RECIPES FOR HOME ECONOMICS CLASSES. 59

Zs.
2.
3.

Prepare first six ingredients as Lemon Jelly. .
Chill; stir occasionally.
When partly set, beat until foamy; add whites of eggs beaten stiff, and

beat until mixture begins to stiffen.

4.
o.

Turn into moistened mould, or pile lightly in serving-dish.
Serve with custard sauce.

Notrr.—1 white of egg and % c. cream, whipped, may be used instead of 2 whites.

4:

PINEAPPLE SPONGE.

Make as Snow Pudding, using 1 tbsp. lemon-juice and 2 tbsp. canned

pineapple-juice; fold in 4% c. grated pineapple just before turning into mould.

eet
2.
3.

FROZEN DESSERTS.
GENERAL RULES.

Use rock salt and pound ice fine.
Seald can, dasher, and cover, and fit can into socket in pail.
Fill the space between the can and pail two-thirds full of ice before

adding salt.

4.

Add: alternate layers of ice and salt, using eight measures of ice to one of

salt, letting the mixture come a little above the height of the liquid in the can.

5.

Never fill the can more than two-thirds full of the mixture to be frozen,

to allow for expansion. Let stand until thoroughly chilled; turn crank very
slowly until cream is rather stiff, and then increase the speed until mixture
is stiff and of a fine texture. _

6. Remove the dasher, scrape cream from the sides of the can, and level.

7. Drain water from the tub, fit cork into cover, and repack with ice and
salt. If time of ripening is short, use 4 parts ice to 1 of salt; if longer,
use 8 to 1.

8. Cover with heavy sack or newspapers; let stand at least 1 hr. before ~
using.

aor WNW eH

i)

FRENCH VANILLA ICE-CREAM.

2 ce milk, Y, tsp. salt.
1 tsp. flour. | 1 qt. thin cream.
1 c. sugar. 2 tsp. vanilla.

1 egg.

. Measure all ingredients.

. Mix together flour, sugar, salt, and egg.

. Add scalded milk gradually.

. Cook in double boiler until thickened, stirring constantly.

. Cool; add cream and vanilla.

. Strain, put into ice-cream freezer, and follow general rules.

VANILLA ICE-CREAM.

1 qt. thin cream. 2 tsp. vanilla.
1 ec. sugar. Pinch of salt.

. Seald one-half the cream and dissolve the sugar in it.
. Add remaining cream and vanilla.
. Follow general rules.