Junket Ice Cream with Peaches
4 cups lukewarm milk
1 cup heavy cream
1-1/4 cups sugar
1/8 teaspoon salt
1-1/2 Junket Tablets
1 tablespoon cold water
1 tablespoon vanilla
1 teaspoon almond extract
Green Coloring
1 can peaches
Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.
Violet Ice Cream
1 quart cream
3/4 cup sugar
Few grains salt
1/3 cup Yvette Cordial
1 small bunch violets
Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
Neapolitan or Harlequin Ice Cream
Two kinds of ice cream and an ice moulded in a brick.
Baked Alaska
Whites 6 eggs
6 tablespoons powdered sugar
2 quart brick of ice cream
Thin sheet sponge cake
Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of
