The Boston cooking-school cook book

sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture. Macaroon Ice Cream 1 quart cream 1 cup macaroons ¾ cup sugar 1 tablespoon vanilla Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze. Banana Ice Cream 1 quart cream 4 bananas 1⅓ tablespoons lemon juice 1 cup sugar A few grains salt Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze. Ginger Ice Cream To recipe for Vanilla Ice Cream II, using one-half quantity vanilla, add one-half cup Canton ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine; then freeze. Pistachio Ice Cream Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one teaspoon almond extract; color with Burnett’s Leaf Green. Pistachio Bisque To Pistachio Ice Cream add one-half cup each of pounded macaroons, chopped almonds, and peanuts. Mould, and serve with or without Claret Sauce. Fig Ice Cream 3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1 lb. figs, finely chopped 1½ cups heavy cream Whites 5 eggs 1 tablespoon vanilla 2 tablespoons brandy Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould. Junket Ice Cream with Peaches 4 cups lukewarm milk 1 cup heavy cream 1¼ cups sugar ⅛ teaspoon salt 1½ Junket Tablets 1 tablespoon cold water 1 tablespoon vanilla 1 teaspoon almond extract Green Coloring 1 can peaches Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before