The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

let it remain till cold. This is very good food for invalids. 186. _Ice Cream._ To one quart of milk, put the yolks of four eggs well beaten, the rind of a lemon pared thin, sweeten it very sweet with loaf sugar. Put it on a slow fire and stir it constantly till scalding hot, care must be taken then it does not get to boiling. Take it up, take out the lemon peel, set it away to cool. When perfectly cold put it into an ice cream form, (if you cannot procure one, a milk kettle will do,) set it into a large tub, strew round it a layer of ice cracked fine, then a layer of rock salt, then another layer of ice and salt, and so on, till the ice is as high as the top of the form; a layer of ice should be last. Shake the form frequently, while the cream is freezing; care must be taken that none of the salt gets into the cream. The tub should be covered with a flannel cloth, while the cream is freezing. If you wish to shape the cream in moulds, turn it into them, as soon as it freezes in the form, and set them in the tub, and let them remain in it, till just before they are to be eaten. When you wish to get them out of the moulds or form, dip them into warm water and take them out of it instantly and turn them out into your dishes. Where cream is used instead of milk, no eggs or scalding will be necessary. Three table spoonsful of pine apple juice, to a quart of the cream gives it a fine flavor, strawberries are also nice in the cream. If you wish to color the cream, stir in a little cochineal powder, saffron or powder blue, before you freeze it. 187. _Pastry._ For good common pie crust, allow two tea cups of shortening to a quart of flour, and a tea spoonful of salt, half lard and half butter is the best, beef