1920 What to Drink E L Bertha

XIII — ICE CREAMS, SORBETS, SHER- BETS, WATER ICES AND GRANITS Giving recipes for ice creams and the like in a book given to telling of beverages would seem a queer conceit, were it not for the fact that ice creams, sherbets and water ices are often used to quench the thirst; this is my reason and my only excuse, should an excuse be needed.

VANILLA ICE CREAM

i quart of cream, f cupful of honey, I cupful of milk, i tablespoon ful of vanilla extract.

Heat the milk, add the honey, and stir until melted and thoroughly mixed. Allow to cool somewhat ; add the cream, vanilla and a pinch of salt (a very small pinch), and freeze.

VANILLA ICE CREAM (French)

2 cupfuls of scalded milk, i cupful of sugar, 3 eggs, i teaspoonful of salt, 1 quart of thin cream, 2 tablespoonfuls of vanilla.

Make a custard of the first four ingredients. cool the custard and add to it the cream and vanilla.

Strain and

Freeze

until firm, then pack in ice and salt. 151