The Toronto Cook Book

The greater number of the candy recipes have been taken from the Fudge Book of Miss Mabel Hudson, Boston, Mass. If people should know what goes into ordinary commercial ice cream and the conditions as to sanitation and cleanliness under which it is made and kept, they would certainly choose to make their own. If the following directions are followed nothing can equal the smooth and velvety quality of the cream produced. Vanilla Ice Cream Dissolve one-half cup sugar in one-half cup milk, add two teaspoons of vanilla and mix thoroughly. Whip three-fourths pint of ice cold thick cream and immediately whip into it thoroughly the sugar, milk and flavoring; pour into vessel and pack quickly in ice. Walnut Ice Cream Same as for vanilla ice cream, except that one-half cup of finely crushed walnut meats is added to the sugar, milk and flavoring before whipping it into the cream. Banana Ice Cream Dissolve one-half cup sugar in one-half cup milk; add two or three finely crushed bananas and mix thoroughly. Whip three-fourths pint of ice cold thick cream. Whip the above into this thoroughly; pour into vessel and pack quickly in ice. Coffee Ice Cream Dissolve one-half cup sugar in one-half cup of very strong coffee. Whip three-fourths pint of ice cold, thick cream; whip the coffee and sugar into this thoroughly, pour into vessel and pack quickly in ice. The Toronto Cook Book Chocolate Ice Cream Dissolve two or three tablespoons of chocolate or cocoa in just enough boiling water to reduce it to a smooth paste. Add one-half cup milk and one-half cup sugar. Stir until sugar is dissolved. Whip three-fourths pint ice cold thick cream. Whip the above into this thoroughly, pour into vessel and pack quickly in ice. Boston Brown Bread Ice Cream This is a simple but very delicious dessert. Use the formula for vanilla ice cream (including the vanilla flavor). Toast crisp and grind brown bread enough to half fill a cup. Stir this thoroughly into the prepared cream, pour into vessel and pack. Harlequin Ice Cream Prepare two, three or more kinds of cream as above. Put into vessel by alternate spoonfuls. Note — Any desired fruit or flavor may be substituted for those mentioned in the above formulas. If less cream and more milk are desired in any of the formulas, a teaspoon of gelatine may be dissolved in milk, and allowed to cool (not harden), before mixing. It will render the frozen product smooth and velvety, and also add to its keeping qualities. Fruit Ice Cream One quart milk, three eggs, about three-quarters of a pound of sugar, three-quarters of a tablespoon cornstarch; cook as a custard in double boiler; when cold flavor with vanilla; add quarter of a pound each of figs and citron, or any other kind of fruit, chopped fine. When preparing citron shave it very thin before chopping. (Use citron as to taste). Pack in jars or vessel, and freeze. Pistachio Ice Cream