St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-06-15

is worthy OF putting on the dinner
table. A plate of ordinary ice caeam
such as we get at any restaurateur's is
very nice in its way, but is not what
one expects from a nice FAM
lily table. Strawberry ice cream,
if made properly, is a great
delicacy. Put in vessel half pound
of powdered sugar and six egg-yOlks.
Mix we'll with spatula for ten min
ntes, then add one pint of boiling milk,
stir for two minutes longer and pour
the whole in a copper basin. Place 1t
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 imme-
diately add pint of sweet cream, mix
ing again for two minutes. Add half a
pint of well-picked and clean strawber-
RES. Mix we'll with the Spatula for
two minutes, then strain through fine
sieve into the freezer, pressing the
strawberries through with a wooden
spoon. Remove the sieve, cover the
freezer and proceed to freeze.
1t will not be long before peaches will
be here, and even now the fresh apricots
from the South make delightful cream.
Put in vessel half pound of pow
dered sugar with six egg-yOlks, then
mix we'll with spatula for ten minutes.
Add pint of boiling milk, stir Tor two
minutes longer and pour the whole into
a copper basin. Place it OH the hot
stove and heat it thoroughly. stirring it
continually, 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 a freezer, pressing the peaches
through with wooden spoon; then
proceed to freeze.
Cherry waterloo is great delicacy.
ries now in market. Procure one pound
of sound, solid, sour cherries. Put them
in vessel. after picking off the stems
nicely, with half a pound of powdered
sugar and 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 a
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 pine
apples can most always be gotten in
market. Cat a small, ripe pineapple
in two. Nearly all of the pineapples
are fine for this purpose excepting
the Porto Rico pines. Pare and peal
one-half neatly, then cut it into small
pieces. Place these pieces in the NOR
tar and pound them thoroughly to a
pulp. Ten minutes will suffice for
this. Add half a pound of powdered
sugar and pound again for ten minutes.
Transfer the whole into a vessel.
Squeeze in the juice of three sound
lemons, then pour in quart of cold
water and mix we'll with a spatula for
two minutes. Strain through fine
sieve into the freezer, adding two egg
whites beaten to a stiff froth. then beat
we'll 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, because
servants, no matter how good, are not
likely to measure exactly, which must
be done if the result is to be made sue
cess.
The most important thing to have
right in the household is the milk, and
the housewife should give to the milk
pitcher her attention. The last of May
is the poorest time for milk. Cows then
begin to feed on grass, and it is too
Juicy for them, and there is no butter in
the milk. About the last of Jane and
from that time forward, when the grass
grows .'fat," is the time for fine milk.
Six cents quart is charged for milk
sold in the store or dairy, and cents is
charged for fine milk left at the house.
Milkmen pay 81 cents quart. Twenty
cents quart is charged for cream. and
Is cents for a pint. Buttermilk is 8
cents quart. Twenty-Five cents is
charged for butter, and it is now lower
than at any time since the war. Milk
has been for the last year cent quart
cheaper than it was formerly. City in
spectors go about weekly at odd times
and are very strict in their examina-
lions of the milk and cans.