Cafe Parfait. — One pint of cream., one cup of sugar., half a cup of strong., clear coffee. Mix, chill, and whip. Take the froth off into a freezer or into a mould. Pack the mould in ice and salt, and let it stand without stirring two hours. Glace Cream. — Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this sj'rup in a fine stream into the whites of three eggs beaten stiff*, and beat till stiff and cool. Stir it into any frozen cream, made with a little less than the usual amount of sugar. Ice - Cream with Condensed Milk. — Mix one can of condensed milk with th7'ee pints of scalded milk., and use in making a rich custard, as directed in rule No. 2. Flavor highly, and add a pound of candied fruit if desired. Tutti Frutti. — Make either of the receipts for ice- cream, and flavor with two tablespoonfuls of Sicily Ma- deira wine or Maraschino. When partly frozen, add one 366 The Boston Cook Book. pound of French candied fruity cut fine. Use a mixture of cherries^ plums^ apricots^ pineapples^ pears^ strawber- ries^ and angelica root. Or use home-made preserves-^ carefully drained from the S3'rup, and cut into dice. Nesselrode Pudding, — Shell one pint of chestnuts. Blanch, and boil half an hour, then mash to a pulp, and stir into ice-cream made from rule No. 2. Strain, and when partly frozen add one piyit of mixed frui✪ Nesselrode Puddingt,, cut fine. Frozen Pudding, — Make ice-cream. No. 3; add two tahlespoonfuls of soaked gelatine^ flavor with wine and vanilla^ and freeze. Cut a pound of French fruit or brandy peaches in small pieces; or use half a pound oi mixed raisins,, currants,, and citron,, and one cup of mac- aroons,, pounded, or one cup of mixed almonds and pista- chio nut✪ Frozen Puddings, pounded fine. Wash, and soak the currants and raisins until swollen. Remove the seeds, drain and quarter the raisins, and shave the citron in small thin slices. Mix half the fruit and nuts with the frozen cream. Butter a melon mould slighths and line with lady fingers; then sprinkle over a layer of mixed fruit, pack in the frozen cream nearl}^ to the top, then a layer of fruit, and cover with cake. Cover closely, and bind a strip of buttered cloth round the edge of the cover. Pack in ice and salt for two hours. When ready to serve, dip quickly in warm water, and turn out carefull3\ Sprinkle the remainder of the mixed nuts over the top, and garnish with cream,, sweetened, flavored, and whipped. Some prefer to serve a rich boiled custard sauce,, made with one pint of cream,, the yolks of four eggs,, half a cup of sugar,, and 07ie tea- spoonful of vanilla. Boil the milk and cream, and pour it on the beaten eggs and sugar. Cook slightl}^, and when cool add the fruit, and freeze. 1 quart milk. 1 pint cream. 6 whole eggs. 3 egg yolks. Plombiere. {Miss Ward.) \}4 cup sugar. 2 ounces each of preserved cit- ron, greengages, and pine- apple, cut fine. The Boston Cook Book. 367 Bomhe Glace. — Line a mould or the freezer with one quart of raspberry or pomegranate sherbet. Pack the sherbet round the bottom and sides of the mould one inch deep. Fill the centre with Bavarian cream ^ or Charlotte Busse cream, or Creme Diplomate, Cover with the sher- bet, and pack in ice and salt one hour.

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Cafe Parfait. — One pint of cream., one cup of sugar., half a cup of strong., clear coffee. Mix, chill, and whip. Take the froth off into a freezer or into a mould. Pack the mould in ice and salt, and let it stand without stirring two hours. Glace Cream. — Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this sj'rup in a fine stream into the whites of three eggs beaten stiff*, and beat till stiff and cool. Stir it into any frozen cream, made with a little less than the usual amount of sugar. Ice - Cream with Condensed Milk. — Mix one can of condensed milk with th7'ee pints of scalded milk., and use in making a rich custard, as directed in rule No. 2. Flavor highly, and add a pound of candied fruit if desired. Tutti Frutti. — Make either of the receipts for ice- cream, and flavor with two tablespoonfuls of Sicily Ma- deira wine or Maraschino. When partly frozen, add one 366 The Boston Cook Book. pound of French candied fruity cut fine. Use a mixture of cherries^ plums^ apricots^ pineapples^ pears^ strawber- ries^ and angelica root. Or use home-made preserves-^ carefully drained from the S3'rup, and cut into dice. Nesselrode Pudding, — Shell one pint of chestnuts. Blanch, and boil half an hour, then mash to a pulp, and stir into ice-cream made from rule No. 2. Strain, and when partly frozen add one piyit of mixed fruit,, cut fine. Frozen Pudding, — Make ice-cream. No. 3; add two tahlespoonfuls of soaked gelatine^ flavor with wine and vanilla^ and freeze. Cut a pound of French fruit or brandy peaches in small pieces; or use half a pound oi mixed raisins,, currants,, and citron,, and one cup of mac- aroons,, pounded, or one cup of mixed almonds and pista- chio nuts, pounded fine. Wash, and soak the currants and raisins until swollen. Remove the seeds, drain and quarter the raisins, and shave the citron in small thin slices. Mix half the fruit and nuts with the frozen cream. Butter a melon mould slighths and line with lady fingers; then sprinkle over a layer of mixed fruit, pack in the frozen cream nearl}^ to the top, then a layer of fruit, and cover with cake. Cover closely, and bind a strip of buttered cloth round the edge of the cover. Pack in ice and salt for two hours. When ready to serve, dip quickly in warm water, and turn out carefull3\ Sprinkle the remainder of the mixed nuts over the top, and garnish with cream,, sweetened, flavored, and whipped. Some prefer to serve a rich boiled custard sauce,, made with one pint of cream,, the yolks of four eggs,, half a cup of sugar,, and 07ie tea- spoonful of vanilla. Boil the milk and cream, and pour it on the beaten eggs and sugar. Cook slightl}^, and when cool add the fruit, and freeze. 1 quart milk. 1 pint cream. 6 whole eggs. 3 egg yolks. Plombiere. {Miss Ward.) \}4 cup sugar. 2 ounces each of preserved cit- ron, greengages, and pine- apple, cut fine. The Boston Cook Book. 367 Bomhe Glace. — Line a mould or the freezer with one quart of raspberry or pomegranate sherbet. Pack the sherbet round the bottom and sides of the mould one inch deep. Fill the centre with Bavarian cream ^ or Charlotte Busse cream, or Creme Diplomate, Cover with the sher- bet, and pack in ice and salt one hour.

Mrs. Lincoln's Boston cook book