The Swedish, French, American cook book

How to Make It. Pick and wash the strawberries (reserve the best ones for the decoration), leave aside until ready to use. Put the rest of them in the strainer, press through with half cup sugar. Put in a freezer the cream, half cup sugar, brandy, and the un¬ beaten whites of eggs; pack in ice and salt, let freeze. When about half frozen, open the freezer, add one cup of the mashed straw¬ berries, tint with a little red coloring. Then cover the freezer again and freeze until the ice cream is hard. When ready, put into a melon mould two spoons of mashed strawberries (sweetened) then fill it with the ice cream, put the cover on, pack in ice and salt, let freeze about one hour — until ready to serve. Dip the mould in hot water, turn out on a cold platter. Garnish with strawberries and, in between each, a spoon of frozen whipped cream, also with spun sugar all around and a rosette of it on top. Strawberry Ice Cream ( Glace aux Fraises,) a l’Americaine Two and a half cups milk, one tablespoon cornstarch, one cup sugar, one quart strawberries, whites of two eggs, one and a half pints cream. How to Make It. Put two cups milk on stove, add half cup sugar, thicken with the cornstarch dissolved in half cup milk, let come to a boil, leave until cold, flavor with brandy. In the mean¬ time, pick and wash the strawberries. Take out some of the best ones for the decoration. Put the rest through a strainer with half cup sugar — if they are sour, add a little more sugar. Add that to the thickened milk, then the unbeaten whites of the eggs, then the cream (if the shade of the ice cream is not deep enough, darken with a little red coloring). Put in a freezer, pack in ice and salt, turn the freezer until the ice cream becomes hard. Then put in any kind of a fancy mould that has a cover, pack in ice and salt, let freeze about one hour. When ready to serve, dip in hot water, turn out on a cold platter, garnish with strawberries and spun sugar. Serve with cake. Raspberry Ice Cream a la Lydie Mathilde Glace aux Framboises, a la Lydie Mathilde Is made in the same way as Strawberry Ice Cream a l’Americaine [see preceding recipe]. Pineapple Ice Cream a la Ericsson Hammond Glace a V Ananas, a la Ericsson Hammond Select a ripe pineapple with a green top, cut the top off, peel the pineapple. Cut small thin clefts (sufficient to garnish the ice cream with) and put them in a dish with some sifted powdered sugar over them, leave on the ice until cold and until time to serve the ice cream. Grate the rest of the pineapple, put in a saucepan on stove with half cup water, thicken with one tablespoon corn¬ starch dissolved in half cup milk, flavor with two tablespoons brandy, let come to a boil, then add the yolks of two eggs (stirred to a souffle with half cup sugar) — take care not to let it curl; let stand to get cold. When cold, put in a freezer, add one cup milk and three cups rich cream; last add whites of the two eggs — un¬ beaten. Pack in ice and salt and freeze until hard. Then put in a ring form, put the cover on, pack in ice and salt and let freeze for one hour. When ready to serve, dip in hot water, turn out on a cold platter. Raise the clefts of the pineapple all around, one after the other, with a ball of spun sugar in between each, and in the centre raise the green top of the pineapple.