Ice Creams, Water Ices, Frozen Puddings | Page 5

and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.
This will serve eight or ten persons.
STRAWBERRY ICE CREAM
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries.
PISTACHIO ICE CREAM
1 quart of cream 1/2 pound of sugar 1/2 pound of shelled pistachio nuts 1 teaspoonful of almond extract 10 drops of green coloring
Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze.
If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol.
This quantity will serve six persons,
VANILLA ICE CREAM
1 quart of cream 1/2 pound of sugar 1 vanilla bean or two teaspoonfuls of vanilla extract
Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, scrape out the seeds and add them to the hot cream, and add the bean broken into pieces. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better.
This will serve six persons.
WALNUT ICE CREAM
1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla 1 teaspoonful of caramel 1/2 pint of black walnut meats
Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze.
This will serve six persons.
NEAPOLITAN CREAMS
In this group we have a set of frozen desserts called by many "ice creams," but which are really frozen custards, flavored. In localities where cream is not accessible, the Neapolitan Creams are far better than milk thickened with cornstarch or gelatin.
CHOCOLATE
1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla
Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Freeze and pack as directed on page 7.
This is sufficient to serve ten persons.
CARAMEL
1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 3 tablespoonfuls of caramel 1 teaspoonful of vanilla
Beat the yolks of the eggs until creamy and add the sugar; beat until light, and then add the well-beaten whites of the eggs. Put the milk over the fire in a double boiler; when hot, add the eggs, and stir and cook until the mixture begins to thicken. Take from the fire, strain through a fine sieve, add the vanilla and caramel, and, when cold, add the cream, and freeze.
This will serve ten persons.
COFFEE
1 pint of strong black coffee 1 pint of cream 2 eggs 1/2 pound of sugar 1 teaspoonful of vanilla
Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.
This will serve eight persons.
VANILLA
1 pint of cream 1 pint of milk 1/2 pound of sugar 3 eggs 1/4 vanilla bean or a teaspoonful 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