THEIR ICES, CREAMS AND SWEETS
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BEN E. DUPAQUIER
CHEF DE CUISINE
HOTEL ARLINGTON
Santa Barbara, Cal.
Mr. Dupaquier's first position was in The Pendennis Club, of Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mercantile Club and the New Jefferson Hotel of St. Louis; the Jonathan Ciub and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal.
MARRON ICE CREAM
Prepare a vanilla ice cream. Finely chop two ounces candied marrons and add to the ice cream in the freezer with two tablespoons maraschino. Mix well and serve.
VANILLA ICE CREAM (1 quart)
Six yolks eggs, eight ounces powdered sugar, one pint fresh milk and one stick vanilla. Place the egg yolks and sugar in a small saucepan and mix thoroughly with a wooden spoon for five minutes. Place the cream, milk and vanilla into another small saucepan and let come to a boil; then immediately pour it into the eggs and sugar, little by little, carefully mixing with the wooden spoon while heating, for five minutes, but under no circumstances allowing it to boil. Remove from the fire, pour it into a bowl and allow it to thoroughly cool off. Remove the vanilla and strain the cream through a Chinese strainer into a small ice cream freezer. Place the freezer in a tub, see that the freezer is completely buried in cracked ice, mixed with rock salt, then briskly freeze for thirty minutes; see that the ice cream is thoroughly firm.
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