The Portland daily press., 1895-07-20
THE HOME
Freezing Creams,


OF ice cream, known as the Neapolitan
(this being in general use in Europe) and
the Philadelphia, which not only shares
its foreign sisters popularity, but is a
desperate rival. Table Talk explains that
the Neapolitan is a rich frozen custard
and many notifications Of it are found
SO many, in fact, that some are but mas
querading under false name. The Phil
adelphia cream is made of pure cream
sugar and fiavorings only. Commercially
cream is classified as single, butter and
double cream, the single being that
SKINNED from milk of 10 hours stand
ing; double, from that of "a, and butter
cream from that of 36 hours standing
The best professional ice cream makers
use the double cream only, and as soon
after skimming as posi- BILE. This is
what is meant when the housekeeper
asks for cream to whip. The better the
cream, the better the consistency OF the
ice cream, as very rich cream, will not
freeze hard and yet retains its consistency
mot melting rapidly when exposed
Neapolitan creams are supposed to be
made of cream, egg, sugar and favoring
but very often milk and cornstarch take
the place of some of the cream as we'll as
the eggs. The more milk and cornstarch
used, proportionately, the harder will
be the ice cream and the quicker it will
melt when exposed. Too large quanti-
ty of milk, especially Of cornstarch or
some thickening, should not be used; it
would give the cream coarse, f1aky ap-
pearance, as the watery portions would
freeze into crystals
A very good ice cream may be made
of milk, with crea m, eggs and small
proportion Of cornstarch or arrowroot but
milk and eggs or any amount of gelatine
(which should never be used in ice cream
will not compensate for any absence of
cream
In the first place get good freezer.
The proportion of salt and ice should be
twuthirds ice to one-third salt, a four
quart freezer requiring about 10 pounds
of ice and two quarts of salt for freezing.
The ice should be chopped fine, and the
salt be the coarse rock salt. Mix the salt
and ice and pack the freezer. Do not turn
in the cream until the freezer Is packed
tor If put in the pan and then packed it
begins to freeze at the bottom before the
top is chilled, so makes it harder to freeze
and not so apt to be smooth AS soon as
the mixture is turned into the can, begin
to turn the crank slowly. As it begins to
thicken turn more quickly, but always
steadily. The granting of the ice cream
crank too rapidly at first or Interruptions
occurring in the freezing. Take pains
to see that it is frozen slowly but
steadily.
When thick beat hard for two minutes
Take off the cross-bar, remove the lid
the lid, closing the hole with cork.
Draw the water from the pail, and repack
with salt and Ice The ice for packing
should be coarsely chopped, and one-half
less salt should be used than for freez-
ing. In warm weather it may be nee
sary to renew the ice and salt second
and even third time the rule being that
as often as the brine appears at the top.
allowing the ice to float, the water should
be drawn off and the freezer be kept
we with the brine, it will materially as
sisti n saving the ice, as the evaporation
causes intense cold and keeps it from
melting N E. Farmer
Soda.
Soda? Why, that is the most important
thing in the whole kitchen. 1t Just
halves your work-only don't let it get
into the laundry it is forbidden there.
For example, you put lump of it in
among the dishes when they are to be
washed after breakfast You will notice,
off course, that we have provided one of
those nice paper dish pans for you-that' S
why cups keep their handles in this kit
chen, and why dozen glasses last more
than a week-you don't bang them
against zinc Or iron. With all the dishes
gathered off the kitchen table into this
light dish pan, a lump Of soda laid on top,
and the hot water cock turned on full
for minute, just turn or two of the
mop makes things clean and ready for
the towel A lump or even pinch of it
in each pot cuts the grease out as if by
magic, and with us pot washing has no
terrors. More Of it goes into the water
with which the table is scrubbed, and is
used in the water for mopping the floor,
washing the windows, scalding the re-
frigerator; and before you go to bed at
night we always look to have you pour
little hot soda water down the waste pipe
of the sink, for there grease is apt to clog
and grow rank, and make disease and bad
smells. -Harper's Bzaar.
Hints to Housekeepers.
Tides made of antique lace can be
washed satisfactorily if soaked in borax
water; then let them lie i'll warm suds,
squeezing them with your hands; rinse,
but do not blue them. Instead of ironing
them pull them into shape, and pin them
to clean cloth on your ironing board !;
pick out each little point and pin it
down. Let them get perfectly dry before
removing them.
Sometimes the most careful washing
will not wholly remove the flavor or odor
0f food f,1 81 -, xxyhi ia1, !