ICES AND ICE CREAM

Bisque Glace. — ^Two quarts cream, one and a half dozen macaroons (stale, or if fresh dried in oven) pounded fine ; pour a little cream over them, let stand till softened ; mash very fine, add rest of cream and sweeten to taste. Some use only one dozen macaroons; as judgment must be

18 10 BS AND 10 E CREAM

exercised not to have miztxiTe too thick — Fanny Morrison^ JaeksoneiU&, Florida.

BuTTKRMn.K IcK Cbkam— To evciy tea cut buttermilk add tablespoon sugar and flavor with vanilla or peach tree leaves. Cheap but veiy good. — Mrs, 0. M. IkmdsoT^ Oharlottey N, C,

Cabamel Ice CKteAM.— One gallon rich sweet cream, fourteen cups of sugar ; five tablespoons of caramel. (The caramel is prepared by meltinpr brown sugar with tablespoon water over a brisk fire, stirring constantly until dissolved ; care must be used not to allow it to burn.) Mix well and freeze hard. — Mrs. Janies Bundy^ St. Augustin^y Florida.

CocoAiorr Ice Cream — One pound grated cocoanut, one pound sugar, one pint cream ; stir grated nut gradually into tlie cream ; boil gently, or merely heat to ertract thoroughly tlie flavor of the nut ; pour cream into a bowl and stir in the sugar ; wheh cool stir In three pints of fresh cream and freeze. —Ilattie EdinandSy Lmiwoill^y Ky,

Frozen Custard. — Beat yolks of five eggs, add eight well roimded tablespoon white su^rar ; boil a quart milk, stir witli it one tablespoon com starch (previously dissolved in a little cold milk); when cooked until it resembles cream; let cool and add one quart cream and the eggs and sugar ; season with lemon or vanilla and freeze. Plain custard is also good frozen. Sliced peaches added just before feezing will greatly improve this or any frozen custard; some prefer to add fruit just before serving the frozen cream. — L. A. Clarkson^ Atlanta. Ga.

Gelatfnb Ice C*ream.— -Soak one half package of Coxe's gelatine in a pint of morning's milk ; boil three pints milk, and while hot, pour on the gelatine, stirring well till dissolved ; when cold add two quarts of cream, sweeten and season to tiK^'te; freeze. Is improved by reserving half of cream, whipping it and adding when the ice cream is just begmning to "set"— ifr«. Mqjor White, MobiU, Ala.

niCKORY Nut Ice Cream. — One poimd of hickory nut kernels, two cups of sugar, one quart of cream, two tablespoonfuls of sugar biu*nt brown. Pick over the kernels carefully for pieces of shell, then pound them in a mortar with a little sugar and w^ater added. Set two spoonsful of sugar over the fire without water and let it melt and brown. Pour in a little water to dissolve it, then add to it the cream with the sugar and nut paste and freeze in tlie usual manner. — Mamie Richards, New Orleans.

Neapolitan Ice Cream. — ^Three different colored Ices placed In layers in a brick-shaped mold and frozen solid enough to be cut In ^ces. Nea- politan molds can be bought at the house-funiishing stores. They are of about the size and shape of a cigar box ; but top and bottom can be taken off; some have the top lid stamped in a fruit shape like a jelly mold. There Is no particular rule as to what kind of ices shall be used; tliere may be caramel ice cream, which Is brown, or chocolate, coffee or burnt almond, or white pure cream or yellow custard, with a pink, red or purple fruit ice for the middle layer. Make the yellow boiled custard: one quart of thin cream, twelve ounces of sugar, twelve yolks of eggs, vanilla l^an or extract to flavor. Boll the cream with the sugar and a vanilla bean in it. Beat the yolks light and pour the boiling cream to them. Set on tlie fire again and boil for a minute. This yellow custard will not become frothy, rich and light in tiie freezer if cooked much, but should be taken oft and strained as soon as slightly thickened. Set the freezer containing it in its tub and pack with ice pounded fine and mixed with one-fifth as much coarse salt Turn the freezer and when the contents are nearly frozen; if

POPULAR DIXIE DtSHES. 1^

a common freezer is used,take off the lid and beat up the cream with paddle or spoon. Also make the white ice cream : one quart of cream, twelve ounces of su^ar, flavoring extract ; mix, whip the cream partly to froth, pour into a freezM* th:it will hold twice aa much, freeze it quickly, and if in a common freezer turned by hand beat it up light afterward, cover down and let freeze again. For the red make the following:

Concord Grape Ice. — Four ounces of Concord grapes — a cupful, one

X)ound of sugar, one quart of water, juice of one lemon. Mash the grapes

and sQ^ar together raw, add the lemon juice and water, strain into a freezer

with all the pulp obtainable and freeze at once. The lemon juice brightens

the color. Small quantities like the preceeding can be frozen in tin pails

set in a mixture of finely pound(^d ice and salt in a tub, if kept constantly

in moticm, though proper freezers, of course, are better. AVlien all three

are frozen lay a sheet of thi:i paper on the bottom lid of the mold to make

a tii^ht fit; place the mold, spread in the tliree layers with a spoon evenly,

put on paper, tlien the lul; till the crevice along the edge of the paper with

a little melted butter to keep out the salt water, then put the mold down in

the freezing mixture, cover it well with ice and salt and let it remain two

or three hours. WHien to be served wash off the mold in cold water and

wipe dry, take off the lids and paper and place the tri-colored brick of

cream on a folded napkin on a dish, or a silver dish having a perforated

bottom drainer. Where a large quantity of this fashionable ice is made to

serve at dinners that last for hours, tlie bricks are taken out of the molds

early, wrapped in manilla paper and packed in a large ice cream freezer,

there to remain frozen until they are taken out one by one as wanted. —

Mrs, Col, Bend, Aftjcon, Ga.

Lemon Sherbet. — ^With two quarts water mix, one and a half pounds white sugar, juice of six lemons and one ounce isingla.ss or whites of eight egra beaten lignt. Freeze. — Mrs. Ja tries Bir^, Tuscwnbia^ Ala.

Pine Apple Sherbet. — ^One pine apple, four lemons, two quarts water, two teacups sugar; let the apple stand in the water for two hours; strain and add the juice of the lemons and sugar. Whip the white of five e^fi^s, add to them three tablespoons sugar ; place all in freezer, freeze at once. Adding the sugar to the whites gives body to the sherbet; it is excellent. — Mrs. M, B, SperrJ/y Nashville, Tenn.

Watermelon Ice. — Select a ripe and very red melon ; scrape some of the pulp and use all the water ; sweeten to taste and freeze as other ice. If wished very light add well-frothed whites of three eggs, to one gallon of ice just as it begins congealing; a few of the melon seeds adds to the appearance. Beat often with a large spoon. — Mrs. J. Janies, Va.