Cooking for profit

Add a little milk to the yolks in a large bowl to make them capable of being beaten up light. Whip them light as sponge cake. Pour the boiling milk to them and strain into the freezer. Wipe the vanilla bean and put away to be used the same way again. When the custard has become cold and begun to freeze whip the cup of cream to froth, stir it in and finish the freezing as usual, working the ice cream until it is twice its original bulk. Cost of material — milk and cream 12, sugar 6, gelatine 5, vanilla 5, yolks 12; 40 cents — ice and salt 15 — 55c for over 2 quarts or, according to the way of dishing up, from 12 to 16 plates or 4c per plate. Note — The genteel way of serving ice creams in small individual shapes has in it also the purpose of serving as a measure of quantity. Where there is an abundance of good things served and the ice cream is only one among many it may be quite sufficient to make twenty-four dishes of two quarts of ice cream, while on the other hand in a saloon the size of the dish is an object with the customer. There are ice cream ladles made that form the cream in conical and dome shapes to go in the saucers, and these can be had of different measures to suit the particular case . [illustration: Corn-Starch Ice Cream With-out Eggs.] The former corn-starch cream has the cream color; this is pure white and while it answers to make at times when neither eggs nor cream can be obtained it is also valuable for fancy ices where different colors are required, and besides serving for the perfectly white it takes a handsomer red color from strawberry syrup or other coloring than a yellow cream or custard will. 4 cups milk. 12 tablespoons sugar. 1⁄4 ounce butter, 2 rounded tablespoons com starch. Flavoring. Boil the milk with the sugar in it. Mix the starch in a cup with a little cold milk and etir it in while the milk is boiling. Take it from the fire and throw in the small lump of butter and beat till it is dissolved. The butter is not so much for flavor as to make the starch cream white, opaque and smooth and not semitransparent like milk as it would be without that addition. Strain, cool, and flavor and freeze as usual. This kind will not rise and increase in bulk much in the freezer as it is, but if 2 whites of eggs can be had whip them light and stir in when the cream is nearly frozen and it will make a difference in the quantity provided rapid turning or beating is resorted to. • Cost of material — milk 8, sugar 7, butter 1, starch and flavoring 2; — 18 cents — ice and salt 15 — 33 cents for about 3 pints or 12 plates, or 3c per plate. Note. — As a rule the richer a cream may be the more ice and salt it takes to freeze it, and the less sugar in the cream the sooner it will become solid. The plain cream of the foregoing receipt will freeze in half the time that may be required for a rich yellow custard. 203— Chocolate Ice Cream. It is never very good when made with any kind of custard or imitation cream and ought to be made only when real cream is to be had . 4 cups cream. 1 ounce common chocolata 1 heaping cup sugar. 1 tablespoon vanilla.