New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-03-29
HOME AND SOCIETY.
THINGS PEOPLE WANT TO KNOW.

washed.
IA dried three of canded cherries cut in half
,. ounee of candied ctr0n cut in fine shreds and
- ouoces of candied aproots also cut fine Throw
ysr the fruit pint of good old sherry, stir it around
IN the wine and leave 1t TO macerate night. In
,he MOI ming lay out the materials for a simple ice
cream. Use pint OF cream, pint of rich milk, a
b,lfpound of four yOlks of eggs and a salt
.noonfu of salt Put the milk in a double boiler
While it is scaldng beat the egg yolks, sugar and
calf together thoroughly and add them to q little of
the milk: and finally beat the mixture carefully into
the remaining milk Stir the custard thus formed for
two minutes while it is cooking. Remove it from the
stove and add the cream TO it at once. Beat the
mixture well and let it cool for half hour. Pour
the cream the of the freezer pack it and freeze
with ice pounded fine and mixed with coarse rock salt
DO not use more than three pnts of rock salt for
gallon freezer; rather less than if you want
fine cream. Pack the pounded ice in carefully and
sprinkle in the salt Continue the packing till the
freezer Is full. Begin turning the freezer at once
rather bhskly, and in five minutes time open it and
with silver spoon or knife scrape Off the cream from
the sides Of the freezing can and from the bottom.
DO this carefully and quickly. Turn the freezer
rapidly again for five minutes, or for shorter time
If begins to turn hard and scrape the sides and bot
tom again. In five three minutes more, as the
case may be, the should be thick and thoroughly
frozen.
1t is utterly impossible to tell novice the exact
consistency it should be when it is CONCEALED enough
There a great many modifying circumstances that
affect cream 1t Will often freeze in ten minutes and
again 1T will take the full fifteen minutes given.
As soon as the cream is firm enough TO mould well
becre it is in the least hard cy the beater
and work il thoroughly with long wooden spoon
spatula 70 make it light For the plum-pudding glace
stir in the sherry and fruit and beat it in we'll Now
replace the beaten, turn the freezer for about five
minutes longer then remove the beaten again, scrape
down the sides of the freezer work the with
wooden spoon and it is ready 10 be packed in the
freezer in mould. If the cream is to be served in
the plain circular form of the freezing which makes
a very good shape simply press it down to make it
fill out the form and cover it closely with piece of
white tea paper. Cover the freezer very carefully
cork it up. Do not drain off any of the water; but
If the ice and salt have sunk below the edge of the
add more and pack in old newspapers any soft
paper around the top. Newspapers that good for
nothing else very good for this purpose. Cover
the freezer with layer of paper 10 efectualy
keep its contents at uniform temperature. and let
it stand for fully an hour and half or two hours.
II the pudding is to be served in mould select
holding about three pntS. Press the pudding into
It, being careful that the mould is completely full then
put on the cover; rub little melted butter around
the edge of the rim after the cover is on to her
metreay seal it and prevent any of the ice and salt
penetrating within Pack the mould in ice and salt,
cover 1T with papers and LET it remain hours In
removing this pudding (or any ioe-cream) from the
mould, wash of the ice and salt from the outside and
hold the mould in water of ordinary temperature for
q few moments; then invert ii folded napkin laid
low glass platter. If the pudding is removed
by the use of hot water Of lukewarm water
the outlines of the mould Will be melted in the effort
to detaoh it, but If water of ordinary temperature is
used the outlines of the mould perfectly preserved
Serve this iced pudding with sauce made of
xrhi med tho xoliys ofpu nd MD
to froth pint of cream this can be done with an
egg whip, cream churn egg beaer. The only
matter to observe is to remove the cream as it rises
TO sieve set over pan, and let the milk with 1t
drain off, If ordinary light egg whip such as
professional cooks prefer, is used, begin by beating
lightly and increase in rapidity as the cream rises
When the pint of is thoroughly beaten add two
large tablespoonful of sugar beat them in and set the
in the icebOx. while you prepare the remainder
of the Put the yoks of two eggs with a large
tablespoonful of sugar in saucepan: beat them to-
gether and add gradually gill of the best old English
brandy. Set the saucepan containing the egg brandy
and sugar in another holding boiling water, and stir
the sauce ill it is well heated then remove it from
the IRE and continue stirring ii till II coOls then add
the whipped cream, beating it in carefully
Set the in the ccbOx to be thoroughly chilled
and serve it in a separate dish with the pudding.
This recipe is published by request.
Every genuine housekeeper enjoys furnishing
guestro There is of delight to every
properly constituted woman In the thought that one Is
not only possessed of fine home, bat Of dainty
room fitted up properly for the reception OF ones
friends. Every has friends whom it is pleasure
to meet and know under their own roOftree, and with
whom it is delight to live over school days and
recall past PLEASURES Perhaps the scanty limits OF
The little home in which began housekeeping did not
admit of guestrOom and it some time before VIC
could confidently say to Old friends we met Come and
see me and spend few days" What a pleasure ii
was when the first little fitted up for com
pany We all Of arc, or ought 10 be- social beings,
the occasio mai presence Of friend, whom it is
10Y breaks the dull monOtonous round OF domes
tic life and the Cd life drifts along more merrily fof
their presence, after they have departed There
are so many chUrlish complaints in The public prints
and it is So much the fashion of the day TO speak OF
company as kind of imposition that one is tempted
10 put in plea the visitor. There is one feature
OF the guest-room which IS essential; IT should be
cheerful II is no: room in regular use therefore
is not likely TO be the sunny side OF the mousse
To Offset the lack Of furnish it in as cheerful warm
coors as possible. Yellow and white. on yellow win
some red are very pretty colors. When red Is USED
with yellow it should be employed in delicate way
chiefly in mixtures forming an orange, so tiat tie
effect is never bizarre or coarse Inc pietueSI ocu
stead for such "A room is twin brass bedSteao sucH
as is in general row in place OF douDe ocu'
These twin beds are two single beds placed close 10
gether and matching each other perfectly Each s!ouu
have half-canopies extending over It, In pure orass
. pair of twin beds would each cost SOB and upwah
In White or tinted enamel trimmed with brass 20 anu
upward The canopy of these beds can be OF musIH
over silk cretonnc India silk and the beds are GOV
cred with silk coverlets and furnished with rouru
holsters upholstered TO match. pretty dIesshg'aoi'
covered with muslin or some sheer material over s'n
Is a dainty feature of this room. There shold DC
white enamelled wash-stanh. dressing bureau anu d
tall chifoniere A table with with writing maNrai'
and few books lounge and abundance Oh chaiis
complete the desirable furniture, though one cou,u
begin with much less. Have dainty muShh OF SIN
curtains al the windows, and, IL possible d i"oPia.
where a glowing fire may be knhlcu u "e'oVno
-. - io.r, DAYS Nothing IS cherries
' - in Nyincr. whore