Mrs. Wilson's Cook Book Part 93

STRAWBERRY ICE CREAM

Wash and stem one pint of berries. Crush, using a potato masher.

Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.

One and one-half quarts of milk, One-fourth cup of cornstarch.

Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add

One egg, Three-quarters cup of sugar, One teaspoon of vanilla.

Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.

ORANGE ICE CREAM

Three cups of milk.

Six tablespoons of cornstarch.

Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add

One cup of strained orange juice, Yolks of two eggs, One cup of sugar, One teaspoon of orange extract, One teaspoon of vanilla extract.

Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours.

Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.

VANILLA ICE CREAM

Place three cups of milk in a saucepan and add four tablespoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add

One cup of sugar, One teaspoon of vanilla, One cup of cream.

Beat to mix and then chill. Then freeze.

FROZEN STRAWBERRY CUSTARD

A small two-quart freezer will make sufficient for the ordinary family at a very small outlay. It will require about ten pounds of ice and one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.

Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add

Two well beaten eggs, One and one-quarter cups of sugar, One teaspoon of vanilla.

Beat to thoroughly mix and then add one pint of crushed strawberries.

Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full.

This permits the cream to expand.

FROZEN CHERRY CUSTARD

Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan

Three cups of milk, One-fourth cup of cornstarch.

Dissolve the starch and bring to a boil. Cook slowly for five minutes and then add

Three-quarters cup of sugar, Two well-beaten eggs, The prepared cherries.

Beat to mix, then chill find freeze.

FROZEN PINEAPPLE CUSTARD

Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan

Three cups of milk, One-fourth cup of cornstarch.

Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.

WATER ICE

Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze.

These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble.

A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.

FROZEN MARSHMALLOW PUDDING

Place in a saucepan

Two and one-half cups of milk, four tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add

Two well-beaten eggs, One cup of sugar, One cup of marshmallow whip.

Stir until well blended and then cool. Freeze, using a mixture of three parts ice to one part salt. Let stand for one and one-half hours to ripen.

STRAWBERRY PARFAIT

Place a scant one-half gla.s.s of an eight-ounce gla.s.s of apple jelly in a bowl and add the white of one egg. Beat with a Dover egg beater until the mixture will firmly hold its shape. Place in a bowl directly on the ice. Have one cup of firm strawberries and then wash carefully to remove sand, then hull them. Turn on a cloth to drain. Place on the ice to chill.

To serve, gently fold the berries into the cream and then fill into parfait gla.s.ses. Sprinkle with finely shredded cocoanut and serve.

CHOCOLATE PARAFAIT