153 / 184
ICE
CREAMS,
SORBETS,
SHERBETS
153
2
egg
yolks,
i
cupful
of
double cream.
Boil
the
water
and
sugar
eight
minutes.
Add
the
orange
juice.
Make
a
custard
of
the
cream
and
tgg
yolks.
Cool
and
add
to
the
first
mixture
with
the
heavy
cream
beaten
stiff.
Freeze.
When
nearly
frozen
add
the
orange
peel.
The
dish
is
given
a
"
different
"
look
if
it
is
served
with
candied
orange
peel.
MARSHMALLOW
ICE
CREAM
i£
cupfuls
of
milk,
£
cupful
of
heavy
cream,
&
cupful
of
sugar,
i
junket
tablet,
i
tablespoonful
cold
water,
2
heaping
tablespoonfuls
of
marshmallow
cream,
I
tablespoonful
of
vanilla.
Put
milk,
cream
and
sugar
into
the
can
of
freezer.
Set
in
hot
water
until
hike
warm,
add
junket
tablet
dissolved
in
cold
water,
and
allow
to
stand
until
firm.
Add
vanilla
and
marshmallow
cream,
mix
thoroughly
and
freeze,
using
three
parts
ice
to
one
part
salt.
FROZEN
PUDDING
i
pint
of
milk,
i
cupful
of
sugar,
3
eggs,
i
teaspoonful
of
cornstarch,
i
teaspoonful
of
salt,
i
pint thin
cream,
i
teaspoonful of
vanilla,
I
cupful
of
diced
marshmallows,
I
cupful
of
thinly
sliced
peaches,
I
cupful
of
shredded
pineapple,
i
cupful
crystallized
cherries.