Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1860-06-15
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LUIS PoPular luxury DOW Ia nee90u
and may be enjoyed to perfection by ouF, rural
readers, who know what cream Is, and who car
readily obtain it. Here in the city, weget va
rious substitutes for the genuine article, tho
best being made Of milk and eggs, bat much d
that sold at the saloons is a compound OF. ooru
st arch, arrow root, and In some cases Of inRrs
dents known only TO the makers The reader
Of the AgracWltGria viii thank our kind con
tributor, Mr.. J. Grocer, Mercer Co, N. . !, tDI
the following recipes and directions
vanilla ICE CREAM.-Teks about ona laEWG
vanilla bean TO quarts Of pure cream Split
the beau scrape the seeds into cup, eat ~
the rest of the bean in fine pieces, aud put with
the seeds add little water, and let It stew
for while over FIRE when done, and cool,
add it to the cream. Add also IL d Of Ga6
white sugar for each quart Of cream. Whea
The sugar is dissolved. run the whole throagh q
strainer into the eau or freezer. ~ ~
LENos CREAM.-For S quarts OF cfeam
(equal to 9 qts. when fro4enJ Take ~ tbs.
sugar, and about lemons Crate the ontsido
of the Lemons, and rub the gratiugs fne, With
about OF. sugar, then squeeze on TO them thd
juice of two Of the lemons, add q little more
sugar, then mix with the cream The aefeAm
should be sweetencd before the lemon isadded.
Then strain into the freezer, and freesa -
srHAwBsERY CREAM Use u b. sugar for
each quart of cream, and strawberry juice foe
favoring. Tie berries are squeezed throggh M
| PEGS of muslin, or q st rainef, and 4n addition
al u pound of sugar is allowed for each pins
Of juice. Use only enough juice to give the
cream slight violet color. ConfectionesG
! add prepared cochineal, to higbten the color
still more juice can be added If desired Pi1gs
it in the freezer, etc. as for tie others "
PNE APPLE CREAM.-Cat OF tie odtsids of
q large ripe pine apple cut up the fest "a GnS
pieces in pan, and cover It with sugar; oR
make alternate layers of the apple and sugar.
and let it stand several bovrs vixen wanted,
squeeze it al through a strainer and use SUN.
to f1vof-oDc apple to Sboat quarts cream.
Ali ow, also, u pound sugar to each quart on
the cream and it is ready for tteszng:
ALMOND CREAM.-Take u pound sugar for
each quart Of cream and about 0uncs Of
bitter aluIouds to 9 quarts cream. Rnb tho
almonds (which should be blAnch0d) fne, in .
mortar, or bowl, with rose water. They should
be prepared only as wanted, they soon spoil.
When fue, add them to the ereami ed
The above are the principal kinds of@cream,"
usually prepared by the Coufectioners. Il 10
easy to see what g great variety can be made
by changing the havoring, which should never
be in excess, but just preceptible to the tasie.
Those who use eggs and milk, may find the fol-
lowing directions to arSwers es
Take 8 quarts milk 2 pounds 6ne white
slgar and Is eggs. Put the sugar i'm ths milks
and set it on the FIRE, keep stirring until II jusa
begins to boil; then take it from the Ere and
pour into it tie eggs (which in the nseantims
have been well beaten.) STR the milk we'll
while pouring in the eggs. Then set It on the
fire again and let it just bod, when 1t is imrAss
diately poured through straiBer to remove an
Jumps. When cool, put it in the freezer, and
proceed the same as for pure creams.
Another.-5 qts. milk lbs. sugar 10
eggs. To be mixed same as the first. The
favoring my be added to tn milk. Or If ex-
tracts are used, adu them 70 the milk whe8
strained into the freezer.
FREEZING THE M1xTURE.-To do this well,
requires few trials, but is soon learned The
apparatus described in our last Vol page ais
(July No.) facilitates the work, bat for make
ing small quantity for occasional home use, =
tin pail ; pail or tub large enough TO receive
it and the ice and salt around it, with paddle
like pudding stick TO stir and beat the cream.
are sufficient:
The reezing mixture is made Of b: Of
coarse salt to 3 ibs. ice pounded as fine rs peas,
well mingled together. Place q thick hump Of
ice in the bottom of the tnb; set tie can eF pMii
containing the cream upon it, and Eli the tdb
70 fHa ,vx-stN kyzos II =
the cream, put on the cover and whirl the ket-
tie around by the handle, first one way, then
the other. until it begins to freeze pretty freely
at the sides. Then take the "beater" and ham
die it 50 that With each stroke the frozen cream
is scraped down from the sides Of the can this
brings fresh portions of the cream in contact
with the freezing surface, and ensures q nni-
form congelation: The testing is also neees=
sary to impart "lightness" to the cream, by
forcing iu air. Pure cream, properly frozen,
is very soft, smooth and light to the taste-f
not properly done, it will seem coarse and con.
tain ffozeni particles. The more milk that may
be added to cream, the more difficulty in beat
ing it light for milk, or even eggs and milk;
will not catch and retain the air like pure
cream, neither will il tsste 30 soft and smooth.
If the cream freeze very rapidly to the side
indicating the use of two much salt, raise the
can out of the tub for a few minutes, but con.
tiuue to use the beater. AS general rule, d
can half full Of pure cream. should be beateG
until it is very nearly full; or double m quanti.
ty; the freezing going ON at the same TIME.
When the beater is taken out, scrape It or
lightly, so that none Of the greasy, sOapy sub
stance which may have collected upon it, will
get into the crean1--as it would spoil the favor
and quality: WheH the cream is finished,
draw off part. or all of the water in The tub,
and place around the can more ice, in hhger
pieces and with less proportion Of salt. If ths
cream is not to be used for some hours, i'm
merse the can in the ice and salt and lay 4
cloth over the tub. These directions are to be
observed in making all kinds Of ice creams;
during the whole process great care must bO
taken TO keep any salt or salt water from tho
cream MS this would ruin the favor.
GINGER PouNp CAKE.-One tablespoonful
of ginger, one teacup Of butter, one Of sugar.
do. rnolAsses, eggs one teaspOouful Of sale
ratus, 3 cups Of -four.
DRor CAKE.-Half pound OF butter. do.
sugar beat to q cream ) eggs. little ross
water or lemon, 2 pounds -four. light weight;
drop on buttered tins and bake.
A PEEs.-One-quarter Of poond Of bat
ter, 4 do. sugar. eggs, -four enough to mako
a very soft dough; roll out and cut in shapesI
bake in a quick oven.
FLonExoE LoAF CAKE-Three cups sugar,
one cup of butter, two cups sour milk, one
tea-spoonful soda, spice and fruit; or omit ono
cup sugar and take nearly one cap of rnolasscs
instead
Squash CAKE-Very nice. One piut Of
strained squash, one cup Of sugar, half cuP
of melted butter, one cup Of yeast, little salt,
one teaspoon of soda, three and half pints cf
Rnlra Il,