Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-08-01
Horne-Made Ice Creams,


From Harper's Bazaar.
1t is just four years ago that We bought our
ice cream freezer. and am safe in saying that
no similar purchase has ever given SO much
satisfaction in the family as this. 1t has been
in every way good investment, for there is
scarcely week in the year that We do not use
it, and would be glad if l could influence other
housewives to appreciate frozen deserts as
highly as they deserve. They are not nearly so
troublesome to prepare as is popularity sup
posed, and, regarded from a hygienic stand
point alone. they are q great improvement
upon many others which are common upon our
tables
have experimental with various rules for
French ice creams and have found combina-
ton which gives excellent results and which
has the advantage at the same time of being
within the means OF almost every one
This is not 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. My rule is
a simple one. Put one pint Of milk in the
double boiler with piece Of vanilla bean abou,
one inch in length. Cream together the yolks
of four eggs. half cup of sugar and two round
ing tablespoonfuls Of flour until very light, and
stir gradually into the milk when it reaches the
boiling point. Allow this to cook about ten
minutes, stirring frequently. Add a small
pinch OF salt and turn into a stone dish. beat
ing at intervals while it cools. This is to pre-
vent it from forming into Jumps. When cold
add one and half pints of cream Cor rich
country milk and half cup Of sugar.
kept in the ice box. If larger quantity is de-
sired a quart Of cream Cor milk and more
sugar may be used instead Of the above pro-
portions, the foundation mixture being the
same for both. Care must be taken in measur-
ing the -four, as too much is sure to taste The
~ he, R,.l1
ing-about one ounce in oil.
Be sure and use the vanilla bean for flavor
ing, as it is quite impossible to make a good
ice cream with vanilla extract. All large gro
Gerry houses keep them, and think it would be
quite possible to have one or more sent by post
to any place where they were not obtainable
They are long thin pods, which sell at 20 cents
for one, and MS only an inch piece lie used each
time they will not be found expensive.
Before freezing remove the Bit Of pod, care
fully scraping all the little seeds into the Gus
tard. One Of the features of French ice cream
is the tiny black seeds scattered through it.
Prepare the ice by pounding it fine in q
coarse strong bag and use rock salt in the pro-
portion Of three pints for gallon freezer Put
the can in the center of the tub, with the
pack ice and salt in alternate layers until the
tub is full. Turn the crank few minutes and
as the ice works down add more until it il
firmly and solidly packed. II plenty of ice is
used twenty minutes will serve TO freeze the
cream.
The crank need not be turned constantly and
the motion at first should be rather slow When
it begins to harden turn rapidly, a. this is the
stage when rapid beating makes the cream
smooth and light.
When it is firm enough take out the paddle,
beat well with wooden spoon or spatuia to fill
up the space made by the beater, and scrape
we'll from the sides. Cover the tub with
blanket and set away in a cool place and let
two hours at least elapse before serving. When
ready to do so, dip the can in werm mot hot)
water. wipe dry and invert on . cold dish. II
should come out in firm and perfect shape.
1t 10 possible to have several varieties of
cream In the same mold with only one freez-
ing, and various combinations may be made to
suit the individual taste
After the vanilla cream il frozen a DOR
ton may be taken out into Q cold bowl and
one eupful Of well-swestsned strawberry or
raspberry juice stirred into it. Pour this
back into the can and IL will soon harden to
the proper consistsncy. A quarter Of q cupful
OF strong coffee may be used in the same way.
banana or two may be sliced thin and added,
and little shredded pineapple gives ane
favor. Ripe peaches II cut up ana sweetened
make very nice addition; but they should not
be added until about half an hour before sery-
ing time, - they must only b chilled and mot
frozen.