RICE ICE-CREAM
Cook a cupful of rice until very soft. Have the juice of a lemon in the water in which the rice is boiled. When the rice is steamed dry, cover it with a thick sugar syrup and let it stand for an hour or more. Drain off the syrup, add a half pint of cream, whipped (this may be omitted if preferred); stir this into vanilla cream No. 1 or 3, or with angel ice-cream after it is well frozen. Mold and pack in ice and salt for one or two hours.
PISTACHIO ICE-CREAM
Blanch two ounces of pistachio nuts; this is done by pouring over them boiling water: after a few minutes the skins can be easily removed. Pound the nuts in a mortar to a smooth paste, using a little cream to prevent their oiling. Add this quantity of nuts to one quart of vanilla cream mixture No. 3; color it green, the shade of green peas; flavor with a little orange-flower water, then freeze. When nuts are not obtainable, the flavor of pistachio can be produced with orange-flower water and a very little bitter almond.
NEAPOLITAN ICE-CREAM
This cream is molded in brick form in three layers of different flavors and colors. Make a cream after the receipt for vanilla cream No. 3, using eight or ten yolks, as it should be solid and of fine grain; omit the vanilla flavoring. Have a pail packed in ice; when the cream is frozen, remove one third of it to the pail and stir in quickly a little vanilla, using the vanilla powder if convenient; put this into the brick-shaped mold, also packed in ice, and smooth it down to an even layer. Take from the freezer one half of the cream remaining in it and put it into the pail; stir into it one ounce of melted chocolate diluted and made smooth with a little cream or milk. Place the chocolate cream in an even layer on the layer of vanilla cream. To the cream remaining in the freezer add an ounce of pistachio nuts, prepared as directed in receipt for pistachio cream; color it green and add it to the mold for the third layer. Seal the joints of the mold with butter to make it very tight, as directed for molding, page [491]. Pack in ice and salt for several hours. The molding of this cream must be done quickly, but with care to have the layers even. Strawberry ice is often used for one of the layers instead of chocolate cream.
NESSELRODE PUDDING
- 1 cupful of French chestnuts.
- 1 cupful of granulated sugar.
- Yolks of 3 eggs.
- ½ pint of cream.
- ¼ pound of mixed candied fruits.
- 1 cupful of almonds.
- ½ can of pineapple (drained).
- 1½ tablespoonfuls of maraschino, or 2 tablespoonfuls of sherry.
- ½ teaspoonful of vanilla sugar, or ¼ teaspoonful of vanilla extract.
1. Remove the shells from the chestnuts; put them in boiling water for three minutes, then into cold water, and take off the skins. Boil the blanched chestnuts until tender. Take one half of them and press them through a sieve. They will go through more easily while hot.
2. Blanch the almonds; chop them fine and pound them.