Take one-half cup of white wine and one and one-half cups of water, put on to boil in double boiler and in the meantime beat up the yolks of two eggs very light, with two teaspoons of white sugar, some grated nutmeg or three small pieces of cinnamon bark, or the grated rind of half a lemon, and add a teaspoon of flour to this gradually.  When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly.  Return to boiler and stir until the spoon is coated.

WINE SAUCE, No. 2

Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly until smooth.  Then add one cup of white wine, one ounce of chopped citron.  Remove from fire, let cool, flavor with one teaspoon each of pistache and vanilla.  If desired, one teaspoon of red Curacao or Maraschino liquor can be added for flavoring.

VANILLA OR CREAM SAUCE

Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time.  Cook and stir in a double boiler for ten minutes; then set aside to cool.  When ready to use stir in one teaspoon of vanilla and the white of one egg, stiffly beaten.  Serve in place of whipped cream.

FROZEN DESSERTS

In making frozen desserts attention to detail is the essential thing to perfect success.

PREPARING SALT

The smaller the ice is broken the better, while the salt should never be too fine.  A salt prepared especially for the purpose is known as “ice cream salt.”  This salt and the finely broken ice are put in alternate layers about the cream can.  Begin with a layer of ice, making this about three inches deep.  Then put in a layer of salt about an inch in depth, and continue in this way up to the top of the cream can.  The ice can be put in a gunny sack and then broken up with a heavy hammer or hatchet.

FREEZING CREAMS AND WATER ICES

Fill the cream can three-fourths full.  Cover; place in wooden bucket; adjust the top and pack, as directed above.  Turn crank slowly and steadily.  After freezing drain off water, remove dasher; with a spoon pack hard.  Put cork in top of lid.  Repack freezer.  Cover top with heavy pieces of carpet and paper.  When time comes to serve, wipe top of can carefully before opening.  In very hot weather renew the salt and ice three times, and keep the blanket cold and wet with the brine from the freezer.

VANILLA ICE CREAM, No. 1

Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of vanilla extract, and one quart of sweet cream, well beaten.  Heat the milk in a double boiler, and when it is at boiling point add the flour, eggs and one cup of sugar.  Cook about twenty minutes, stirring very often.  Let the mixture get cold, then add the remaining sugar and the vanilla and cream, and freeze.  A more novel flavoring is made with a mixture of vanilla, lemon and almond extracts.  The quantities given in this recipe make about two quarts of ice cream.