Take from the fire,
and, when cold, add the vanilla. Turn into the freezer and freeze as
directed. A little chopped conserved fruit may be added at last when the
dasher is removed. Chopped black walnuts may also be added.
This will serve six persons.
GELATIN ICE CREAM
1 quart of milk
1/2 pint of cream
6 ounces of sugar
1 tablespoonful of granulated gelatin
2 teaspoonfuls of vanilla
Cover the gelatin with a little cold milk and stand it aside for fifteen
minutes. Put the remaining milk in a double boiler; when scalding hot, add
the sugar and the gelatin; stir until the sugar is dissolved, take from the
fire, and, when perfectly cold, add the cream and the vanilla. Freeze as
directed on page 7.
This will serve six persons.
FROZEN PLUM PUDDING
2 pint cans of condensed milk
1/2 cupful of seeded raisins
1/2 pound of sugar
24 almonds that have been blanched and chopped
2 ounces of shredded citron
1/4 pound of candied cherries
2 teaspoonfuls of vanilla
2 tablespoonfuls of sherry
1/2 pint of water
Yolks of four eggs
Put milk in a double boiler over the fire, and stir until the milk is
thoroughly heated; add the yolks of the eggs and the sugar beaten together,
cook until it begins to thicken, take from the fire and strain. When cold,
add the citron, raisins, the cherries cut into quarters, the almonds,
vanilla and sherry.
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