2 1/2 pts. heavy cream 2 cups sugar
Stir the flour smooth with some of the cold milk and heat the remainder of the milk, with the cream and sugar, in a double boiler and when hot, set over the fire. Let it boil up quickly, stir in the flour and when boiling all through, return to the double boiler for a few minutes, beating well. Or, heat the milk and cream only in the double boiler and pour gradually, stirring, over the sugar and flour which have been mixed together. Return to boiler and cook for 10-15 m. Turn through a fine wire strainer into a large pan to cool quickly; stir while cooling.
Do not take too large measures of flour.
Any kind of cream may be made from this. Flavor with vanilla for vanilla cream, or tint pink and flavor with 3/4-1 teaspn. of strawberry extract for strawberry cream, or with a few drops of rose, for rose cream. Tint green and flavor with almond and vanilla for pistachio cream, using only a few drops of almond to a teaspn. of vanilla. This may have a few shredded almonds stirred into the frozen cream.
A very pretty cream is one with citron and candied cherries cut into tiny pieces and added when the dasher is removed.
We make a fruit and nut cream which is liked very much, by adding well washed English currants, raisins cut in quarters, citron in small pieces and coarse chopped English walnuts or pecans. Omit the nuts for a fruit cream.
For coffee cream, steep (not boil) cereal coffee in milk for 10 to 20 m. Strain through a cloth and use as plain milk with the cream. Flavor with vanilla.
One quart of sweetened, crushed strawberries or raspberries added to the recipe makes the right proportion for fruit cream. Drained, finely-shredded or grated pineapple makes a general favorite in cream.
1 qt. genuine maple syrup 1 qt. light cream
1 qt. heavy cream 3/4 qt. milk
7 tablespns. flour
8-12 tablespns. lemon juice
1/8 oz. vegetable gelatine
2 1/2 cups sugar
1 qt. water including the gelatine
Soak and cook gelatine according to directions (p. 335), add water to make 1 cup, keep warm; cook sugar and 3 cups of water together for 5 minutes and strain into the gelatine. Prepare the lemon and orange juice, and if desired, shave off a little of the thin yellow rind and let it stand in the juice for a few minutes, then strain it out. When the gelatine mixture is partially cooled, add the juice gradually, stirring. The orange may be omitted.
Or, omit gelatine, boil sugar with 1 qt. of water and when cool combine with the juice.
1 pt. sugar 1 pt. of orange juice
1 qt. water 6-8 tablespns. lemon juice
1/8 oz. vegetable gelatine
Flavor juice with thin yellow rind of orange and proceed as in lemon ice, omitting gelatine if preferred.