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77
VA TILLA TCE CREA:\[.
(Hig h-class-abou t 2 quarts-first quality.)
Tnke
2
quarts of milk,
1
qnr1r t of cream ,
3
lb.
of grn nula ted whi te s uga r, t he white of
6
eggs.
well bentf' n ,
4
t easpoonfuls of best vani.ll a. ex –
trnct.
Do
not boil t he milk ; add the milk and
sngar toge th er and stir well un t il all is dissolved.
strn in thro1wh muslin t h en add t he r ream and
eggs, we ll
b~aten
11
p ,
'togeth er \Y ith t he vanilla
extr act. Freeze in usu a l 1Yay.
VANILLA ICE OREAi\1.
(Seco nd qu a li ty-about
3
quarts.)
'l'nke 2 qua r t s of milk
H
lb. of gra nulated
whit e sngar , 4 eggs, 1 oz. ' of rrelatine , 1, oz. of
vanill a e x t ract. Pour t he milk into an enam–
e ll ed Sal]('ep a n a nd put on the fire to boil. t hen
r emove: add t he suga r grnd unll.v u nt il a ll is d is–
solved a 11d let it stnnrl un t il cold: t hen add t he
eggs, we ll b ea ten u p, to.gether "·ith t he vanill a
extract. Cut u p t he rrelatin e very small and
dissolve in a li tt le wnter fo r h alf nn h ou r aJ1d
whe n di ssolved add to t he nbove . After mixi ng
strain thr ough mu slin carefully :rnd fr eeze in the
u sn al
wa~·.
TO MAKE
WB.lPPlJ;D
CREAM..
Put half-pint of t hi ck cream in to a basin with
i.wo tenspoonful s of fin e "·hite powered sugnr.
one
tabl e~p oo nful
of fresh lemon ju ice, n pinch
of sn lt, and t he white of a large egg beaten to n
fr oth : then set t h e basin in cold water nnd wh isk
br iskly wit h patent e<>g beaten for about t en
minutes until a firm f;:oth ri ses : put in to glass
bowl nnd set on ice. Use lncl le to serve with ,
nnd pnt the whipJ1ed erea m on nil ere nm hever–
:i ges.
EGG
FLIP .
(See I ce Crenm F lip.)
Repent nlJOYf'. bn t pu t 2 ozs. of
fre~h
cre nn1
in ~tead
of ire crcnm.