The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1890-07-31
COOL DELIcAclES.
Ices that Can he Made by Any Good
Housewife

How to make a really very nice ice
cream should be one of the accomplish
ments of every good housewife. As a
rule this cannot be bought, because
people are not willing to pay the high
price charged by first-class caterers.
and it really is not very much trouble,
if one knows how, to make delicious
cream that is worthy of putting on the
dinner table. A plate of ordinary ice
cream such as we get at any restaura-
tours is very nice in its way, but is
not what one expects from a nice
family table. Strawberry cream, if
made properly, is great delicacy.
Put in vessel half pound of powder
ed sugar and six egg-yolks. Mix well
with spatula for ten minutes. then
add one pint of boiling milk, stir for
two minutes longer and pour the whole
in copper basin. Place it on the hot
stove and. with the spatula, stir gently
at the bottom until well heated. but it
must not boil. Take from the fire, set
it on the table, then Immediately add
pint of sweet cream. mixing again for
two minutes. Add half pint of we'll
picked and clean strawberries. Mix
well with the spatula for two minutes,
then strain through fine sieve into
the freezer. pressing the Strawberries
through with wooden spoon. Remove
the sieve, cover the freezer and proceed
to freeze.
Peach or Apricot Cream. Put in a
vessel half a pound of powdered sugar
with six egg-yolks, then mix well with
a spatula for ten minutes. Add pint
of boiling milk, stir for two minutes
longer and pour the whole into a cop
per basin. Place it on the hot stove
and heat it thoroughly, stirring it con-
tinually, but not letting it boil. Re-
move, lay it on the table and mix in
Immediately one pint of sweet cream;
then leave it to cool for thirty minutes.
Have six ripe. fine. sound peaches,
wipe them nicely, cut them IN two, re-
move the stones, then mash into the
cream, mixing thoroughly for three
minutes. Strain through fine sieve
into freezer, pressing the peaches
through with wooden spoon; then
proceed to freeze.
Cherry waterloo is great delicacy.
Procure one pound of sound, solid, sour
cherries. Put them in IA vessel. after
picking off the stems nicely, with half
pound of powdered sugar and squeeze
in the juice of three fine lemons. Mix
well with spatula for five minutes;
then add quart of cold water, stirring
the mixture for two minutes longer,
and strain through fine sieve into the
ice-cream freezer, pressing the cherries
down with a wooden spoon. Freeze
and avantlyv tho
would ice-cream.
Pineapple waterloo is one of the
most delicious and it can he made
nearly all the year around, as good
pineapple can most always be gotten
in market. Cut small, ripe pine
apple in two. Nearly all of the pine.
apples are fine for this purpose except
ing the Porto Rico pines. Pare and
peal one-half neatly, then cut it into
small pieces. Place these pieces in the
mortar and pound them thoroughly to
pulp. Ten minutes will suffice for
this. Add half pound of powdered
sugar and pound again for ten min
utes. Transfer the whole into a vessel.
Squeeze in the juice of three sound
lemons then pour in a quart of cold
water and mix well with a spatula for
two minutes. Strain through fine
sieve into the freezer, adding two egg
whites beaten to a stiff froth, then beat
well for one minute more. Cover with
the lid and freeze.
The housewife will find these ice
creams and ices easily made, but they
should always be made by her, be-
cause servants, no matter how good,
are not likely to measure exactly, which
must be done if the result is to be
success.
The most important thing to have
right in the household is the milk, and
the housewife should give to the milk
pitohar ba, ottantion