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Classic
Cook Books
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page 171
3 large oranges,
1/2 teaspoon of vanilla,
1/2 pound of sugar.
Put the sugar in the cream and whip it up in whip-churn, or beat with an
egg-beater as you would for egg-nog. Freeze. Let orange juice, vanilla, and
sugar soak with the crushed macaroons and add when cream is half frozen. Freeze
smoothly and pack till ready to serve.
MAPLE MOUSS‰
Mrs. Henry C. Buckner
Whip 1 pint of cream; drain it well. Beat the yolks of 4 eggs light. Put into a
saucepan a generous cup of maple syrup; stir in the beaten yolks, and place over
the fire. Stir until the mixture becomes hot and the eggs thicken the syrup.
Take from the fire at once and stand the pan in ice water, and beat the mixture
with an egg-beater until it is light and cold; then gently mix with it the
whipped cream, and mould for 4 or 6 hours, packed well in ice and salt.
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Classic
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