Practical household cookery

Boil in a stewpan one quart of cream ; put in it two sticks of vanilla, split lengthwise in four ; when boiling, cover the stewpan and let the cream infuse for an hour. Break eight yolks of eggs in a stewpan, add ten ounces of pounded sugar, and stir them together with a wooden spoon ; after which, mix in the vanilla cream and stir over the fire without boiling until the cream coats the spoon, then strain it through a tammy into a basin and let it get cold, giving it an occasional stir to prevent a skin forming on the top. When cold pour it in the freezer previously set in the ice (see No. 868), work it in the usual way, and when it is set, mix in half a pint of whipped double cream, close the freezer, continue turning it, as described in " How to Freeze," then oover the freezer and put it by till wanted. If ice be preferred to be served in a mould, particular care must be taken, after having removed the flannel from the tub, to wipe around the top of the freezer with a cloth, before taking off the lid; then place the ice with a spade on a napkin upon a dish in a regular pile, and serve. If, however, the ice be preferred to be served proceed as follows: — ^When the cream has been as described and properly set, fill the ice-mould Cut a sheet of white paper to fit the mould, about an inch all round; put the cover on this, not well closed, spread some butter over the open- Imbed the mould in the pounded ice and salt, piece of folded wet flannel on the top, and let it lain in a cool place till the ice is wanted; after which, wipe the top carefully, turn the ice out of the mould in the same manner as a jelly, on to a napkin on a dish, Ifole, — Chocolate, orange, and lemon ice cream aiv prepared in the same way, simply substituting the selected flavouring for vanilla. 872. ICED COFFEE CREAM. Put a quarter of a pound of freshly roasted coffee-berries into a quart of boiling cream, cover the stewp-in, and let it infuse for an hour. Mix eight yolka of eggs in a stewpan with ten ounces of pounded sugar, stir the lot with a wooden spoon ; add the coffee cream, stir over the fire without boiling until the eggs thicken and coat the spoon ; then strain the cream, and finish the freezing as directed in No. 871. 873. ICED STRAWBERRY CREAM. Pick two pounds of ripe strawberries and rub them through a tammy or Rilk sieve into a basin ; add to this I-^ ' purée ten ounces of pounded sugar, a quart of cream, and the strained juice of a lemon; mix the lot well together with a wooden spoon, strain it through a silk sieve into the freezer, properly set in ioe (see No. 868) ; add a few drops of prepared cochineal to give the cream a pink tinge ; work the contents with the spaddle, and when partly set^ mix in half a pint of whipped double cream, and finish the freezing as directed in the foregoing. Note, — Raspberry and currant ice creams are prepared in the same way. 874. ICED FRUIT PUDDING.