Dora's cook book

Two quarts of cream (not milk), two eggs, one pound of pulverized sugar. Beat the eggs; then beat the sugar with them; then the cream. Let this come to a boil; then remove from the fire, flavor with vanilla, strain it through a very fine sieve. When cool put it in the freezer and freeze, stirring until it is too hard to turn any longer. Aare G7 oy MANNER RS nic a's Dee x lig Rangatten ye Sn re 7 ay : aia) ORANGE ICE. Juice of twelve oranges, grated peel of three, juice and grated peel of three lemons, one quart of water, one quart of sugar and freeze. PEACH ICE. & Twelve large ripe peaches, one quart white sugar, one pint water and the whites of four eggs; mash the peaches and stir all the ingredients together; freeze the whole into form; beat the eggs to a froth. RED CURRANT ICE. Two pounds of white sugar to one quart of currant juice, one quart of water ; put in freezer, and when partly frozen add the whites of six well-beaten eggs. CEREALINE BLANC-MANGE. Dissolve one-half boxful of gelatine in a quart of milk ; beat thoroughly the yolks of four eggs; one and onefourth cupful of sugar; juice of one lemon, one cupful of cerealine; stir into gelatine and milk; let it barely come to a boil; flavor with peach; when nearly cold whip. the whites of eggs to a stiff froth, and stir through the custard ; pour into moulds, and set away to cool. PINEAPPLE ICE CREAM. Take two cans of pineapples, two pounds of sugar, two quarts of cream (the cream must be nearly frozen, else CUSTARDS, ETC. the pineapple upon being added, will immediately curdle it.) Beat all thoroughly and finish freezing. “PEACH ICE CREAM. Take one quart of milk, two eggs, sugar to taste, one quart of peaches pared and stoned, mash and add to the custard. Proceed as usual. COCOANUT ICE CREAM. Same as vanilla, omitting vanilla flavoring, and adding chopped cocoanut. ORANGE ICE CREAM. Make a custard same as for vanilla, and add orange pulp. CHOCOLATE ICE CREAM. Take six ounces of chocolate, a pint of cream, halfa pint of new milk, and half a pint of sugar. Rub the chocolate down into the milk and mix thoroughly, adding the cream and sugar. The milk should be heated almost to boiling. Heat until it thickens, stirring constantly. Strain and set aside to cool, afterwards freeze. This is one of the most favorite ice creams. FROZEN TAPIOCA CUSTARD. Soak seven ounces of tapioca in one quart of milk ; when soft, boil two quarts of milk sweetened with one and one-fourth pounds of sugar; then add the tapioca. ¥ \ we and let it cook fifteen minutes; then stir in two ounces of butter and eight well beaten eggs, and take the custard immediately off the fire ; cool and flavor with vanilla and freeze like ice cream ; when nearly finished add one cup of whipped cream and beat well. FROZEN RICE CUSTARD. Wash six ounces of rice in several waters and cook it in milk ; then proceed as in tapioca custard, using cinna- mon or any other flavoring desired. FROZEN SAGO CUSTARD. ‘Soak the sago in cold milk first, and it will then cook in a few moments, then proceed as in tapioca custard. PINEAPPLE SHERBET. Take two cans of pine apples or the same amount of ripe pine apples, two pounds of sugar, two quarts of water, whites of six eggs. Strain the juice from the cans into the freezer. Make a boiling syrup of the sugar and one quart of water. Chop the pineapple small, scald them in the boiling syrup, then rub it through a colander with the syrup and the remaining quart of water into the freezer. Freeze and add the whites of four eggs, and beat: it perfectly white. COFFEE CUSTARD. One-half pint of rich cream, one-half cup cold coftee, four egos, sugar to taste. CUSTARDS, ETC. = WHIPPED SYLLABUBS.