Boston Cooking-School cook book

Coffee Caramel. Caramelize (p. 29) half the sugar and add slowly to hot milk. GRAPE ICE CREAM 1 pint cream 1% cup sugar 114 cups grape juice Lemon or fresh lime juice Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. ~Freeze." NOUGAT ICE CREAM 3 cups milk 5 egg whites 1 cup sugar 14 cup each, pistachio, filbert, English 5 egg yolks _ walnut, and almond meats 1 teaspoon salt 1 teaspoon almond extract 114 cups whipping cream 1 tablespoon vanilla Make a custard of first four ingredients, strain, and cool. Add cream beaten until stiff, egg whites beaten until stiff, nut meats finely chopped, and flavoring. Freeze.* * General Directions for Freezing, p. 576. BURNT WALNUT BISQUE 2 cups scalded milk 1 cup Nut Brittle made with 3 egg yolks walnuts (p. 29) 1% cup sugar 1 cup heavy cream 34 tablespoon vanilla Few grains salt Make custard of milk, eggs, sugar, and salt. Add brittle, cool, then add cream beaten until stiff, and vanilla. Freeze* and mold. ORANGE ICE CREAM 1 cup heavy cream 2 cups orange juice 1 cup thin cream Sugar Add cream slowly to orange juice, sweeten to taste, and freeze.* Serve with canned strawberries or fresh fruit mashed and sweetened. FROZEN ORANGE SOUFFLE 11% cups orange juice 1% tablespoons granulated gelatine 11% cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 1 pint cream « 5 egg yolks Mix fruit juice, sugar, and egg yolks. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze * to a mush, add whipped cream, and continue freezing. Garnish, if desired, with candied orange peel and chopped pistachio nuts. ORANGE DELICIOUS 2 cups sugar 1 cup thin cream 1 cup water 2 egg yolks 2 cups orange juice 1 cup heavy cream V4 cup shredded, candied orange peel Boil sugar and water 5 minutes, then add orange juice. Scald cream, add egg yolks, and cook over hot water, stirring constantly, until mixture thickens. Cool, add to first mixture, with heavy cream beaten stiff. Freeze.* When nearly frozen, add orange peel. * General Directions for Freezing, p. 576. APRICOT AND ORANGE ICE CREAM 1 can apricots (No. 2) 14 cup lemon juice 1% cups orange juice Few grains salt Sugar (about 1 cup) 1 quart cream Drain apricots and force through purée strainer. To sirup add fruit juices and salt, and sweeten to taste; then add apricot purée and cream. Freeze.* APRICOT, PEACH, OR PINEAPPLE ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff Y% teaspoon salt 1 cup crushed pineapple or Sugar Fresh or canned apricot or Lemon juice, 1 teaspoon or more Peach pulp and juice Combine cream, salt, and egg whites, if used. Freeze to mush.* Add fruit pulp and juice, sugar and lemon juice to taste, and finish freezing.* RASPBERRY OR STRAWBERRY ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff 1 quart berries 1 cup sugar Few grains salt Wash and hull berries, chop, sprinkle with sugar, cover, and let stand 2 hours in warm place. Mash and strain. Add salt. a . Freeze cream and egg whites, if used, to mush,* add fruit juice gradually, and finish freezing.* Blueberry Ice Cream. Stew berries until soft, add sugar, mash, and strain. Cool before adding to cream. WINTER STRAWBERRY ICE CREAM ng cups thin cream Sugar Sirup from canned strawberries Few grains salt Rose vegetable coloring Flavor cream with sirup, add sugar to taste, and salt. Color a delicate pink and freeze.* * General Directions for Freezing, p. 576. FROZEN PUDDING 2 cups milk V4 teaspoon salt 26 cup raisins 1 quart thin cream 1 cup sugar 4 cup almonds 1 egg V4 cup candied pineapple 1 tablespoon flour 1g cup preserved ginger 3 tablespoons wine