Page:Meier - The Art of German Cooking and Baking.djvu/279




 * 1 qt. of cream

1 pt. of milk

¾ tbsp. of flour

2 tbsps. of vanilla

Sugar to taste

3 eggs

Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a cream', stirring constantly; mix the beaten whites of eggs with sugar and add to the cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine.


 * 3 qts. of fresh or 1 qt. preserved strawberries

1 tsp. of vanilla

1 qt. of cream

Sugar to taste

Preparation: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen.


 * 2 pts. of fresh or 1 pt. preserved raspberries

1 tsp. of vanilla

Sugar to taste

1 pt. of cream

The preparation is the same as given under No. 106, Strawberry Ice Cream.


 * 2½ qts. of fresh or 1 qt. preserved peaches

1 qt. of cream

1 tsp. vanilla

Sugar to taste

Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen.


 * 2½ qts. of fresh or 1 qt. of preserved apricots

1 tsp. of vanilla

Sugar to taste

1 qt. of cream

The preparation is the same as given under No. 108, Peach Ice Cream.


 * 1 pt. of milk

½ pt. of cream

2 cups of sugar

Juice of 2½ lemons

Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of 2½ lemons are added and frozen.