HOW WE COOK IN TENNESSEE

juice of a lemon, and when cold add half a pint of grape juice. Pack in ice until serving time.

Peach Ice Gream. — For one gallon of peach cream use one quart milk, one quart cream, half gallon ripe peaches run through a colander. Put peaches in freezer, add milk, and cream whipped, but not stiff. Sweeten peaches to taste, and remember that it will not taste quite so sweet when frozen. — Mrs. J. F. Snider.

Peach Ice Cream. — Mash peaches fine, allow one pint cream to each quart of peaches ; sweeten to taste and freeze.

Caramel Ice Cream. — Heat one pint milk to boiling, stirring in one cup sugar, two -tablespoons flour, and two eggs well beaten. Have one cup sugar in saucepan ; set where it will melt and watch carefully if the fire is very hot. When the sugar is melted and browned it should be turned into the custard and mixed ; cook ten minutes and set away to cool. When cold add pinch of salt, one quart thick cream and freeze.

Caramel Ice Cream. — Take one cup white sugar; pour over it one tablespoon hot water; put into sauce pan over the fire; let it melt and slowly brown (not burn) until it looks like mo- lasses; add half cup water, and let it boil up once to thin it; set off to cool. Make a custard of half gallon new milk, two cups sugar, tAvo-thirds cup flour, three eggs, beaten separately. Put the milk into double boiler, and when hot add the eggs, sugar and flour beaten together, stirring until it thickens the consistency of cream ; let it cool and add the brown syrup ; have three pints of sweet cream; whip it, add to it the mix- ture, and freeze.

Caramel Bisque Ice Cream. — Three eggs, one-third of a cup- ful of sugar, two cupfuls of milk, a few grains of salt, two- thirds of a cupful of chopped walnut meats, one and one-half teaspoonfuls of vanilla, one cupful of heavy cream. Beat the eggs slightly, and add one-third of a cupful of sugar, the milk ^nd salt ; then cook over hot water until the mixture thickens,

226 HOW WE COOK IN TENNESSEE.

then strain. Put the remaining two-thirds of a cupful of sugar in an omelet pan, and stir constantly over the hot part of the range until melted to a syrup that is light brown in color; then add the walnut meats, and turn into a slightly buttered pan. Cool, pound in a mortar, and pass through a puree- strainer. Add this to the custard, then add vanilla, and cream beaten until stiff. Freeze, using three parts of finely crushed ice to one part of rock salt, to insure a smooth, fine-grained cream.

Bisque. — Make one pint boiled custard. When cold add to it one quart sweetened cream; flavor with vanilla. Brown three dozen macaroons and crush them fine; stir in the cream and freeze.

Bisque. — For one gallon of bisque, roll fine, or grind, one pound of macaroons, and pour over them one-half pint of sherry wine. Add enough cream to almost fill a gallon freezer. Sweeten to taste. Always remember to make any ice sweeter than you want it to be, because the sugar freezes out. If it is not desirable to have it so rich, use a little boiled custard in- stead of all cream.

Bisque. — Make half-gallon rich custard, allowing six eggs to each quart ; add before taking from the fire one pound almond macaroons ; flavor with sherry wine ; when cold freeze. If wine flavoring is used in ice cream, do not put it in until the cream begins to freeze.

Frozen Peaches. — Boil together for five minutes a cupful each of sugar and water and stand aside to cool. Pare and halve some peaches, then rub through a sieve sufficient to make a quart of pulp, add the syrup and a few drops of saffron to give a faint yellow tinge. Flavor with almond essence or va- nilla, according to preference. Freeze as ice cream. Serve in sherbet glasses. — Tested by Mrs. F. R. Bray.

Rum Sauce for Ice Cream. — Pour two tablespoons of best Ja- maica rum over the well beaten yolk of one egg, very slowly,