The white ribbon cook book

The petals of yellow roses, infused in boiling water, yield a delicate dye which is charming with old-fashioned rosewater desserts. ICE CREAM, ICES, ETC. Frozen Custard — One quart rich milk, 1 large cup sugar, 1 teaspoonful salt, yolks of 6 eggs, 13^ teaspoonfuls almond flavoring, 1 cup cream. Let the milk come to a boil; beat the sugar, salt and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook 5 minutes, stirring all the time. Set away to get cold, and freeze. Grape Sherbet — One quart grape juice, obtained by boiling the grapes half an hour and straining through a jelly bag, juice of 8 goodsized oranges, 1% cups sugar. Mix the orange and grape juice, strain and pour into your freezer. Freeze for 5 minutes, pour out and add the whites of 2 well-beaten eggs; return to the freezer and freeze for 20 minutes. Remove the dasher and pack away for an hour, then serve. Peach Ice Cream — Two quarts ripe peaches, 1 cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil, mix together 1 cup sugar, 2 scant tablespoonfuls flour and a teaspoonful salt, beat the eggs well, mix all; then add the boiling milk and cream. Return to your kettle and boil gently 20 minutes, stirring often to prevent sticking. When quite cold stir in the peaches, which must be mashed fine, and freeze. Lemon Water Ice — Half a box of gelatine, dissolved in 1 pint cold water. Take the juice of 8 lemons and mix with ly^ lbs. white sugar, then pour 1 quart of hot water on the sugar and lemons; pour 1% pints of boiling water over the gelatine, and when it is quite dissolved add to the rest of the ingredients. Strain and set 222 White Ribbon Cook Book. away to cool; when cold whip 15 minutes, and freeze. Caramel Ice Cream — Burnt sugar ice cream is a favorite dish in Virginia, and it is often called caramel cream on account of its peculiar color, though it requires neither chocolate nor vanilla. It is made by pouring boiled custard, a little at a time, over a frying-pan in which brown sugar has been burned until it is a dark brown color. Keep on adding the custard, stirring all the time until the whole is smooth and the pan is full, then pour the contents back into the main bowl of custard, which should be the color of strong coffee when it is all mixed. The art in making this cream is in burning the sugar until it is exactly right. If this is properly prepared you have only to freeze it like any other custard. For 1 gallon it requires 1 gallon of milk, 2 cups of white sugar, the yolks of 16 eggs, and 2 cups of brown sugar well burned. Chocolate Ice Cream — Six tablespoonfuls grated chocolate, 2 breakfast cups cream, 1 of fresh milk, )4, lt>- sugar. Stir the chocolate into the milk, mixing well, add remaining ingredients and freeze. Fruit Cream — One and one- quarter lbs. of any kind of preserved fruit, 1 quart cream, juice of 2 lemons, sugar to taste. Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing-can, and work until it is frozen. Then turn out and serve. Ice Cream — One quart milk, 2 eggs, % lb. sugar, 2 tablespoonfuls corn-starch or arrowroot, 1 qt. cream.