LA BONNE CUISINE.

Auckland Star, Volume LXII, Issue 2, 3 January 1931, Page 4 (Supplement)

LA BONNE CUISINE.

ICE-CREAM SUGGESTIONS

SWEETS FOR HOT DAYS,

(By A FRENCH CHEF.)

Nothing is more refreshing on a hot day than a cold sweet, either in the home or on the beach. TQxese are some French suggestions'.: — Chocolate Ices. Put two yolks of eggs (beaten), on« and a half cupfuls of evaporated milk, one and a half large cupfuls water, one large cupful of sugar, and a pinch ol salt into a double saucepan, and cook until it thickens. Melt three heaped teaspoons of grated chocolate, add to the mixture, and beat with egg beater. When cool add one teaspoonful of y vanilla and the stiffly beaten whites of 'f, the two eggs. Put into a freeze till set. Brown Bread Ice Cream. Grate some stale brown bread as fine as possible, soak it in Maraschino syrup for two or three hours, mix it { with some lightly whipped cream 01 y. custard, sweeten and freeze. Serve in individual glasses, putting half a pear (tinned or fresh) on it, some brown bread, ice, and some Maraschino cherries in each glass. Water Ices, These are delicious and quite inexpensive. Allow one pint of water to lib of sugar, add half the white of one! egg, and boil ten minutes for clarified sugar, which is their basis. The strained juice of strawberries, oranges, lemons, in the proportion of half a pint of juice td one pint of syrup, is required, and a little colouring matter, Mix together and freeze. Delicious Ice Cream. Boil a quart of milk in a double, saucepan, mix lloz of cornflour with a little cold milk and a pinch of salt. Stir into the milk when boiling.. Allow it to boil 15 minutes, take off and add 6oz sugar. When cold add two wellbeaten eggs and a few drops of any :i----flavouring liked. The cream should ba thin, like, custard. Then freeze in a freezer with plenty of ice, and salt until you cannot turn the handle, Better results can be obtained if cream is made the night before it is frozen. Coffee Ice. ~ ' Take i pint of very strong, clear coffee, i pint boiling milk and 1 pint cream, 2oz sugar. Sweeten - the coffee with the sugar, add the niilk, - allow to cool, and partially freeze it. Whip the cream slightly, and stir in* Then continue the freezing. The addition of one or two small pieces of plain chocolate is a delightful surprise and an added delicacy. Serve in sherbet glasses with water biscuits* Green Ices. Take fib of green asparagus tips and cook them for 12 minutes in slightly salted water. Pound them in mortar and rub them through a hair sieve. Add 14 gills best cream, and plain sugar syrup to taste. Freeze as usual. Serve in individual glasses, with a blob of whipped cream on the top of each. Top each with a ratafia. Summer Fairies. Put i pint' sherry in a bowl with the juice of a lemoii'and'l pint of fresh cream. Whip until it- froths and thickens. Then whip the whites of two eggs very stiffly, add three level tablespoons of caster sugar,,and whip stiffly. Then fold into the cream-and wine, until the mixture is well incorporated. Give the whole a final whisk together for .a second, ' not longer. Fill the glasses with a tablespoon. Leave until the next day, when the bottom will be' a light, clear golden colour, and the top a delicate mousse-like junket, nice and firm, which can be eaten alone, or with stewed cherries or any other fruit. Keep in a cool place. No freezing required. Nut Ices. One pint milk, cups caster sugar, 2 tablespoons cornflour, pinch salt, 1 egg, 2 teaspoons vaniJla, 1 quart cream, 6oz almonds. Mix flour, salt, sugar, and almonds, which have been blanched and chopped, add milk gradually. Place in a double boiler, and cook over hot water ten minutes. Remove from stove, beat egg well, and stir in hot mixture very slowly. Strain and freeze. * Lemon Ice. Six lemons, Jib loaf sugar, 1 pint syrup, 1 pint water. Rub the sugar on the lemon peel until all the yellow part is removed. Put this in a basin with the juice of the lemons. Add a pint of boiling water. Stir well, and add the syrup. Strain through a hair sieve. When cold, freeze. Pear Cream Ice. Peel three mellow pears, ' core and cut them in quarters, pass them through ' a fine hair sieve with 1 pint cream. Sweeten to taste with caster sugar, and squeeze in a little lemon juice. Turn the preparation into a freezing pot, , working it from the sides to the middle as it freezes. When frozen, put the cream into an ice mould. Cover and pat in ice. When ready to serve, turn the contents of the mould on to a fancy dish.