Cookery for every household

Note. — If the cherries seem hard and rather ' wanting in juice, stew them for a short time in a little syrup of sugar and water. 2199. Chocolate Cream Ice (Glace au Chocolat) 1 pt. custard. pt. double cream. 2 or 3 oz. chocolate. 2 table-sps. milk. Sugar to taste. Vanilla. Grate the chocolate and dissolve it in about 2 table-spoonfuls milk. Make the custard according to directions given in Recipe 794, add the chocolate to it, and strain both together. Whip the cream lightly, mix it with the chocolate custard, sweeten to taste, and add a few drops of vanilla. Freeze as directed on p. 479. 2196. Banana Cream lee (Glace de Bananes) 5 bananas. | pt. custard. 1 gill double cream. Sugar. 1 orange. Sugar. 1 table-sp. maraschino. Apricot-yellow. Make the custard according to directions given in Recipe 794, flavouring it with the grated rind of the orange. Choose ripe bananas, peel them, chop them a little, and rub them through a sieve. There should be one gill of pulp when finished. Add to it the strained juice of the orange, and the custard when cold. Mix well, add the cream stiffly whipped, sugar to taste, and 1 table-spoonful maraschino or other liqueur. Colour slightly with apricot yellow. Freeze as directed on p. 479. 2197. Brown Bread Cream Ice (Glace au Pain Bis) | pt. custard. pt. cream. £ lb. brown crumbs. Sugar. Vanilla. bread- 1 table-sp. brandy or noyeau. Rub sufficient brown bread through a wire sieve to make i lb. crumbs. Put the crumbs into a 2200. Cocoanut Ice Cream 1 fresh cocoanut. 1 pt. cream. 6 oz. sugar. 1 dessert-sp. vanilla. 1 pt. milk. 3 yolks of eggs. 2 whites of eggs. 1 table-sp. sherry. Remove the cocoanut from the shell, peel off all the brown skin, and then grate it. Cook it for a short time in the milk, then strain it out and make a custard with the milk, eggs, and sugar. Allow the custard to cool, add to it the cream slightly whipped, the vanilla and sherry. Pour this mixture into a freezing pot and half freeze it, then add the cocoanut and freeze again until sufficiently hard. 2201. Coffee Cream Ice (Creme au Cafd Glacg) Make in the same way as Vanilla Cream Ice (Recipe 2217), making the custard with equal parts of strong black coffee and milk. A small liqueur glass of kirsch may be added. 2202. Cream Ices with Fruit Purge Very delicious ices can be made by combining an iced cream mixture with some puree of fresh fruit. For instance, put some lemon cream ice into some pretty glass cups, and then a spoonful of raspberry pur4e, which has been iced and flavoured with a little liqueur. Pile a little whipped and iced cream on the top and put the ices in an ice cave or on ice until required. Or, again, a raspberry ice crfeam may be used with a puree of raspberries or strawberries, or a walnut or coflee cream with apricot or pine-apple, and so on. These ices may be varied according to individual taste and the materials at hand. 2203. Ginger Ice Cream (Glace a la Creme de Gingembre) Make in the same way as Vanilla Ice Cream (Recipe 2217), adding 3 oz. preserved ginger cut in small pieces and a little of the syrup to the custard. 2204. Gooseberry Ice | pt. gooseberry puree. I A little green colouring. | pt. double cream. I 1 glass liqueur.