The Worcester domestic science school's one year course laboratory cook book

The mould is prepared in the method above described; hence the inside is lined with ice cream or sherbet, say raspberry, to about an inch or an inch and a half deep. The raspberry ice cream, of course, has been previously made in an ordinary freezer. After the mould has been thus lined, fill up the remaining space with whipped cream which has not yet been frozen. Even off the top of the mould with a case knife. Close the mould with the cover, apply the lard and the strip of white cotton cloth around the joining, and pack in ice and salt. Let stand about one hour, as above advised. This second freezing, as it might be called, is what freezes the whipped cream in the centre of the bomb. FRENCH ICE CREAM. (a) One pint hot milk; pour slowly over four egg-yolks beaten stiff with one cup sugar; dash salt. (b) Whites four eggs beaten stiff; flavoring. (c) One cup cream whipped stiff. Cook a until it coats the spoon ; remove from fire, add h, beat until cold; add c and freeze. PHILADELPHIA ICE CREAM. (a) Three cups cream and one cup milk, or one quart thin cream, scant cup sugar and dash salt. (b) Flavoring. Scald a, but do not boil ; beat until cold ; add b and freeze. These creams may be removed from freezer, put in moulds, packed in ice and salt, covered, and allowed two to five hours to ripen. One pound baking-powder boxes make very pretty moulds, and are quite convenient for serving in slices. CROQUETTES OF ICE-CREAM. (a) Philadelphia Ice Cream or French Ice Cream. (b) One cup almonds chopped fine, and browned in oven. (c) Pistachio sauce. Freeze a very hard ; take out with an ice cream scoop which forms a pyramid; roll these in b; put on plates and surround with c, and serve. PISTACHIO SAUCE. (a) One cup sugar, one scant tablespoon arrowroot, two cups boiling water. (b) 1 teaspoon vanilla, one-half teaspoon bitter almond extract, or use pistachio flavoring, and one-half cup chopped pistachio nuts, or two tablespoons maraschino. Boil a five minutes, add b, color pale green with Burnett's paste. Serve hot or cold. WHITE OR ANGEL ICE CREAM. Whites 6 eggs 1 tbl. hot syrup 1 c. powdered sugar 2 tbl. noyau or orange 1 pint cream flower water Italian meringue made of whites 2 eggs Break whites of eggs, but do not beat them to a froth; stir into them the sugar, then add cream. Scald in double boiler; remove from fire and stir until cold ; then add flavoring, and freeze. When frozen, remove dasher, stir in Italian meringue, turn into a mould and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams. ITALIAN MERINGUE. Whip whites of eggs to a stiff froth ; beat into them slowly some boiling syrup cooked to the ball. FRUIT ICE CREAMS. Berries or any kind of larger fruit cut into small pieces may be added to any of the vanilla creams after they are frozen. Remove the paddle, mix the fruit in well ; then mould and pack in ice and salt for one or two hours. The fruit will become too solid if packed for a long time. WHITE PAKFAIT. (a) One cup sugar and one cup water; cook until it spins a thread; add slowly to whites of three eggs beaten very stiff. (b) One pint cream, whipped very stiff; flavoring.