, 1884-08-01
SOME FROZEN FACTS
About Ice-Cream and Those Who
Absorb 1t.
Young Men Developing N Taste for
Ices Vanilla tho FavorIte
FIayor-'STooty-Frootyo
~-Sherbef.


YES, the world will have to reyerse its
Judgment before long, said a city confec-
TONER, in answer to a question. Ladies' are
no longer the most numerous patrons OF the
iee-cream saloon, and 1 am glad of it. When
a party of ladies stroll in they invariably
take u single dish each of the lowest-priced
cream. ioiter over it for an hour, and then
leave without buying 50 much as a dimes
worth OF cake; while "a man will come in, ask
FOR the very best cream that we make, re-
gardless OF cost, take a glass of lemonade and
a DISH OF cake, possibly call for a second in
stallment, and be Off in twenty minutes
lea' ing behind him more money than was
left by the entire party Of ladies, and not
making One-half the trouble.
. course, when a girl comes in with a
gentleman the case is different. Then she
orders iemonade, cakes and tooty frooty with
q high hand
Hold on a minute. What is tooty-frootyF'
In the first place, you nave it spelled
wrong. II should be spelled tutti-frutti, and
. nothing more nor less than rare fruits
frozen in the highest grade of cream. l gen
orally pour half a bottle of sherry wine into
each two-gallon 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 flrst-class confectioner
in the city. We chop up figs, dates, seedless
'"Nni IANNaPPiGSf NtCOtuuI anu OCCASION
ally a peach or two into fairly small pieces,
mix them thoroughly, and when the cream
Is frozen and rubbed smooth, but before il
%harr:ens, we remove the dasher and put in
the fruit, which mixes 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
for the table at private parties, in order to
make an Misunderstanding dish the can in
which it is frozen should be of an artistic
shape. The cover should be removed. the
can inverted over q glass plate, and a cloth
with hot water applied to the outside of the
can, when the solid mass of cream will be de
posted in a pleasing shape on the plate ready
to be cut in slices.
Il can not say exactly what proportion of
ice-cream eaters belong TO the sterner sex, but
l can say that, whereas it used to be a rare
thing for gentleman to come In here without
lady company, now it Is very common. We
have some dozen of male customers who drop
in once a day, or perhaps only three or four
times a week, for cream They generally fix
on some favorite flavor after the first day or
80, and stick TO it. Vanilla is by long odds
the favorite, more, perhaps, because it is well
known, but chocolate is looming up, and in
my judgment will soon lead in the
race. The other ilavors are straw
berry, almond, c%ocoanut, orange and peach.
They sell at from Is TO 20 cents a dish. and
from 80 cents to $3.50 gallon. The som
mon creams retail at 40 cents a half gallon;
fqnr dishes will contain about half a gallon of
cream; so you see wheel sold by the dish ut IL
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 attendants
and the breakage of glass and china. the
actual profit is but little more.
when eaten slowly l 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 a quart of rich
cream add a quart of fresh milk, half a
pound Of pulverized sugar, a few teaspoon
fuls of corn starch, the finvoring extract, and
there you are, ready for the freezer. Can
you conceive of anything more innocent or
wholesome. If l wish to make an orange ice
cream | squeeze the juice of a couple of
oranges into the mixture before freezing.
Whole Strawberries may be frozen into an
orange ice cream with delicious effect"
"How about sherbet and icesf"
1--WE make them, of course. and, like Ice
cream, send large quantities out to be eaten
at the dinner tables of private parties. The
hotels make their own ices, but sherbet Ia
rarely TO be had, unless made to order. 1t
does not differ essentially from the ordinary
Favored ice, its prime characteristic being
an entire absence of cream.
"The formula for making lemon sherbet L.
one pint of sugar to the juice of five lemons,
a quart of water and a tablespoonful of CELIA
tine, mixed ard frozen precisely like ice
cream. 1t is, iii fact, nothing more nor less
than frozen lemonade. The flavor of oranges
being much more negative than that of
lemons, orange sherbet requires twenty
oranges TO the same amount of other in
gradients.
Frozen peaches are not half bad. The
fruit should be thoroughly ripe, peeled, pitted
and the hole left by the extraction OF the
pit filled up with frozen cream. The fruit
should be dropped into the freezer and
treated precisely like tutti frutti, as | ex-
planned to YOU before