The Blue Grass Cook Book

page 181

of vanilla and 1 tablespoon of almond extract. Freeze.

Line a melon-mould that has been embedded in ice and salt with the frozen cream
about an inch thick. Sprinkle over this raisins that have been soaked in brandy
or wine 1 hour. Fill in the centre with whipped cream, which has been sweetened
and flavored. Cover over the top with the frozen cream. Cover the mould with
greased paper; fasten on top securely, and keep packed in ice and salt for 3
hours.

      VANILLA CREAM

  1 1/2 pints of cream,

  1 ounce of isinglass,

  1 pound of sugar (or 3/4 pound),

  Yolks of 4 eggs,

  1/2 pint of milk,

  Flavor with vanilla.

Just scald the cream; dissolve all the isinglass in the milk, and pour it on the
sugar and eggs beaten together to a froth. Add the flavoring. Strain, cool; add
a quart of whipped cream, and freeze it; then pack it for 3 1/2 hours at least.

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