Frozen Tom and Jerry
2 cups milk
3/4 cup sugar
Yolks 6 eggs
1/8 teaspoon salt
2-1/2 cups cream
2 tablespoons rum
1 tablespoon brandy
Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add rum and brandy, and finish the freezing.
University Pudding
Prepare same as Frozen Tom and Jerry. Freeze to a mush, add one cup mixed fruit which has been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with cream, whipped, sweetened, and flavored.
Covington Cream
3/4 cup sugar
1/2 cup Formosa tea infusion
1/3 cup rum
1 quart cream
Mix ingredients, and freeze to a mush. Serve in frappé glasses.
Delmonico Ice Cream with Angel Food
2 cups milk
3/4 cup sugar
Yolks 7 eggs
1/8 teaspoon salt
2-1/2 cups thin cream
1 tablespoon vanilla
1 teaspoon lemon
Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.
Angel Food
Whites 3 eggs
1/2 cup powdered sugar
1 quart cream whip
1-1/2 teaspoons vanilla
Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico Ice Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.
