Twentieth century home cook book

One quart of very rich sweet cream, half a pound of granulated sugar, and the yolks of six eggs. Put the cream and sugar in a porcelain kettle over the fire ; when they come to a boil strain through a hair sieve, then add the eggs, well beaten, slowly to the cream and sugar while hot; stir rapidly. Place on the fire again ; stir a few minutes ; pour into the freezer, and flavor with a teaspoonful of vanilla. PURE ICE CREAM. Take pure sweet cream ; to two quarts of cream add one pound of sugar ; beat up, flavor to taste, and freeze. ITALIAN ORANGE ICE CREAM. To one pint of the best cream add twelve ounces of pulverized sugar, the juice of six oranges, rind of three grated, and put in a muslin bag, soaked in the orange juice after it has been strained ; squeeze the bag often, giving color to the juice. Add the j'olks of eight eggs well beaten; extract of orange, one teaspoonful ; then put in the freezer and freeze. FRUIT ICE CREAM. Procure well ripened fruit ; when well picked put into an earthen bowl ; mash the frviit with a wooden spoon, pass it through a hair sieve, sweeten to taste, and to one pint of fruit juice allow the same of sweet fresh cream, well whipped. Mix the cream and juice, beating again for three or four minutes. Freeze and serve. In sweetening the cream, put a teacup of sugar to each quart. Add the juice gradually, stirring carefully. Froth and freeze. TUTTI-FRUTTI ICE CREAM. Add to one pound of pulverized sugar two quarts of pure rich cream ; beat four eggs very light and add to the above, after mixing well ; put the whole on the fire and stir constantly until it begins to boil ; remove from fire and stir two minutes ; season with vanilla ; put into a freezer and when about half frozen, add to it one pound of preserved fruits (in equal parts cut in small pieces), cherries, peaches, pineapples, apricots, etc. Mix well with the cream and freeze. PISTACHIO ICE CREAM. Blanch and grate one pound pistachio nuts. Put one quart of spinach in a kettle and boil, drain and pound until reduced to a pulp. Squeeze the juice out through a flannel cloth. Put half a gallon of cream and a pound of sugar on to boil ; scir until sugar dissolves, then set aside to cool. When cold add the nuts, flavoring, and half gallon more of rich cream. Mix in the spinach juice to color. Turn into the freezer and freeze. When hard remove the dasher from the freezer ; beat the cream and set aside to harden. CARAMEL ICE CREAM. Three pints of sweet cream, one pint of good brown sugar; put in a saucepan and stir constantly until dissolved. Stir well or it will burn. While the sugar is melting, stir into it half a pint of milk. Strain the mixture, and when cold pour it into the cream, which has been well beaten. Mix well and freeze. BISQUE ICE CREAM. Three pints of very rich cream, one quart of fresh clabber; boil in a teacup of sweet milk one vanilla bean ; sweeten to taste ; one can of condensed milk. Churn three minutes and freeze. BISQUE. To one gallon of very rich boiled custard add three and a half pounds of macaroon almonds ; the latter must be put in before removing custard from fire. When cold, freeze. STRAWBERRY SHERBET. Select sweet fresh strawberries, one quart; mash the fruit smoothly; three pints of water, the juice of one lemon added to it and strained over one lio-ht pound of white sugar ; squeeze the cloth well, and after mixing thoroughly, strain and place in ice three hours before needing it. PINEAPPLE SHERBET. Grate two pineapples. Boil together one quart of granulated sugar and two quarts of water ; when thick, pour it over the grated pineapple. Add the whites of four eggs beaten very stiff and the juice of two lemons. Put in a freezer and freeze. LEMON SHERBET.