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Page:The dainty sweet book, from the International cooking library (1903).djvu/36

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WORLD FAMOUS CHEFS

glass of Kirsch and a glass of Sautern. Freeze, and add the meringue of three whites of eggs and one-half pound of sugar. Serve in glasses.

BURGUNDY PUNCH

Two pounds of sugar, two quarts of water, rind of one and juice of six lemons and one piece of cinnamon stick. Let it stand for about two hours. Freeze and after being frozen add one pint of claret and a small glass of cognac and a drop of red coloring.

CARAMEL ICE CREAM

Boil one and one-half pounds of sugar with one pint water until little brown, stir two quarts of milk into the sugar and let boil until dissolved. Meanwhile mix one pint of milk with eight yolks of eggs and add the boiling milk stirring gradually until well mixed. Remove from fire, add one quart of cream and freeze.

BANANA ICE CREAM

One gallon of milk, twenty yolks and ten whole eggs, two pounds of sugar, mix the yolks of eggs with sugar and then boil the milk and pour it over the eggs; mix and cook until a little creamy, add the pulp of one dozen bananas and a few drops of banana extract.

FRESH RASPBERRY PUNCH

  • One pint of raspberry juice, fresh.
  • One pint of water.
  • One pound sugar and juice of two lemons.
  • Freeze and before serving, add four whites of eggs well beaten.

BISCUIT GLACE ST. FRANCIS

  • Four yolks of eggs, two ounces sugar,
  • One-fourth vanilla beans or essence,
  • One pint whipped cream.

Mix the sugar with the yolks and vanilla and cook for a few minutes, moving all the time with a whip. Take off the stove and beat until cold, then add the whipped cream. Fill up some fancy paper boxes and freeze. When frozen, decorate the top with strawberry and pistache ice cream and serve.

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