Scientific cooking with scientific methods

Boil water and sugar together for five minutes. Mix chocolate and arrowroot, add cold water, combine all with sugar and water syrup, and add salt. Boil five minutes longer slowly. Flavor with vanilla. Pour on cream while hot. French Ice=creani. 1 pint milk, scalded. l^j tablespoons vanilla or 3 cups cream. 1 vanilla bean. 1 cup sugar. 1 tablespoon flour. Yolks 6 eggs. Pinch salt. Heat milk to scald in double boiler. Beat yolks and sugar and flour until light and smooth. Add scalded milk slowly to egg and sugar. Return to double boiler and cook fifteen minutes, stirring all the while at first. If vanilla bean is used for the flavoring, it should be split in two lengthwise and infused in the milk as it scalds. Remove custard from fire, strain, and stir until cold. Add cream, and, if extract of vanilla is used, add that. Freeze as directed. Chocolate Ice=creani. Use either of the recipes for vanilla cream, according to the richness desired, adding to the custard while it is hot three squares of Baker's chocolate melted in small saucepan on range at low degree of heat. "When melted, stir in a very little milk to dilute it before adding to the custard. Cool, freeze, and 'pack as directed. Coffee Ice=cream. 2 cups milk. Yolks 4 eggs. % cup Moclia and Java 1 tablespoon flour. coffee. Pinch salt. 1% cups sugar. 1 quart cream. Steep the coffee in the double boiler in the scalded milk, strain and return the infusion to the double boiler. Mix the egg yolks with the sugar, salt and flour. Pour on the coffee infusion from the double boiler slowly, and cook all for ten minutes, stirring constantly. Remove, strain, cool, add cream, pack and freeze. Coffee ice-cream can be served with Maraschino cherries. Caramel Ice=creani. 1 pint milk. Yolks 4 eggs. ■3 cups cream. IVs cups sugar. 1 tablespoon flour. % cup water. Scald milk, and make custard with eggs and flour. Caramelize the sugar in frying-pan, add water, and cook until a very thick syrup. Pour into the custard, strain and cool. Add cream, and freeze as directed. Serve with hot caramel sauce. Strawberry Ice-cream. 3 pints cream. 2 cups sugar. 3 cups berries. Pinch of salt. Wash, drain and cap berries; cut into slices. Sprinkle with sugar, and let them stand for two hours. Press them through a fine sieve, or you can rest cheesecloth over sieve or colander. The cream wants to be rather a good quality for this cream. Put cream in and freeze slightly, then add the berry juice and sugar, and finish freezing. Garnish with strawberry leaves and large berries. Bisque Ice=cream. Make a custard as for vanilla ice-cream, using one more yolk of egg. Add one quart of thick cream; it need not be thick enough to whip, but rather thicker than for the vanilla cream. Add one cup of nut meats, either pecans or English walnuts, or our own shellbark hickory-nuts cut fine or ground with the coarsest knife of the food-chopper. Macaroon Ice-cream. 1 quart cream. 1 cup sugar. iy2 cups macaroons. 1 tablespoon vanilla. Pinch salt. Pound macaroons (if they are fresh, dry them), and add cream, sugar, salt and vanilla. Freeze as directed. Ginger Ice=cream.