The white ribbon cook book

Scald the milk, yolks of eggs, sugar, and cornstarch or arrowroot, until it is of the consistency of custard. Then allow to cool. When cool add Ice Cream, Ices, Etc. 223 the cream whipped, and the whites of the eggs whisked to a stiff froth. Sweeten to taste, flavor, and freeze in the usual way. Vanilla Ice Cream — Beat the yolks of 8 eggs with ^ of a pound of sugar until very light. Put 13^ pints of rich milk on the fire to scald, highly flavored with vanilla. When the milk is scalded, stir it into the egg as soon as it is cool enough not to curdle. Now stir the mixture constantly until it has slightly thickened. Do not let it remain too long and curdle, or it will be spoiled. When taken off the fire again, mix in 3^ box of gelatine which has been soaked 3^ hour in 2 tablespoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it if it is not already dissolved. Cool the custard well before putting it into the freezer, however; stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for 2 or 3 minutes longer, put it into a mould, and return it to a second relay of ice and salt. Strawberry Water Ice — Boil 1 pint of water and 3 teacupfuls of granulated sugar for about 10 minutes, skimming carefully. Remove from the fire and allow it to grow cold, then add 2 pints of strawberry juice. Many people think the flavor is improved by adding a little currant juice. Beat the mixture well together and freeze. Red raspberry ice made in the same way is also excellent. Orange Water Ice — Rub sugar on the peel of 2 oranges and 1 lemon. Squeeze and strain the juice of the lemon and 6 oranges. Dissolve the flavored sugar with a little hot water, and mix with }/£ pint of syrup. If too sweet, add a little water. Strain into the freezing-pot, and finish as lemon water ice. 224 White Ribbon Cook Book. Crystal Palace Cream — A rich custard, }^ oz. gelatine dissolved in a little boiling water, 2 sponge cakes, 2 macaroons, 2 tablespoonfuls milk. Make the custard, dissolve the gelatine, and when it is nearly cold pour into the custard, which must also be cool; soak the cakes and macaroons in the milk (or, if pref erredj any fruit syrup, which must be rich and sweet). Put the cakes into a mould and gently pour the cream over them ; let it stand till cold. A few glacé cherries may be added. Lemon Cream — One pint of thick cream, yolks of 2 eggs, 4 oz. fine sugar, rind of 1 lemon cut thinly, juice of the lemon. Well beat the yolks and add to the cream, sugar and rind of the lemon; boil, and then stir it till almost cold; put the juice of a lemon into a dish and pour the cream upon it, stirring until quite cold. Lemon Cream, Solid — Half a pint of cream, the juice of 3 lemons and the rind of 2, ^ lb. loaf-sugar in small lumps. Rub the sugar on the lemons, and lay them at the bottom of the dish, pour the lemon- juice over, make the cream a little warm; then, standing on a chair and with the dish on the ground, pour the cream on so as to froth it. Lemon Cream (without cream) — Four lemons, 12 tablespoonfuls water, 7 oz. powdered white sugar, yolks of 9 eggs.