Lowney's cook book

Add the pulp of four bananas and two tablespoons lemon juice to Philadelphia Ice Cream. Freeze. Cocoa Ice Cream 2 cups milk 2 cups cream, or 1 cup sugar 2 cups milk and 1 tablespoon cornstarch 2 tablespoons butter or arrowroot i to ^ cup Lowney's Cocoa 4 egg yolks 1 teaspoon vanilla I teaspoon salt Mix cocoa, sugar, and cornstarch or arrowroot ; add scalded milk, and cook twenty minutes in double boiler. Beat eggs ; add cream, or milk and butter ; pour on to this mixture, cornstarch mixture. Add vanilla and freeze. One clip raspberry juice added just before freezing gives a pleasant variety. See colored illustration, Plate XVII, opposite. Chocolate Mousse 3 ounces Lowney's Premium ^ cup cold water Chocolate 1 teaspoon vanilla IJ cups sugar I teaspoon salt 1 cup thin cream whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate ; add sugar and one cup cream ; boil one minute. Mix gelatine with cold water, add to boiling mixture ; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, Plate XVIII, opposite. Frozen Chocolate 4 squares Lowney's Premium 1 cup boiling water Chocolate 3 cups scalded milk I cup sugar ^ teaspoon vanilla I teaspoon salt Melt chocolate ; add sugar, salt and boiling water ; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped. ..A ^•^pysw^g^ [illustration: COCOA ICE CREAM Plate XVII. For Recipe see page 284] [illustration: CHOCOLATE MOUSSE Plate XVIII. For Recipe see page 284] [illustration: FROZEN CHOCOLATE SOUFFLE Plate XIX. For Recipe see page 285] [illustration: VANILLA ICE CREAM WITH CHOCOLATE SAUCE Plate XX. For Recipe see pages 234 and 285] Frozen Chocolate Souffle 2 egg yolks I teaspoon salt rind and juice of 1 lemon 2 egg whites 4 tablespoons sherry wine 2 ounces Lowney's Premium J cup sugar Chocolate, melted I cup cream Cook first five ingredients until mixture thickens ; add beaten whites, chocolate, and cream beaten until thick. Pour into serving dish, and pack in equal parts of ice and salt. Let stand three hours. A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt. See colored illustration, Plate XIX, opposite. Plain Ice Cream 4 cups milk 3 eggs 1 cup sugar 1 tablespoon vanilla ^ teaspoon salt Prepare as for Soft Custard. This is the simplest and cheapest ice cream made. One pint of cream added is an improvement. Freeze according to directions for freezing. See colored illustration, Plate XX, opposite. Cocoa Macaroon Ice Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts. Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and | cup sherry to cream mixture. Freeze. Cocoa Cocoanut Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts, and add one cup of shredded cocoanut and the rind and juice of one lemon. Freeze. 286 lownet's cook book Cocoa Nut Cream Ice 2 eggs I cup Lowney's Cocoa 11 cups sugar | teaspoon salt 1 cup flour 1 cup walnuts 2 cups milk 2 cups cream