The Norfolk Virginian. [volume] (Norfolk, Va.) 186?-189?, 1895-12-29
5RIIcHIcEs..
Good Recipes for tho fayoaito Amer.
can Dessert.

~ can DESSERT.
OF all American desserts ice cream
1 ranks the highest. From the rich to the;
poor 1t Is universal. G
| The finest Is the Neapolltan which is.
] found in every cafe In Europe. For Its.
rival the Philadelphia made in that
| margin For these the purest of cream
and milk which in richness and flavor
! Is unrivulled.
! In Europe there Is but little dtstlnc-
tion between creams and water Ices.
lin Italy they are called sherbet, i'm
Germany gefrons or something frozen,
| while in France they use the trem
glace and In England and America the
word ice Is applied to all forms of frozen
| confectionery.
VANILLA ICE CREAM.
Put In the saucepan on the fire q
quart OF milk, three quarters of q
pound of sugar, three tablespoonful of
extract of vanilla, and eight yolks OF
beginning to thicken without boiling,
strain your mixture and allow 1t TO be-
come cold Place the tin freezer intp the
pail belonging to 1t and surround It
with chopped Ice mixed with a half
pound of rock salt; pour your cream
into the lin can which cover, and then
turn the handle at the side of the pail
rapidly around for few minutes; take
off the cover from the can and with
n spoon detnch any OF the cream which
on the cover continue to turn the han
die. repeating from time to time the
thus described pressing the
cream down with aspoon so as ito make
1t thoroughly smooth. After the cream
Is thoroughly frozen put 1t into mild
place on top thick piece Of paper and
shut down the cover securely. Place
your mold in bowl, surround 1t with
chopped ice with which mix two hand
fuls of rock salt: Just before serving
m rf no
by dipping 1t q few seconds In warm
water. The vanilla bean Will give as
fine flavor us the extract If perrumed
COFFEE ICE CREAM.
Put III Il saucepan on the fire n pint
and half of milk, the yollts of eggs
about the number of eight fourteen
ounces of sugar and half pint. Of very
strong black coffee. Stir well with ali
egg heater and when beginning to thick
ell without boiling strain your mixture
and allow It to become cold and freeze
as vanilla Ice cream.
!. FROZEN CUSTARD.
Three quarts OF cream, IS eggs. 2
pounds Of sugar and season with extract
of vanilla according to taste. Put
quarts of cream into @ farina boiler
over n quick fire, beat the eggs and
sugar to u paste and beat to n cream as
light as possible. Add 1t to the hot
cream, stir we'll and as soon as II forms
thick coating on the spoon take 1t off
the fire. Add the remaining quart of
cream and stir until cold. Strain, freeze
LEMON WATER ICE.
To every pint of syrup allow u pint of
lemon Juice, the rina Of four lemons.
Rub sugar on the rnd OF the lemons,
and with It make the syrup. Strain the
lemon juice and add to it the other in
gradients. Stir we'll and put the mix.
ture in the freezing pot, one half hour
Will freeze this mixture.
BISCUIT .GLACE.
One-half cupful OF water and two
thirds of n cupful Of sugar boiled to-
gether for half an hour. Three eggs
beaten we'll ana stirred into the boiling
syrup and the saucepan conta lining the
mixtures Is placed into one of boiling
water. For eight minutes the mixture
vigorously beaten. chen transfer. the
saucepan from the pan of hot water. to
one of cold water beat the mixture un-
til cold. A teaspoonful OF vanilla eX>
tract, and pint OF cream whipped 10
froth are added. The mixture again
stirred we'll. Put into paper cases shnp,
cd like cake pans. three or four inches
long. a dozen and n half macaroons are
Drowned In the oven, and after they
have become hard and cold, they are
rolled fine. and sprinlsled over each
biscuit.
MRS OLIVER BELL BUNCE