Temperance cook book

Two quarts of rich milk, three tablespoonfuls of arrowroot, the whites of six eggs, or three whole ones, two coffeecupfuls of sugar, flavor to taste. Boil the milk, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. When cold, freeze. EGOLESS ICE CREAM. Five pints of milk, three teacupfuls of sugar, four tablespoonfuls of arrowroot; wet the arrowroot with a little cold milk, scald the milk by putting it in a tin pail and setting it in a pot of boiling water, let boil and stir in the sugar and arrowroot; strain, let cool, flavor and freeze. ICE CREAM — Very fine. Boil one teacupful of arrowroot mixed smooth with milk, and two quarts of milk; when cold, add two quarts of cream, and the whites of five eggs, beaten to a stiff froth with the cream, flavor to taste, four coffeecupfuls of sugar, and freeze. ICE CREAM — Made of Cream. Two quarts of pure cream, one pound of powdered sugar, whites of four eggs. Flavor to taste. CHOCOLATE CREAM. One quart of cream, two teacupfuls of powdered sugar, yolks of six eggs, white of one egg, zest of lemon, a piece as large as a nickel cent, one bar of chocolate. Scrape the chocolate very fine, and put it with the eggs and sugar; stir or beat until the mixture is complete, and add the cream by degrees. Pour into a milk boiler, and stir until the cream is thick enough to stick to the spoon; then pour the contents into an earthen dish, and set it in a very cold place. The boiling of the cream is of great importance, and requires particular attention, especially when no milk boiler is at hand, and the cream is boiled over an open fire. In this case, as soon as the cream begins to stick to the spoon, the pan must be immediately withdrawn. The flavoring should be added after the cream is boiled. Before freezing, it is best to pass it through a hair sieve. BISCUIT GLACE. One and one-half pints of cream, four ounces of macaroons, six ounces of white sugar, the grated rind of one orange, and the juice of two. Beat the cream on ice until it hangs to the beater, then add the sugar, oranges, and the macaroons (grated and put through a sieve). Freeze like ice cream, and afterward put into moulds. COFFEE ICE CREAM Is made the same as chocolate, using coffee instead of chocolate. Tie two coffeecupfuls of fresh, ground coffee in a piece of thin muslin, and boil in the milk for half an hour, then take it out and make as before directed. LEMON ICE — Very fine. FOR THE SYRUP.— Take twelve pounds of white sugar, twelve pints of water, one egg, beaten to a froth, and a piece of lemon peel; boil this ten minutes, and bottle this syrup up, and when wanted for use, take one pint of clarified sugar to one quart of ice water, and the juice of four lemons; strain it through a sieve, and freeze as you would cream. Currant, strawberry, pineapple, orange, or raspberry ice, is made the same way, using one pint of juice, one of clarified syrup, and one pint of ice water. You can double this recipe as many times as you like. ORANGE ICE.