|
Classic
Cook Books
< last page | next page >
page 57
MANCHESTER ICE-CREAM
Four eggs, whites and yolks, one pint of cream, one-half pint of milk, two
cupfuls of sugar. Mix the sugar, cream and milk together, and stir in the
well-beaten eggs. Put all in the freezer and turn for twenty minutes without
stopping. Then put in a mold, and pack in ice until wanted.
FLOATING ISLAND
One quart of milk. Sugar to taste. Flavor with vanilla. Yolks of seven eggs,
well beaten, and two whites, all beaten together; add to milk. Stir gently over
a slow fire. Beat well the whites of five eggs; add very little powdered sugar.
Take the beaten eggs by spoonfuls and put on top of your boiling milk (before
you make your cream). Turn over every spoonful of egg on the milk for two or
three minutes. Put them on a sieve to drip on a very clean cloth in the ice box.
HARD CUSTARD
One quart of milk. Sugar to taste. A piece of vanilla bean. Let your milk come
to a boil; take it off the fire for three or four minutes. Add five well-beaten
eggs. Add them gradually to the milk. Pour it in a mold in which you have put
caramel, and place that in a bain-Marie (double saucepan) in the oven for twenty
minutes. Let it get cold in the ice box, and turn out when wanted.
--LEONIE PENIN.
SOFT CUSTARD
Same proportions. Seven yolks of eggs and two whites. Add to warm milk, and put
it on a slow fire, stirring it all the time for five or ten minutes. Do not burn
it.--LEONIE PENIN.
< last page | next page >
Classic
Cook Books
|
