The royal baker and pastry cook : $b A manual of practical cookery

fasten top. Turn slowly at first. Increase speed, adding more ice and salt as mixture sinks. When cream is very firm open can, draw out dasher, work cream down in can with wooden spoon, cover top with paper, then with can cover, add more ice and salt, heaping it over top of can. Cover with heavy blanket, set away in cold place for 2 hours. =Plain Ice Cream.=—Scald 1 pint milk; mix 1 cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk, stir over fire till thick and smooth, cover and cook 20 minutes. Strain and cool. Add 1 pint cream, flavoring desired, and freeze. One can condensed milk and 1 cup milk may be mixed and added in place of cream. Very good ice cream may be made without the addition of any cream. =Philadelphia Ice Cream.=—Scald 1 pint cream. Add 1 cup sugar and stir till dissolved. Take from fire and add 1 pint chilled cream. Freeze when cold. =Delmonico Ice Cream.=—Make a cooked custard with 1 pint milk, 5 eggs, 1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons flavoring, and freeze. To this as well as to any cream may be added at will 1 cup fresh fruit or berries rubbed through sieve, ½ cup cake crumbs, or any variety flavorings and colorings desired. =Water Ices.=—Boil 1 quart water and 1 pint sugar 5 minutes. Add ⅛ box gelatine soaked in cold water, stir till dissolved and chill. Add 1 cup lemon juice and freeze. All water ices are made in this way, varying the proportion of sugar according to the acidity of the fruit used. Canned fruit syrups may be substituted for fresh fruit juice. =Biscuit Glacé.=—1½ pints cream, 12 ounces sugar, yolks of 8 eggs, and 1 tablespoon extract vanilla. Take 6 ounces crisp macaroons, pound in mortar to dust. Mix cream, sugar, eggs, and extract. Place on fire, and stir composition until it begins to thicken. Strain and rub through hair-sieve into basin. Put into freezer; when nearly frozen, mix in macaroon