Page:The Boston cooking-school cook book (1910).djvu/518

 Junket Ice Cream with Peaches

4 cups lukewarm milk 1 cup heavy cream 1-1/4 cups sugar 1/8 teaspoon salt 1-1/2 Junket Tablets 1 tablespoon cold water 1 tablespoon vanilla 1 teaspoon almond extract Green Coloring 1 can peaches

Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.

Violet Ice Cream

1 quart cream 3/4 cup sugar Few grains salt 1/3 cup Yvette Cordial 1 small bunch violets Violet coloring

Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

Neapolitan or Harlequin Ice Cream

Two kinds of ice cream and an ice moulded in a brick.

Baked Alaska

Whites 6 eggs 6 tablespoons powdered sugar 2 quart brick of ice cream Thin sheet sponge cake

Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of