White Mountain Ice Cream

Ingredients

• 1 quart cream
• 1 pint milk
• 1 cup sugar
• 2 large tablespoons starch

Method

1. 1

   Combine all ingredients and churn in an ice cream maker until set.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 200. The excerpt below is the record exactly as published.

White Mountain ice cream (2 qts, 35 cents.) Chocolate and other cake (without eggs, 20 cents.) Cherr»^, nuts, raisins, pickles, cheese 27. Butter, bread, coffee, tea, milk, cream so- Total, $3 09; 27 persons; 11^ cents a plate. One ounce of macaroni or less to a quart is enough. Make soup stock by boiling soup bones and a bunch of vegetables anS spoonful of tomatoes in five quarts ot' water. Strain through a napkin or f.ne seive. Skim off all the fat. Boil again, season, thicken slightly with a table- spoonful of starch. Boil gently until it again becomes clear and skim well. Boil separately 4 ounces macaroni un- til half done (10 minutes), drain, and as It lies in the colander cut it into very short pieces all of one size. Rinse it on with hot water to get rid of crumbs and drop it in the clear soup to finish cooking. Lamb should not be used for clear soups as it makes a whitish stock. Use little burnt sugar to color if necessary. 649— Trouble with the Corned Beef. An old friend of mine went as steward to open the new and splendid Winnipeg- away House at Red Lake Falls, and when I arrived there a week or two after and asked "how's everything" he said, rather sorrowfully that everything was all right, "except — blame the luck — !" I thought he was going to say the drain- age or climate or railroad connections or something large, but, after all it is the small troubles that are hardest to bear — he said he couldn't get a bit of corned beef fit to put on the table, and he had all the directors of the new concern there, hawk-eyed and exacting to the smallest particulars; just as is always the case whilst a new hotel is the new toy of a company. They had salt beef but it would not turn to that pink or scarlet color which you like to see — a streak of pink and a streak of fat — upon a bed of pale green boiled cabbage for your New England boiled dinner; for plain salt beef turns dark, almost black after slicing, and has something of the depressing effect upon the diner of a cloudy day. It was not only their own which they had tried to pickle, but the village butcher's was equally poor. It ia saltpeter that gives the required color. They had both employed salt- peter. They were a good way from a COOKING FOR PROFIT, large town, but both had obtained their stores from the same place. Told the steward that I thought I used to know that there are two sorts of saltpeter, but it does not make any difference if ypu make sure to get the large crystals, size of your thumb, look like washing soda or alum. That which they had used vvas small like common salt. We obtained the right article the next day, made new brine according to the following receipt ; dropped some oeef in it while it was warm — almost hot — and in twelve hours there- after used some of the thin pieces that boiled as red as a painted town. 650— Corned Beef Brine. 6 gallons water— nearly 3 pailfuls. 3 to 6 ounces saltpeter, m water. I pint sugar. 10 pounds coarse salt. Boil the above all together and skim while it is boiling. Pour it into two stone jars or a keg or barrel. The jars are best m places where there are pieces of beef unsuitable for roasting, to be rolled up and tied in shape and dropped in eyery day, one jar to receive the fresh additions and the,other to use out of that which is sufficiently corned. For this use the larger Quantity of salt- petei* is needed. Beef aroppea in this pickle will be ready for use in a week. But when a quarter of beef is to be cut up and put down in brine to remain in it a very long time, 3 or 4 ounces of saltpeter is sumcient. The barrel should be kept in a cool, dry cellar. Put a board on top of the meat and a rock upon that. Keep covered. While they are cooking soften 4 ounces of butter, squeeze in the juice of half a lemon, add a dust of cayenne, a table- spoonful chopped parsley or other green and spoonful of water. Serve the sweet- breads hot from the broiler with sauce poured over and garnish of lemon and parsley or seed-bed celery. Anything cooked a la maitre d'hotel has a combination of green herbs with an acid ; it may be in butter or in thin white sauce. 652— Tapioca Pudding without Eggs, Costs 10 or 12 cents or i cent each order. 1 heaping cup tapioca — ^ lb. 4 cups milk — a quart. 2 tablespoons sugar. Small lump of butter. Take half the milk and put the tapioca in it to soak in a little pan set in a rather warm place for an hour or two. Boil the rest of the milk with the sugar and butter in it, put in the tapioca, stir up, pour into a buttered pan and bake half an hour. It is, of course, quite white. Serve with any pudding sauce. One egg or two yolks may be added if wished to have it richer. The eggs must not be boiled in the milk, but stirred in just before putting in the oven. 653- 651— Broiled Sweetbreads, d'Hotel. Maitre It can generally be relied upon that only two-thirds, perhaps only half the people will order such a dish as this how- ever good it may be. Prepare the sweet- breads by splitting in slices the flat way, dust with salt and pepper, press down in a plate of flour to coat well on both sides ; broil in the wire oyster broiler. Turn frequently and baste with a brush dipped in butter. -Red Raspberry Sauce for Pud- dings. Take half red raspberry juice or syrup and half water. 1 o one cup add half cup sugar with a heaping teaspoonful starch mixed in it drv. Simmer over the fire until thick and clear. Good sauce for any white pudding like the preced- ing. 654— White Mountain Ice Cream. I quart cream. I pint milk. 1 cup sugar. 2 large tablespoons starch

Cook this with the app: pantry check, scaling, and the assistant.