Virginia Cookery-book

N.B. — Do not forget to add the extra cup allowed to make up for the waste of sweetness in freezing. CoCOA-NUT ICB-GBEAM. Free the nut from its shell, and grate the meat fine ; allow two nuts to one gallon of cream ; sweeten the cream with a pound and a quarter of white sugar ; add the milk of the cocoa-nut, if you like its rich taste, or omit it at pleasure. When the cream is partially frozen add the cocoa-nut, with the beaten whites of three eggs. If a confectioner is near at hand, it is better to purchase the nut already grated, as he will be willing to furnish it thus for a few additional cents — ^not worth speaking of, compared with the trouble saved. Chocolate Ice-ckeam. Scrape up a quarter of a pound of Baker's Chocolate, and dissolve it in a little water ; then add to it one quart of fresh milk, and put it on the fire in a stewpan to boil, stirring it all the time ; make a paste of one table-spoonful of corn-starch and the same quantity of cold milk ; stir it into the chocolate, and boil until it has well thickened, which should be in about fifteen minutes ; add two teaeupfuls of white sugar and a teaspoonf ul of vanilla extract; when well thickened, remove the chocolate from the fire, and add it to a quart of rich cream; freeze as usual. Chocolate Custard. Many of the best house-keepers do not trouble themselves about having any cream at all in preparing frozen chocolate, but use custard altogether. Some persons like a mere delicate flavor of chocolate, others prefer it strong and rich. We here endeavor to strike a happy medium. £ither a very little cinnamon or vanilla is thought to improve the flavor of this cream ; but when the French preparations are used they are sufficiently seasoned, without addition of any kind save a little sugar. Scrape a quarter of a pound of chocolate very fine, and put it on the fire with two quarts of fresh milk; meanwhile beat up very well the yolks of six eggs, adding, when they are partially lightened, two cupfuls (or ten ounces) of sugar ; continue beating until the chocolate and milk boil up, when take it quickly from the fire, and pour in a little at a time upon the sugar and eggs, till all are smoothly mixed ; then return to the kettle, and stir briskly for five minutes longer, when the eggs will be done, and the custard sufficiently thick ; beat up the whites of eggs left, and add them when the cream in the freezer is beginning to harden. Coffee Cream. This is a favorite refreshment at gentlemen's supper parties. Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster, without grinding it, into a quart of rich and perfectly sweet milk ; boil it, and add the yolks of four eggs beaten up and mixed with half a pint of sugar. When done in this way the color of the coffee is not imparted ; but, as this is often particularly admired, you can obtain it by burning a cup of brown sugar, and adding a little of the hot custard to it at a time till all is added, and your cream a rich coffee-color. Coffee Cream (Another Way). Take eight table-spoonfuls of freshly ground Java coffee and put it on to boil, or rather steep, in a small coffeepot, with only one cup of water; pour this extremely strong decoction into two quarts of rich cream, and sweeten with three-quarters of a pound of sugar. If the cream should not be thick enough, it may be brought to the right consistence by making a table-spoonful of cornstarch into a paste, boiling it with a small portion of the cream, and stirring it into the whole quantity when thoroughly done. PnnsAPPLE Cream.