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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots

French Ice-cream

French Ice-cream

1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt.

Put the milk on the fire and let it just scald or wrinkle.

Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. (This is a plain boiled custard, such as you made for floating island.)

Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream.  Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze.

Coffee Ice-cream

Make either of these creams, and flavor with half a cup of strong coffee in place of vanilla.


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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Ice Creams and Ices

French Ice-cream
Flavored Ice-cream
Vanilla Parfait
Flavored Ices
Peach Surprise