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.
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