Miss Parloa's new cook book and marketing guide

If the cream is to be served from a mould, remove it when you do the beater. Fill the mould and work the cream up and down with a spoon. This will press the cream into every part, and lighten it. Cover the top of the mould with thick white paper, put on the tin cover, and bury in fresh ice and salt. There are a great many good freezers. The Packer is especially suited to family use. It turns so easily that any lady can make her own creams. For the first twelve minutes a child can work it. It is made of the best stock, and will last many years. The cogs on freezers should be oiled occasionally. When you have made cream, see that every part of the freezer is clean and perfectly dry before putting away. Vanilla Ice Cream. The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one table-spoonful of vanilla extract, and when the cream is added, another tea-cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk. Cook twenty minutes, stirring often. Set away to cool, and when cool add the sugar, seasoning and cream, and freeze. Vanilla Ice Cream, No. 2. One pint of sugar, one of water, three pints of cream — not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract. Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with onefourth of a teaspoonful of salt. PPlace the basin of boiling syrup in another of boiling water. Stir the yolks of the eggs into the syrup, and beat rapidly for three minutes. Take the basin from the fire, place it in a pan of ice water and beat until cold. Add the vanilla and cream, and freeze.. Lemon Ice Cream. Make the same as vanilla cream, and flavor with one tablespoonful of lemon extract. Lemon Ice Cream, No. 2. Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight eggs, one pint of water. Boil the water, sugar and lemon juice together twenty minutes ; then proceed as directed for vanilla ice cream, No. 2. Orange Ice Cream. Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons. Pineapple Ice Cream. Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple. - Pineapple Ice Cream, No. 2. Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water and a scant pint of sugar. Simmer gently for thirty minutes. Rub through a sieve, add the cream, gradually, and freeze. Strawberry Ice Cream. One quart of cream, one quart of strawberries, one pint of sugar, Mash the sugar and strawberries together, and let them stand one or two hours. Add the cream, rub through a strainer into the freezer, and freeze. Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in. Strawberry Ice Cream a la Surprise.