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

V2 t. vanilla y2 C. cream y± lb. pistachio nuts 3 drops almond Scald milk, mix flour, sugar. Add slowly to milk. Add egg beaten slightly. Add cream, cook 20 minutes in double boiler. Cool, add flavoring, nuts and green coloring paste. GRAPE FRUIT SHERBET. 4 C. water Juice 1 lemon 2 C. sugar 1 pt. grapefruit juice 1 T. granulated gelatine Boil sugar and water 20 rnin., add gelatine which has been soaked in water. Beat till cold, add fruit juice and freeze. BOMB GLACE. Beat one egg white until stiff, add 1-3 C. powdered sugar and beat, flavor. Fold in y2 C. cream beaten stiff. Color if desired. Garnish with nuts or fruit juices. WATERMELON BOMBE GLACE. Lining for Mould. 5 C. water 1 T. gelatine 2 C. sugar Juice 3 lemons Directions. Hydrate the gelatine in ^4 C. of the cold water, mix sugar and balance of water, boil 20 minutes ; remove from fire, add hydrated gelatine; beat until cold and add strained lemon juice. Freeze to a spongy condition, reserve 1-3 part and color green. Filling for Centre. ]/4 C. sultana raisins iy2 C. cream dipped in brandy 1-3 C. sugar Color this pink 1 egg white Pack and freeze Directions No. 2. Use melon shaped mould, spread green lining, then white, fill centre with pink filling. Pack and freeze, using 3 parts ice to one of rock salt. Let stand 4 hours. Dip mould quickly in warm water. Turn out. Cut horizontally and serve in V shaped pieces to include all colors. MILK SHERBET. 4 cups milk iy2 cups sugar Juice 3 lemons Mix juice and sugar, stirring constantly while adding milk. Freeze. MARSHMALLOW ICE CREAM. 1 cup sugar 3 egg whites i/4 cup water 1 1-3 cups cream 1/2 lb. marshmallows 1 t. vanilla Boil sugar and water till it threads; add marshmallows. When partially melted, beat with egg beater till smooth. Pour this on 3 egg whites beaten stiff. Beat till cold. Add flavoring, fold in 1 1-3 cups cream beaten stiff. Freeze. laboratory cook book. 195 m;aple paefait. y2 cup hot maple syrup y2 pt. thick cream 2 egg yolks Beat eggs slightly. Pour on slowly the maple syrup, beating constantly till mixture thickens. Cool and add cream beaten stiff. Mould and pack in equal parts rock salt and ice. Let stand 3 hours. MERINGUES GLACES. Whites 4 eggs 114 cups powdered sugar y2 t vanilla Beat whites until stiff, add slowly 2-3 cup of sugar. Continue beating until mixture will hold its shape. Fold in remaining sugar. Add flavoring. Shape with pastry bag. Bake in slow oven. FRENCH ICE CREAM. 2 cups hot milk 4 egg yolks 1 cup sugar 4 egg whites, beaten stiff 1 cup cream whipped stiff Scald milk, mix yolks and sugar, pour over milk, cook till it coats the spoon. Remove from fire, fold in egg whites ; cool ; add cream and freeze. CHOCOLATE ICE CREAM. 3 C. milk 2 eggs 1 jar cream 1% sq. chocolate 1 C. sugar 1 t. vanilla PLAIN BAVARIAN CREAM. t pt. cream whipped Yolks 4 eggs 1 pt. cream or milk y2 box or 1 oz gelatine y2 cup sugar % cup cold water y2 ss. salt 1 t. vanilla