SUMMER MEANS ICE CREAM

Auckland Star, Volume LXIX, Issue 250, 22 October 1938, Page 5 (Supplement)

SUMMER MEANS ICE CREAM

ByA French Chef

La Cuisine

Chocolate Ices PUT two yolks of eggs (beaten), one and a half cupfuls of evaporated milk, one and a half large cupfuls water, one large cupful of sugar and a pinch of salt into double saucepan and cook until it thickens. Melt three heaped teaspoonfuls of grated chocolate, add to the mixture, and beat with egg beater. When cool add one teaspoonful of vanilla and the stiffly-beaten whites of the two eggs. Put into a freezer 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 or custard, sweeten and freeze. Serve in individual glasses, putting half a pear (ttbned 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 10 minutes for clarified sugar, which U their basis. The strained

juice of strawberrTes. oranges, lemons, in the proportion of half a pint of juicc to 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 lioz 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 flavouring liked. The cream should be 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 half a pint of very strong clear toffee, I pint boiling water, i pint cream, 2oz sugar. Sweeten the coffee with the sugar, add the milk, allow to cool and partially freeze it. Whip the creain slightly and stir in. Then continue the

freezing. The addition of one or two small pieces of plain chocolate is a delightful surp'rise and an added delicacy. Serve in sherbet glasses with water biscuits. "Summer Fairies" Put a quarter pint sherry in a bowl, with the juice of a lemon and half a pint of fresh cream. Whip until it troths and thickens. Then whip the whites of two eggs very stiffly, add three level tablespoonfuls of castor 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. Lemon Ice Six lemons, loaf sugar, one pint syrup, one 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.

Nat Ices One ]>int milk, 11 cupfuls castor sugar, two tablespoonfuls cornflour, pincli salt, one egg, two teasponfuk vanilla, one quart cream, Coz almonds, which ha\e been blanched and chopped, add milk gradually. Place in a double boiler and cook over hot water 10 minutes. Removp from etove. beat egg well, and stir in hot mixture very slowly. Strain and freeze. Green Ices Take Jib of green asparagus tips and cook them for 12 minutes in lightlysalted water. Pound them in mortar and rub them through a hair sieve. Add 1£ gills best cream, and plain sugar sj-rup 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. Pear Cream Ice. Peel three mellow pears, core and cut them in quarters, pass them through a fine hair sieve with one pint cream. Sweeten to taste with castor suzar, 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 dieh.