The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1891-08-05
Homemade Ice-creams.

It's Just four years ago that We bought
.,ur ice-cream freezer, and an safe IN
zying that no Similar purchase has eyer
-iven 50 much sztisfacti0a IN tie family
4 this. It has been in every way good
ir-estneut, fer there is scarcely Eeek
IN the year that we do not Use i, and !
would be glad if I could influence other
housewives TO appreciate frozen deserts
IS highly IS they deserve. Tney are not
nearly 50 troublesome % prepare as L
popuIsrly Supposed, and, regarded from
8 hygienic standpoint alone, they are
great improvement upon many others
which are common upon our tables
have experimental with various rules
for French lee-crezns. and have found 3
combination which gives excellent re-
suits. and which has the advantage at the
same tine Of being within the means oi
almost every one
This s not a Characteristic Of many
rules. I have one, for instance, which
. calls for -four quarts Of very rich cream
two vanilla beans" and eggs and sugar
in proportion. SIy rule Is q simple one
Put one pint Of milk in the double boil
er with a piece Of vanilla bean about one
inch in length. Cream together the
voIks Of four ezZs, half cup Of sugar,
and two rounding table-spoOnfuls Of nour
until very light, and stir gradually into
the milk when It reaches the boiling
point. Allow this 10 cook about ten min
utes. stirring frequently. Add small
pinch Of salt, and turn into s stone-dish
betting At intervals while it cOols- This
Il 70 prevent II from forming into lunPs
When cold. add one and 8 half pints OF
crezln for rich coantry milk and hal
cup of sugar.
This nav be prepared early in the day
ani keu. in the ioe-box- If larger
quantity is desired, quart Of cream ioi
milk and more sugar may be used IN
stead Of the above proportions the found
alton mixture being the sane for both
Care mus Re taken IN measuring th'
-four. IS too much Is sure 70 taste INT
sDoon must be rounding full instead o
hesping; about one ounce II all
Be sure and use the vanilla bean 70
fsvoring, IS II Is quite impossible I
make 3 good ioe-cream With vanilla eA
trac.. All large grocery houses keel
them. and, think, Il would be quite pos
Eble to have one or more sent by post I
any place where they were not obtains
ble. They are long thin pods which se
At twenty cents for one, and as only S
inch piece Is used each time, they ~
not be found expensive.
Before freezing, remove the bit OF p
carefully scraping all the little seeds IN
the custard. One Of the features
French ioe-cream Is the tiny black So
scattered through 1t.
Prepare the ice by pounding Il me
a coarse strong bag, and use rock-salt
the proportion Of three pints for g2ii'
freezer. Pot tie can in the centre Of L
tub with the beater IN place, fasien I
lid securely, and pack ice and salt IN
ternate LAYERS until the tub Is full. Iu
the crank a few minutes. and as the
works down, add more, until il Is frm
and solidly packed. If plenty Of ice
used. twenty minutes viii serve 70 free
the cream.
The crank need not be turned C
stantly. and the motion at first sho'
be rather slow. When It begins to ha
en-, turn rapidly, as this is the stage vi
rapid beating makes the cream smo'
and light
When It Is firm enough, take eut
paddle. beat well with wooden spC
OF spatula to hr up the space made
the be2ter, and serape well from
sides. Cover the tub with a blan
and set away in a cool place, and let
hours at least elapse before servi
When ready 10 do 50, dip the car
warm mot hot water, wipe dry, and
vert on a cold dish. II should come
in firm and perfect shape.
It is possible to have several varie
ofcream in the sane mould with o
one freezing, and various oombinsti
may be made 10 suit the Individual "a
After the vanilla cream Is frozeI
portion may be taken out into a c
bowl, and one cupful Of well-sweete
strawberry or raspberry juice stirred
it. Pour this back into the can, az
win sOoH harden to the proper consist
cy. Aqusrter Of a cupful ofstrong CO
may be used in the same way. A bs
na OF two mas be sliced thin and add
and little shredded pineapple Civ
fine favor. Ripe peaches, If cut up
sweetened, makes very nice additiC
but thev should not be added until ab
half an hour before serving-time, as Il
must only be chilled and not frozel
HGrpr's Basar.