ready to serve take out of tin and put fresh or canned fruit on top and whipped cream over fruit. Grease pan with butter.—Mrs. M. C. Kretchmer.
Ice Cream and Beverages
Ice Cream.
One quart milk, 1 quart cream, 4 eggs, whites beaten stiff, 2 cups sugar and vanilla to taste. Pack and freeze.—Olga T. Bohnsack.
Vanilla Ice Cream.
One quart whipping cream, 1 cup sugar, 2 eggs well beaten, flavor with vanilla. Freeze.—Mrs. F. Nyendorf.
Angel Parfait.
One pint cream, ½ cup water, ½ cup sugar, 3 egg whites, 1 cup English walnuts or 1 cup candied cherries. Boil sugar and water until it threads, then remove from fire and stir it into the beaten egg whites; beat well and flavor. When cold gently stir in the cream which has been beaten stiff, add chopped nuts or cherries. Pack in ice and salt 4 hours; do not turn the freezer. One-half cherries and one-half walnuts makes a delicious substitute for 1 whole cup of either. Fine.—Mrs. William Bohnsack.
Lemon Ice.
Four cups hot water, ¼ cup cold water, 2 cups sugar, ½ cup lemon juice, ½ tablespoon gelatine, 1 tablespoon yellow rind. Dissolve gelatine in cold water for 10 minutes. Boil sugar and hot water; after it begins to boil add the gelatine and lemon rind. Pour into mixing bowl and set in pan of ice water; when cold add the lemon juice, strain and freeze.—Elsa Rauschert.
Lemon Sherbert.
One quart milk, 1 pint sugar, juice of 4 large lemons. Flavor with lemon extract, pineapple or any other fruit may be used. Freeze.—Mrs. F. Nyendorf.
