Ice Cream
(1) Use recipe for soft custard, freezing after the custard has become thoroughly cold.
| (2) ⅓ cup cream | ¼ grain saccharin or enough to sweeten, dissolved in 1 tsp. water |
| 1 tbs. chopped nuts | |
| 3-4 drops vanilla, orange, or almond extract | |
Whip cream, add saccharin and nuts. Pour into a small ¼-pound baking powder can, seal the edges of mold or can with a thin strip of buttered muslin. Pack in equal parts of salt and ice for two hours.
Sugar-free Milk.—A sugar-free milk has been advised by Williamson. It is made from washed cream as follows: 3 tablespoonfuls of cream are shaken in a pint of water and set aside until the cream rises, it is then skimmed off and mixed with the white of one egg and diluted with pure water. This furnishes a beverage not unlike milk in appearance and flavor.
Nut Charlotte
| 60 c.c. (2 oz.) 40% cream | Saccharin to sweeten |
| 30 gm. chopped walnuts | 3-4 drops vanilla |
Whip cream stiff; add saccharin, nuts, and vanilla.
1 tbs. sherry wine and 1 tsp. gelatin soaked in 1 tbs. cold water and melted over hot water may be substituted for vanilla to vary the above recipe.