Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/146

142 pan, add 1 gallon cream, 1½ pounds sugar and 2 eggs. Set over steam, stir and allow to get hot. Remove from fire and cool. Color a good brown with burnt sugar.

Strain into freezing can and freeze.

BRICKS.

Make in any desired combination using vanilla ice cream as stock and stirring into it any fruits or nuts you may desire. You should have a box to bury the brick moulds in, farge enough to allow about 4 inches on all sides. Freeze good and hard and rinse off with warm water when dumping out. After cutting wrap each brick around with wax or parchment paper before placing in box.

VALENTINE BRICKS.

You can secure from a confectioner's supply house a heart brick. The outside is to be frozen first by filling with white cream. After it is hard pour a few drops of hot water into the hole in center and pull out. Fill with red cream and freeze.

ST. PATRICK'S BRICKS.

You can secure from your supply house a shamrock brick. Freeze in the same manner as the heart brick.

MARASCHINO BRICK.

Stir into vanilla ice cream whole maraschino cherries and freeze in brick moulds. When cut the cherries show up nicely.