Stir until thoroughly mixed, and the milk is very hot.
Take from the fire, add the vanilla, and when the mixture is cold, freeze,
turning slowly all the while. Serve in chocolate cups with the whipped
cream on top.
This will fill nine chocolate cups.
FROZEN PINEAPPLE
2 large pineapples
1 quart of water
1 pound of sugar
Juice of one lemon
Peel the pineapples and grate them. Add the sugar to the water, stir until
the sugar is dissolved, boil five minutes and cool; add the pineapple and
lemon juice, and freeze, turning the freezer slowly.
This will serve eight or ten persons.
FROZEN COFFEE
1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream
Put the coffee and the water in a double boiler over the fire, and let the
water in the surrounding boiler boil for at least twenty minutes after it
begins to boil. Strain through two thicknesses of cheese cloth, add the
sugar, stir until the sugar is dissolved, and stand aside until very cold.
Add the cream and the unbeaten white of one egg. Freeze, turning the
freezer slowly. This should be the consistency of a soft mush and very
light.
Serve in coffee cups, either plain or with whipped cream on top.
This will serve six persons,
FROZEN PEACHES, No. 1
2 pounds of very ripe peaches
6 peach kernels
1 pint of water
1/2 pound of sugar
Juice of one lemon
Crack the kernels, chop them fine, add them to the sugar, add the water,
and boil five minutes; strain and stand aside to cool.
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