INTRODUCTORY RECIPES 17 



and add flavouring. Beat till it begins to cool and 

 thicken when add lightly a pint of cream well whipped 

 and place on ice to harden. 



ICE CREAM AND ICES 



For a plain foundation ice cream use equal quantity of 

 new nulk and cream. Heat to boiling point (not beyond) 

 adding one cup of sugar with a pinch of salt. Let cool 

 before adding fruit juice or pulp, or both, with perhaps 

 a little lemon juice to bring out the flavour. It is often 

 advisable, where the fruit juice is uncooked or very tart, to 

 partially freeze the cooled cream and milk before adding 

 the juice. 



About one heaping teaspoon of gelatine (dissolved before 

 adding) for each pint of the milk and cream gives the smooth- 

 ness of a mousse, which is also attained by the addition of 

 whipped cream. 



Evaporated cream or condensed milk may be used with 

 excellent results. 



Whipped cream and the whipped whites of eggs in equal 

 portion may be frozen and merely flavoured with fruit 

 juice or have added an equal part of sweetened fruit palp. 



FROZEN CUSTARD 



To one quart of heated milk add three well-beaten eggs, 

 one cup of sugar, and a pinch of salt. Cool, add the fruit 

 or juice desired, and freeze. With custard^ also, it is 

 sometimes best to partially freeze before adding to it the 

 fruit juice. 



FRUIT ICES AND SHERBETS 



Make a syrup in general proportion of one quart of 

 water to a pound of sugar with a pinch of salt and boil five 

 minutes. The sweetness or tartness of the fruit used 



