Woman's Institute Library of Cookery Volume IV Part 14

Heat the water and add it to the coffee. Allow this to stand on the back of the stove for about 1/2 hour, and then strain through cheesecloth.

Heat the milk in a double boiler, and to it add the strained coffee.

Beat the eggs and add the sugar and salt to them. Stir into this a spoonful of the hot milk and coffee and then add to the mixture in the double boiler. Cook until the eggs have thickened, stirring constantly to prevent curding. Remove from the heat, cool, add the cream and vanilla, strain through a fine sieve, and freeze.

74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than that flavored with caramel. It is usually very fine in texture and rich in flavor.

CARAMEL ICE CREAM (Sufficient to Serve Six)

1-1/2 c. sugar 1 egg 1/2 c. water 1/4 tsp. salt 2 c. milk 1 qt. thin cream 2 Tb. flour 1 Tb. vanilla

Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare a custard with the milk, remaining sugar, flour, egg, and salt. Remove from the heat, add the caramel and the cream, strain, add the vanilla, cool, and freeze.

75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be made by freezing junket and serving it with canned peaches and peach sirup. This may be made into a mold and the mold garnished with the peaches, or it may be served on individual plates and a half of a peach put on each plate.

JUNKET ICE CREAM WITH PEACHES (Sufficient to Serve Six)

1 c. cream 1 Tb. cold water 1-1/2 qt. milk 1 Tb. vanilla 1-1/2 c. sugar 1 tsp. almond extract 1/4 tsp. salt Green coloring 2 junket tablets Canned peaches

Mix the cream and milk, add the sugar and salt, and heat in a double boiler until lukewarm. Dissolve the junket tablets in the cold water and add to the lukewarm milk. Add the flavoring and the green coloring, making the junket a pale green, and stand in a warm place until set.

Turn into a freezer and freeze. If desired, mold and garnish the mold with the peaches. Add sugar to the peach juice and cook until a thick sirup is formed. Pour this over the whole and serve. If it is desired not to mold the ice cream, serve it with a peach on individual serving plates and pour a spoonful of peach sirup over each portion.

76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that given in the accompanying recipe and known as French ice cream. It is especially nice for serving when something very attractive is desired, as at a dainty luncheon or an afternoon or evening party.

FRENCH ICE CREAM (Sufficient to Serve Six)

1 pt. milk 1 qt. cream 1 c. sugar 1 Tb. vanilla Yolks of 8 eggs 1 tsp. lemon

Heat the milk and add the sugar and beaten yolks of the eggs. Cook until the mixture thickens, remove from the fire, add the cream, vanilla, and lemon. Cool and freeze.

FROZEN CUSTARDS

77. Frozen custard makes a very desirable kind of frozen dessert. If properly made, the result is a delightfully rich dessert of smooth texture. It may be frozen without turning or in the usual way. A similar mixture is used in some of the recipes of the more complicated frozen desserts given later. Fruits and nuts may be used in the preparation of frozen custard to procure variety. During the season when eggs are expensive, this dessert is a rather extravagant one, so that from the standpoint of economy it should be made in the spring and summer.

78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is desired, plain frozen custard should be tried. The accompanying recipe gives directions for custard of this kind.

PLAIN FROZEN CUSTARD (Sufficient to Serve Six)

1-1/2 qt. milk 1/4 tsp. salt 6 eggs 1 Tb. vanilla 1-1/4 c. sugar 1 tsp. lemon extract

Heat the milk in a double boiler. Separate the eggs, beat the yolks, and add the sugar and salt to them. Add this to the hot milk, stirring rapidly until the mixture thickens. Remove from the heat, beat the egg whites, and fold them into the mixture. Add the vanilla and lemon extract, cool, and freeze.

79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly improved by the addition of nuts. The nuts used may be blanched almonds roasted in the oven until they are brown, hickory nuts, English walnuts, pecans, black walnuts, or a mixture of any of these. They should not be put through a grinder, but should be put into a chopping bowl and chopped fine with a chopping knife. Prepare the mixture and freeze to a mush, then open the freezer, add a cupful of chopped nuts, close the freezer, and complete the freezing.

80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when maple sirup is used in its preparation and raisins are added before the freezing is complete.

