The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1915-12-23

add the whipped whites Of two eggs
and any flavoring preferred.
Creamless Ice Cream - scald one
quart of new milk in q double cooker.
Whisk one-half pint Of sugar into the
yolks Of four eggs until they are light
and frothy. Beat the whites to a stiff
froth, then beat them thoroughly into
the yolks, and continue stirring until
the custard begins to thicken. Re.
move from the fire, let get cold, add
favoring and freeze. This is an eco
nomical ice cream, but delicious and
rich-colored.
Banana Ice Cream-Peel and mash
Dix large ripe bananas. Scald one
quart of rea and dissolve one cup
full Of sugar In 1t. Let It cool, then
add the mashed bananas and freeze.
The bananas should not be prepared
until time to use them or they will
discolor.
Burberry Ice Cream - Make ice
ream as directed in first recipe and
freeze until mushy. Remove the beat.
or and stir In one quart of mashed ripe
blueberries, pack and let stand for one
and one-half hours.
Strawberry Ice Cream-Prepare ice
cream as for the first recipe and when
mushy stir in one quart Of mashed
Strawberries, sweetened and rubbed
through q sieve.
Peach Ice Cream-Peel and stone
twelve mellow peaches. Crush them
with six ice of sugar. Scald n
quart of cream, add eight ounce Of
sugar and two whole eggs. Just bring
to the boiling point, then remove from
the fire and strain. When cool, freeze.
Raspberry Ice Cream - Press nice
ripe raspberries through a sieve. To
each half pound of pulp add one point
Of ear and four ounces of sugar.
Freeze.
Pineapple Ice Cream-Pare and slice
the pineapple, chop very fine, and
cover with sugar. Let stand over night.
For each quart of fruit allow n pint
each of milk and cream, one-half ounce
Of gelatin dissolved in the milk, and
sugar to taste. Add the pineapple and
freeze.
Lemon Ice Cream. - Squeeze the
Juice from four lemons, sweeten we'll
and stir into 1t very slowly one quart
Of cream, then freeze.
Orange Ice Cream-Dissolve three
quarters of a pound sugar in n pint
Of scalding hot cream. When cool,
add the juice of six oranges, and the
grated rind of one, and freeze.
Kentucky Ice Cream-Prepare one
quart of plain ice cream, and as soon
as 1t begins to freeze, add one cupful
of strawberry preserves, one pint of
whipped cream cream, one-half cupful
of citron, sliced very thin, and four
ounces of almonds that have been
blanched and pounded to a paste.
Freeze and pack. Delicious.
Ginger Ice Cream. - Blanch four
ounces of almonds and pound them to
q paste; mix with four ounces of pre-
served ginger pounded to a paste, then
add a little at a time, two tablespoon.
fuls of lemon juice. Add one-half cup
full Of sugar to n pint of scalding hot
cream. Cool and add it gradually to
the ginger and almond mixture. Rub
through a PURGE sieve and freeze.
Cocoanut Ice Cream.-Stir one lb.
grated cocoanut into one pint of
cream, add one lib. sugar and scald
well. Cool, stir in three pints of fresh
cream and freeze.
Nut Ice Cream.--Put one-half cup
full Of g~ranulated sugar in a saucepan
over the fire and stir until melted to q
caramel. Add one-half curful of
boiling water and let it simmer for
ten minutes. Scald n pint Of thin
cream in a double boiler, add one-half
cupful of sugar, o%ne-eighth teaspoon.
full Of salt and the caramel. Stir until
the sugar is melted, then set away to
cool, stirring it frequently. When cold
stir in n pint Of cream whipped stiff
and n cupful Of pecans chopped fine.
Add the Juice Of one lemon and freeze.
Apple Ice Cream-Steam and sift
ok tart apples. Add n tablespoon.
full Of lemon juice, n t~easpoonful Of
rose water, a pinch Of salt, and sugar
% make quite sweet. Prepare one
quart of cream by either of the first
recipes given above, freeze until thick
and mushy, then stir in the fruit with.
out removing the beater and freeze
until the beater turns with difficulty.
Then pack and let stand an hour o.
longer.
Nectarine Ice Cream.-One quart Of
cream in which one and one-half cup
fuls Of sugar have been dissolved;
freeze until thick and stid, stir In
quickly one pint of n~ectarine pulp and
freeze.
Cherry Ice Cream.-To n quart Of
plain ice oream add one pint Of finely
chopped and sweetened cherries, one
half cupful Of finely chopped blanched
almonds and two tablespoonfuls Of
lemon Juice. Freeze and pack.
a3@f 4e