New-York tribune., 1880-01-18
ICE AND ICES.
Nary Hooper in The Queen.

Mary Hooper tn Jhe queen
II is necessary TO observe in whipping cream foI
ices that it must not be beaten till it becomes ike
butter. Some cooks think 1t is proper to whip the
whole quantity of cream until it roths, and on ndhg
it impossible TO do this lay the blame on the mate
rails The cream for whipping should be perfectly
sweet. but need not be very thick; indeed, d0u-
bler cream-that is, the top of good cream sep
arated from the thinner portion beneath-often re
quires the addition of little water or milk as whip
ping proceeds, to make the frOth rise we'll Put the
cream into go0d-sized basin, wDlsK 1or nan hI5il-
ute, when a little froth Will have rISen' ne @
move this froth with spoon. and lay IL on
o lawn sieve reversed over Dasih. ne
peat this process until all the cream is
frothed Some cream will then have drained from
the froth it can be whipped over again. used for
custard or other purposes IL the whipped cream
il rconred TO be solid it should be allowed to stand
and drain for some hours but II only llehe NIP
is wanted, it be used at once AT least DalI an
bonr Will he required to whip pint of cream prop
erly When large quantities OF whipped cream are
constantly required. il is desirable TO nave proper
annarntus for the purpose. This Is III the form OF
bellows and is very rapid in its action ANY naVoI
ing be given TO the cream before Whpplng. nt nd
on the operation itself COlOrlng, II required should
be used before the whipping Is begun
PEACH Ice CREAM.-Break up a dozen ripe peaches
aud boil item In gill of water for ten minutes
Add small pot of red currant Jelly and, when II is
dissolved put the peaches through line hair s'eSe
add syrup to give the required sweetness, rev
drons of homemade extract of almonds. and little
lemon mice This when cold. with an equal guam
titv of cuStard OF thick cream.
PEACH WATER iCES.-PrCpare the peach pun rs
above using n pint of wafer and freeze
APniCoT les CREiM Prepare the pulp as Tor
peach ices, omittiug the cnrrant Jelly.
AppICOT MATER lCE-Nlake the same rs peacH
water zee, without currani Jelly.
ANY kind oi fruit can be pulped and used rs IN
These recipes little lcron-juicc, amnnd-eNract or
ornuge-h flower water being required to heghten the
flavor of them. Inc fruits which lend themselves
well for Iccs in addition To those for which recipes
have been gwen. are apples, pears DafpeIrles, uI
berries grapes, melons. piuins Ol All s0rIs bananas
and pomcgranatcs. A good deal Of skin and Judg-
mcut is required in sweetenng and hay0Tlng these
ices and i'm all the fruit used must De ripe ana
of the finest quality -
VtNIrLA ICE CRFAM.-Ihis fayorite ice is easily
madc II is ncedicssly expensive 20 use the Yanllla
rod Itself 10 flavor a pint OF custard whole p0u
wonld have to be boiled IN the niilK. But, as the
bright essence - often wanting III dehcacy ara ~
moi uulfequOntly merely an imitation of yahilia
made from ettrfiOu5 material, II Is desirable 10
have homemade extract. To make II, cut IN,
mods into very small pieces, put them l1t0 q smal
hott- w.Ch taLlcsl OOnlu o.. brandy 10 edcn pOu J;
le, them stand sor week or longer ah9AInE % o.Ja
sounllv Dram the extract INTO another D0ttie,
and keen well cOikcd. Ibe ndYOr OF the Vahllla
nod itself will not have been tXhansie ied by taxing
the oxtrfct. and. If boiled In mik wili naVor puI
apes cream, cHstaTds etc. Vanilla sugar Is made
by putfil;s tlr pods into closed jar Oi hne slited
sli.ar ana allowing them to remain IN 1t for week
or longer Afterward the eXiract can ne inaIe ,io
Thele j. a great difference IN the quality oI Nalla
apa when ID IS dcfclent in flavor. 1t has without
donbt boon deprived of aroma by some such process
as tnat Of making vanilla sugar Nma ices re-
oui,, a GOOD custard made oi cream with four eggs
- tie p.ut and to be well sweetened
Vanilla extract must be used with reIe-
renee To is strength. and the flavor OF, IL
I"nld ba k,pt delicate. Should il be preferred %
use the pod itself for ayorng, 1t Is usual 70 Stia
fine milk or cream in which II has been b0Iled III
.traircr coarse enough 10 allow the seeds 10 pass
through and thus distinctive character Is gwen
10 the :ccs. Water ices are occasionally na'oTeu
with vanilla but are not to oe iec9nenuJu ~ u
Iivalns and delicate persons vanilla Il uscIui Us II
~ a safe and lVpt stnpu.ant.
GlNG.E iCF CKFkM.-Mdle custard ot pint Oi
cr..i1u and four eggs put to II. Cut up IL small
piecee two ounces of preserved ginger; add SUN
cicut ground ginger to flavor well, and syrup or
,.r.r 10 taste, STR occasionally until cold, anu
put /, INTO the ireezn9-po'. care shou'u pe tHNeu
10 Use fr sh and good ground ginger, as OtlerWse 10
Il. apt 10 inpart muuldy kind o. hayor,
BlovN BREAD ICE.-This ice Is made by adding
dried ana sisrd crumbs OF brown bread either To a
custard or whpt cream. A quarter oi pound oi
crumbs TO q pint of cream Is suincent. some klhd
al distinctive flavor should he given 10 this Ice
vanilla goes well, or little liquor may be used
SWcetcu 10 taste.
KArAFIA ley CREAN.-Pound three ounces or
ratata cakes. mix them with PINT oil custard' ia-
yor with extract of almonds, sweeten and freeze.
BlscUu ICE CREAM.-Diy aud pound two ounces
of sponge cake. mix with pint oi custard, laVor
glightlv with lemon, sweeten and freeze.
CuoCOLATE lCE CREAM.-MiX two teaspoOnlillS OF
cocoa in a gill of cold milk str II into pint OF
cream or custard. add vanilla 1ayor and sweeten
Scraprd and sIfted chocolate 50 as 10 bring II To
fire pnv der can be used but the cocoa Is on all
accounts best for this cream.
CHAMPAGNE NATER-lCE.-kaSp the peel OF TWO
lemons with sugar. squeeze the Juice OF four. NIX
with bottle ot champagne, sweeten' strain ana
freeze.
Vurcd with maraschnO. ., .
PrNCn XArFR-lCE. -Lemon-ice Favored with fine
rum.