St. Landry democrat., 1890-07-26
Cool Delicacies.

how to make really very nice ice
cream should be one of the ACCOMPLISH
ments of every good housewife, As rule
this cannot be bought, because people ara
not willing to pay the high price CHARGED
by hrs'-class caterers, and it really is not
very much trouble, if one knows bow, to
make delicious cream that is worthy of
putting on the dinner table, A plate of
ordinary lce-cfeam, such as we get at anv
festaurateur,s Is very nice in It's way, but
| IL Is not what one expects from q nice
FAMILY table. Strawberry cream, if made
properly, is great delicacy. Put in
vessel malt pound of powdered sugar and
SIX egg yolks. Mix well with spatula
ior ten minutes, then add one pint of boil
ing milk, stir for two minutes longer. and
pour the whole into copper basin Place
II 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 q
pint of sweet cream, mixing again for two
minutes. Add half pint of we'll picked
and clean strawberries. Mix we'll with
the spatula for two minutes, then strain
through fine sieve into the freezer, press
ing the strawberries through with wooden
spoon. Remove the sieve, cover the freezer
and proceed to freeze
IL Will not be long before peaches will
De here, and even now the fresh apricots
from the South make a delightful cream.
fut IN vessel, half pound of powdered
sugar with six eggyolks, then mix we'll
with spstula for ten minutes. Add q |
pint of boiling milk. stir for two minutes |
longer and pour the whole into a copper |
basin. Place it on the hot stove and heat |
IL thoroughly, stirring it continually, but
not letting it boil. Remove, Law on the
table and mix in Immediately one pint of
sweet cream then leave it to cool for 30
minutes. Have six ripe, fine, sound
peaches, wipe them nicely, cut them in
two, remove 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
freezs.
Cherry water ice is great delicacv. It
IAN be made with the California cherries
now in market. Procure one pound of
sound, solid, sour cherries. Put them in
vessel, after picking off the stems nicely,
With half pound of powdered sugar, and
squeeze in the juice of three fine lemons
Nix well with q spatula for five minutes
hen add quart of cold water, stirring the
ioA 1"o ulnutoS longer, ana strain |
through fine sieve into the ice cream
reezer, pressing the cherries down with
- spoon. Freeze and serve exactly the
anne as you would ice-cream.
Pineapple waterloo is one of the most
and it can be made nearly all the t
ear around, as good pine apples can most i
ways be gotten in the market. Cut I
mall, ripe pineapple in two Nearly all ,
the pineappes are fine for this purpose, $
xcepting the Porto Rico pines. Pare and s
eel one-half neatly, then cut it into small {
ieces. Place these pieces in the mortar c
nd pound them thoroughly to pulp @
EN- minutes will suffice for this, Add half t
pound of sugar and pound again for ten Z
lintues. Transfer the whole into a yes b
81. Squeeze in the juice of three sound t
'mons, then pour in quart of cold water v
nd wiz well with a spatula for two min I
ties. Strain through fine sieve into the
'eezer, adding two egg-whites beaten to
stiff froth, then beat we'll for one
mute more. Cover with the lid and
eeZe. C.
The housewife will find these ice creams IL
ID ices easily made, but they should I,
ways be made by her, because servants, u
matter how good, are not likely to y
easure exactly, which must be done if u
10 result is to be success.-Neso York 81
T0rtd. Il