Waterbury evening Democrat., 1891-09-05
HOMEMADE IcE-cREAMs.
Useful Suggestions for the Making C
 Frozen Desserts.

Useful suggestions TOT the Making OK
 Frozen Desserts.
 It 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. It has been in every way a good investment, for there is scarcely week in the year that we do not use it, and would be glad if could influence other housewives to appreciate frozen desserts as highly as they deserve. They are not nearly so trouble some to prepare as is popularly SUD- posed, and, regarded from a hygienic standpoint alone, they are great inn provement upon many others which are common upon our tables.
 have experimented with various rules flor French ice creams, and have found com bination which gives excel lent results, and which has the advan- tage at the same time of being within the means of almost everyone.
 This is not a characteristic of many rules. 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 a piece of vanilla bean about one inch in length. Cream together the yoll1s of four eggs. half cup of sugar, and two rounding table spoonfuls of four until very light, and stir gradually into the milk when it 1 reaches the boiling point. Allow5th | to cook about ten minutes, stirring ire 1uently. Add a small pinch of salt and turn into a stone dish, beating at inter- l Fals while it 'cools. This is to prevent | t from forming into Jumps. When cold, add one and half pints of cream tor rich country milk) and half cup of su- gar.
 This may be prepared early in the l lay and kept in the ice-box. If larger quantity is desired quart of cream tor l nilk) and more sugar may be used in- stead of the above proportions, the l foundation mixture being the same for l both. Care must be taken in measuring the flour, as too much is sure to taste. | The spoon must be rounding full in- stead of heaping; about one ounce in l all.
 l Be sure and use the vanilla bean for l favoring, as it is quite impossible to make a good ice-cream with vanilla ex- tract. All large grocery houses keep them, and, think, it would be quite ! post to any place where they were not obtainable. They are long thin pods which sell at twenty cents for one, and as only an inch piece is used each time, they will not be found expensive.
 Before freezing, remove the bit of pod, carefully scraping all the little | seeds into the custard. One of the features of French ice-cream is the [ h
 Prepare the ice by pounding it fine in a coarse strong bag, and use rock-salt in the proportion of three pints for gallon freezer Put the can in the cen ter of the tub with the beater in place, fasten the lid securely, and pack ice and salt in alternate layers until the tub is full. Turn the crank a few minutes, and as the ice works down, add more, until it is firmly and solidly packed. If plenty of ice is used, twenty minutes ! will serve to freeze the cream.
 | The crank need not be turned con- stantly, and the motion at first should be rather slow. When it begins to harden, turn rapidly, as 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 a wooden spoon or spatula to fill up the space made by the beater, and scrape well from the sides, Cover the tub with a blanket, and set away in cool place, and let two hours at least elapse before serv- ing. When ready to do so, dip the can in warm (not hot) water, wipe dry and invert on cold dish. It should come out in firm and perfect shape
 It is possible to have several varieties of cream in the same mold with only one freezing, and various combinations may be made to suit the individual taste.
 After the vanilla cream is frozen, a portion may be taken out into cold bowl, and one cupful of well-sweetened strawberry and raspberry juice stirred into it. Pour this back into the can, and it will soon harden to a proper con- sistency. A quarter of a cupful of strong coffee may be used in the same
 way. A banana or two may be sliced thin and added, and a little shredded pineapple gives fine flavor. Ripe peaches, if cut up and sweetened, make very nice addition; but they should not be added until about half an hour before serving time, as they must only be chilled and not frozen.-Mary F. Harman, in Harpers Bazar.