The Institute cook book

FLOWERING ICE CREAM Procure new flower-pots, about two and a half inches in diameter; wash thoroughly; fill with ice cream; cover with grated chocolate to represent soil, and stick a flower in each. BOMBE GLACE Line a chilled bombe mold with frozen strawberries or grape sherbet and fill the center with vanilla ice cream. Cover the top [illustration: Family hour] FROZEN DESSERTS with more sherbet; press down the Hd over a sheet of paper, making it fit closely so that no salt can get in. Let stand in ice and salt for an hour or more. MERINGUES GLACEES See Meringues, chapter on "Cakes." FROZEN CUSTARD 1 quart milk 1 cup sugar 4 eggs 2 teaspoons vanilla Bring the milk to a boil; pour it slowly on the yolks of the eggs well beaten with the sugar; add the whites beaten to a stiff froth and boil until a thick custard is formed. When the steam has passed off, add the flavoring; cool and freeze. FROZEN COCOANUT CUSTARD V/z cups shredded cocoanut Yolks of S eggs 1 quart hot milk 1 teaspoon vanilla 1 cup sugar Lady fingers Chop the cocoanut very fine. Beat the eggs with the sugar; add the hot milk and stir over the fire until the mixture begins to thicken. Remove; add the flavoring and cool. Then add the cocoanut and mix thoroughly. Turn into a freezer and freeze. Serve in sherbet glasses lined with lady fingers. FROZEN PUDDING 1 tablespoon cornstarch 1 cup seeded raisins Yolk of 1 egg Vi cup chopped nuts 1 cup milk Pinch of salt IV2 cups sugar 1 teaspoon vanilla 1 cup preserved fruit 1 pint thick cream Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze. When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries. [illustration: Family hour] CHOCOLATE ICE CREAM V^ teaspoon cinnamon 2 ounces unsweetened chocolate 2 tablespoons sugar 2 tablespoons water Custard Mix the ingredients; heat and stir until thoroughly smooth; add them to a custard made as for Economical Ice Cream and freeze. TUTTI-FRUTTI ICE CREAM 1 quart cream Vz ounce chopped almonds y2 pound sugar V2 pound preserved or candied fruit Scald the cream and sugar; cool; add the nuts and fruits and freeze. BISQUE ICE CREAM 3 pints thin cream V^ pound macaroons 11/2 cups sugar 1 tablespoon vanilla Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze. COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 11/2 cups sugar 1 cup strong coffee 1 heaping tablespoon gelatine Beat the eggs hght; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired. CARAMEL ICE CREAM 1 pint milk 1 egg Vi cup flour Pinch of salt 11/2 cups sugar 1 teaspoon vanilla 1 pint cream