Page:The Boston cooking-school cook book (1910).djvu/523

 Nesselrode Pudding

3 cups milk 1-1/2 cups sugar Yolks 5 eggs 1/2 teaspoon salt 1 pint thin cream 1/4 cup pineapple syrup 1-1/2 cups prepared French chestnuts

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.

Pistachio Fruit Ice Cream

3 cups milk 1-1/2 cups sugar Yolks 5 eggs 1/2 teaspoon salt 1 pint heavy cream 1-1/2 cups chestnut purée 1 teaspoon almond extract 1 tablespoon vanilla 3/4 cup glacé fruits Maraschino Leaf Green

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.

Nougat Ice Cream

3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1-1/2 cups heavy cream Whites 5 eggs 1/3 cup, each, pistachio, filbert, English walnut, and almond meats 1 teaspoon almond extract 1 tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten