Page:Mrs Beeton's Book of Household Management.djvu/1184

1054 drops of carmine, and when cold, the cream and well-whisked whites of eggs. Freeze as directed.

Time.—About 1 hour. Average Cost, 2s. Sufficient for 7 or 8 persons.

Ingredients.—½ a pint of strong tea, 1 pint of custard No. 2, 1 tablespoonful of thick cream, 2 ozs. of castor sugar.

Method.—Strain the tea, add the sugar, and let it cool. Prepare the custard according to the recipe, add the tea; when cool, stir in the cream, and freeze (see p. 988).

Time.—30 to 35 minutes. Average Cost, 1s. 2d. Sufficient for 7 or 8 persons.

Ingredients.—2 tablespoonfuls of dry tea, 1 pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 4 whole eggs, 1 inch of vanilla pod.

Method.—Bring the milk and vanilla pod to boiling point, infuse for a few minutes, then pour it over the tea, allow it to remain closely covered for 5 minutes, and strain. Beat the eggs well, add the castor sugar, and continue the beating until perfectly smooth, then stir in the prepared tea. Put this mixture into a stewpan, and stir by the side of the fire until it thickens. Strain into a basin; when cool, add the stiffly-whipped cream and freeze (see p. 988).

Time.—From 35 to 40 minutes. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons.

Ingredients.—1 oz. of pistachios, blanched and shredded, 1 oz. of glacé cherries, 1 oz. of glacé apricots, ½ an oz. of mixed candied peel, all cut into small dice, ½ a pint of cream stiffly whipped, ½ a gill of Maraschino, 2 whites of eggs stiffly whipped, vanilla essence, 8 ozs. of sugar, 5 yolks of eggs, 1 pint of milk.

Method.—Boil the milk, add the yolks of eggs and sugar, stir and cook very gently for a few minutes, then strain and, when cold, add vanilla essence to taste. Partially freeze, add the whites of eggs, cream, nuts and fruit, and, when the freezing process is nearly completed, put in the Maraschino.

Time.—From 3 to 4 hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 8 or 9 persons.