Recipes For Ice Cream And Ices Sauces

Coffee Sauce For Vanilla Or Lemon Cream Ice Recipe

Make a boiled custard of a cup of clear black coffee, the yolks of three eggs and one third cup of sugar; when cold add a cup of thick cream.

Currant Sauce For Sultana Roll Recipe

Sweeten currant juice, strained through a jelly bag with a little lemon juice, with sugar, or syrup at 32° by the syrup gauge. Or, boil one cup of sugar and one fourth cup of water six minutes; let cool and add half a cup of currant juice and one tablespoonful of lemon juice.

Hot Maple Sauce For Vanilla Or Lemon Cream Ice Recipe

Boil two cups of maple syrup and one fourth cup, each, of condensed milk and hot water to the thread degree. Pour while hot over a service of cream. Half a cup of cream or one fourth cup of butter may be substituted for the condensed milk and water.

Claret Sauce For Sultana Roll Recipe

Boil one cup of sugar and one third cup of water seven or eight minutes; let cool and add one third cup of claret.

Strawberry Charlotte Glace Recipe

Prepare a strawberry cream ice by any of the recipes given. When frozen pack in a Charlotte Russe mould lined with lady-fingers, put into a freezing box or pail, with watertight cover, and let stand an hour. To serve, turn from the mould on to a dish with lace paper doily; garnish with unhulled berries.

Sauce For Frozen Pudding, Nesselrode Pudding, Etc

Beat the yolks of three eggs until thick, add three tablespoonfuls of powdered sugar and beat again. Stir over the fire in a double-boiler until the mixture thickens a little. Then pour into a cold dish and beat until it is cold, light and creamy. Flavor to suit the taste, and then mix in lightly a cup and a half of cream whipped to a dry, stiff froth.