)
- 1 c. sultana raisins
- 1-1/2 c. maple sirup
- 1 qt. milk
- 1 pt. thin cream
- 6 eggs
- 1 Tb. vanilla
Steam the raisins until they are soft. Heat the milk in a double boiler. Beat the eggs, add the maple sirup, and add this to the milk. Cook until the mixture has thickened, remove from the heat, and stir in the cream and vanilla. Cool and freeze to a mush; then add the raisins and continue freezing until stiff. Serve.
81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by adding chopped nuts and several kinds of fruit to custard and then freezing it to make tutti-frutti custard. Such a dessert is high in food value and is suitable for a meal in which other rich food is not served.
TUTTI-FRUTTI FROZEN CUSTARD
(
Sufficient to Serve Six
)
- 1 qt. milk
- 6 egg yolks
- 1 c. sugar
- 1/8 tsp. salt
- 1 Tb. vanilla
- 1/4 c. chopped citron
- 2 Tb. maraschino juice
- 1/4 c. chopped maraschino cherries
- 1/2 c. chopped nuts
- 1/4 c. chopped candied pineapple
- 1/2 c. shredded coconut
Heat the milk in a double boiler. Beat the egg yolks and add the sugar and salt. Add this to the hot milk and stir until the custard has thickened. Cool, add the vanilla, chopped citron, maraschino juice, cherries, nuts, pineapple, and coconut. Place in a freezer and freeze until stiff. Pack and let stand until time to serve.