MISOELLANEOtfS. 213 



The unbeaten whites of three or four eggs dropped into 

 new milk Jjefore it is put into the freezer is an excellent 

 substitute for cream where custard is disliked. Whatever 

 may be used it is needful to make the custard or cream 

 very sweet. Freezing deadens the sweetness and makes 

 a great demand upon saccharine material. 



It is best to add fruit or flavoring to cream after it is 

 partly frozen, and to scald the cream gives it a peculiarly 

 velvety taste, as every connoisseur is aware. While these 

 two points are not reiterated in any one of the following 

 recipes, they should not, therefore, be omitted, except in 

 pine-apple and berry creams, unless time is wanting. 



Either of the following recipes can be used as the foun- 

 dation of all fruit creams. 



Ice- Cream, Ko. 1.— (Phila. Ice-Cream.) Spald two 

 quarts of cream, or-half cream and half new milk, and in it 

 dissolve one pint of sugar. When partly frozen beat in the 

 chopped fruit, pulp or juice, and continue the freezing. 



Ice-Cream, No. 2.— (Miss Parloa.) Boil one pint of milk. 

 Mix together one cup of sugar, two tatalespoonfuls of flour, 

 one saltspoon of salt, and beat in two whole eggs. Add the 

 boiling milk, and. wlien well mixed turn into a double-boil- 

 er and cook twenty minutes, stirring constantly till smooth, 

 after that, occasionally, It ought to cook about twenty 

 minutes. 



- With these two recipes, and even with only very rich 

 milk and the whites of eggs as stated before, a large vari- 

 ety of fruit creams may be prepared. 



Apple Ice-Cream.— Steam or bake large sweet apples, 

 and press through a coarse sieve. Stir two cups of the pulp 

 into one and one-half quarts of cream or custard as described 

 above, and freeze. 



Apricot Cream.— To partly frozen cream add the mashed 



