The Swedish, French, American cook book

Three cups milk, one tablespoon cornstarch, four yolks and one white of egg, one and a half cups sugar, three cups cream, two tablespoons brandy. Put milk on stove with half cup sugar. Stir yolks and half cup sugar to a souffle. Add the dissolved cornstarch to the boiled milk; let stand to get cold, add half cup sugar, brandy, the white of the egg, and cream. Pack in ice and salt, and freeze. Take out the turner, add to that one cup whipped cream and two cups of cut-up candied fruit. Put in a melon mould, pack in ice and salt and stand from thirty minutes to one hour. Garnish with spun sugar. Serve with frozen whipped cream. Amber Pudding ( Pouding Ambre) a la Mathilda Cook one cup sugar with one half cup water until a caramel. When it commences to get cold, add one cup water, then thicken with one tablespoon cornstarch and the yolks of three eggs (stirred to a souffle with three tablespoons sugar). Flavor with brandy, stir on ice until it gets cold, add three cups whipped cream. Put in a melon mould, pack in ice and salt; freeze from three to four hours. Cook more sugar until it becomes brittle and amber shade; let stand for a few minutes until it begins to get cold. When ready to serve, turn out the ice cream, put some of the caramel on top — carefully. Garnish with spun sugar. Serve with a peach sauce or frozen whipped cream. Peach ( Peche ) a la Melba Select nice large peaches, peel, cut in halves — to six peaches take three cups water, one and a half cups sugar, four tablespoons brandy, and a little melon juice and rind. Let the peaches simmer until nice and soft, leave in the juice until cold. When cold, take up and drain. Put in the icebox until ready to fill. Fill with a rich melba ice cream. If the peaches are very heavy and solid, they can be scooped out a trifle before being cooked. Put a tablespoonful of the ice cream between two halves, put together, sprinkle with chopped almonds, put in a freezer, pack in ice and salt; leave until ready to serve. Serve with a nice peach or fruit sauce. Ice Cream (Glace) a la Melba One quart milk, one quart cream, yolks of four eggs and the whites of two, two and a half cups sugar, one heaping tablespoon cornstarch, one wine glass rum. Put the milk on stove; when hot, thicken with the cornstarch dissolved in part of the milk; add the yolks and sugar — stirred to a souffle; leave on the ice until cold. When cold, add the rum, cream, then the whites of the eggs — unbeaten. Put in a freezer, pack in ice and salt, and freeze until hard. Can be used in many different ways — as Peach a la Melba, also in croustades, pastries, fanchonette baskets, etc. Serve with a rich fruit sauce. Frozen Pudding ( Pouding glace) a la Octavious One pint milk, one pint cream, yolks of four eggs and the whites of :wo, one and a half cups sugar, one heaping tablespoon corn¬ starch. Put the milk on stove; when hot, thicken with the cornstarch dissolved in part of the milk; add the yolks and sugar — stirred to a souffle; leave on the ice until cold. When cold, add the whipped cream, then the whites of the eggs — beaten. Put in a freezer, pack in ice and salt, let freeze until stiff; add to this quantity two cups mixed chopped nuts, pack in a mould and let freeze four hours. Serve with a fruit sauce. Frozen Custard Fruit Pudding a la Hildur