The Grange advance., 1874-07-01

!. = r,...snondant writing the Ger,nan-

put it on ice to- cool, As there is" reason
in the cooking of seggs,' SO the freezing
of ice-cream demands care and skill; 1t
may be as readily un1erdone or oyerdone
as beef-steak or an oyster stew. i will
suppose you use Tingley's freezer, Whleh g
I find superior to any other. Pour the
cream into the freezing g-can, putin 1's the
dasher, cover and fasten; then break up
your ice with q wooden mallet, IN any
heavy, coarse cloth, old coffee sack or fne
like, to the size Of walnuts, and pack firmly
around the can, adding ooarsely ground
salt until the tub is entirely full. A four.
quart can requires twenty-five pounds OF
ice and one quart of salt. 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
firmer and smoother will be the product.
If large bulk Of light snowy cream is
desired, turn the dasher as rapidly as pos
sihle; what is gained in volume, however,
is lost in quality. If beaten rapidly at
first, or if beaten at all before the cream
is entirely chilled, small grains of butter
viii 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 a
woolen blanketand let stand several hours
to harden and rlpen.
Philadelphia ce-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 Observation-Disclosures
tablespoonful Of extract Of vanilla. Lemon
one tablespoonful each of extract and
juice OF lemon. Strawberry and ether
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, strawberries, raspber-
ries, or any juicy fruits, add two quarts of
water and three pounds of sugar, and
freeze like ice-cream. 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 simple
and excellent receipt:
Farmers cake.-Two cups Of thin cream,
two cups Of stoned and chopped raisins,
two cups Of sugar, four cups Of f1our, one
teaspoonfuT Of soda, salt.
Next point is what will yen 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 have met
with.
Here is the kind Of picnic we would
like to have hand in:
Mrs. Jones boil ham. If it is a year
old and we'll kept all the better. Now be
careful, Mrs. Jones, and, boil it right, 1
There is more in this than you may imas
.ine. 1t is a salted ham and will require
large quantity Of water. We use ham
boiler made purposely, but why will not
awash- boiler with . few sticks across the
ibottom answer as we'll? Boil long time
but not violently, SO as to have it thorough
" and well cooked through. Add boiling
water as it.evaporates. When this is done
sst the hams in the liquor until it cools,
so that the juices may f1ow back into and
I'LL mp the pores Of the meat, and when
cold be moist and finely favored, instead
of being dry, husky and tasteless. @
Now that Mrs. Homes has boiled her ham
properly. and baked some loaves Of good
sweet bread, lno ,salaratus in amy and
has fresh butter, not xalted 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 gr8diron, till they
arc nicely broiled through, but not seorch-
ed makes some nicely Drowned toast
from stale bread, but no butter till lunch
Is served. Now spring chiok kens, dry
toast, sweet butter and iced tea comes in
as naturally after ham, as marriage fol-
lows counting, and both are excel1ent in.
their way. These agreeable prelimin aries
having been gone through with, Mrs..
Brown looks up her basket and briu4ys
out a. .. :;. /.
&. Delicious Citron Pudding Beat until
very thick and light the yolks Of sixteen
flesh eggs. Stir s. g1adually, beating all
The time, three-quar ten Of 9 pound Of su-
80 Tkan3 mix IN fhree-QuaxferR of al