The Toronto Cook Book

To one pound fruit sugar, add one quart thick rich cream; beat in two eggs very light; mix well, put the whole on the fire and stir constantly until it begins to boil; after taking from fire stir constantly for five minutes, allowing air to evaporate; season with vanilla; when half frozen, add to it one-half pound preserved fruit, or equal parts fresh fruit, cut in small pieces. California Crush Ice Cream To one quart thick cream, take half a pound fruit sugar, two eggs, vanilla to taste; mix well, place over fire and stir constantly until it reaches boiling point; remove, strain through cheesecloth bag into the freezer; crush to a pulp one and a half pints of strawberries to quarter of a pound of fruit sugar; mix the pulp well with the frozen cream, then freeze for five minutes more, or until hardened. Cream made in this way looks very pretty, and is very delicious. Plum Pudding Glace One-quarter of a pound of chocolate, one quarter of a pound of seeded raisins, one-quarter pound of currants, two ounces of citron, one pint of sherry wine. Dissolve chocolate in the wine, mix in fruits and stew for five minutes. When cold, mix two quarts sweetened vanilla cream with it and freeze. Bombe Glacee Line a mould or the freezer with one quart of raspberry sherbet. Pack the sherbet round the bottom and sides of mould about an inch deep. Fill the centre with Charlotte Russe cream; cover with the sherbet and pack in ice and salt one hour. Ice Creams and Sherbets Canadian Glace Cream Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this syrup in a fine stream into the whites of three eggs beaten stiff, and beat till stiff and cool. Stir it into any frozen cream, made with a little less than the usual amount of sugar. Cafe Parfait One pint of cream, one cup of sugar, half a cup of strong, clear coffee. Mix, chill and whip. Take the froth off into a freezer or into a mould. Pack the mould in ice and salt, and let it stand two hours without stirring. Chocolate Frappe Dissolve two teaspoons of corn starch in one fourth cup of cold milk with one half cup of sugar. Add the beaten yolk of one egg and stir until well mixed. Add to this one cup of boiling milk and cook until thick as soft custard. Then stir in four large spoonsful of melted chocolate and the stiffly beaten white of the egg. Whip one half pint of thick cream and when the custard is cold, mix all together thoroughly. Fill vessel and pack. Freeze. Cherry Frappe Dissolve one tablespoon gelatine and one half cup of sugar in one half cup of milk. When cool add one cup of finely crushed cherries. Whip three-fourths of a pint of cream. Mix all thoroughly with the beater. Fill the jar and pack. Freeze. Raspberry Shrub Six quarts raspberries; put them in an earthen dish with half a cup of vinegar, fill up with water. Let them remain over night. In the morning strain them through a cloth. Take one pound white sugar to one pint of juice; then boil to a syrup. Chocolate Ice Cream Place two quarts milk on stove ; grate in two squares chocolate when boiling, or same quantity of cocoa; beat six eggs, two cups sugar, three tablespoons flour together; add to milk and cook until it just begins to thicken; freeze. The Toronto Cook Book Ice Cream