77 / 100
79
VANILLA
ICE CRE:\i\f.
(High-class-about
2
quarts-ri rst quality.)
Ta ke
2
quarts of milk,
1
q uart of cream, 3 pounds
of g ranulated white sngar, the white of 6 eggs, well–
beaten,
4
teaspoonfuls of best vanilla extract. Do
not
bo~
the milk ; add the milk and sugar together
a nd _stir well until all is dissolved, strain through
mnslm, then add the crea m and eggs. well-beaten
u p together with the ,·ani lla extract. Freeze in
usnal way.
\ "Al'\JLL.\
ICE
CHEAi\f.
(Second quality-abont 3 qnarts.)
Take
2
qnar ts of milk,
1
~
pounds of granula ted
wh ite sugar,
.+
eggs,
1
ounce of ge.atine,
1
!
ounce:;
of vanilla extract . Pour the milk into au enamelled
sancepan a nd pnt on the fire to boil, then remove:
a dd the suga r gradnally nntil all is dissolved, and let
it stand until cold ; then add the eggs, well beaten
up, together with the va nilla extract. Cut up the
gelatine very
~mall ,
a nd dissolve in a little water for
ha lf an hour, a nti. when dissolved add to tl1e above.
After mixing, strain through muslin carefully, a nd
freeze in tl1e usna l way.
TO
~IAI-\E
\\"HIPPED CHEAi\1.
Put ~
pin t of thick _cream into a basin with
2
tea–
spoonfuls of fine white powdered sugar,
1
tabl()–
spoonful of fresh lemon juice, a pinch of salt, and
the white of a large egg beaten to a froth, then
~e t
the basfo in cold water and whisk briskly wi th
p atent egg beater for a bout ten minutes until a
firm froth rises ; put into glass bowl and set on ice.
Use ladle to serve ";th, and put the whipped cream
on all cream heverages.
EGG FLIP.
(See Ice Cream Flip.)
Repeat above, but put
2
ounces of fresh cream
instead of ice cream.