The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-07-03
summer Ices and Desserts.

Ices very refreshing and healthful des-
serts In warm weather, and quite as economical
as any other, If the hOusekeeper has her own
ice, cream and fruit-the more So the ONLY ex-
pense being the sugar and flavoring. They are
also saving OF labor as with patent freezer,
only few minutes will be required to freeze
any kind of an ice for dinner, and as il may be
made early in the day and set away until ready
to use, 1t is very little trouble and very con-
venlent. OF course the first consideration is
to have the materials all of the best quality.
Good cream or milk, pure extracts for flavor.
ing, and ripe, sound fruit will insure a perfect
dish. Then good freezer is necessary. The
old-fashioned freezer is slow in performing the
work, and never does it so satisfactory, there.
fore patent freezer is a great convenience.
The best fruit creams are made by first scald-
ing the cream and dissolving the sugar in il.
Very good fruit creams may be made for family
use of rich milk, or milk and part cream.
When the mixture Is ready to freeze, it should
be poured into the can and cooled. The ice
should then be pounded in q coarse sack and
put with rock salt in alternate layers in the
freezer bucket. four-quart cream freezer
will require about five pounds of ice and one
quart OF salt 1t is not best to freeze fruits too
fast. Fruit waterIees require longer time than
creams TO freeze. After freezing all ices are
improved by being set away for several hours
to mellow.
ices may be nodded In various handsome de-
signs, which make attractive table ornaments.
The following ices are all novel and deli
cious:
Strawberry Parfait-Whip into froth quart
of sweetened cream, add half pint of straw
berry juice, mix carefully, pour into an ice
cream mold, cover, pack in ice and freeze two
hours.
Orange Touf1e-Cover half a cup of gelatine
with half a cup of cold water, work one hour.
then add half cup of boiling water and stir
until dissolved. Mix the juice of twelve
oranges with pound of sugar; beat the yelks
of six eggs very light; whip a quart of cream;
mix all together, let stand ice until it begins
to thicken, pour in freezer and freeze.
Tuittl Fruitti-ChOp any candied fruits in
small pieces freeze a quart of Lemonade re-
move the dasher, stir in the fruit and beat
thoroughly, cover and stand away two hours.
Cherry lce-Stone and mash a quart of cher
ries, boil pound of sugar and pint of water
together, let cool, pour in the cherry juice and
freeze
TO a quart of strip. Freeze.
Raspberry Iee-To enc quart of red rasp-
berries add pound of sugar and the juice of
two lemons with a pint of boiling water; let
stand en- hour, squeeze and strain; turn in the
freezer and freeze. Strawberries, blackberries
or any small fruit may be used.
Frozen Peaches-Pare two dozen ripe, soft
peaches and remove the stones; pound the
kernels to paste and mix with two pounds of
sugar; pour over quart of water and boil five
minutes, strain and cool, add it to the peaches,
well mashed, put in freezer and freeze.
Frozen Mixed Fruits-Mash one pint OF
strawberries, raspberries and red cuTrants each,
add pound and half of sugar and the juice
of two lemons, let stand one hour, pour over
pint of ice-water, stir, pour in a freezer and
freeze.