FROZEN CUSTARD WITH RAISINS (Sufficient to Serve Six)

1 c. sultana raisins 1-1/2 c. maple sirup 1 qt. milk 1 pt. thin cream 6 eggs 1 Tb. vanilla

Steam the raisins until they are soft. Heat the milk in a double boiler. Beat the eggs, add the maple sirup, and add this to the milk.

Cook until the mixture has thickened, remove from the heat, and stir in the cream and vanilla. Cool and freeze to a mush; then add the raisins and continue freezing until stiff. Serve.

81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by adding chopped nuts and several kinds of fruit to custard and then freezing it to make tutti-frutti custard. Such a dessert is high in food value and is suitable for a meal in which other rich food is not served.

TUTTI-FRUTTI FROZEN CUSTARD (Sufficient to Serve Six)

1 qt. milk 6 egg yolks 1 c. sugar 1/8 tsp. salt 1 Tb. vanilla 1/4 c. chopped citron 2 Tb. maraschino juice 1/4 c. chopped maraschino cherries 1/2 c. chopped nuts 1/4 c. chopped candied pineapple 1/2 c. shredded coconut

Heat the milk in a double boiler. Beat the egg yolks and add the sugar and salt. Add this to the hot milk and stir until the custard has thickened. Cool, add the vanilla, chopped citron, maraschino juice, cherries, nuts, pineapple, and coconut. Place in a freezer and freeze until stiff. Pack and let stand until time to serve.

ICES

82. Ices are simple mixtures of fruit juice and sugar diluted with water and then frozen. They are expected to be somewhat sour, and, as a rule, lemon juice is relied on to a.s.sist in obtaining this flavor. In addition, lemon juice also helps to bring out the flavor of the fruit used as the basis of the ice.

As a rule, a very smooth texture is not desired in this dessert; consequently, ice is frozen quite rapidly and, as will be noted in Table I, with a high proportion of salt. Unless the fruit used in an ice is expensive, this is probably the cheapest frozen dessert that can be made, for it seldom contains any other ingredients than those mentioned.

It is usually clear, but occasionally the fruit pulp is used in addition to the fruit juice. When this is done, the mixture should not be frozen too hard, as the fruit is apt to become icy. Fresh, canned, or preserved fruit may be used. The sugar used for ices is usually cooked with the water to form a sirup. Otherwise, the sugar often fails to dissolve and remains granular, preventing the ice from being as sweet as it should be for the amount of sugar used.

83. LEMON ICE.--The ice most frequently made is that flavored with lemon. It is very refres.h.i.+ng when served plain, but it can be improved by the addition of fruit. A very delightful way in which to serve it is to place a large spoonful in a sherbet gla.s.s, pour over this a spoonful or two of the sirup from maraschino cherries, and then garnish with diced bananas.

LEMON ICE (Sufficient to Serve Six)

4 c. water 2-1/2 c. sugar 3/4 c. lemon juice

Mix the water and sugar, bring to a boil, and cool. Add the lemon juice, turn into a freezer, and freeze. Serve in any desired way.

84. ORANGE ICE.--Persons fond of oranges generally welcome orange ice as a dessert. As orange ice is somewhat bland in flavor, it is improved by the addition of a little lemon juice.

ORANGE ICE (Sufficient to Serve Six)

2 c. sugar 4 c. water 2 c. orange juice 1/2 c. lemon juice

Cook the sugar and water until a thin sirup is formed, add the lemon and orange juice, and freeze.

85. FRUIT ICE.--No more refres.h.i.+ng dessert for warm weather can be made than fruit ice. Orange and lemon juice are used as the foundation, and grated pineapple and crushed strawberries are added for flavoring.

FRUIT ICE (Sufficient to Serve Six)

1-1/2 c. sugar 2 c. water 3 oranges 3 lemons 1 c. grated pineapple 1 c. crushed strawberries

Cook the sugar and water until a thin sirup is formed, and then cool.

Add the juice of the oranges and lemons, the grated pineapple, fresh if possible, and the crushed strawberries. Freeze and serve.

86. FROZEN SPICED PUNCH.--Something entirely different in the way of a frozen dessert can be made by making frozen spiced punch according to the accompanying directions. A dessert of this kind is a fitting conclusion to a meal that is somewhat hearty and varied in its nature.

FROZEN SPICED PUNCH (Sufficient to Serve Six)

6 cloves 2-in. stick cinnamon 1 qt. water 2 c. sugar 1/2 c. pineapple juice 1/2 c. orange juice 1/2 c. lemon juice 4 drops wintergreen oil