Page:Meier - The Art of German Cooking and Baking.djvu/280




 * 1 qt. of cream

1 large pineapple

Sugar

Juice of ½ lemon

Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen.


 * 1 pt. of cream

1 pt. of milk

4 yolks of eggs

½ lb. of chocolate

1½ tsps. of vanilla

About ½ lb. of sugar

Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze.


 * 1 pt. of cream

¼ lb. of finely ground strong coffee

1 pt. of milk

½ lb. of sugar

4 yolks of eggs

Preparation: The coffee must steep in the milk for 1 hour, then strain through a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze.


 * 1 pt. of cream

1 pt. of milk

About ¼ lb. of sugar

½ lb. ground hazelnuts

3 yolks of eggs

Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly; then cooled, the nuts mixed in and the mass frozen.

Remarks: One teaspoonful of vanilla may be added.


 * 1 pt. of cream

1 pt. of milk

⅛ lb. of sugar

2 tbsps. of fine tea

4 yolks of eggs

The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea.