Ice Creams

Plain Vanilla Ice Cream

One quart of milk, the yolks of three eggs, three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Scald but do not boil. Then put the whites of three eggs into one and one-half pints of cream; whip it. Mix the milk and cream, flavor and freeze. Two teaspoonfuls of vanilla are generally sufficient. Ione Anderson.

Ice-Cream Without Eggs

Stir one quart of good cream, one-half pound of sugar and two tea-spoonfuls of the extract of vanilla, until dissolved. Strain through a fine muslin and freeze, stirring rapidly. Instead of vanilla, any other flavoring desired may be used. Popular Caterer.

Ice-Cream Without Cooking

When the ordinary facilities for making ice-cream are not at hand, it can be made by taking three pints of milk, four eggs well beaten, three-fourths of pound of sugar and one tablespoonful of corn-starch; mix in a three-quart tin pail; boil in a kettle of water till quite thick; add one pint of sweet cream and flavor to taste. Freeze in a common water pail or any vessel of suitable size, with equal parts of ice, chopped fine, and coarse salt. Rotate the pail and stir frequently. Mrs. Curtis.

Strawberry Ice-Cream

One pint of cream, one pint of milk, one quart of strawberries, one small pint of sugar. Mash the strawberries and sugar together and let them stand thirty minutes, then add the cream, rub through a strainer into the freezer and freeze. Mrs. J. C. Hunt.

Chocolate Ice-Cream

For about two and one-half quarts of cream use one and one-half pints of milk, one quart of thin cream, two cupfuls of sugar, two ounces of chocolate, two eggs and two heaping tablespoonfuls of flour. Put the milk on to boil in the double boiler. Put the flour and one cupful of the sugar in a bowl, add the eggs and beat the mixture until light. Stir this into the boiling milk and cook for twenty minutes, stirring often. Scrape the chocolate and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool and when cold freeze. Maria Parloa.

Coffee Ice-Cream

One gallon of cream, yolks of thirty-five eggs, two pounds ten ounces of sugar, two quarts of very strong black coffee (made up). Stir well with an egg beater and when beginning to thicken without boiling strain the mixture; allow it to become cold and freeze. R. W. S.

Pistachio Ice-Cream

Blanch and peel one-quarter of a pound of pistachios and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs and pour over them one and one-half pints of boiling milk; add four ounces of powdered sugar and stir the custard over the fire until it begins to thicken; then pour it out and when cool stir into it the pounded pistachios and a teaspoonful of spinach coloring. Pass the whole through a sieve; mold and freeze. If preferred, the pistachio paste can be mixed with cream instead of custard. Ella Brewster.

Cherry Ice-Cream

Take two pounds of cherries, one quart of cream, twelve ounces of sugar. Pound the cherries in a mortar with their pits in them. Pass the pulp through a sieve, add the sugar and the juice of two lemons to the cream and a little red color. Freeze it. Henrietta M.

Raspberry Ice-Cream

Mix one pound of ripe raspberries with the juice of a lemon, one-half pound of powdered sugar and one and one-half pints of thick cream, or, if preferred, one pint of cream and one-half pint of milk. Beat the mixture in a basin, rub it through a sieve, freeze and leave it in the ice-pail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used in place of the fresh fruit, and when this is done very little sugar will be required. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries, instead of raspberries alone. C. Casper.

Ginger Ice-Cream

Take one-quarter of a pound of preserved ginger, cut it into very thin slices, using a silver knife, put them into a saucepan with a pint of cream - or a pint of milk boiled and mixed with the yolks of six eggs - one-half pound of sugar, and two tablespoonfuls of the ginger syrup. Stir the mixture over the fire until it thickens a little, then strain through a sieve. Pour into a mold and when the cream is cold, freeze in the ordinary way. Keep in ice till wanted. W. T. M.

Brick Ice-Cream

To make ice-cream in bricks a mold of the size and shape of an ordinary brick is need. The ices, no matter what their composition, are used to fill these molds which are made of copper or tin. After the molds are Frozen they are cut in slices previous to being handed round. A knife dipped in hot water is used for this purpose. F. L. P.

Bohemian Ice-Cream

The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to one pint of the juice is added one and one-half ounces of the best isinglass, dissolved in one-half pint of water. Sweeten to taste and squeeze in lemon juice. Mix with this quantity a pint of sweetened whipped cream and mold for freezing.

These creams, where raspberries only are used, may be put into glasses, and made without isinglass - in the proportions of a pound of fruit juice to one pint of whipped cream. Mrs. Leander Holmes.

Noyeau Ice-Cream

Sweeten one-half pint of thick cream with two ounces of sugar. Add one tablespoonful of strained lemon juice and a glassful of noyeau. Mix thoroughly and freeze in the usual way.

The noyeau for this cream is composed in this manner: Gather one-quarter of a pound of young peach leaves on a dry, sunny day. Put them into a jar and pour over them two pints of good brandy and leave them to infuse for a couple of days. Add a syrup made by dissolving a pound of sugar in a pint of water. Let the noyeau remain a few hours longer, then filter it carefully and it is ready for use. H. F. L.

Crushed Fruit Ice-Cream

Two quarts of pure cream, one pint of milk, two and one-half cupfuls of granulated sugar, four teaspoonfuls of any extract you prefer, or, if fruit is substituted, use about a pint, or a little less, of crushed fruit, well sweetened, to the above amount of cream. Add the fruit when the cream is partly frozen. Mrs. L. Benson.

Chocolate Cream A La Colbert

Boil three pints of cream with ten ounces of sugar until reduced to a quart. Melt one-half pound of chocolate over a slow fire in one-half pint of water. Mix the melted chocolate with the cream, together with two ounces of gelatine that has been soaked in water. When the gelatine is melted and well mixed strain the whole through a cloth into a basin. Stir on ice till the contents begin to set and mix in three pints of well-whipped cream. E. D. White.

Baked-Apple Ice-Cream

Seven large baked apples with one cupful of sugar and two cupfuls of water, when well baked put through sieve; add one pint of rich cream and one cupful of milk; sweeten more than usual, cream, and color with one tablespoonful of red sugar and freeze. Minette Bailey.

Picnics And Luncheons.

Picnics And Luncheons.

The recipes for making the above dishes and hundreds of others are contained within this book.