This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 egg yolks
2 cupfuls water
3/4 cupful chopped, candied . fruit
1 tablespoonful vanilla
1 teaspoonful almond extract
1/2 teaspoonful lemon extract
2 cupfuls heavy cream or undiluted evaporated milk
1 cupful sugar
1/4 cupful nuts (almonds, English walnuts or pistachio nuts) blanched and chopped
Beat the egg yolks till light. Make a syrup of the sugar and water by boiling them together for five minutes. Pour this hot syrup onto the yolks, place over hot water and beat two minutes. Stand the mixture in cold water and beat till cold, then add the cream and flavoring and freeze to a mush in three parts ice to one part salt; stir in the fruit and nuts and freeze solid.
1 junket tablet dissolved in 1 tablespoonful cold water 1 1/4 cupfuls sugar 1 tablespoonful vanilla
1 quart milk
1 pint heavy cream or undiluted evaporated milk
Heat the milk with the sugar till lukewarm. Remove from the heat, stir in the dissolved tablet and flavoring, and let stand undisturbed until slightly "set." Add the cream and freeze in three parts ice to one part salt.
1 1/2 cupfuls heavy cream 1/2 cupful powdered sugar Few drops vanilla
1 cupful marshmallows cut in bits 3/4 cupful English walnut meats
Beat the cream till nearly stiff, add the marshmallows and sugar and continue beating. Then add the flavoring and nut meats and pack in equal parts of ice and salt one hour.
1 pint hot milk
2 teaspoonfuls almond flavoring
1 cupful sugar 1/8 teaspoonful salt 1 pint cream or undiluted evaporated milk
Scald the milk. Separate the eggs and mix the yolks, salt and sugar together. Add to the milk and stir over hot water till thickened. Remove from the heat, cool, flavor, beat in the whipped egg whites, and add the cream. Freeze in three parts ice to one part salt.
Frost eclair shells with white icing, and decorate the tops with red candies and holly leaves cut from angelica or citron. Split the eclairs, insert strips of pistachio ice cream cut from a brick, set on the top layers, and serve with preserved red cherries or Maraschino cherries.
4 egg yolks, beaten thick 1 1/2 cupfuls maple syrup
1 pint heavy cream
Beat the egg yolks till thick, heat the maple syrup, pour onto the egg yolks and cook in a double boiler until thickened. Cool, add the cream, and freeze in three parts ice to one part salt.
Serve with the following sauce:
1/2 cupful cream, whipped 3/4 cupful marshmallows, quartered
Sugar to taste 1/4 cupful English walnuts broken in bits
Mix well, and pack in ice and salt two hours.
1 cupful heavy cream 1/4 cupful powdered sugar Few drops lemon extract
1/4 cupful finely-chopped candied ginger
Beat the cream and sugar together, add the ginger and flavoring, pack in equal parts of ice and salt for one hour.