Lowney's cook book

Mix cocoa, flour, sugar and salt; add eggs slightly beaten. When well blended, add scalded milk. Cook in double boiler, stirring constantly, twenty minutes. Add nuts finely chopped, flavoring and cream. Freeze. Burnt Almond Ice Cream Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add chopped almonds. When cold, pound to a powder. Add to French Ice Cream with one teaspoon almond extract. Freeze. Caramel Ice Cream Add to French Ice Cream, one cup of caramelized sugar. Cool and freeze. Coffee Ice Cream Add one cup black coffee to French or Philadelphia Ice Cream. Freeze. Ginger Ice Cream Add one cup preserved ginger chopped fine, two tablespoons lemon juice, and three tablespoons ginger syrup to Philadelphia or French Ice Cream. Freeze. Macaroon Ice Cream Add one cup dried and pounded macaroons to French or Philadelphia Ice Cream ; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. Freeze. Maple Ice Cream Add one cup maple syrup to French or Philadelphia Ice Cream. Freeze and serve with Maple Sauce. Nougat Ice Cream Add one half cup each of chopped walnuts, almonds, and filberts, to French or Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one teaspoon almond. Freeze. Orange Ice Cream Add one cup orange juice and one half cup orange pulp to Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one tablespoon lemon juice. Freeze. Peach Ice Cream Add two cups stewed and strained peaches to Philadelphia Ice Cream. Flavor with one teaspoon lemon juice. Freeze. Pineapple Ice Cream Add two cups pineapple juice and pulp to French or Philadelphia Ice Cream. Freeze. • Pistachio Ice Cream Mix one half cup Pistachio nuts chopped fine, and one cup almonds chopped fine, with Philadelphia Ice Cream. Color a delicate green and flavor with one teaspoon almond. Freeze. Plum Pudding Ice Cream To Philadelphia Ice Cream add one cup dried and pounded Plum Pudding. Flavor with one tablespoon brandy. Freeze. Strawberry Ice Cream Add two cups strawberry juice and pulp to Philadelphia Ice Cream. Freeze, and serve with Strawberry Sauce. 288 lowney's cook book Wine Ice Cream Add two tablespoons sherry or Madeira to Philadelphia Ice Cream. Freeze. Coffee Mousse 1 pint cream 1 cup black coffee J cup powdered sugar J teaspoon salt Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours. Chocolate Mousse No. 2 Substitute four ounces melted chocolate for coffee in Coffee Mousse, pour into mold, pack in ice and salt, and let stand four hours. Strawberry Mousse Substitute two cups mashed berries for coffee, and proceed as for Coffee Mousse. Fruit Mousses Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Mold. Pack and let stand in ice and salt four hours. Silver Parfait 1 cup sugar 3 egg whites 1 cup water 1 pint cream flavoring Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours. Cocoa Parfait 1 cup sugar 4 egg yolks J cup boiling water 2 teaspoons vanilla