Page:The Boston cooking-school cook book (1910).djvu/520

 Frozen Tom and Jerry

2 cups milk 3/4 cup sugar Yolks 6 eggs 1/8 teaspoon salt 2-1/2 cups cream 2 tablespoons rum 1 tablespoon brandy

Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.

University Pudding

Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.

Covington Cream

3/4 cup sugar 1/2 cup Formosa tea infusion 1/3 cup rum 1 quart cream

Mix ingredients, and freeze to a mush. Serve in frappé glasses.

Delmonico Ice Cream with Angel Food

2 cups milk 3/4 cup sugar Yolks 7 eggs 1/8 teaspoon salt 2-1/2 cups thin cream 1 tablespoon vanilla 1 teaspoon lemon

Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.

Angel Food

Whites 3 eggs 1/2 cup powdered sugar 1 quart cream whip 1-1/2 teaspoons vanilla

Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.