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(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)

Six whites of eggs.
Six large table-spoonfuls of jelly.
A pint of cream.
Put the jelly and white of egg into a pan, and beat it together
with a whisk, till it becomes a stiff froth and stands alone.
Have ready the cream, in a broad shallow dish. Just before you
send it to table, pile up the froth in the centre of the cream.

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Take one pint of milk, two cups of sugar, one large tablespoon of flour
rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
vanilla extract, and one quart of sweet cream, well beaten. Heat the
milk in a double boiler, and when it is at boiling point add the flour,
eggs and one cup of sugar. Cook about twenty minutes, stirring very
often. Let the mixture get cold, then add the remaining sugar and the
vanilla and cream, and freeze. A more novel flavoring is made with a
mixture of vanilla, lemon and almond extracts. The quantities given in
this recipe make about two quarts of ice cream.

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Beat three whole eggs very light with one cup of granulated sugar until
all grain is dissolved and mass is a light yellowish color. Whip one
pint of cream until stiff, add to eggs and sugar, then add one cup of
sweet milk, flavor with vanilla to taste, and put in freezer and turn
until hard. This is a basis for almost any kind of cream.

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Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
on stove one-half pound of sweet chocolate, in one cup of sweet milk,
rub smooth and thick, let get cold, and add to the eggs, just before
putting in cream. Flavor with vanilla.

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Take one quart of cream, one pint of new milk, two eggs, one teacup of
grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.

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Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.

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Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.

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Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet milk,
whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of cream of
tartar, 3 cups of flour. From same proportions of everything, only
using the 8 yolks instead of whites of eggs, may be made a yellow
cake, thus having two good sized layer cakes with alternate layers of
white and yellow. Put cakes together with white icing. This was an old
recipe of Aunt Sarah's mother, used when cream of tartar and soda took
the place of baking powder.

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When preparing this ice cream Mary used the following: Three cups of
cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were
beaten together until light and creamy). This, with 1 teaspoonful of
vanilla flavoring, was added to the milk and cream. The cream should
be scalded in warm weather. The egg and sugar should then be added to
the scalded milk and cream, stirring them well together. When the
mixture has cooled, strain it into the can of the freezer. Three
measures of cracked ice to one of salt should be used. The ice and
salt, well-mixed, were packed around the freezer. The crank was turned
very slowly the first ten minutes, until the mixture had thickened,
when it was turned more rapidly until the mixture was frozen.

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This recipe for ice cream is simple and the ice cream is good. A
boiled custard was prepared, consisting of 1 quart of milk, 4 eggs,
between 3 and 4 cups of granulated sugar. When the custard coated the
spoon she considered it cooked sufficiently. Removed from the fire.
When cold she beat into the custard 1 quart of rich cream and 1
teaspoonful of vanilla, turned the mixture into the freezer, packed
outside tub with ice and salt. It was frozen in the ordinary manner.

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This recipe for a delicious and easily prepared ice cream was given
Mary by a friend living in Philadelphia and is not original. She found
the ice cream excellent and after having tried the recipe used no
other. A custard was made of 1 quart of scalded milk, 6 eggs, 3 cups
of sugar. The eggs were beaten light, then sugar was added, then the
hot milk was poured over and all beaten together. She put all in a
double boiler and stirred about ten minutes, until thick and creamy. A
small pinch of soda was added to prevent curdling. When the custard
was perfectly cold she stirred in three cups of sweet, cold cream,
flavored with either vanilla or almond flavoring, and beat all
together five minutes, then turned the mixture into the freezer,
packed well with pounded ice and coarse salt. She covered the freezer
with the ice and salt and threw a heavy piece of old carpet or burlap
over the freezer to exclude the air. She let it stand one hour, then
carefully opened the can containing the cream, not allowing any salt
to get in the can. With a long, thin-handled knife she scraped down
the frozen custard from the sides of the freezer, and with a thin
wooden paddle beat it hard and fast for about five minutes. This made
the cream fine and smooth. Any fruit may now be added, and should be
mixed in before the cream is covered. The cream should be beaten as
quickly as possible and covered as soon as the fruit has been added.
Aunt Sarah usually made peach ice cream when peaches were in season.
Fine ripe peaches were pared and pitted, then finely mashed, 2 small
cups of sugar being added to a pint of mashed peaches. She allowed the
peach mixture to stand one hour before adding to the beaten cream.
When the mashed peaches had been added to the cream, she fastened the
lid and drained off part of the water in outer vessel, packed more ice
and salt about the can in the freezer, placed a weight on top to hold
it down, covered closely with a piece of old carpet to exclude the
air, left it stand three or four hours. The beating was all the labor
required. The dasher or crank was not turned at all when making the
ice cream, and when frozen it was delicious.
Mary was told by her Aunt of a friend in a small town, with a
reputation for serving delicious ice cream, who always made ice cream
by beating with a paddle, instead of making it by turning a crank in a

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