The Landmarks club cook book

Parfaits and mousses are whipped cream, with or without eggs or fruit juices; frozen without stirring. Water ices are fruit juices, sweetened with sugar syrup, stirred while freezing. Punches and sherbets are water ices with liquors mixed with them either before or after freezing. SYRUPS. To prepare syrups without a gauge, the following method may be employed : Put into a saucepan three and one-half cupfuls of sugar and two and one-half of water. Stir it over the fire until the sugar is dissolved. After it is boiled five minutes from the time it is actually boiling, it will register 28° ; every five minutes’ additional boiling will thicken it one degree. At the end of 15 minutes it is 30° ; at the end of 25 minutes it is 320 ; at the end of 35 minutes it is 340. For parfaits, syrup should register 20° ; for water ices it should register 320, and for frozen fruits the same. The Century Cook Book. ICE CREAM. One quart pastry cream whipped, one quart coffee cream. Sweeten to taste; it is preferable to make a syrup of the sugar. Flavor with real vanilla extract. This may be used plain or as a foundation for many fruit ice creams by adding fruit or berries that have been pressed through a colander and sweet- ened. A delicious tutti-frutti is made by using the above and adding when almost frozen, glace cherries, limes and nineapple, nuts, etc., cut into bits. Carrie T. Waddilove. ICE CREAM. Make a foundation of one quart of milk, eight eggs, half a vanilla bean, one and a quarter cups sugar; cook until thick as cream ; cool, half freeze, then add one quart whipped cream. Mrs. Jerry Conroy. CARAMEL ICE CREAM. One pint milk, two eggs, one small tablespoon flavor, one cup granulated sugar. Make like a custard. Keep this hot while making caramel. For this take one cup sugar and dissolve on stove till it gets liquid, then stir quickly into custard while hot. If lumpy, strain. Add this to one quart cream, flavor with vanilla and freeze. Evelyn R. Kutz FROZEN PUDDING. One generous pint of milk, two cups granulated sugar, half cup flour, two eggs, two tablespoons gelatine, one quart of cream, half pound candied cherries, four tablespoons sherry wine. Let milk come to a boil ; beat eggs, flour and one cup sugar together ; stir into milk ; cook twenty minutes ; add gelatine which has been soaked in cold water. Set away to cool. When cold, add wine, sugar and cream; freeze ten minutes, then add fruit and finish freezing. Miss H. Knickerbocker. , DEMON FRAPPE. Take two quarts of milk and let stand in ice cream freezer until as cold as it can get without freezing. Take juice of about eight medium sized lemons, one cup of sugar, and let it stand two hours. Taste and see if sweetened to your liking, allowing for milk. Then mix juice and milk and churn until frozen. Frances Widney Workman. PEACH ICE CREAM. A can of peaches run through a colander, or a quart of peaches mashed fine and sweetened to taste. Add quart of cream and freeze. Mrs. Jerry Conroy. PRUNE ICE CREAM. Stew one pint of prunes with two slices of lemon and one stick of cinnamon; sweeten to taste; mash through a sieve; mix with one quart of thick cream and freeze. Mrs. Ozro W. Childs. TAPIOCA ICE CREAM.