The 1918 Fanny Farmer Cookbook

glasses one−third full, add vanilla ice cream to fill glasses, and garnish with candied cherries

candied pineapple cut in pieces.

and

Vanilla Ice Cream I (Philadelphia)

quart thin cream

/4 cup sugar

1/2 tablespoons vanilla

Mix ingredients, and freeze.

Vanilla Ice Cream II

cups scalded milk

egg

tablespoon flour

/8 teaspoon salt

cup sugar

quart thin cream

tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water

twenty minutes, stirring constantly at first; should custard have curdled appearance, it will

disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Chocolate Sauce I

(To be served with Vanilla Ice Cream)

1/2 cups water

tablespoon

arrowroot

/2 cup sugar

/2 cup cold water

tablespoons grated

chocolate

Few grains salt

/2 teaspoon vanilla

Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been

added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

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