Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1890-10-31
COOL pELIcAclES.
ices that Can lie Made by Any Good
Housewife,

hOuSF"hos
How to make really very nice ice
cream should DO one of the accomplish
ments of every good housewife. AS a
rule this cannot DO 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 a 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 nice
family table. Strawberry cream, If
made properly, is great delicacy.
Put in vessel half n pound of powder"
ed sugar and six egg-yolks. Mix we'll
with IA spatula for ten minutes, then
add one pint of boiling milk, stir for
two minutes longer and pourthe whole
in a copper basin. Place it on the hot
stove and. with the spatula, stir gently
ut the bottom until we'll heated. but it
must not boil. Take from the fire. set
it on the table, then Immediately add Il
pint of sweet cream. mixing again for
two minutes. Add half II 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 q
vessel half pound of powdered sugar
with six egg-yol6s, then mix well with
a spatula for ten minutes. Add pint
Of boiling milk. stir for two minutes
longer and pour the whole into cop
per basin. Place it on the hot stove
and heat it thoroughly, stirring it coz
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 a wooden spoon; then
proceed to freeze.
Cherry waterloo is great delicacy.
Procure one pound of sound. solid. sour
cherries. Put them in Il vessel, after
picking of the stems nicely, with half
pound of powdered sugar aud squeeze
in the juice of three fine lemons. Mix
we'll 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 serve exac ly the same as you
would ice-cream.
Pineapple Waterloo is one of the
most delicious, and it can be made
nearly all the year around, rs 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
a pulp. Ten minutes will suffice for
this. Add half pound of powdered
sugar and pound again for ten min
ntes. Transfer the whole into vessel.
! Squeeze in the juice of three sound
lemons. then pour in quart of cold
water and mix well with spatula for
two minutes. Strain through fine
sieve into the freezer adding two egg
whites beaten TO stiff froth. then beat
well for one minute more. Cover with
the lid and eeZe.
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 O
success.
The most important thing TO have
right in the household is the milk, and
!he housewife should give to the milk
pitcher her attention.