Page:The Boston cooking-school cook book.djvu/514

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Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.

1 quart thin cream 11g squares unsweetened chocolate or 1 cup sugar 14 cup prepared cocoa Few grains salt 1 tablespoon vanilla Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.

Use recipe for Vanilla Ice Cream Ii. Melt two squares Baker’s chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.

5 pints thin cream 2 cups sugar 2 boxes berries Few grains salt

Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth ; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rich Jersey milk may be substituted for cream.

8 pints thin cream 134 cups sugar - 2 boxes strawberries 2 cups milk 11¢ tablespoons arrowroot

Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half gups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler: cool, add cream, freeze to a mush, add fruit, and finish freezing.