The record-union., 1895-07-05
MAKING ICE CREAM.
Every Housewife May Freeze Her
Own Ices.
Useful Hints About Ingredients ana
Exact Information for Fruit
Creams and Ices.

establishment of her own. be 1t an enllre
dwelling or an apartment, than, Make
your own ice cream"
In this dav creams, ices and sherbets
are turned out so delicate, dainty and
eelicious that it is no small feat to con-
struct an opposition to them directly III
the household. 1t can be done, never
theless. though at the cost OF some
trouble until the ropes are thoroughly
learned and the art of mixing completely
understood. Yet there is no branch OF
culinary science that pays better tor lis
ACQUISITION in material comfort than TO
have on these hot and broilIng nights d
great dish of frozen fruits. mold OF haro,
cold cream, or q pitcher OF delcately
favored sherbet carried in TO visitors IN
the hands of an aproned maid.
Creams and ices made at home. never
theIess. are seldom a success, for the rea-
son-and it is necessary TO state 1t emphat-
ica!Iy-that there the art Is not under
stood. Y ct creams and ices are wonder
fully cheap if made at home. Bought,
they are rather expensive luxury TO All
who have not especially well filled pock-
etbooks.
From the gastronones point of view
the only cream really worth eating ls the
French cream, which Is sold at from 10
cents to 81 a quart, the fancy ices ana
havors running much higher. Exactly
the same may be made IN ones own
Kitchen for trif1e over II cents quart.
10 cents at the outside, provided that at
least two quarts are made. These figures
are accurate for an expert has tested
them, and if they are exceeded IN the
course of experimenting it is due to the
lavishness ana carelessness OF the ex-
perlmenter.
Ices and every variety of frozen creams
and fruits, If one wants to get their fuIl
effectiveness as a dessert on d hot night,
or as an adequate refreshmeDt IN hot
parlor OF an evening, should be served
heaped up in cut-glass bowls, and the
portions allotted on small cut-glass
dishes accompanied with ice cream
spoons. Ii possible. serve with sponge
cake. lady fingers or macaroons. a cap
ital alternative TO these are thin sweet
waters. which may be purchased at the
large fancy bakeries.
FAVORITE VARIETIES.
OF varieties that are to De made the
number is, as has been said, exceedingly
large. For the benefit OF those who are
frequently puzzled in regard to tlavors,
and whose essays heretofore have not
gone beyond vanilla, lemon and straw
berry, q partial but carefully selected list
ls here given.
Creams-A pricot, bisque, banana, choc-
olate, peach, pineapple, lemon, raspberry,
orange coffee, Nesselrode, Maraschino,
pistachio. caramel. almond, burnt al
mond, biscuit glace, tutti-frutti. walnut,
cherry and Neapolitan.
Ices-Apple, apricot, cherry, lemon,
grape, peach, currant, orange, mile
fruits, pineapple, raspberry, strawberry,
Roman punch, frozen punch, wine ice,
cherry ice and nut cream.
Frozen fruits-Apric bananas, cher
ries, peaches, pineapples, raspberries,
straw berries.
In the actual operation of making,
regard should be paid to the freezer that
is purchased. In many households the
old-1ashoned freezer of long ago is still
used. For getting at the best results this
should be discarded in favor of one of the
more modern machines, which are far
simpler, need far less muscle and turn
out much better and more even COM
pound. Nothing Is more unpleasant in
domestic ice cream than 10 have it como
out Of the freezer lumpy. If the family
does not numb more than eight, q
freezer should be chosen with Il two-Quart
capacity, and one in which all the crank
does is to churn within the can that holds
the compound TO be frozen, leaving the
layers Of Ice and salt that are packed i'll
the bucket around the can untouched.
THE INGREDIENTS.
The ice cream mixture consists of two
parasitic cream itself and its havors
For the making of the cream, this being,
il is understood, the tWo-quart rule take
pint of milk and put it into a dou ble
boiler, setting this on the stove and let
ting it stand there until it is thoroughly
hot. Then pour in pint of cream, stir
ring constantly, aud adding half pound
OF sugar. Two tablespoOnfuls OF arrow
root, mixed smooth with three table,
FIJI. 81 r1oid IL lod
give more body to the compound. Draw
TO the edge of the stove and put in the
whites of two eggs whipped exceedingly
light. This gives additional lightness.
Lit from the stove Immediately, and put
in q cool place. When it has become
cool, add favoring and then place in the
can of the freezer. The sugar to be used
is a matter of individual judgment.
Round the can, in The pail of the
freezer, shaved ice and salt should be
packed. The housewife will find con-
siderable advantage In purchasing an ice
shaving apparatus, which not only ecou-
omlZes time, but gets the Ice IN very
much better condition than is possible in
any other way. At the bottom OF the
pail around the can about i've inches
OF shaved ice should be placed, then a
thin layer of salt Oh top Of this, five
inches more ice over this salt; so pro-
ceeding until the top of the pail is
then be carefully adjusted and the handle
set. 1t should be remembered that ii all
the bearings of the crank are kept care
fully oiled much labor viii be saved and
far superior cream produced.
Turn steadily for about fifteen minutes
or until the cream begins to become very
hard. AS melted ice and salt will be run
ming out OF the freezer In a continuous
though small stream, 1t Is by far the bet
ter plan 10 place the machine in wash
tub and turn from there. One caution
that should be given is 10 see that the ice
Gnd salt are packed closely and hard to-
Sether.
Stop tcrning when the cream begins to
become hard, and open the freezer TAX
ing out the ''dasher'' and carefully scrap
ing off all the particles that may have
adhered TO it The cream has not yet
fully 'come." and this is the advantage
OF the new-fashloned method, that the
dasher does not have to be moved up and
down III an almost solid mass until each
revolution Is an ungrateful and weari-
some task. Scrape OF also the sides OF
the can and pack the cream down hard
in the receptacle with silver spoon.
The freezer should then be closed. stop
ping the hole in the top Of the lid where
the dasher' went in with q cork, and
left within the washtub tor at least an
hour. 1t is valuable hint to throw an
old blanket, such as is used for wrapping
ice IN, over the top. When taken out the
cream will be hard and even.
FOR FRUIT ICE CREAMS.
In fruit ice creams the following pro-
portions of fruit will be found practically
correct: Apricot, use quart of apricots.
These should be pulped through sieve
and added TO The compound after it is
taken Off the ire and when it has become
cold. The juice OF one lemon should 90
with it. Banana ice cream needs half
dozen bananas, which should be peeled,