A Little Cook Book for a Little Girl Part 19

Make plain ice-cream; melt two squares of chocolate in a little saucer over the teakettle. Mix a little of the milk or cream with this, and stir it smooth, and then put it in with the rest.

You will need to use a large cup of sugar instead of a small one in making this, as the chocolate is not sweetened.

Peach Ice-cream

Peel, cut up, and mash a cup of peaches. Make plain ice-cream, with a large cup of sugar, and when it is cold stir in the peaches and freeze.

Strawberry Ice-cream

Mix a large cup of berries, mashed and strained carefully so that there are no seeds, with the ice-cream, and freeze.

The Easiest Ice-cream of All--Vanilla Parfait

1 cup of sugar.

1 cup of water.

Whites of three eggs.

1 pint of cream.

1 teaspoonful vanilla.

Put the sugar and water in a nice enamelled saucepan and cook it without stirring. You must shake the pan often to prevent its burning, but if you stir it, it will make it sugary. After about five minutes hold your spoon up in the air and drop one drop back into the saucepan; if a little thread is made which blows off to one side, it is done, but if not you must cook till it does.

If your fire is very hot it may make the thread in less time, so try it every few moments. Have the whites of your eggs beaten very stiff, and slowly pour the syrup into them, beating hard with a fork all the time. You must keep on beating till this is cold.

Have ready a pint of thick cream, whipped very stiff, either with a Dover egg-beater, or in a little tin cream-churn, and when the egg is cold, mix the two lightly and put in the vanilla. If you have a mould with a tight cover, put it in this, but if not, take a lard-pail; cover tightly, and stand in a pail on a layer of ice and salt, mixed just as for freezing ice-cream, and pile more ice and salt all over it, the more the better. Let this stand five hours, or four will do, if necessary, and turn the cream on a pretty dish. After you have made this once it will seem no trouble at all to make it.

If your mother would like a change from this recipe sometimes, try putting in the yolks of the eggs, well beaten, with the cream, and use some other flavoring.

Lemon Ice

1 quart of water.

4 lemons.

2 1/2 cups sugar.

1 orange.

Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze.

Orange Ice

1 quart of water.

6 oranges.

1 lemon.

2 1/2 cups sugar.

Prepare exactly as you did lemon ice.

Strawberry Ice

1 quart of water.

2 1/2 cups sugar.

1 1/2 cups strawberry juice, strained. Prepare like lemon ice.

Raspberry Ice

1 quart of water.

2 1/2 cups sugar.

1 1/2 cups raspberry-juice, strained. Prepare like lemon ice.

Peach Surprise

1 quart of peaches cut up in small bits.

2 cups of sugar.

Whites of five eggs.

Do not beat the eggs at all; just mix everything together and put in the freezer and stir till stiff; this is very delicious, and the easiest thing to make there is.

When Margaret wanted to make her own freezer full of ice-cream, she just took a cup of cream and heated it with the sugar, and when it was cold put in three drops of vanilla and froze it.

CAKE

Next after the ices in her book, Margaret found the cake to eat with them, and first of all there was a rule for some little cakes which the smallest girl in the neighborhood used to make all alone.

Eleanor's Cakes

1/4 cup of b.u.t.ter.

1/2 cup of sugar.

1/4 cup of milk.

1 egg.

1 cup flour.

1 teaspoonful baking-powder.

1/2 teaspoonful of vanilla.

Rub the b.u.t.ter and sugar to a cream, beat the egg light without separating, and put it in next; then the milk, a little at a time; mix the baking-powder with the flour and stir in, and last the vanilla.

Bake in small scalloped tins, and fill each one only half-full.

Grandmother's Little Feather Cake

1 cup of sugar.

2 tablespoonfuls soft b.u.t.ter.

1 egg.