The Portland daily press., 1895-06-08
THE HOME
Frozen Dainties.

pastry or pudding will be entirely out o.
place on the family bill of fare Ice cream
has an expensive sound, but it is not al
extravaganza, especially for the family
who have their own ice and milk. Mrs.
Nellie Kedzie in the Industriast says:
There is little thought of having ict
cream without the use of eggs. but il
real cream can be used in the proportion
of one part of good cream or two part.
milk, with sugar and favoring, the ict
cream will be found more digestible thar
if made with eggs A base of flour thor
oughly cooked in milk, one tablespoon Of
flour to gallon of cream or a tablespoon
of gelatin to gallon freezer of cream
will give body to the cream. If eggs are
used a good cooked custard gives the best
way to introduce the eggs to the ice
cream.
Unless good ice cream can be produced
the safer way for the cooks reputation il
to make ices and sherberts, for they Car
be made in great variety and of very de
licious quality Perhaps the simplest
is the Milk Sherbert, which is milk and
sugar, one quart to one cup, frozen.
When beginning to stiffen the juice Of
two lemons dropped into the freezer and
the whole mass beaten we'll will give g
most delicious dish
Any fruit-as oranges lemons, pineap
PIES aspberries-makes good ice. Sim.
ply make good drink, leaving in what
pulp can be separated from the seeds,
and freeze. The addition of little gela
tin gives body to the ice and keeps il
from melting too rapidly. The beaten
whites of eggs dropped in just before the
mass is thoroughly frozen gives lightness
and increases the quantity of material.
An ice'is usually fruit juice and water
frozen until stiff A sherbet is only an
ice which has gelatine cream or beaten
whites of eggs added. Ices are usually
served in glasses but sherbets are served
as is ice cream. The freezing mixture is
salt and ice in the proportion of about one
part salt to three or four of ice. Rock
salt is BEST and the salt and ice should
be pounded into small pieces. If toe
much salt be used the mixture is liable to
freeze too rapidly, and not being beaten
enough to be coarse in grain. This must
be carefully avoided in order to have good
smooth ice cream. Sometimes whipping
the cream before adding it to the milk
will give a ''velvety' smoothness very
desirable in ice cream
The water which accuumlates in the
tub about the can should not be drained
off until there be danger of it's getting
into the cream, as the presence of the
water hastens the freezing. For packing
after the cream is frozen larger pieces OF
ice and salt may be used, and if the
cream must stand many hours, the water
may be drawn off, and new freezing mix
"ripened" few hours before using.
In cases of severe illness, when the di-
gestion is affected diet of ice cream is
often found beneficial. If properly made
it may be an excellent food. In any
case where cold milk or cream is pre-
scribed for diet or where ice is used, the
freezing of the cream with the addition
of little or no fiayoring and what sugar
may be safely used gives the in aid a
food which is nourishing as
well as palatable.
The brick-ice cream, so readily served
and so pleasing Elm appearance, is easily
made. Two or three kinds of cream,
sherbert or ice are made in separate freez-
ers This is packed in layers in tin cases,
carefully tied up in paper and packed in
ice and salt. Well made ice cream or
sherbert is a good food for almost all
people.
The cake which is often eaten with the
frozen food is more frequently the cause
of Indigestion than is the iced food itself.
Eaten in daytime and in moderate guam,
titles all the products of the freezer will
be found digestible The fact that a
frozen dessert is easily made and can be
prepared several hours before needed for
use, makes it the friend of the woman
who does her own cooking; and in sum
mer time the house mother who gives her
family frozen dainties finds the guests
at her table devoted friends of her freezer.
A Clover Pillow.
This is one of the latest novelties. The
red clover must be at its fullest when
picked for the pillow. Take as many as
would fill a large washtub, sprinkle a
pound of fine table salt over them, and
stir them well about once a day until
they are thoroughly dried without falling
to pieces. This is the filing for pillow
made of white linen duck, embroidered
with struggling design of clover, coming
from one corner pretty well toward the
center and letters irregularly arranged,
forming some suitable sentiment. A
pretty one is:
q Shake me well; then turn me over.
And may your dreams be sweet as clover. -