Domestic Cookery, Useful Receipts, And Hints to Young Housekeepers

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Domestic Cookery, Useful Receipts, And Hints to Young Housekeepers
Lea Elizabeth Ellicott
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This article will keep any length of time, and is very convenient forseasoning ices.
Superior Receipt for Ice Cream.
One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful ofoil of lemon. If for vanilla cream; use a table-spoonful of tinctureof vanilla, two eggs beaten; mix well and freeze in the usual way. Theseasoning should be well mixed with the sugar, before it is added tothe cream; by this means, it will be all flavored alike. This has beenmuch admired.
Coloring for ice cream
..., may be made in this way: take of powderedcochineal, cream of tartar and powdered alum, each two drachms; of saltsof tartar, ten grains; pour upon the powders half a pint of boilingwater; let it stand for two hours to settle, or filter through paper. Use as much of this infusion as will give the desired shade. Thisproduces a brilliant pink color.
Freezing Ice Cream.
Take a bucket of ice and pound it fine; mix with it two quarts of salt;put your cream in a freezer; cover it close, and immerse it in thebucket; draw the ice round it, so as to touch every part; after it hasbeen in a few minutes, put in a spoon, and stir it from the edge to thecentre.


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