The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1891-09-17
HOMEMADE ICE.CREAMS,
Useful Suggestions for tho Making Of
Frozen Desserts.

HOMEMADE ICE.CREAMS.
Useful Suggestions for tho Making of
Frozen Desserts.
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. 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 I could
influence other housewives to appreciate
frozen desserts as highly as they
deserve. They are not nearly so trouble
some to prepare as is popularity sup
posed, and. regarded from a hygienic
standpoint alone, they are a great inn
provement upon many others which are
common upon our tables.
l have experimental with various
rules for French ice creams, and have
found a combination 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. Ny rule is a
simple one. Put one pint of milk in the
double boiler with piece of vanilla
bean about one inch in length. Cream
together the yolks 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
reaches the boiling-point. Allowuthis
to cook about ten minutes, stirring fire.
quently. Add small pinch of salt, and
turn into stone dish, beating at inter-
walls while it Goods. This is to prevent
it from forming into Jumps. When cold,
add one and half pints of cream Tor
rich country milk and half cup of SUI
gar.
This may be prepared early in the
day and kept in the ice-box. If larger
quantity is desired quart of cream Tor
milky and more sugar may be used in
stead of the above proportions, the
foundation mixture being the same for
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
all.
Be sure and use the vanilla bean for
fiavoring. as it is quite impossible to
make good ice-cream with vanilla ex-
tract All large grocery houses keep
them, and, l 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 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
tiny black seeds scattered through it.
Prepare the ice by pounding it fine in
coarse strong bag, and use rock-salt
in the proportion of three pints for a
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 tuned 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 we'll with wooden spoon
or spatula to I'LL up the space made by
the beater, and scrape we'll from the
sides. Cover the tub with blanket,
and set away in cool place, and let
two hours at least elapse before serv-
ing. When ready to do Sc, dip the
can in warm mot hot) water, wipe dry
and invert on cold dish. 1t 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 a 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 cupful Of
strong coffee may be used in the same
way. A banana or two may be sliced
thin and added, and little shredded
pineapple gives q fine flavor. Ripe
peaches, if cut up and sweetened, make
a 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. Hartman, in Harper's Bazaar.