Ice Creams, Water Ices, Frozen Puddings | Page 6

of good extract
Put the milk over the fire in a double boiler, and add the vanilla bean,
split. Beat the yolks of the eggs and the sugar until light, add the whites
beaten to a stiff froth, and stir into them the hot milk. Return the
mixture to the double boiler and cook until it begins to thicken, or will
coat a knife blade dipped into it. Take from the fire, strain through a
colander, and, when cold, add the cream, and freeze. Repack and stand
to ripen for three hours or longer.
This will serve eight persons.

WALNUT
1 pint of cream 1 pint of milk 2 eggs 1/2 pint of chopped black walnuts
1 teaspoonful of vanilla 1 teaspoonful of caramel
Beat the yolks of the eggs and the sugar until light; add the well-beaten
whites, and then the milk, scalding hot. Stir over the fire in a double
boiler until the mixture begins to thicken; take from the fire and add the
vanilla and caramel. When cold, add the walnuts and cream, and freeze.
This will serve eight persons.
NEAPOLITAN BLOCKS
These are made by putting layers of various kinds and colors of ice
creams into a brick mold. Pack and freeze. At serving time, cut into
slices crosswise of the brick, and serve each slice on a paper mat.

ICE CREAMS FROM CONDENSED MILK
These creams are not so good as those made from raw cream, but with
care and good flavoring are quite as good as the ordinary Neapolitan
Creams.
There is one advantage--condensed milk is not so liable to curdle when
mixed with fresh fruits. These recipes will answer also for what is sold
under the name of "Evaporated Cream." Use unsweetened milk, or
allow for the sugar in the sweetened varieties.
BANANA
6 large bananas 1/4 pound of sugar 1 half pint can of condensed milk
1/2 cupful of water Juice of one lemon
Press the bananas through a sieve, and add the lemon juice and sugar.
Stand aside a half hour, add milk and water, stir until the sugar is
dissolved, and freeze as directed on page 7.
This will serve six persons.
CARAMEL
1/4 cupful of brown sugar 1/2 cupful of granulated sugar 1 cupful of
water 2 half pint cans of condensed milk 1 teaspoonful of vanilla
Put the brown sugar in an iron pan, melt and brown it. When it begins
to smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour
out the milk, rinse the cans with the water, add the caramel, vanilla and
granulated sugar. When the sugar is dissolved, freeze as directed on
page 7.
This will serve six persons.

COCOANUT
2 large cocoanuts 1 pint of boiling water 1/2 pint can of sweetened
condensed milk
Grate the cocoanuts and pour over them the boiling water. Stir until it is
cool, and press in a sieve. Put the fibre in a cheese cloth and wring it
dry; add this to the water that was strained through the sieve. When
cold, add condensed milk, and freeze as directed on page 7.
This will serve eight persons.
CHOCOLATE, No. 1
2 ounces of Baker's chocolate 1/2 pint of water 1 saltspoonful of
ground cinnamon 2 half pint cans of condensed milk 1 teaspoonful of
vanilla 1/4 pound of sugar
Put the water, chocolate, sugar and cinnamon in a saucepan; stir until
boiling. Take from the fire, add the vanilla and the condensed milk.
When cold, freeze as directed on page 7.
This will serve six persons.
CHOCOLATE, No. 2
4 ounces of Baker's chocolate 1/2 pint of water 1/2 pound of sugar 2
half pint cans of condensed milk 1 pint of milk 2 teaspoonfuls of
vanilla 1 saltspoonful of ground cinnamon
Put the chocolate, sugar, water and cinnamon in a saucepan over the
fire. Stir until the mixture boils. Take from the fire, and add all the
remaining ingredients. When cold, freeze as directed on page 7.
This will serve eight persons.
COFFEE
1 pint of strong black coffee 1/2 cupful of sugar 1/2 pint can of
condensed milk 1 teaspoonful of vanilla
Add the sugar to the hot coffee, and stir until it is dissolved; add the
milk, using water enough to rinse out the cans; add the vanilla. When
the mixture is cold, freeze, turning it rapidly toward the end of the
freezing.
This will serve four persons.
PEACH
12 ripe or canned peaches 4 peach kernels 1/2 pint of water 2 half pint
cans of unsweetened condensed milk 1/2 pound of sugar
Put the sugar, water and peach kernels over the fire; stir until the sugar
is dissolved, and boil three minutes. Pare the peaches and press them

through a colander, add to them the strained syrup. When cold, turn the
mixture into