574.--PRUNE WHIP

Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm.

Serve plain or with a custard sauce made from the yolks of the eggs.

575.--PRUNE AND WHEAT MOLD

1 cup prunes 1/4 teaspoon salt Boiling water 1/2 cup Cream of Wheat

Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool.

576.--JELLIED PRUNES AND CRANBERRIES

1 cup prunes 1 cup sugar Boiling water 1/2 box gelatine 1 cup cranberries chopped 1/2 cup cold water

Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill.

577.--RICE MOLD

1 cup rice Grated rind of 1/2 orange 2 quarts boiling water 3/4 cup powdered sugar 1 tablespoon salt 2 tablespoons grape juice Juice of 1 orange

Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.

578.--SEA MOSS BLANCMANGE

1/4 cup sea moss 1/4 teaspoon salt 1 quart milk 1 teaspoon vanilla 1/4 cup sugar

Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour.

Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.

CHAPTER XXVI

FROZEN DESSERTS

579.--TO FREEZE ICES

Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.

580.--FROZEN CUSTARD

1 quart milk 2 teaspoons cornstarch 2 eggs 1 tablespoon vanilla 1 cup sugar Few grains salt

Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.

581.--CHOCOLATE ICE CREAM

Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.

582.--COCOA ICE CREAM

1 pint milk 1 teaspoon cornstarch 2 inches stick cinnamon 1 egg beaten 1 cup sugar 1 pint cream 1/2 cup cocoa 1 teaspoon vanilla Few grains salt

Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze.

583.--COFFEE ICE CREAM

1 can evaporated milk 1/2 cup sugar 1 cup boiling water 2 teaspoons instantaneous coffee

Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in gla.s.ses and garnish with whipped cream.

584.--MINT ICE CREAM

1 quart thin cream White of 1 egg 1/2 pound mint stick candy

Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in gla.s.ses garnished with small green mint candies.

585.--ORANGE VELVET CREAM

1 cup sugar 1 cup orange juice 1 cup water Juice of 1 lemon Whites of 2 eggs 1 pint cream whipped

Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in gla.s.ses garnished with candied orange peel and a few mint leaves.

586.--PHILADELPHIA ICE CREAM

1 quart thin cream Few grains salt 3/4 cup sugar 1 tablespoon flavoring

Mix and freeze.

587.--PRUNE ICE CREAM

1-1/2 cups hot milk 1 cup cream 2 eggs slightly beaten 2 cups cooked prunes 1/2 cup brown sugar

Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.