FROZEN
Sweeten cups
of
into
the
of
quart
one
custard
with
cream
flavor
sugar,
181
DESSERTS.
to
one-fourth
slightly, stir
Whip
taste.
freeze.
and
and
one
Serve
chocolate
with
sauce.
Cream Use
with
receipt for plain
freezing, one-third iti cold
soaked freeze.
This
makes
of
is used and
it smooth
the
very
light, stir
half
cup
of
let it cook of
in
until
and
milk
sweet
has
been
and
let
sugar
sugar
and
cool
let cook
and
Put
sugar.
with
shape.
separately
eggs
together
two
add
and two
one-half
water,
four
pints
gelatine
that
of
cup
as
boiling point,
one
minute,
the add
cold
milk
the
milk
milk the
heats.
eggs
from
remove
of
of
add
of
one-
cups
cup
color;
dissolve
tine gela-
the
and
fire,
freeze.
Make
Use
in
water,
1.
six
one-fourth
will
Caramel
sugar
of
tablespoon
in
the
it reaches
When
hold
been
the
as
cook, stirring constantly, until
The
boils.
molding, to
has
little hot
a
No.
caramel
one
dissolved it
the
rich
a
for
yolks
skillet
a
in
helps
granulated
sugar
gelatine that
Cream,
and
whites
until
brown
of
water, dissolved
cream
add, just before
and
cream
box
a
Caramel Beat
Gelatine.
with
caramel one
cup
receipt for
Cream,
by cooking of French
water
No.
two
until
cream,
2.
of
cups
it is
a
using
granulated
caramel one
and
color. one-