Miss Parloa's New Cook Book Part 43

Strawberry Ice Cream.

One quart of cream, one quart of strawberries, one pint of sugar. Mash the sugar and strawberries together, and let them stand one or two hours. Add the cream, rub through a strainer into the freezer, and freeze. Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in.

Strawberry Ice Cream a la Surprise.

Put three pints of strawberries in a deep dish with one cupful of sugar. Season three pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine. Freeze this. Take out the beater and draw the frozen cream to the sides of the freezer. Fill the s.p.a.ce in the centre with the strawberries and sugar, which cover with the frozen cream. Put on the cover and set away for an hour or more. When the cream is turned out, garnish the base, if you please, with strawberries.

Raspberry Ice Cream.

Make raspberry ice cream the same as strawberry, using a little less sugar.

Apricot Ice Cream.

One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the apricot through a sieve and add it to the boiling syrup; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while. Take from the fire and place in a pan of cold water. Beat the mixture ten minutes. If cold at the end of that time, add the cream, and freeze.

Peach Ice Cream.

Peach ice cream can be made like the apricot, having the pint of peaches a very generous one.

Banana Ice Cream.

Make this the same as the apricot, using, however, only one cupful and a half of sugar, and six bananas. More bananas can be used if a strong flavor of the fruit is liked.

Chocolate Ice Cream.

Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, the same as for vanilla ice cream. While this is cooking, sc.r.a.pe one square (an ounce) of Baker's chocolate, and add to it two table-spoonfuls of sugar and one of boiling water.

Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quant.i.ty gives a very delicate flavor. If a stronger one is wished use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one tea-cupful of sugar and one quart of milk. Freeze.

Brown Bread Ice Cream.

Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla, and two-thirds of the second cupful of sugar must be omitted.

Macaroon Ice Cream.

Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown one dozen and a half macaroons into the oven. Let them cool; then roll them into fine crumbs. Add these and three table-spoonfuls of wine to the cream, and freeze.

Coffee Ice Cream.

Make the same as vanilla, with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large.

Caramel Ice Cream.

Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream. Strain the mixture into the freezer, and freeze. The flavor of this cream can be varied by browning the sugar more or less.

Almond Ice Cream.

This is made the same as vanilla, except that one teaspoonful of extract of bitter almond is used for flavoring.

Almond Ice Cream, No. 2.

One pint of blanched almonds, the yolks of five eggs, one quart of cream, one and a half cupfuls of sugar, one pint of milk, one pint of water. Boil the water and sugar together for twenty-five minutes. Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a paste in the mortar.

Cook the milk and powdered almonds in the double boiler for twenty minutes. Beat the yolks of the eggs and stir them into the boiling syrup. Beat this for four minutes, having the basin in boiling water.

Take from the fire, and gradually beat into it the almonds and milk.

Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling. When cold, add the cream and half a teaspoonful of extract of almond. Freeze.

Pistachio Ice Cream.

One pint of pistachio nuts, half a cupful of blanched almonds, one quart of cream, one pint of water, one scant pint of sugar, the yolks of five eggs, one pint of milk, spinach green enough to give a delicate color (about a heaping teaspoonful-to be cooked with the nuts). Make the same as almond cream.

Walnut Ice Cream.

One pint of the meat of walnuts (the American are the best), pounded fine in a mortar; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat the eggs with one cupful of sugar. Put them and the milk in the double boiler, and stir constantly until the mixture begins to thicken; then add the salt, and put away to cool. When cold, add the cream and nut meat, and freeze.

Cocoanut Ice Cream.

One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and the grated lemon rind, and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut, and put away to cool. When cool, add the sugar, lemon juice and cream. Freeze.

Fig Ice Cream.

One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the milk in the double boiler, reserving half a cupful. When it is _boiling_, stir in the corn-starch, which has been mixed with the cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour the cooked mixture on this, stirring all the time. Return to the fire, add the gelatine, which has been soaking in four table-spoonfuls of cold water, and cook three minutes. Set away to cool. When cold, add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off the cover and stir in the figs. Cover again and freeze until hard. Take out the beater, and with a large spoon, pack the cream smoothly. Set away until serving time.

Glace Meringue.

One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one table-spoonful of vanilla extract, the whites of six eggs, one cupful of milk, one table-spoonful of gelatine, soaked an hour in four of cold water. Let the milk come to a boil, and stir the gelatine into it. Strain into the cream. Add the vanilla and granulated sugar. Turn into the tin, and freeze. When the mixture is frozen (it will take about fifteen minutes), take out the beater and pack the cream smoothly, being careful to have the top perfectly level. Set away until serving time. It should stand half an hour at least. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. Turn the cream out on an earthen dish and cover every part with the meringue.

Brown in a hot oven, and serve immediately. If the dish is flat, put a board under it. This keeps the heat from the bottom. _Glace meringue_ is an elegant dish.

Bombe Glacee.

One quart of strawberry or raspberry sherbet, No. 2, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large table-spoonful of vanilla extract. Boil the sugar and water together twenty minutes. Beat the yolks of the eggs very light. Place the sauce-pan, with the syrup, in another of boiling water. Stir the beaten yolks of eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for twelve or fifteen minutes. Pack an ice cream mould in salt and ice. Take the sherbet from the freezer and spread on the sides and bottom of the mould. When it is hard, put the cooked mixture in the centre, being careful not to disturb the sherbet. Cover the cream with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice. _Bombe glacee_ can be made with any kind of (No. 2) sherbet, having the centre part flavored to correspond with the sherbet. The handsomest dishes are, of course, made with the brightest-colored sherbets.