The 1918 Fanny Farmer Cookbook

mixture;

to remainder add one−half cup candied fruit cut in small pieces, one−quarter cup Sultana

raisins,

and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould,

cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and

flavored with Maraschino syrup.

Pistachio Fruit Ice Cream

cups milk

1/2 cups chestnut

purée

1/2 cups sugar

teaspoon almond

extract

Yolks 5 eggs

tablespoon vanilla

/2 teaspoon salt

/4 cup glacé fruits

pint heavy

cream

Maraschino

Green coloring

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and

glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf

green;

freeze, mould, pack in salt and ice, and let stand two hours. Serve with

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat

to boiling−point, thicken slightly with arrowroot, and color with fruit red.

Nougat Ice Cream

cups milk

Whites 5 eggs

cup sugar

/3 cup, each,

pistachio, filbert,

English walnut, and

almond meats

Yolks 5 eggs

teaspoon salt

teaspoon almond

extract

1/2 cups heavy

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

524