The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-08-04

Chocolate Ice Credm.-For this take ]
pint Of new milk, and add TO il by de-
grees 2 cups Of sugar and ? eggs IN the
same manner as detailed IN the last
recipe. Then, before returning 10 the
fire, add to IL 8 tablespoonfuls Of choc-
olate, rubbed smooth in a little milk.
Beat well for a moment or two, then
place over the fire again, and heat until
II thickens well, stirring IL constantly.
When it has been set of, and becomes
quite cold, stir in a quart Of rich cream,
aud put in the freezer.
Tanilla Ice-cream.-Take | quart Of
rich new milk, put in ii a vanilla bean
broken in two, and set il over the IRE
in a water-bath 10 heat. Separate the
whites and yolks Of 3 eggs and beat
them very light. When the milk almost
boils, stir up the beaten yolks with
cups Of crushed white sugar, and add
To them the hot milk little by little,
beating steadily the while. Then beat
in the frothed whites, and place again
over the fire, stirring il briskly for
about fifteen minutes. IL will now be
quite as thick as boiled custard. Pour
II out into a deep dish or bowl and set
it aside to cool. When it j. quite cold
beat into il 3 pints Of sweet rich cream,
and il is ready to freeze. IL you can
not get a vanilla bean to use, add 3 tea
~spoonfuls of extract Of vanilla 10 the
, cold custard.
MAKING Tee Cream. Break your ice
up into pieces thesize OF a pigeons egg,
! the smaller the better. The easiest way
to break the ice is by wrapping around
: it n piece of old carpet, and pounding
upon it, through the cloth, with ham
Z mer or mallet until it is fine enough.
I This prevents any waste of ice, or any
: necessity OF taking it into your hands
while breaking it. Pack the broken ice
in a pail or small tub around the
freezer-the ordinary upright freezer is
the best one TO use-alternately with
. LAYERS OF rock salt Common salt Will
f. not answer the purpose at alp. In this
: way fill the pail to the level OF the top
e of the freezer, but before covering II
with the ice remove the lid carefully,
and with q long wooden ladle or flat
stick be { the custard, as yeu would
! batter, steadily for 5 or 8 minutes
Now replace the lid, and pack the ice
= and salt over il, covering 1t with about
: . inches of the mixture, then spread
y above all several folds of blanket or
I, carpet, and leave il untouched for an
4 hour. At the end Of that time, remove
4 the ice from above the freezer-lid, wipe
y il off carefully, and open the freezer,
4 You will now find its sides lined with q
: thick LAYER of frozen cream. Displace
!. this with your ladle or a long knife
working every particle OF 1t loose
! Now beat ap the custard again, firmly
n and vigorously, until II Is all
+ smooth, half-congealed paste
The velvety smoothness and per
n lection of the ice-cream depend upor
the thoroughness of your beating at thi
point. Now put on the cover AGAIN
y and pack in more ice and salt, turning
off the brine that has already accumu
lated, cover the freezer entirely wit
the ice, and spread over all the carpet
al At the end of two or three hours NOR
~ again turn off the brine and add fresI
y, ice and salt, but do not open the treez
er for about two hours more. At tina
~ time YOU may take the freezer from tn
ice, open il, wrap a towel wet IN he
a water about the lower part, and tur
n out a solid column Of ice-cream, close
Ok grained, firm, delicious. In all you nee
se not spend more than fifteen minutes j
ty the preparation of this favorite delicae
IL after having made the custard- Th
"a best way is to make the plain custar
he over night. then stir into il the col
r cream and havoring the following morI
es ing and pack il away in ice befol
iy breakfast. This brings the cream o.
N. in perfect condition for a l-o'clock di
ner. This freezing plan may be follo'
ed with any custard ice-cream. Thi
ner creams and ices should be frozen
a patent freezer, and as rapidly as pc
sible. In preparing the ice use plen
- of salt, the dry, rock salt, and bre;
y. the ice up very finely, packing all We
:" closely with a stick in the pail. lfy
!. follow these directions carefully, "
~ will soon find the making Of ice-crea
a IN no means difficult task.