72. EDITH ADAM\W’ 12tH ANNUAL PRIZE COOK BOOK

FROZEN DESSERTS

OKANAGAN PEACH ICE CREAM

(Native Dish Contest Winner)

2 cups whole milk

2 tablespoons flour

2 tablespoons milk

34 cup sugar

2 egg yolks

1 cup whipping cream

2 cups peach pulp and juice or 1
package frozen peaches

14 teaspoon salt (if desired)

Scald 2 cups milk. Mix flour and 2
tablespoons milk into a smooth paste.
Slowly stir into scalded milk, stirring
until thickened and smooth. Cook over
hot water 15 minutes. Pour slowly over
beaten egg yolks and sugar, stirring con-
stantly. Return to double boiler and cook
for 5 minutes more. Let it become cold,
add cream and peach pulp and juice and
freeze. If using a refrigerator, whip
cream before adding. Freeze at fast
freeze. Stir at 20 minute intervals for
the first hour.

Mrs. S. W. Keys, West Summerland.

VANILLA ICE CREAM
3% cup granulated sugar
1 tablespoon cornstarch
3% cup milk
1 egg yolk
1 egg white
1 cup table cream
vs teaspoon salt
1% teaspoons vanilla
Mix sugar and cornstarch. Add hot
milk and cook in double boiler for 1 hour,
stirring occasionally. Add beaten egg

yolk and cook 5 minutes longer. Cool,
add salt and cream, then strain. Freeze
at coldest temperature until firm. Re-

move to mixing bowl and add vanilla.
Beat with electric or rotary beater until
light and creamy. Fold in beaten egg
white and return to freezing tray or
individual dishes. Freeze at coldest tem-

perature until firm. Then turn freezing

unit back to normal until ready to serve.

BABY BAKED ALASKAS

Tart shells

Fresh fruit (berries, apricots,

peaches)

Ice cream 2 egg whites

6 tablespoons white sugar
Place baked tart shells on a_ board.

Cover the bottom of each with prepared,
washed fruit, filled with ice cream (vanilla
or other desired flavor) and put a layer
of meringue made from the egg whites
and sugar over the top, completely cov-
ering the ice cream. Just before serving,
place in a hot oven under the broiler for

one minute. Serve immediately .(The tart
shells can be filled with the fruit and ice
cream and slipped into the empty ice trays
in the refrigerator just before dinner 1s
served. And the meringue can also be
beaten up and left ready. While the meat
course dishes are being removed just slip
out, cover the tarts. well with the
meringue, put them on a board and slip
into the hot oven for one minute.)

FROZEN LEMON PIE
1% cup sugar
% cup lemon juice
Rind of 1 lemon (grated Poe
1 tablespoon butter
3 beaten egg yolks
‘4 cup whipping cream
3 egg whites
% pound vanilla or graham crackers
Mix sugar, lemon juice, lemon rind, but-
ter and egg yolks (beaten) and cook in
double boiler until thick. Let cool. Whip
cream. Fold in lemon mixture, then egg
whites, beaten stiff. Crush wafers to |
crumbs. Line sides and bottom of freez-
ing tray with waxpaper and put in first
layer of crumbs, then the lemon mixture.
Put remainder of crumbs on top. Freeze.
Mrs. W. S. Badden, 3125 West Thirty-
eighth Avenue, Vancouver, B. C.

FROZEN PINEAPPLE TORTE
3 egg yolks
Pinch of salt
14 cup sugar
1 9-ounce can of- crushed pineapple
(drained)
tablespoons pineapple juice
tablespoon lemon juice
egg whites
tablespoons sugar
cup whipping cream
cups vanilla or graham wafer
crumbs
Make as Frozen Lemon Pie.
Mrs. W. Ullestad, 1411 Hunt Road,
R.R. 7, New Westminster, B. C.

PINEAPPLE MILK SHERBERT
1%4 cup pineapple juice
1 tablespoon lemon juice
1 teaspoon grated lemon rind
%% cup sugar
1 pint milk
Combine sugar, pineapple juice, lemon
juice and rind grated. Add the milk and
stir until the sugar is thoroughly dis-
solved. Pour into freezing tray and
freeze until firm. Remove to bowl and
beat until light and creamy. Return to
freezing tray and freeze further.

Miss Hindmarch, Westview, B. C.

DOR DO G DO DO