The Toronto Cook Book

One and a half quarts milk, one pint cream, four cups sugar, four eggs; do not cook; take two heaping teaspoons of Knox's gelatine dissolved in warm water; add to above composition and freeze; when partly frozen add flavoring and finish freezing. It is well to strain the gelatine. Peach Ice Two dozen peaches pared, sliced and covered with sugar; add enough water to make two quarts; cook until it comes to a boil; mash peaches through a coarse strainer; cool and then add whites of three eggs well beaten; freeze. Vanilla Ice Cream With Macaroons Take one quart thick cream, one cup sugar, one tablespoon vanilla; freeze five minutes; when thoroughly frozen add some crumbed macaroons; this is delicious. Vanilla Ice Cream Excellent One pint rich cream, one pint milk, one cup sugar, one tablespoon vanilla. Chocolate Ice Cream Delicious One quart milk, one cup sugar, two squares chocolate, two tablespoons cornstarch ; cook in double boiler. To improve this, one tablespoon vanilla and half a pint rich cream may be added. After frozen, serve with whipped cream. Banana Ice Cream Take four bananas, scrape and force through sieve; to banana pulp add one cup sugar, one and a half teaspoons lemon juice, a little salt and one quart whipped cream; freeze. Strawberry Sherbet Mash and put through strainer two boxes strawberries, using only juice ; one quart milk, two cups sugar. Peaches, pears, or any other kind of fruit may be used, when berries are not in season. Ice Creams and Sherbets Lemon Sherbet The juice of six lemons, one quart cold water, two cups sugar; when half frozen add the beaten whites of two eggs, and freeze until done. This makes quite an improvement in Lemon Sherbet. Orange Sherbet may be made in the same way by using the juice of six oranges. Lemon Sherbet made with Milk One quart milk, one cup sugar; when half frozen add juice of three lemons, and freeze until done. Orange Sherbet may be made same way. Peach Ice Cream To one can of peaches, add one and a half cups sugar, two teaspoons wine, or brandy; cut the peaches small and freeze until half done; then add one quart whipped cream, and freeze. These recipes do not require heating or cooking before being made. Frozen Fruit This can be made from any kind of canned fruit by freezing juice and fruit, adding a little plain or whipped cream, with sugar to suit taste. Ice Cream Dissolve in one quart cream, six ounces powdered sugar, flavor as you wish. No boiling of the cream is necessary. It should be as thick as coffee. Freeze. Coffee Cafa Moza Dissolve one tablespoon of gelatine and one half cup of sugar in one half cup of strong coffee by heating all together. Allow it to cool. Whip three-fourths pint of cream, add the above mixture, and mix thoroughly with the beater. Pour into vessel and pack. Pineapple Whip Dissolve one tablespoon of gelatine and one half cup of sugar in one half can of grated pineapple by bringing all to a boil. After it is cooled, whip three-fourths of a pint of cream add the mixture to the cream and mix thoroughly with the beater. Put in vessel and pack. The Toronto Cook Book How to make Rich Smooth Ice Cream Can be made by whipping one quart cream, one and a half cups sugar, flavoring to suit taste ; freeze. Maple Mousse