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Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 145 of 398 (36%)

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.


ICES

82. Ices are simple mixtures of fruit juice and sugar diluted with water
and then frozen. They are expected to be somewhat sour, and, as a rule,
lemon juice is relied on to assist in obtaining this flavor. In
addition, lemon juice also helps to bring out the flavor of the fruit
used as the basis of the ice.

As a rule, a very smooth texture is not desired in this dessert;
consequently, ice is frozen quite rapidly and, as will be noted in Table
I, with a high proportion of salt. Unless the fruit used in an ice is
expensive, this is probably the cheapest frozen dessert that can be
made, for it seldom contains any other ingredients than those mentioned.
It is usually clear, but occasionally the fruit pulp is used in addition
to the fruit juice. When this is done, the mixture should not be frozen
too hard, as the fruit is apt to become icy. Fresh, canned, or preserved
fruit may be used. The sugar used for ices is usually cooked with the
water to form a sirup. Otherwise, the sugar often fails to dissolve and
remains granular, preventing the ice from being as sweet as it should be
for the amount of sugar used.

83. LEMON ICE.--The ice most frequently made is that flavored with
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