The Grange advance., 1874-07-01
a PLEASANT And CHEAT T."
EREsfa ENE f1tE GAANGE
PlCN1CS.
Tho Art OF Making ices.


parine them-the best first: kH:->
Neanolitan ice-cream. well to-
pether twelve eggs and one and quarter
hounds of white sifted sugar, two quarts
Of perfectly fresh and pure cream
flavor as below named, and COOK
in large boiler, IA tin vessel set into a
larger one containing hot water stirring
constantly till it thickens, but it must not
curlle. Strain through a fine sieve and
put it on ice to cool. As there is treason
in the cooking Of eggs," SO the freezing
of ice-cream demands care and skill 1t
may lie as readily underdone or orerdone
as a beef-steak or an oyster stew. VIII
suppose you use Tingley's freezer, which
/ find superior to any other. Pour the
cream into the freezing-can, put IN the
dasher, cover and fasten; then break up
your ice with wooden mallet, IN any
heavy, coarse cloth, old coffee sack, or the
like, to the size Of walnuts, and pack firmly
around the can, adding coarsely ground
salt until the tub is entirely full. four
quart can requires twenty-five pounds OF
ice and one quart ofsalt. Cover and tasten
the tub and freezer according to the dlrec-
tions accompanying each freezer observe
that the more slowly the work is done the
tirmer and smoother will be the product.
If a large bulk Of light snowy cream is
desired, turn the dasher as rapidly as pos
sitle; what is gained in volume, however,
is lo.t in quality. If beaten rapidly at
first, or if beaten at all before the cream
is entirely chilled, small grains OF butter
will appear diffused through the mass.
When the freezing is completed open the
can, remove the dasher, pack the cream
firmly down, replace the cover, draw of
the water, fill the tub with salt and ice in
the proportions above given, cover with
WOODEN blanket and let stand several hours
to harden and rlpen.
Philadelphia ice cream.-Dissolve one
pound Of sifted white sugar in two quarts
Of fresh, pure cream, flavor and proceed as
above directed in all respects. All at
tempts to cheaper by the use Of arrow-root,
corn starch, and the like, impair the quail
ity Of the cream, and every drop OF milk
you add "spoils the punch" besides caus-
ing the cream to melt quite rapidly.
Flavor for two quarts.-Vanilla-cn
tablespoonful of extract Of vanilla. Lemon
one tablespoonful each of extract and
juice OF lemon. Strawberry and other
fruits-one pint Of finely strained juice and
four ounces Of sugar. Chocolate-three
ounces Of Bakers chocolate and four
ounces Of sugar melted in four ounces Of
water and finely strained.
Water ices.-To one quart Of finely
strained juice Of oranges, or lemons,
peaches, cherries, straw berries, raspber-
ries, or any juicy fruits, add two quarts of
water and three pounds of sugar, and
freeze like ce-crean. For orange or
strawberry ice add the juice of one lemon.
When carrying ices a distance, to be
kept for hours before using, the freezer
must be we'll surrounded with ice and
salt, and closely enveloped in thick blank
cts.
a little good cake with the ice cream
helps out the lunch, and makes everybody
feel more comfortable. Here is 2 simple
and excellent receipt:
Farmers cake.-Tyo cups Of thin cream,
two cups of stoned and chopped raisins,
two cups Of sugar, four cups Of flour, one
teaspoonfulN of soda, salt.
Next point is what will yeu drink? We
know Of nothing more delicious than iced
tea. Prepare the tea at home, and when
on the camp ground fill the cups with ice,
tea and sugar, and on . hot day it comes
as near nectar AS anything we nave met
with.
Here is the kind Of a picnic we would
like to have q hand in:
Mrs. Jones bell q ham. Ii it is a year
old and veil kept all the better. Now be
careful, Mrs. Jones, and boil it right.
There is more in this than you may imas-
inc. It is salted ham and will require a
large quantity Of water. We use ham
boiler made purposely, but why will not
wash-boiler with a few sticks across the
bottom answer as we'll? Boil long time
but not violently, so as to have it thorough
ly and we'll cooked through. Add boiling
water as it,evaporates. When this is done
set the ham of in the liquor until it cools,
so that the juices may flow back into and
fill mp the pores Of the meat, and when
cold be moist and finely favored, instead
Of being dry, husky and tasteless.
Now that Mrs. &ones has boiled her ham
properly, and baked some loaves OF good
sweet bread, (no salaratus in any and
has fresh butter, not salted so as to des-
troy all the delicate grass flavor sup
pose Mrs. sm ith picks up few spring
chickens, divides them in halves; gives
them few turns on the gridiron, till they
are nicely broiled through, but not seorch'
ed; makes some nicely Drowned toast
from stale bread, but no butter till lunch
is served. Now spring chickens, dry
toast, sweet butter and iced tea comes in
as naturally after ham, as marriage fol-
lows courting, and both are excellent IN
their waY These agreeable Drelimin aries