Domestic Cookery, Useful Receipts, And Hints to Young Housekeepers

Cover Domestic Cookery, Useful Receipts, And Hints to Young Housekeepers
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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