The home cook book

BOAR'S HEAD Boar's head for Christmas is formed by lining a boar's head mold with chocolate ice cream, then filling in with a white cream of any desired flavor, using strawberry cream for the tongue and a candied strawberry for each eye. When serving, surround with Christmas holly. [See illustration, Plate XXII.] CHOCOLATE PARFAIT Add a cup of thick boiled chocolate and half a cup of sugar to a quart of thick cream. Whip to a froth, pour into a mold and freeze. Ice Cream Molds CHOCOLATE SAUCE FOR ICE CREAM Scrape or powder one ounce of unsweetened chocolate and melt in half a cup of hot water. Stir in gradually a cup of sugar, and when the mixture boils take from the fire and beat it with half a cup of cream. In using, pour the hot sauce, not over, but round the pieces of ice cream as they are served on small plates. CAFÉ FRAPPE Strain a quart of strong, black coffee into a quart of cream, sweeten to taste, and freeze half stiff. Serve in glasses with a tablespoon of whipped cream on top. COFFEE PARFAIT To a cup of sugar add five tablespoons of strong liquid coffee. Heat, and add the yolks of four eggs, and then one pint of cream whipped. Freeze. FROZEN EGGNOG Separate the yolks and whites of four eggs. Beat the yolks with one cup of sugar, add a pint of cream, and freeze. When partly frozen, add the whites of the eggs beaten to a stiff froth, four tablespoons of sherry, one tablespoon of brandy, and one of maraschino. Finish the freezing and serve. FROZEN LADY FINGER PUDDING Beat together three heaping tablespoons of granulated sugar and the yolks of six eggs. When beaten to a froth, beat in one pint of cream, and add a dozen lady fingers cut in pieces half an inch long and sprinkled with or dipped rapidly in some wine like sherry. When all are stirred together, put in a mold, cover tight and freeze. LEMON ICE In one quart of water put the juice of four lemons and two cups and a half of sugar. Add the beaten whites of two eggs and freeze. LEMON SHERBET Boil together twenty-five minutes one and a half pints of sugar and three pints of boiling water. Add the juice of ten lemons. Cool and freeze. MAPLE CREAM Whip stiff a pint of cream. Add a cup of cold maple syrup of about molasses thickness. Beat thoroughly into the cream, adding, or not, as your taste directs, a few drops of lemon. Pack in a mold and freeze. This may be served in claret or lemonade glasses. MAPLE ICE CREAM Boil two cups of maple sugar over a slow fire. Beat the yolks of four eggs, stir in the hot syrup, and cook till it thickens. Whip two cups of cream, add to the eggs and syrup after you take from the fire. Set to cool and then freeze. MAPLE PARFAIT Stir the yolks of four eggs into one cup of boiled maple syrup. Add one pint of cream whipped. Cool and freeze. HOT MAPLE SYRUP FOR ICE CREAM A hot sauce of maple syrup is served with ice cream. After the portions of the ice cream are laid upon the plates, pour two or three tablespoons of hot maple syrup round the ice cream and drop on the top three or four halves of walnuts. MINT SHERBET