Margaret Brown's French Cookery Book

till it reaches the boiling point. Remove and strain. Place in freezer and freeze. When nearly frozen, stir in the peach pulp. Give the freezer a few more turns to harden. No. 276. FRENCH VANILLA ICE-CREAM. One quart of rich, sweet cream, 1/2 pound of granulated sugar, yolks of 6 eggs. Place the cream and sugar in a porcelain kettle on the fire, and allow them to come to a boil; strain immediately through a hair sieve, and having the eggs well beaten add them slowly to the cream and sugar while hot, at the same time stirring rapidly. Place them on the fire again and stir for a few minutes, then pour it into the freezer and flavor with 1 tablespoonful of vanilla, and freeze. No. 277. LEMON ICE-CREAM. One quart of best cream, 8 ounces of pulverized sugar, 3 whole eggs, and a tablespoonful of the extract of lemon; place it on the fire, then immediately remove and strain. When cold place in freezer and freeze. No 278. CHOCOLATE TRANSPARENT ICING. Melt 3 ounces of fine chocolate with a small quantity of water in a pan over the fire, stirring constantly until it becomes soft. Dilute this with 1/2 gill of syrup and work till perfectly smooth, then add to the boiled sugar as above. * * * * * Transcriber's Notes: Obvious punctuation errors repaired. The text uses accents in the table of contents but not in the text itself. For example, text uses Glacé in the table of contents and GLACEE in the text. This was retained. Text also uses both "Italienne" and "Italien." Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck) Page vi, "Mussles" changed to "Mussels" (Mussels, stewed) Page vii, page number added for entry "Oysters, stewed." Page vii, "Patte" changed to "Pate" (Patte la Foie Gras) Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé) Page 35, "boulion" changed to "boullion" (pints of boullion) Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of Pate-la-foie-gras) Page 38, "oyters" changed to "oysters" (quart of oysters to one) Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well