VARIOUS DISHES. 483 



Bemarks. — l^o "foolin' " with this; it is perfect, having the pure flavor of 

 the strawberry and the richness of the cream itself, without alloy. But as some 

 persons will want a more elaborate one, we give the following, although I do 

 not know its originator: 



Parisian Ice-Cream, the Best.— Rub well together 12 eggs and \}i 

 lbs. of white sifted sugar; then add 2 qts. of perfectly fresh and pure cream: 

 flavor as below named and cook in a farina boiler — a tin vessel set in a larger 

 one containing hot water — stirring constantly till it thickens, but it must not 

 curdle. Strain through a fine sieve and put on ice to cool. [The author can 

 see no reason to strain, except it be to get the sugar all dissolved unless some of 

 the egg curdles.] The more slowly the freezing is performed the firmer will be 

 the product. When completed let it remain in the freezer with fresh ice and 

 ^alt around it for several hours to ripen. [This is the French of it.] 



For Flavors for Ice-Creams.— For 2 qts. use either 1 table-spoonful 

 of extract of vanilla, 1 table-spoonful of extract of lemon and of lemon juice, 

 or 1 pt. of finely strained strawberry juice with 4 ozs. of sugar, or 3 ozs. of 

 chocolate and 4 ozs. of sugar dissolved in a little water and strained. Or the 

 berries themselves or nice ripe peaches, as in the next recipe. 



Ice Cream with Berries or Peaches.— Fruit frozen with custard 

 may not be particularly good for the digestion, bqt as it is a popular dish, it is 

 well to know how to insure success when preparing it. Take 1 qt. of milk and 

 1 qt. of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any 

 custard to beat the yolks of the eggs and the sugar together; then all the lumps 

 can be crushed without difl3culty and there is less danger of the eggs looking 

 stringy. To this quantity of custard one large pint of ripe berries, or peaches 

 cut in small pieces, is the due allowance. Ta my taste 1 qt. is not too many. 

 Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a 

 farina kettle, or in a pail set in a pan of water. "When thick take from the fire, 

 remembering that it will be a good deal thicker when it is cold- When cold 

 €tir in the fruit, and freeze as you do any ice cream. 



Remarks.— Hhh was published in the London (Out.) Free Press, sent me by 

 my daughter, Mrs. Dr. Mills, living there, and I will vouch for it, and support 

 the writer in the use of the quart instead of a pint of the berries. Strawberries, 

 raspberries, red or black ; blackberries, either should be perfectly ripe ; or per. 

 fectly ripe peaches, cut into quite small pieces, may be used with satisfaction 

 without other flavoring. Mix in well just before putting into the freezer. 



Ice Cream Lemon. — Nice morning's milk, 10 qts.; sugar 10 cups; yolks 

 of 10 eggs; corn starch, 3 table-spoonfuls; extract of lemon, 1 table-spoonful. 

 Directions— Pour a quart or two of the milk upon the sugar, and see that the 

 sugar is thoroughly dissolved; rub the corn starch smooth in a little of the milk 

 and. stir in with the beaten yolks of the eggs, then the extract, and freeze at 

 once, as but little time can be given to it at hotels or picnics. 



Remarks. — I have eaten it, and know it is very nice. The following is also 

 anade by the same confectionery cook, who gave me the recipes while I was 



