The 1918 Fanny Farmer Cookbook

cream

tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff,

whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.

Orange Pekoe Ice Cream

cups milk

Yolks 4 eggs

tablespoons Orange

Pekoe tea

/4 teaspoon salt

1/2 cups sugar

Grated rind 1

orange

pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks

slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and

mould. Serve garnished with Candied Orange Peel (p. 547).

Orange Delicious

cups sugar

cup water

cup cream

Yolks two eggs

cups Orange juice

cup heavy cream

/4 cup shredded candied orange peel

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs,

cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream

stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill

Orange Delicious, pack in salt and ice, and let stand one and one−half hours.

and

beaten

with

Strawberry Mousse

quart thin

cream

/4 box gelatine

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

525