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Classic
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page 150
replace the cover, pour off the water, repack, cover the whole with a blanket or
carpet, and set away in a cool place.
The juice of the poke or scoke berry gives a very beautiful color to creams and
ices. The large dark-purple clusters of berries are gathered when ripe, and
boiled slowly in a porcelain kettle until the skins break, strained, sugar added
in the proportion of one pound to a pint of juice, and, after a few minutes more
of boiling, bottled and sealed. To color, add a tea-spoonful to each pint of
cream, deepening the color by adding more, if desired.
BROWN ICE-CREAM.
Melt one and a half pounds brown sugar in an iron frying-pan, stirring it to
dissolve thoroughly and prevent burning, pour it into one pint boiling milk, let
cool, pour into three quarts cream, and freeze.--Miss C. P. S., Warren.
CHOCOLATE ICE-CREAM.
Scald one pint new milk, add by degrees three quarters of a pound sugar, two
eggs, and five table-spoons chocolate, rub smooth in a little milk. Beat well
for a moment or two, place over the fire and heat until it thickens well,
stirring constantly, set off, add a table-spoon of thin, dissolved gelatine, and
when cold, place in freezer; when it begins to set, add a quart of rich cream,
half of it well whipped.
To make a mold of chocolate and vanilla, freeze in separate freezers, divide a
mold through the center with card-board, fill each division with a different
cream, and set mold in ice and salt for an hour or more.
To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of
preserved peaches, or any other preserves, cut in fine pieces.
EGGLESS ICE-CREAM.
A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin
pail set in a kettle of boiling water), mix the flour with the other pint till
smooth, then stir it in the boiling milk; let it boil ten or fifteen minutes,
and, just before taking it from the fire,
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