The Wilson cook book

Crush peaches through potato ricer and add milk, sugar, salt and egg yolks in large bowl. Whip the egg whites until light but not dry before sprinkling in the extra two tablespoons of sugar. With same beater blend the sugar, milk, peaches and egg yolks. Fold in whipped egg whites. Whip cream in small bowl and fold into peach mixture, adding the flavoring. Freeze with temperature regulation turned to coldest until cream is half frozen. Stir once and when frozen turn regulator to about 3. Serves 6-8. Pineapple-Orange Sherbet 1 cup grated pineapple 3 cups milk Juice of 2 oranges 1 cup cream Juice of 1 lemon 34 cup sugar Combine the pineapple, fruit juices and sugar and let stand for an hour, then add milk and cream and freeze. Strawberry Ice Cream 1 pint cream, whip until 1 can Carnation milk, large stiff size 1 quart strawberries, crushed Mix ingredients and sweeten to taste. Freeze. Apricot Ice Cream 30 marshmallows 1 cup cream, whipped 2 tablespoons water Almond flavoring or lemon 2 cups apricot pulp (use 1 25c juice can peeled apricots and syrup ) Heat marshmallows in water to dissolve. Add fruit pulp which has been mashed with fork. Mix with heavy syrup and flavoring. Chill. Remove from tray, beat, and add beaten cream. Return to freezing compartment. Mes. CHas. McLEAN. 78 THE WILSON Cook Boo: Vanilla Ice Cream Custard for Ice Cream 4 to 6 eggs 1 cup sugar 1 quart milk Vanilla to taste Scald milk and pour over eggs beaten with sugar. If 6 eggs are used, no flour is needed but if 4 eggs used, add 1 tablespoon flour to sugar. Put in double boiler and cook custard until somewhat thickened. Flavor with vanilla when cool. Better when left on ice 24 hours. Add 1 pint cream whipped to cold custard and freeze in ice cream freezer. Apricot Coupe 1 can apricots Grated rind of 1 orange 3/4 cup orange juice 1 cup sugar 1 1/2 cup lemon juice 1 teaspoon vanilla 2 cups milk 4 teaspoon salt Drain apricots and press through sieve—add this pulp to syrup from can, mix well with the grated rind. Let stand 20 minutes, strain. Add fruit juices and sugar—let stand until sugar is dissolved—add salt and vanilla—freeze to a mush, stir in milk and freeze a few minutes longer. Pack and let stand 2 hours. Serve in glasses and top with whipped cream and candied cherries. Mrs. GEORGE STRONACH. Orange Ice 1 lb. sugar (or less to taste) 1 quart orange juice 1 pint boiling water 3 lemons (juice) Dissolve sugar in boiling water. Cool and add strained orange and lemon juice. Freeze. Serve with whipped cream. Manhattan Pudding 6 oranges 2 cups sugar 1 pint Maraschino cherries % |b. almonds 1 pint cream Squeeze juice from oranges and add 1 cup of sugar. Add cherry juice, mix and pour in half gallon freezer. Whip cream thick, add the other cup of sugar, a bit of sherry, nuts and cherries (cut). Drop cream by spoonful into freezer on orange juice taking care not to let the two mix. Pack with salt and ice and let stand 4 or 5 hours. When ready to serve turn out on platter and slice. Mrs. U. H. Cozart. THE WILSON Cook BooKk 79 Orange Ice Cream 1 pint cream 2 lemons 1 pint milk 4 ege whites 6 oranges 2 cups sugar Beat egg whites stiff, add sugar and then fruit juices. Whip cream and add milk and cream last. Freeze. Vanilla Ice Cream With Walnut Sauce Recipe for Sauce 2 egg whites 14 teaspoon vanilla 2 tablespoons water 14 teaspoon whipping cream 1% cups brown sugar . 1 cup chopped nuts Pinch of salt Put egg whites, water and sugar in double boiler, mix well, and put over rapidly boiling water, and continue beating until it thickens. Remove from fire; when slightly cooled, add chopped nuts and beat in cream. Pour over each serving of cream. Chocolate Sauce for Sundae