To reënforce ice cream:—Add 1 or 2 egg whites, beaten or unbeaten; these may be added in the beginning, or after the mixture begins to freeze. A tablespoonful of maple sirup, caramel sirup (1 tbs. sugar melted and browned and dissolved in 1 tbs. boiling water), or chocolate sirup may be poured over the ice cream to vary the flavor. Make chocolate sirup by boiling 2 tbs. water, 1 tbs. sugar, and 1 tbs. chocolate to a sirup. 143.3 calories.
Frozen Custard
289-329 calories
| 1 egg (or 2 yolks) | 1 cup of milk |
| 1 tbs. sugar | Few drops of vanilla |
| ⅛ tsp. salt | |
Prepare as soft custard, freeze.
Lactone Buttermilk
627 calories
| 1 qt. fresh milk | 1 gill cold water |
| 1 lactone tablet (or 1½ oz. buttermilk starter) | |
(Parke, Davis & Co.’s and Hanson & Co.’s buttermilk tablets are practically the same.)
Dissolve tablet in cold water and stir into fresh milk (which may or may not be skimmed, according to the directions of the physician, but the finished product is more palatable using whole milk). Pour into a clean jar or wide-mouthed bottle; plug with cotton or close not tightly, allow to stand in room temperature 70°-75° F. 24 hours, shaking the bottle occasionally to keep the cream from rising. At the end of this time pour the milk out (if sufficiently fermented), and beat briskly for 5 to 6 minutes with egg beater or with churn; place on ice until ready to serve.