The Boston cooking-school cook book

stand two hours. Serve with =Fruit Sauce.= Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red. Nougat Ice Cream 3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt 1½ cups heavy cream Whites 5 eggs ⅓ cup, each, pistachio, filbert, English walnut, and almond meats 1 teaspoon almond extract 1 tablespoon vanilla Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze. Orange Pekoe Ice Cream 2 cups milk 3 tablespoons Orange Pekoe tea 1½ cups sugar Yolks 4 eggs ¼ teaspoon salt Grated rind 1 orange 1 pint heavy cream Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547). Orange Delicious 2 cups sugar 1 cup water 2 cups orange juice 1 cup cream Yolks two eggs 1 cup heavy cream ¼ cup shredded candied orange peel Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours. Strawberry Mousse 1 quart thin cream 1 box strawberries 1 cup sugar ¼ box gelatine (scant) or 1¼ tablespoons granulated gelatine 2 tablespoons cold water 3 tablespoons hot water Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four