Icecreams
French Vanilla Icecream
Make a custard. Three egg yolks, one half cup of sugar. Put some grated vanilla bean or vanilla extract with one pint of milk. Scald milk with vanilla bean. Add gradually to beaten egg yolks and sugar. When cool, add beaten whites and a half pint of cream (whipped stiff). Stick in the freezer. Makes a little over one quart.
Old Vanilla Egg nog
Beat two eggs, leaving out the white of oner, with one quarter cup white sugar. Beat them hard and well, then add one quarter cuo (generous measure) of the very best old Kentucky whiskey. Mix this well, then add one cup of the thickest Jersey cream. Take the one remaining egg white and beat it stiff, put one teaspoon of sugar into it, then add it to the main part of the nog, and stir it in.
Cranberry Crush (for younger celebrants and non-drinkers)
Put two quarts of water to boil with a tablespoon of oatmeal and a bit of lemon peel. Mash one cup of fresh cranberries in a cup of cold water. Add the mashed cranberries to the boiling water, boil thirty minutes, and sweeten to taste. Strain and cool. Don't get this too sweet, lest you spoil the sharp cranberry flavor. Looks very festive in clear punch glasses.
Fr. John R. Sheehan, SJ
53 E 83rd St
New York, NY 10028
Room Phone: 212 606-3420
Cell: 646 853-1820
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