New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-12-18
CREAMS And ICES.
A DAINTY DEVICE FOR ORANGES.

novel and attractive way OF serving orange Ice
cream, or a fine orange shcrbet is In the orange
peel In order 70 do this. take six Mediterranean
oranges, cut circle Of about an inch and half out
Of the top Of each orange by means Of n pastry
cutter. Remove these circles entire without inluring
the rind by means OF little knife. Then SCOOP
out the entire pulp OF the orange An orange spoon
is good for this purpose. When the pulp IS removed.
squeeze out all the Juice from the pulp OF each
orange. Crate In II the yellow rind from two other
oranges. Put le orange Juice over tn. fire to boil
with cup of sugar. When 1t has boiled rapidly for
ten minutes. add the yOlks OF six eggs, stirring
them In carefully so that they do not curdle strain
the mixture into quart Of rich cream. add another
half cup OF sugar, and freeze the mixture.
This cream Is improved bv the addition OF a table
spoonful Of geatine soaked for two hours In enough
cold water TO II. and stirred into the boiling
orange juice and sugar Just before they are strained
II you like the stronger flavor Of orange, add the
grated yellow rnd Of third Then take
the orange rnds which have been scooped out and
laid aside Put them IN an empty Tin pail With
O light cover pack them in Ice and salt and LET them
freeze In this for hour. I'LL you are READY
TO serve them. While they freezing. freeze the
orange icccream. and when It IS frozen, pack II In
ice and salt and let It stand TIL the orange nnd are
thoroughly chilled and ready for serving. Then
I'll the rlnds with the cream. putting on each one
as n cover the circle OF orange rnd Which was cut
out and laying each 10 place with a narrow satin
ribbon made into a dainty bow on TOP.
II YOU prefer, the rinds NAV be filed with orange
ice. instead OF ice cream. with any water Ice.
To make good orange water ice. put quart Of
cold water with half pound Of powdered sugar
over the fire to boil When II has cooked ten
minutes. crate the rlnds Of two ripe. red Mcdter-
ranean oranges into IT, Add tho Juice Of the oranges
and the Juice OF three lemons. and freeze the mix
ture In the In which Won freeze ce-cream
A banana icecream NAV b. served In bnnana Ind
in a similar way. turning back lobe Of the skin.
| and tying IT back In place when the icecream Is
Inserted. BE carcfh to chill the skins In each
case.
The art Of removing Tee creams. jelles and other
CONCEALED dishes f. not always understood Jelly
or Bavaran cream, or any dish sunened BIZ gela-
tine must not 10 moved while II is cooling Moving
does no harm when It IL In liquid state. but II II
is moved when It IS half cong acd crack will result
when II Is fina ly turned ont The dish. Tho same
result will follow II IL is Jared when Il IS removed
from the mould. and jarrlnC shaking II IS quite
often r"sOred 10 in oNler to lastcn iis removal by
ignorant cooks. and always with disastrous results.
Gclatlne has su'in0us nature which causes IL
to stick to the mould ard II requires little heat
TO melt it before It vii come ont Of the mould in
the clear cat form which II should have. The steam
Of the trakettlc often rcsoted to. gives too much
heat time and causes the form to DO blurred In
outline when II H. turned out Tho best method j.
to dip the mould into water ns hot as your mana VIII
bear comfortably for about hall minute. II 1t Is
lin mould and for two or three minutes II II IS an
| carihen mould. while It is immersed In the water
press the ey around The edge Of the mould to loosen
Il al the ed-s. Invcff II the platter on which
| It Is 10 be turned out. ana turn the two over To-
g,,her. II II falls 10 come out. wrap hot cloth
around II for a moment
II sometimes requires little time 10 remove
Jelly from the mould IN This way. but rs clear cut
| ify a
dish. II requires "A l'c more defines TO remove
frozen pudding or lc,-or.am from the mould. IN"
mould must be Immersed IN water Of The temperature
Of the roor-ncver i'm bot water. The dhercnc"
between the temperature Of n" frozen dish and ~"
water Is enough ~ start n nom th" mould. II hot
water Is used The frozen dish mrls on th" ouisld"
and the sharp outlines ~ thc mould are lost The
mould may be- Immersed u water !"r about Two min
ute the cream NUT be- luos"nod Will a knife
around the sides. and the mould emptlcd In thc sam"
way n I'm the case 81 jelly.
II is not generally known that currant any fruit
Jelly NAV be- easily removed from The mould by SET
ting IL In water ~ hot Your hand can bear II for
few minutes. The jelly looks much better when
turned out In this way.