SPECIAL RECIPES

Hawke's Bay Tribune, Volume XIX, Issue 305, 11 December 1929, Page 9

SPECIAL RECIPES

ICE CREAMS. Foundation: 2 quarts milk, 1 quart whipped cream, 4 eggs, yolks and whites beaten separately, 2 cups sugar, 1 teaspoon essence vanilla. You may flavour it in any way thus :— Coffee .Ice Cream: 1 cup strong coffee. Pineapple Ice Cream: 1 small grated pineapple. Strawberry Ice Cream: Add the berries, bottled or fresh. Colour with cochineal. Aletropolitan Ice Cream: Add chopped candied cherries, ginger, or nuts. RECIPE 11. Plain Ico Cream: Alake a custard with (-pint milk, the yolks of 2 eggs, and a tablespoon of Swiss milk, and some sugar —about 1 tablespoonful. As soon as it gets thick stir until nearly cold. Then add essence of vanilla or almonds. Cherry Ice Alould: l(lb of red cherries. Stone and pound them to :i pulp and then boil with 4oz sugar tor 4 minutes. Add 1 pint of hot water, 1 dessertspoon of powdered gelatine, and freeze. Alany people have ioe chests or refrigerators, or can use ice packed around basins in hot weather for these delicious recipes. Note: Owing to a misprint, the recipe for plain biscuits given last Saturday was printed with lib flour, to begin with, instead of 11b butter. The correct recipe is: 11b butter, fib sugar, 2 eggs beaten, 2 teaspoons baking powder, l|lb flour. Rub butter, flour and sugar together, then mix in eggs and baking powder. Put through a biscuit forcer or drop in teaspoons on to a cold oven tray. (A large quantity from this recipe.)