ICES AND ICED PUDDINGS

Wairarapa Times-Age, 20 March 1939, Page 8

ICES AND ICED PUDDINGS

COOL AND TEMPTING. Rich custard is the basis of nearly all ices, and the following is an excellent mixture, which can be flavoured with coffee, chocolate, strawberry, raspberry, pineapple, passion fruit, or any other fruit or fruit syrup. Milk can be substituted for the cream, but the ice will not be as smooth and rich, though it will be sufficiently good to use in a fruit sundae or melba. If liked, a hot chocolate sauce or maple sauce can be served with vanilla ice cream and a dish of chopped nuts or almonds handed with the sauce. Vanilla Ice Cream. Take half-pint milk, half-pint cream. 3oz. sugar, two egg yolks, 1 egg white, vanilla essence. Heat the milk and sugar in a saucepan, and when almost boiling pour it over the well-whipped egg yolks and allow it to cool. Flavour rather strongly with vanilla, slightly whip the cream, and add it to the mixture and freeze. If milk is substituted for cream, one ounce of cornflour should be used mixed to a smooth paste with a little of the milk, and then cooked (stirring all the time) in the remainder of the milk before it is added to the eggs. A Fruit Melba. Place 'a tablespoonful of the ice cream at the bottom of a champagne glass, then place on it half a peai’ or peach oi’ whatever fruit is available; on this put a few teaspoonsful of strawberry jam and on this some stiffly-whipped cream. Top with a glace cherry. Melon Ice. Take 1 large honey-dew melon, 1 cupful of sugar, 3 tablespoonsful lemon juice, 2 cupfuls water, one-eighth teaspoon salt, three-quarters cup dry sherry, half cupful whipped cream. Cut melon, remove seeds, and scoop out pulp; place shell in refrigerator. Force pulp through a sieve and add lemon juice. Heat sugar and water to boiling point; add melon, and salt, and when cold freeze until of mush-like consistency; add sherry and fold in whipped cream. Freeze until firm. Serve in melon shells and garnish with mint.

Lemon ( Water Ice. Take 1 quart water, 2 cupsful sugar, 1 tablespoon grated lemon rind, threequarters cup lemon juice. Boil water and sugar for five minutes; add lemon rind and juice. Cool, strain and freeze. Serve in chilled sherbert glasses. Serve with Poultry or as a dessert. A Fruit Sundae.' 1

Put a tablespoonful of ice cream at the bottom of a champagne- glass, pour over it two tablespoonsful of any fruit syrup k cover with whipped cream, and over this sprinkle some chopped nuts. Junket Ice Cream.

Take 1 junket tablet, 2 tablespoonsful cold water, 3 cups hike w.arm milk, three-quarters cup sugar; one-eighth teaspoon salt, 1 cupful thick cream, 2 teaspoons vanilla essence. Dissolve the junket tablet in cold water; add to milk and mix well, add remaining ingredients. Let it stand in a warm place until slightly thick, then freeze in the usual way in the refrigerator oi’ in the freezer.