66 THE STORY OF MILK 



flavor, then add the dissolved Junket Tablet, stir quickly for one- 

 half minute and pour into ice cream can, let stand undisturbed ten 

 or fifteen minutes or until set. Pack with ice and salt and freeze. 



Pistachio Ice Cream 



Excerpt from an article by Alice Bradley in " Woman's Home 

 Companion " 



This is the best ice cream for the money that we know. It may 

 be made ready for the freezer early in the morning, and kept in the 

 ice box until it is convenient to freeze it. It is quite possible to 

 utilize cream that is not perfectly fresh. 



Put in the can of the freezer one pint of milk, one half cup of heavy 

 cream, one-third cup sugar, one teaspoonful vanilla, one-half 

 teaspoon of almond extract, a few grains of salt, and vegetable 

 color paste to make a delicate green color. Set the freezer in a pan 

 of hot water. As soon as the mixture is lukewarm, add one Junket 

 Tablet dissolved in one tablespoon cold water. Mix thoroughly 

 and let stand until firm. Put in the ice box until ready to freeze, 

 then put can in the freezer tub, adjust the crank, put in three small 

 measures of ice that has been crushed in a heavy bag or shaved 

 fine with an ice shaver, cover this evenly with one measure of rock 

 salt, add three measures more of ice and one of salt, let stand five 

 minutes and then turn the crank of the freezer for about ten minutes, 

 when it may be turned a little more rapidly. Continue the turning 

 until the mixture is firm. 



Remove the dasher, pack ice cream solidly into the can, surround 

 wdth four measures of ice to one of salt, cover with heavy burlap 

 bag or newspaper and keep in a cold place until needed. Be sure 

 the opening in the side of the freezer tub is not plugged up, so that 

 any surplus of salt water will drain off instead of getting into the 

 freezer. It may be necessary to repack the freezer if the cream is 

 frozen very long in advance of the meal. The cream may be put 

 into a mold, set in the fireless cooker kettle, surrounded with ice 

 and salt and left in the fireless cooker all day. Peel peaches, cut in 

 thin shces, sprinkle with sugar and set in the ice box to chill. To 

 serve, place peaches in chilled dessert glasses, cover with ice cream 

 and garnish each with a candied cherry. 



