MILK SUPPLY AND CREAMERY PRODUCTS 67 



In the following recipes the cream is added after the 

 junket prepared from mixtures of milk, sugar and 

 flavors has been partly frozen, a method which is 

 preferred by many. 



Coffee Ice Cream 



Make a cup of very strong coffee, add it to two quarts of warm 

 milk in which one cup of sugar has been dissolved, taste in order to 

 see if the flavor is strong enough, add three dissolved Junket Tablets, 

 stir quickly for one-half minute, pour into ice cream can and let 

 stand undisturbed ten or fifteen minutes or until set. Pack ^\^th 

 ice and salt; freeze to a thick mush before adding one pint of 

 cream, then continue freezing. 



Simmons College Peach Ice Cream 



Heat two quarts of milk lukewann in which has been dis- 

 solved one cup of sugar and two teaspoonfuls of vanilla flavor, add 

 two dissolved Junket Tablets, 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; freeze to a thick mush before 

 adding one pint of cream and crushed and sweetened peaches, then 

 continue freezing. Save the needed amount of peaches to serve on 

 top of ice cream. 



Frozen pudding, strawberries, bananas, or pineapple, 

 may be added in this way when making any Junket 

 Ice Cream. 



Orange Sherbet 



Heat two quarts of milk lukewarm in which has been dissolved 

 two cups of sugar, then add two dissolved Junket Tablets, stir 

 quickly for a minute and pour into freezer can, let it stand ten or 

 fifteen minutes before packing with ice and salt; freeze to a thick 

 mush, then add juice and grated rind of six oranges and continue to 

 freeze. 



