1916 Recipes of American and other Iced Drinks by Charlie Paul

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VA TILLA TCE CREA:\[. (Hig h-class-abou t 2 quarts-first quality.) Tnke 2 quarts of milk, 1 qnr1r t of cream , 3 lb. of grn nula ted whi te s uga r, t he white of 6 eggs. well bentf' n , 4 t easpoonfuls of best vani.ll a. ex – trnct. Do not boil t he milk ; add the milk and sngar toge th er and stir well un t il all is dissolved. strn in thro1wh muslin t h en add t he r ream and eggs, we ll b~aten 11 p , 'togeth er \Y ith t he vanilla extr act. Freeze in usu a l 1Yay. VANILLA ICE OREAi\1. (Seco nd qu a li ty-about 3 quarts.) 'l'nke 2 qua r t s of milk H lb. of gra nulated whit e sngar , 4 eggs, 1 oz. ' of rrelatine , 1, oz. of vanill a e x t ract. Pour t he milk into an enam– e ll ed Sal]('ep a n a nd put on the fire to boil. t hen r emove: add t he suga r grnd unll.v u nt il a ll is d is– solved a 11d let it stnnrl un t il cold: t hen add t he eggs, we ll b ea ten u p, to.gether "·ith t he vanill a extract. Cut u p t he rrelatin e very small and dissolve in a li tt le wnter fo r h alf nn h ou r aJ1d whe n di ssolved add to t he nbove . After mixi ng strain thr ough mu slin carefully :rnd fr eeze in the u sn al wa~·. TO MAKE WB.lPPlJ;D CREAM.. Put half-pint of t hi ck cream in to a basin with i.wo tenspoonful s of fin e "·hite powered sugnr. one tabl e~p oo nful of fresh lemon ju ice, n pinch of sn lt, and t he white of a large egg beaten to n fr oth : then set t h e basin in cold water nnd wh isk br iskly wit h patent e<>g beaten for about t en minutes until a firm f;:oth ri ses : put in to glass bowl nnd set on ice. Use lncl le to serve with , nnd pnt the whipJ1ed erea m on nil ere nm hever– :i ges. EGG FLIP . (See I ce Crenm F lip.) Repent nlJOYf'. bn t pu t 2 ozs. of fre~h cre nn1 in ~tead of ire crcnm.