The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1890-10-16
cool DELlc AcIEs.
Ices that Can BE Made by An. Good
q Housewife #s

How to make q really very nice ice
cream should be one Of the accomplish
5ments of every good housewife. AS a
rule this cannot be bought, because
people are not willing to paw the hinh
price charged by first-class caterers.
and it really is not very much trouble.
II 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 a great delicacy.
Put III a vessel half a pound of powder
ed sugar and six egg-yolks. Mix well
with Il spatula for ten minutes. then
add ono 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, str gently
at the bottom until well heated. but it
must not boil. Take from the fire, set
it on the table, then Immediately add a
pint OF sweet cream. mixing again for
two minutes. Add half IL 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. t.
Peach or Apricot Cream. Put in a
vessel half a pound of powdered sugar
with six egg-yolks, then mix we'll 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 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
intoa freezer pressing the peaches
through with a wooden spoon; then
proceed to freeze.
Cherry waterloo is a great dclicacy.
Procure one pound of sound solid, sour
cherries. Put them in a vessel, after
picking off the stems nicely, with half
a pound of powdered sugaraud squeeze
in the juice Of three fine lemons. Mix
we'll with a spatula for five minutes;
then add a 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 exactly the same as you
would ice-cream.
Pineapple Water-ice is one of the
most delicious and it can be made
nearly all the year around. as good
pineapple can most always be gotten
in market. Cut a 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 a pound of powdered
sugar and pound again for ten min
utes. Transfer the Wholeinto vessel.
Squeeze in the juice of three sound,
. lemons, then pour in 4 quart Of cold
water and mix we'll with spatula for
two minutes. Strain through a 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 SreeZe.
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,
-ni1 to otl.- ;oi,
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
pitcher her attention.
R;ghonk