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Frozen Desserts: Yolks

Frozen Orange Soufflé. 1 quart cream, 1 pint orange juice, Yolks 6 eggs, 2 cupfuls sugar, box gelatin.

Cover the gelatin with cupful cold water, and soak an hour, then dissolve in cupful boiling water. Mix the orange juice and the sugar together. Whip the cream. Beat the yolks until light, add them to the orange juice and sugar; add the gelatin, strain, and freeze. When frozen, • MRS. CURTIS'S COOKBOOK remove dasher, stir in the whipped cream, and stand two hours to ripen.

Frozen Strawberry Soufflé 1 pint strawberry juice 1½ cupfuls sugar, box gelatin, cupful cold water Yolks 6 eggs, 1 quart cream.

Mix the strawberry juice and sugar until they form a sirup. Cover the gelatin with cold water, and soak half an hour, then add a cupful boiling water, and stir until dissolved. Beat the yolks of eggs, add them to the sirup, also the gelatin, and freeze.

When frozen, stir in lightly the cream whipped to a stiff froth; repack Frozen Pudding. 1 quart milk, 20 large raisins, Yolks 4 eggs, 1 cupful sugar, 2 ounces citron, 2 ounces almonds, 1 tablespoonful McIlhenny's Mexican Vanilla. 1 ounce preserved ginger.

Put the milk and raisins in a double boiler and cook twenty minutes. Beat the yolks and sugar together, add to the hot milk, cook one minute, and strain. When cold, add the citron chopped fine, the almonds blanched and grated, the vanilla and ginger cut into small pieces; freeze Orange Mousse. 6 oranges, 1 pint cream, 1½ cupfuls sugars 1 candied orange.

Squeeze orange juice into a saucepan with the sugar; add the rind of 1 orange, cut in pieces and 2 tablespoonfuls water. Place over the fire, stir with a wooden spoon until melted, strain, cool, and freeze. When frozen, remove dasher and add 1 pint cream whipped stiff, also the candied orange cut into small pieces. Pack to ice and salt for an hour and a half.

Garnish with small pieces candied orange cut in thin strips, alternating with angelica cut in the same fashion.

Finish with a row of sliced oranges cut in halves and lapping over each other.

Tutti-Frutti. 2 cupfuls milk, Yolks 5 eggs, 2 cupfuls thin cream. cupful sugar, teaspoonful salt, 1½ tablespoonfuls Mellbenny's Mexican Vanilla, 1½ cupfuls fruit cut in small pieces.

Make a custard of first 4 ingredients, strain, and cool. Add the cream and flavoring, then freeze to the consistency of mush, add the fruit, and continue freezing. Mold, pack in salt and ice, and let stand two hours. Candied cherries, pineapple, figs, sultana raisins, and citron may be used.

Pineapple Mousse. 1 teaspoonful gelatin. 1 pint double cream, 1 cupful scalded pineapple juice, cupful sugar, Juice lemon.

Soften the gelatin in 3 tablespoonfuls cold water five minutes and dissolve in the hot pineapple juice; add the sugar and let cool, then add the lemon juice and the cream; beat the mixture with an egg beater until thick. Turn into a chilled mold; press the cover down over wrapping paper, and let stand packed in equal measures of ice and salt three or four hours. Turn from the mold and surround with half slices pineapple sugared or dressed with cold sugar sirup.