Stirred Creams While Freezing

No. 608. French Ice Cream

35 cts.

A : 1 pt. hot milk, pour slowly over 4 egg-yolks, beaten stiff with 1 c. sugar, dash salt;

B : Whites, beaten stiff, flavoring ;

0 : 1 c. cream, whipped stiff.

Cook A until it coats the spoon, remove from fire, add B, beat until cold, add C, and freeze.

No. 609. Philadelphia Ice Cream

30 cts.

A : 3 cs. cream and 1 c. milk or 1 qt. thin cream, scant c. sugar and dash salt;

B : Flavoring.

Scald A, but do not boil ; beat until cold, add B and freeze. These creams may be removed from freezer, put in moulds, packed in ice and salt, covered, and allowed 2 to 5 hours to ripen. One-pound baking-powder boxes make very pretty moulds and are quite convenient for serving in slices.

Frozen Creams Without Stirring

No. 610. White Parfait

30 cts.

A : 1 c. sugar and 1 c. water, cook until it spins a thread, add slowly to whites of 3 eggs beaten very stiff ;

B : 1 pt. cream, whipped very stiff, flavoring.

Beat A thoroughly until cold, add B, mix thoroughly, turn into moulds, pack in ice and salt from 4 to 5 hours.

No. 611. Yellow Parfait

30 cts.

A: 6 egg-yolks, beaten thick;

B : 1 c. sugar, boiled in 1/4 c. water 5 m. ;

C : 1 pt. cream, whipped very stiff, flavoring.

Add B to A slowly, return to double boiler, cook until mixture coats spoon, strain, beat until cold, add C, mix thoroughly, turn into moulds, pack and cover well with ice and salt, and leave 4 or 5 hours to ripen.

No. 612. Mousse

20 cts.

A : 1 tbsp. granulated gelatine, dissolve in 1/4 c. water, add 3/4 c. powdered sugar, dash salt ;

B : 2 cs. cream, whipped very stiff, flavoring.

Stir A until cool, strain gradually into B, mix thoroughly, fill moulds, pack in ice and salt, cover from 2 to 4 hours to ripen.

No. 613. Biscuit Glace

55 cts.

A : Yellow Parfait No. Oil. add 1/4 c. water to syrup, cool and beat 10 m.;

B: 1 tsp. vanilla, 2 tbsps. Maraschino, 1 tbsp. Kirschen-wasser or sherry.

Add B to A before freezing, fill small paper boxes, pack them in a tin box or pail with waxed paper between each one, pack in salt and ice for 2 hours. Serve in the boxes.

No. 614. Biscuit Glace Diplomate

70 cts.

A : Biscuit Glace No. 613 (Biscuit Glace), half the quantity ;

B : 2 cs. candied fruits. 1/2 c. pounded macaroons.

Fill boxes half full with A. add B, cover with A, leaving small space at top ; freeze slightly, then fill with a layer of whipped cream, colored a deep pink, sprinkle with cinnamon and browned almonds, and finish freezing. Serve in boxes.

No. 615. Biscuit Tortoni

55 cts.

A : Yellow Parfait No. 611 (Yellow Parfait), add 1/4 c. water to syrup ;

B : 1 tsp. vanilla, 1 tbsp. caramel, 2 tbsps. sherry, 1/2 c. macaroons, and \ c. lady-fingers pounded fine.

Add B to A before freezing, fill paper boxes, see No. 613 (Biscuit Glace), sprinkle with chopped almonds, pack in tin box, and freeze.