White Ice Cream

From Mrs. John C. Coleman

Whites of 6 eggs, 1 cupful of powdered sugar, 1 pint cream, 2 tablespoonfuls of orange-flower water. Break the whites of the eggs, but do not beat them to a froth; stir into them the cupful of powdered sugar and then add the cream. Place in a double boiler, and stir until it is scalded, but do not let it boil; remove from the fire and stir until it is cold, to make it light. When it is cold add flavoring, and freeze. When it is frozen remove the dasher, stir in the Italian meringue, turn it into a mould, and pack in ice and salt for 2 or 3 hours. This cream requires a little longer to freeze than the other creams. The Italian meringue is made of the whites of 2 eggs and 1 tablespoonful of hot syrup.

Apricot Cream

From Mrs. C. F. Aked

Take a tin of apricots, and put them with 4 ounces of sugar, the juice of 1/2 a lemon, and a little of the syrup into a lined saucepan. Cook them until quite tender, then rub through a fine sieve. Soak 1/2 of an ounce of gelatine in 1/2 of a pint of milk for 5 minutes, and then heat the milk until the gelatine is quite dissolved. Beat and strain 3 eggs, add them to the hot milk, stir over the fire, with great care, until it has thickened for custard, then mix it with the apricots, rub the mixture through a sieve, and set it aside until it is lukewarm. Then whip 1/2 of a pint of cream to a stiff froth, add the custard by degrees, and continue beating until they are well mixed. Pour into a mould, and set in a cool place until it is firm enough to turn out.

Chocolate Cream

From Mrs. C. F. Aked

Take 1 1/2 ounces of grated chocolate, 2 ounces of sugar, 1 1/2 gills of milk, 1/2 ounce of gelatine, and the yolks of 3 eggs. Beat the yolks of the eggs well, put them into a basin with the grated chocolate, the sugar, and the milk; stir all together, pour into a jar, set jar in a saucepan of boiling water, and stir all one way till the mixture thickens, taking care it does not curdle. Strain all into a basin, stir in the dissolved gelatine and when cool but not stiff, add 1 1/2 gills of well whipped cream. Pour into an oiled mould.

Coffee Cream

From Mrs. C. F. Aked

Make some strong coffee, 1/4 of a pound to 1 teacup-ful of water, put into a basin with 2 yolks of eggs and 1 ounce of sugar, and put the basin into a saucepan of boiling water; add 1 ounce of dissolved gelatine and stir over the fire till the mixture thickens, then let it get cold. Whip up a pint of good cream quite stiff and add the coffee to it by degrees, so that it is quite smooth and thick. Then either put it as it is into Nuremberg glasses or put it into a mould and place on ice for 3 hours, then turn out. When moulded and turned out, a few of the very small silver chocolate bonbons dotted about look very effective.

N. B. - It is easier and more satisfactory to use essence of coffee for coffee cream.

Coffee Frappe

From Mrs. G. J. Wright

Five tablespoonfuls of powdered sugar, 1 cupful of clear strong coffee, 1 pint of whipped cream. Stir all together carefully, pour into a melon mould, and pack in ice and salt for 3 or 4 hours.