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Vanilla Strawberry Toasted Oak Ice Cream

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There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

How to make pure food, bet­ter food and to econ­o­mize on the cost of same is just now tax­ing the atten­tion and inge­nu­ity of domes­tic sci­ence teach­ers and food experts gen­er­al­ly. The aver­age cook is intense­ly inter­est­ed in the result of these find­ings, and must keep in touch with them to keep up with the times and run her home in an intel­li­gent and eco­nom­i­cal as well as health­ful rou­tine.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

“Do all kitchen work in a cer­tain order, using that rou­tine which expe­ri­ence has proved best for you.”

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards. With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton.

To be able to make cakes and pud­dings well is one of the ambi­tions of the mod­ern cook, and she has an oppor­tu­ni­ty to real­ize it in a study of Cakes, Cook­ies, and Pud­dings, Parts 1 and 2. Sweet food in excess is unde­sir­able, but in a mod­er­ate quan­ti­ty it is required in each person’s diet and may be obtained in this form with­out harm if it is prop­er­ly pre­pared.

The two class­es of cakes-but­ter and sponge-are treat­ed in detail both as to the meth­ods of mak­ing and the required ingre­di­ents, and numer­ous recipes are giv­en which will enable the cook to pro­vide both plain and fan­cy cakes for ordi­nary and spe­cial occa­sions. Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion.

Pas­tries and Pies com­pletes this vol­ume, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing. To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

Strawberry Vanilla Toasted Oak Ice Cream

  • Serv­ings: 2–4
  • Dif­fi­cul­ty: easy
  • Print

Remove from heat and lift out tea bags. Serve warm and store any left­overs in the fridge in an air­tight con­tain­er for up to 10 days.

Ingredients

  • 3 cups cream
  • 1 cup milk
  • 1 vanil­la bean
  • 20 medi­um-sized straw­ber­ries, cut in half
  • 12 cup hon­ey
  • 1 tea­spoon vanil­la extract
  • 3 half inch slices of Boston Brown Bread
  • 1 tea­spoon­ful of vanil­la or
  • 14 of a vanil­la bean or
  • a tea­spoon­ful of vanil­la extract

Directions

  1. Boil the sug­ar, water and tar­tar­ic acid five min­utes. When near­ly cold beat into the syrup the whites of the eggs, beat­en until foamy, and the fla­vor­ing extract. Store in a fruit jar, close­ly cov­ered. To use, put three table­spoon­fuls into a glass half full of cold water, stir in one-fourth a tea­spoon­ful of soda, and drink while effer­vesc­ing.
  2. A pint of any kind of fruit juice may dis­place the water, when a tea­spoon­ful of lemon juice should be added to the con­tents of each glass before stir­ring in the soda.
  3. Pre­heat the oven to 350 degrees Fahren­heit. Grate the choco­late, put it in a dou­ble boil­er with the milk; stir until hot, and add the sug­ar, vanil­la, cin­na­mon and one pint of the cream. When cold, freeze; when frozen, remove the dash­er and stir in the remain­ing pint of the cream whipped to a stiff froth.
  4. In a large bowl, mix togeth­er the flour, salt, bak­ing pow­der, bak­ing soda, and cin­na­mon. Mash the rasp­ber­ries; add half the sug­ar and the lemon juice. Put the remain­ing sug­ar and half the cream in a dou­ble boil­er; stir until the sug­ar is dis­solved, and stand aside to cool; when cold, add the remain­ing cream, turn the mix­ture into the freez­er, and stir until part­ly frozen.
  5. Place the pans in the oven and bake for 40–50 min­utes, or until they’re gold­en around the edges. In mak­ing pies of juicy fruit, it is a good way to set a small tea-cup on the bot­tom crust, and lay the fruit all round it. The juice will col­lect under the cup, and not run out at the edges or top of the pie.

Tip: Cov­er the bot­tom and sides of a large tin or earth­en pan, with sheets of white paper well but­tered, and put into it some of the mix­ture. Then spread on it some of the cit­ron, which must not be cut too small. Next put a lay­er of the mix­ture, and then a lay­er of cit­ron, and so on till it is all in, hav­ing a lay­er of the mix­ture at the top. 

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards.

They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faith­ful­ness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them.

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton.

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

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