For Jxotes Aad Recipes

Ingredients

• two quarts of milk
• three-fourth pounds of sugar
• one quart of double cream
• two quarts of cream
• one quart of milk
• one-fourth pounds of powdered sugar
• two quarts of double cream
• one teaspoonful of vanilla
• one tablespoonful of desiccated egg white can be used to advantage
• one pint egg yolks
• quarter pounds of sugar
• two tablespoonfuls of vanilla
• one gallon of milk
• one-half pint eggs
• two pounds of sugar
• two tablespoonfuls of corn starch
• two quarts of sweet cream may be added
• ten ounces of powdered sugar
• one ounce of either lemon
• one quart of ripe berries
• quarter pounds of fine sugar
• six ounces of chocolate
• a pound of fine sugar
• a pint of water on a slow fire
• one hand
• twelve eggs
• six eggs
• two eggs
• two whole raw eggs
• one lemon peel
• one large
• one-half pound of powdered sugar

Directions

1. FOR ^OTES .LVU KE<.I1JE>.

2. F3 A R T III

3. Ice Creams, Sherbets, Jellies, etc.

4. European Style of Freezing.

5. Especially for water-ices, the European hand-freezing process is the best, in fact the only proper way. A plain packing can, of zinc if possible, is used. Set it in a packing tub, well packed with salt and ;ce. Do not pack too solid, but so you can turn the can with one hand; strain and pour in your syrup; put the cover on (with handle) and turn for about five minutes, then with spatula scrape off the sides, and, turning the can with one hand, stir up the syrup on the sides; put the cover on again after a few minutes and turn fast, and so continue turning, occasionally scraping the sides down until all is well frozen; then, after letting all th-? water run off, re-pack with more ice and salt, beat up well once more and set away. The open "Vienna Ice Cream Machine" is now adopted by many of the leading caterers and is worked on this principle. The "American Ice Cream Machine " is certainly more convenient, more profitable, and quicker in working. It beats up the cream, or ices, increasing the contents to double the liquid quantity at least, but it does not give it the fine, silk-like finish obtained by the use of the European method.

6. Vienna Toe Cream {Vanilla).

7. Set on a moderate fire in a clean kettle two quarts of milk, yolks of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds of sugar, stirring slowly but steadily with beater. As soon as it is near boiling, take off, cool a little, and add one quart of double cream; strain through a fine sieve and freeze.

8. Ice Croni}} with 7S*>£>s.

9. Mix well two quarts of cream, one quart of milk, six eggs, one and one-fourth pounds of powdered sugar; vanilla.

10. l^hilndelphin Ice Cream.

11. Beat up two quarts of double cream, three-fourths of a pound of fine sugar, one teaspoonful of vanilla, strain through a fine sieve into freezer, add the whites of two eggs and freeze. In place of whites of eggs, one tablespoonful of desiccated egg white can be used to advantage.

12. American Jee Cream.

13. Beat one pint egg yolks with one quart of milk or cream; cook two quarts of milk with one and a quarter pounds of sugar, add the solution and two tablespoonfuls of vanilla or lemon, strain and add two whole raw eggs. This is an inexpensive cream.

14. Custard Cream.

15. One gallon of milk, one and one-half pint eggs or yolks, two pounds of sugar, two tablespoonfuls of corn starch. Set on a mod- erate fire; stir until near boiling, but do not let it boil up. If desired, about two quarts of sweet cream may be added with ten ounces of powdered sugar. Flavor to taste.

16. Lemon or Orange lee Cream.

17. To any of the above mixtures add one ounce of either lemon or orange extract to a gallon.

18. Ttaspberry Frnit Cream.

19. Two quarts of double cream, one quart of ripe berries, one lemon peel and juice, and one and a quarter pounds of fine sugar; stir up; press through a fine sieve and freeze slowly.

20. Peaches, strawberries and all other fruits may be used the same as above.

21. Pineapple Cream.

22. Make same as above, only grate into it one large, peeled pineapple,.

23. well ripened.

24. — 31 — Chooolute /ce Cream.

25. Dissolve six ounces of chocolate with one-half pound of powdered sugar and three-fourths of a pint of water on a slow fire. Stir until all is smooth and getting thick, then add slowly any of the above mixtures.

26. If it is desired to make chocolate cream from vanilla already frozen, dissolve chocolate as above, then cool a little, and add by small spoonfuls some of the frozen cream until all is smooth and thoroughly cold; then add sufficient of the frozen cream, set in well packed freezer; stir a few minutes and set away.

27. Chocolate Essence