint of sweet cream and the pistache, then place it on the stove and heat well, stirring continually. Remove from the fire, cover the basin with a napkin, and let get thoroughly cool for

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