Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-06-01
THE HOUSEWIVES HANDBOOK.

Ice CREAM-A very cheap luxury and
easily made Take what quantity ofcream
| (sweet and thick you wish. Sweeten and
| flavor to your fancy. Have some broken
ice and salt placed around your freezer in a
keg or tub that comes up as high at least
as the cream in the freezer. Turn the free
| ger until the cream is in mushy mass !;
then with long wooden paddle beat it un-
til it rises up as light as the frothed white
of an egg. A whip churn does not answer
quite as we'll When satisfied with its
lightness, proceed to freeze it until stiff.
Then mould it or wrap it up to keep from
thawing until wanted If you have not
pure cream, make custard of fresh milk
and the whites of eggs and use one-third
with cream.
Cream seasoned and whipped to froth
is nice with fresh fruit, or filled up in glasses
in which there is spoonful of jelley, or a
maccaroon soaked in wine
CUsrARD.-Allow four eggs to each pint
of fresh milk. Reserve part of the whites
to froth and lay on top. Beat the eggs
smooth, stir them in the milk, sweeten with
best loaf sugar. Set bucket with the
mixture in pot of boiling water. Stir un
til done and remove from the fire instantly.
The same mixture may be baked.
APPLES OR OUNCES, pealed and cored, with
the hole made by coring filled with jelley
or brown sugar, and baked with a little
wine and sugar around, are very nice ;
with custard poured over and baked, they
are termed a birds nest
BLANC MANGE.-Dissolve an ounce and a
half of gelatine in a pint of sweet cream
Sweeten, flavor and boil it, Put little in
cup on some ice and salt, and if it will
mould, it is done Color or use white.
CALF FooT JELLEY-Having reduced some
feet to a jelly by boiling, scrape off the fat
from the cake when cold Melt it in ket-
tie, and before it is warm enough to cook
them, stir in the broken whites of some
eggs. Boil and skim well !; strain through
flannel bag return to the kettle with the
addition of some brandy, sugar and deli
cate spices, as much as makes it agreeable
to you. Boil until it will readily CONCEAL
on ice strain it through flannel until per-
fectly clean mould it. or if for glasses,
heap it in them in broken pieces. Youmay
favor calf foot jelley with any fruit you
choose Gelatine is dissolved in water and
prepared by the same process. One ounce
to one quart of water in winter Ond and
half ounces in summer
CHARLOTTE RUssE-Make one pint of rich
custard when cold stir in an ounce ofisin-
glass dissolved in half pint of water and
reduced to stiff jelley sweeten with best
sugar mix glass of wine, the juice of a
couple of lemons, and a pint of frothed
cream together stir them into custard
when cool. Mould in blanc mango moulds,
or cut out some nice shaped sponge cakes
into shells, and pour the mixture in
CoFFEE.-Pick, wish and dry the coffee :;
roast it Of a nice brown color when you
can mash it with your fingers it is done
Many people stir in an ounce of butter to
pound of coffee 1t is best fresh roasted,
but as that is too troublesome in real busi-
ness families, it is usually prepared once
week, and immediately put in close canis-
ters. One pound of coffee to gallon of
water is the prescribed quantity, but we
think used by few. Mix the ground coffee
with the white of an egg when the water
boils stir it in and boil hard for few min
utes then set it where it will boil slowly
for ten minutes Coffee should be made
just before wanted for use. Before pouring
it into the urn, pour cupful back and forth,
until it seems clear. You may use strip
of ising-glass instead of the white of an
egg, or you may, when you want the coffee,
after it cools, glaze it, using the whites of
two eggs to each pound Of coffee.