The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-05-24
AT THE CATERERS.
IN THE MIDST or ICES AND
CREAMS GALORE
iia4v the Dainiics Aro Prepared for So.
dety Entertainments some Designs to
pIcaso the Rye 4 Trcnchmun's Con
tempt for Our rrccscrs.

basement UuNer the iuAhiuuNule thicN- |
80 puryeyor's shop. In the Kitchen the
chef In white apron aud cap. was max
ing lobster croquetos. while the cut
ting mp OF the luscious dlamond-bsck. !
80 dear TO the hearts OF Fourmots. en-
Rggod the attention Of an assistant at |
ueirnboring table Near by beef
teudcrloln was being lardod. In the j
pastry room the head cook was occupied |
IN making very roaligiic oysters OF a /
creamy mixture on little half shells |
made OF waters. and with the pcarly |
lnsldcs couutorfcitcd In icing. These /
wcro served on dish. with slices OF I
lomon. the latter being also cakcs 40 |
a round table youth WIS beating with Z
meat yigor o bowlful OF cggs Near the |
oven baker stood. constantly drawing
ont pans full OF goodies, nll ready for
the finishing touches OF iclngs and doe
orations. and putting On others ready
10 be Drowned But q was iu the ice
cream department that there was most
hustle. There two huge frcezers were
kept hard at work by youths. who
turned the wheels. This department
has FOR 60 chief a very good looking
young Frcnchman. who also wore
white linen cap and apron. Al along
ono side Of the room runs great ice
Ghost IN three compartments. each OF
which holds six cans filled with differ
cnt ices. and big enough 10 rejoice the
heart OF oven tho grcedlcst Of small
boys. These were packed In broken ice.
When an order Is to be nllcd n mold
IA packed with tho desired nayors and
put in a small tub Of ice. ready for de-
livery. AZ big white table the head
OF the department stood folding two
largo sheets OF brown wrapping paper
Into strips about six inches wide. These
he placed upon the table. with a small
square Of pnntoboard In the middle. and
on that an ornamental round lace pa
per napkin. Presently box OF cracked
/ ice was dragged In by an assistant. who
proceeded to uncarth from It's midst n
fancy two-quart mold. This hc handed
to his chef. who Immediately plunged
II into great dlshpan OF hot water.
which stood at one end OF the table.
After n few twists In the hot water he
withdrew II and removed tho cover
Then, placing the elaborate pyramid
Of Ice cream which Il contained upon
the lace paper. he proceeded TO turn IT,.
There were creams OF several colors
used, but the upper layer was OF van
lila. In little compartments near tho
artist were little strips Of candied an
golique, candled cherries. etc, and into
each little projection OF the design n
small strip OF the green angellquo was
put. with here and there cherry. and
on tho very top round piece OF citron
was placed. Next. into the small end
OF paper cornucopla little tin nozzle
was lifted and the bag was filled with
raspberry water ice from one OF the
tins In the big refrigerator. with OK
pert fingers the decorator squeezed lit
Ito ilutod ribbons OF the pink ice. form
ing quite an elaborate pattern over tho
whole top. Then. with great care. the
gayly trimmed Ice was lifted from the
table by the long band OF brown paper.
the usefulness OF which was now appar-
ont. ana placed In n good-alzed tin box.
In which II was lifted very loosely.
Then the assistant took II In hand AMI
proceeded TO pack Il In Ice once more.
Then came another mold OF different
pattern. and the upper layer OF which
was OF strawberry cream. which went
through much the same process. lemon
ice being used. however. instead OF
raspberry. TO afford the desired con
trast. "Peches Rnncher" make quite a
SNOWY dish. Little molds, In two sizes
representing peaches and opening ON q
hinge In the middle. are used. A
branded peach forms the foundations
Of each. the space once occupied by the
stone being filled with BISCUIT glacc
Around these the molds are filled with
French vanilla cream, screwed up and
put away 10 freeze. An hour or SO
later these are brought out and thrown
into tho tin Of hot water, Then each
little pale fruit 10 taken out OF It's case
and put on tin tray. Then. with ex,
pert dngers. the artist paints each on,
with pink sugar tied up In a loosely
woven cloth. giving Il the real peact
bloom, with a doway look aud all com
plete. except for the little stem will
ltAl NlthNith una mere ana mere
blossom still adhering. which no noxI
inserts. After this the tray Is put int,
/ n box to keep cool until wanted. Mean
while mp In the candy department. n,
basket wenyers are at work making
/ baskot OF whatever color may be or
dorcd TO hold the luscious fruit. I'm n,
shape OF those Ia which peaches com,
TO market, Il was pink one that wal
being made, and II was decorated will
a big pink satin bow on each handle
A Frenchman always looks with con
tempt upon the American Ice cream
I freezer, and the chef In this case wa
I no exception. A large one on the new
est and most improved pattern occu
pied corner OF the big room. but IN
! writer was informed that Il was onl!
good for water lcos-it did not maxi
p the cream smooth enough The freeze
p used for creams is big clumsy anal
p that occupies the middle OF the room
10 and which has no paddles. The beat
b ing Is nll done by hand before the freoz
q ing begins, quite a large wooden spad
3. is used for taking out the cream whol
70 ready for use.