Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1884-08-06
SOME FROZEN FACTS
About Ice-Cream and Those Who
Absorb It.
Young Men Developing q Taste for
Ices - Vanilla thc Favorite
Fiavor-ssTooty.Frootyo
-Sherbet.
fCincinnati Enonirer.l

Yes, the world will have to reverse its
Judgment before long, said city ccufec-
toner, in answer to a question. Ladies are
no lolise. the most numerous patrons OF the
ice-cream saloon, and am glad of it. When
party of ladies stroll in they invariably
take q single dish each Of the lowest priced
cream, loiter over it for an hour and then
leave without buying SO much as dimes
worth OF cake: while man will come in, ask
for the very best cream that we make, re-
gaitiless Of cost, take glass of lemonade and
dish Of cake, possibly call for a second in
stallncnt, and he off in twenty minutes
leaving behind him more money than was
left by the entire party of ladies, and not
making one-half the trouble.
OF course, when q girl comes in with a
gentleman the case is different Then she
orders lemonade, cakes and tooty frooty with
q high hand
Hold ON a minute What is tooty-frootyf.
In the iirst place, you have il spelled
wrong. 1t should be spelled tu.ti-frutti, and
IS nothing more nor less than rare fruits
frozen IN the highest grade of cream. gem
orally pour half bottle of sherry wine into
each two-gailon freezer of tutti-frutti cream
1t imparts an indescribable relish to the COM
pound, and has made my cream the envy and
despair of every other first-class confectioner
IN the city. We chop up figs, dates, seedless
raisins, pine-apples, cocoanut and occasion
ally peach or two into fairly small pieces
mix them thoroughly, and when the cream
Is frozen and rubbed smooth but before it
hardens, we remove the dasher ard put in
the fruit, which mikes readily with the
cream The can in the freezer is then set to
revolving rapidly, without the dasher, to
thoroughly harden the mass When wanted
Tor the table at private parties, in order to
make an attractive-looking dish the can in
which 1T Is frozen should he of an artistic
shape. The cover should be removed. the
can inverted over glass plate ard cloth
with hot water applied to the outside of the
can, when the solid mass If cream will be de-
posted in pleasing shape on the plate ready
to he cut in slices.
Il can not say exactly what proportion of
ice-cream eaters belong 10 the sterner sex, but
can say that, whereas it used TO be q rare
thing for gentlemen to come in here withou.
lady company, now it is very common. We
have some dozen Of male customers who drop
in once day, or perhaps only three or four
times week, for cream. They generally fix
on some favorite flavor after the first day or
50, and stick to it. Vanilla is by long odds
the favoiite, more, perhaps, because it is well
known, but chocolate is looming up, and in
my Judgment will soon lead in the |
race. The other havors are straw
berry, almond, cocoanut, orange and peach. |
They sell at from - to 20 cents a dish, and |
from 80 cei,ts to $50 gallon The com
mon creams retail at 40 cents a half gallon: |
four dishes will contain about half gallon of |
cream; 30 you see when sold by the dish at II |
cents our apparent profit is 20 cents more on |
the half gallon than when sold in bulk.
However, counting the rent and furnishing
Of the room, the hire OF attendant
and the breakage of glass and china. the
actual profit is but little more.
when eaten slowly ] can conceive of
nothing more wholesome than good, plain
ice cream, favored with pure fruit syrups.
Genuine fresh cream is the basis of the
whole mixture, with a little gelatine or corn
starch TO give it body. To quart of rich
ream add n quart of fresh milk. half a
pound Of pulverized sugar, few teaspoon
'uls OF corn starch, the havoring extract, and
here you are. ready for the freezer. Can
you conceive of anything more innocent OF
wholesome. If l wish 70 make an orange ice
;ream L squeeze the juice of couple of
oranges into the mixture before freezing.
Whole Strawberries may be frozen into an
range ice cream with delicious effect"
How about sherbet and ices.'
1--WE make them, Of course, and, like ice
ream, send large quantities out TO be eaten
It the dinner tables of private parties. The
iotels make their own ices, but sherbet is
areiy 10 he had, unless made to order. IL
oes not differ essentially from the ordinary
favored ice, its prime characteristic being
n entire absence OF cream.
The formula for making lemon sherbet is
ne pint o. sugar 10 the juice of five lemons,
quart of water and a tablespoonful of gela-
inc, mixed and frozen precisely like ice
reaia. 1t Is, in fact, nothing more norf
han frozen lemonade. The favor of oranges
eing much more negative than that Of
mons, orange sherbet requires twenty
range. ia the sam amount of other in
rodents
Frozen peaches are not half bad The ,
ruit should he thoroughly ripe, peeled, pitted
nd the hole left by the extraction of the
il fille,, up with frozen cream. The fruit !
could Ice dropped into the freezer and
reated precisely like tntti Fruit, us ex ,
lained 10 you before