New-York tribune., 1893-12-31
NOT TO MAZE 7CTTEFHCTTI
ICI.S SERVED IN INDIVIDUAL MorLDS.


Among fancy Ices. tuttl-fru'ti IL one which will
always be a favorlte. not onl' because Of It's orna-
mental appearance. bu; because of rs excellent
mixture of weil-havorcd cream with acid ice ard
c1rdied fruits 1t should always be served N indi-
vi1ual nioulls. as the most delicate creams noN are
IL IL = little trouble to do tl's in private family.
but II insNi NiIuIi takes 'iarge of N" deserts
AZ should be- the case In ~ household whe'r
fancy tesserts frequent. 'fe matter - simiiei
ard II IS quite an cafy matter t. serv" fancy Ices
and creams In Grcat variety ~ H)-t fascinating
forms Individual mOul'is "f every variety %! max"
car be obtained Of French dealers In tn" chc!s an4
the confect.onors inware The mou!l' In the form
OF fruits like peaches pears or aiI."-. an! those
in geonctrc forms are In aiOr.'hcr IA" hf'' tiS'e.
Individual forms are usually of heavy, NICK meta.
There IL a special mould known as the 'tdtti-rutu
mould" Where many fancy Ice creams are made
one needs at least two frcczers IL ~ P"ssihle
thing TO freeze two ices In ore freezer. removing
one into n mould as II - frozen and turning
I'm the other and freezing II with the san' ta"kin<
but II would be hardly possible - compass '"ic''
especially where on" l. water ice III" rhI"h-sH'
freezer is the best for general family us' but "h'f"
u second freezer l. required half-pai"h 'H' II
suiilcicnt and VIII lie found n"i" CONVENIENT VIM"
the gallon size for preparing sorbcts GRANTEES nous
sfs iced pui1ings and such desserts aS require !"
be packed In Ice and salt without h"a''ns
To prruarc a tutiifruit. vanilla ic" cream. straw
berry ice cream and lemon or oranr" Ice ar" re-
or lines. Make first n quart Of vanilla Ice cream
For this use a pint Of milk and the yolks OF Tour
eggs mixed with a cup Of granuiatei sugar Let
the milk boil and stir In gradually the yoiks OF the
eggs and sugar Mix thoroughly over the ff" WIN
out letting the mixture boil After stirring the yolks
in this way for about three Or four minutes adj
mint OF cream and generous teaspoonful ~
vanilla 0avorins A far better way OF fnvoring the
cream however. Is to put half vanilla bean Ia the
milk when It Is set to boil. The ADDITION Of tho
cream 10 the hot custard Will usually cool OF ths
ic. cream enough ~ that 1t can be frczer While
IL IL better when there IN time TO allow the m'A'ure
to become perfectly cold this Is not essential u
complete success. Where time presses the mixture
may he put In when 1t Is blood warm. ana the h'
tense cold Of the Ice and salt VIII chiIi IL without
any apparent ioss Of freezing power Ia the packing
Pack the freezer thoroughly In Ice and salt. being
careful to see that the Ice IL cracked =" hhc ina
there ARE no pieces larger than hazel nut In WIN
ter snow made into a compact mass WIN I" h''ie
cold water will serve the same purpose az cracHe"
ice Whatever packing 10 used pack the "ee~'
tightly using about three pnts OF salt to gallon
freezer. Turn the handle OF the freezer rapidly Tor
about three or four minutes; then remove the cover
a nd heat the ice cream. using kecn-blahed Rhi'"
to detach II from the sides and bottom Oh .he
freezer. Upon the thorough accomplishment OF 'n'S
work. and upon the thorough psa'mS ny,h,nv .,s"
the success OF your work depends Cover thc re
again and turn s asr shdfe o opens or ,he
Al,lA
beating the cream and scrapinE IL rom 'e % s''' 80 ,
and bottom After repeating this process ohGg VI VI
sw,ce more the cream Will be ready to PACK hh.s
Tin nail or mould ready packed In salt ana ICE anu
faSe the ice cream out cupiul by cupfu' ana pae~
"Whiis the vanilla cream has been freezing piht
M straw wberry Ice cream should have been maae.
This ia made like a vanilla Ice cream without the
vsnilla isIng half the rule and adding cup OK
frrsh strawbe rrtes-or where these cannot o. oD-
s.tnSd Gun OF the red Wiesbaden preserved straw
h<rrcr II the color does not seem orIant enouS n
~h:n thc preserve II used few drops OF vegetape
c.rrntns shouid be added The French or Ereton ex.
Ssscs. are perfectly harmless. strawberry cream
wuss he strained into the freezer TO remove tns
SsSs ~ the berries. Turn In a. soon as the va
rtiis cram has been taken out There may Oe =
vsSv ittie OF the vanilla cream LETT cnging 20 tne
sLSSs ~ the freezer, II ID almost impoSe'DIe 70
Scrans out every particle OF while n stiIl IN tne
scSoS Tor the freeseP must not be lifted from the
nscknS This trihing amount OF the white cream.
40. Cn~.rv cream Xfter the strawberry crclm .as
I'm nut In the freeser add little more ice or
SSsit "a lie hacking and freese this cream IN ~
tWSssn ~ n frosen. leave II In the freeser. packn9
n MShtiy n ics and salt. and prspere the wafer "e
| - = nsif.Gaijon freezer by Itself. .
~Thic csiis for q half pint OF gfanulated suS.s.
,ins Of con water the juice Of three small lem9ns,
IA SsH Tie yellow rind OF one iarEe lemon: no1
~ suSSf ana water and rnd ot the lennon eof
| - rSGty.6ve niuutee rapidly. Aod the S10n
sssias ~ Stran The whole intc !ne fre:aeE nSmn3
SSsSSesS6 u three eSeaoA cut tw2 nan kS1enS
IA Ss1lsd cAsfriss. ana cut n tSAy Dseess en-"