Twentieth century home cook book

To one quart of the juice of fresh strawberries add two pounds of fine white sugar and two quarts of cream ; mix well and freeze. Raspberries, pineapple and other fruits may be made in the same manner. CRUSHED STRAWBERRY ICE CREAM. To three pints of sweet cream, twelve ounces pulverized sugar, twc whole eggs, one spoonful vanilla. Mix, place over the fire, stirring constantly until it reaches a boil; remove from the fire, strain, and pass it through a hair sieve into the freezer. Crush to a pulp one quart of ripe strawberries, with six ounces pulverized sugar. Mix this pulp well with the frozen cream, and give the freezer a few more turns to harden. Very fine. COFFEE ICE CREAM. One quart of good cream, half a pint of strong coffee, fourteen ounces of pulverized sugar, yolks of six eggs ; mix well sugar, eggs and cream ; put into the freezer. Stir thoroughly; when half frozen, add the coffee. Beat very hard and freeze. TEA ICE CREAM, To one pound granulated sugar put one pint of strong green tea, one and a half pints of cream, two quarts of milk and very little cinnamon water. Let the whole simmer one minute, not stirring, but keeping mixture in motion by gently moving round the pan. Freeze in the usual way. This makes quite a large quantity. One-fourth of the quantity will suffice for a small family. Chocolate and coffee ice creams are very fine made in this way. PEACH ICE CREAM. Make the cream as for "vanilla ice-cream." Procure nice soft peaches and chop in small pieces ; sweeten to taste, mix with your cream, and freeze. BANANA ICE CREAM. To three pints of rich cream add one pound of pulverized sugar. Grate six large bananas into the cream and freeze. NESSELRODE ICE CREAM. Take one pound of chestnuts, boil until tender, peel and grate, then mix well with a pint of milk. Beat until light the yolks of thirteen eggs, add to them one and a half pounds of pulverized sugar, also three pints of boiling cream, in which you have boiled a vanilla bean and four ounces of chocolate. Strain and stir until quite cold. Add apricot marmalade, and any kind of candied fruits that maj^ be preferred, chopped fine. Then freeze very gently. VANILLA ICE CREAM. Cut a vanilla bean into small pieces, boil it in a teacup of fresh milk; when it cools add to two quarts of sweet thick cream (first strain the boiled milk) ; sweeten with two heaping cups of powdered sugar ; beat it to a stiff froth. Put the cream into the freezer and when it begins to freeze stir from the sides with a large spoon or paddle, beating very hard. Beat every time the freezer is opened. When frozen put in a dark place and throw a blanket over it until needed. LEMON ICE CREAM. Take one quart of sweet rich cream, eight ounces of pulverized sugar, three whole eggs, one teaspoonful extract of lemon ; put on the fire and stir constantly until it begins to boil ; then remove and strain into the freezer. LEMON ICE CREAM. To one gallon of rich cream add six lemons ; sqeeze the juice from the lemons ; first grate the yellow rind off, and put in a piece of thin cloth. After straining the lemon juice soak the bag of peel in it, squeezing the bag often till it becomes colored by it. Add two teacups of sugar. ICE CREAM. Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs ; beat the eggs and sugar together, as for cake, before mixing with the cream ; flavor to suit the taste. Place the can in the freezer, then put in alternate layers of pounded ice and salt; use freely of salt in order to make the cream freeze quickly ; stir immediately and constantly ; stir rapidly as it begins to freeze, to make it perfectly smooth ; stir slower as it gets pretty stiff. As the ice melts draw off the water, fill up with fresh layers of ice and salt. FRENCH VANILLA ICE CREAM.