The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-12-29
RICH ICES.
Good Recipes For the Fnvorite
American Dessert.

Good Recipes For the Fnv0r1te
American Dessert.
OF all American desserts, ice cream
ranks the highest From the rich to
the poor it is universal.
The finest is the Neapolitan, which
is found in every cafe in Europe. For
its rival the Philadelphia made in that
City of BrotherIy Love" takes wide
margin. For these, the purest of
cream and milk which in richness and
flavor is unrivalled
In Europe there is but little distinc-
ton between creams and water ices.
In Italy they are called sherbet, in
Germany gefrons or something froz-
en-. while in France they use the term
glace. and in England and America
the word ice is applied to all forms
of frozen confectionery.
Vanilla Ice Cream.
Put in a saucepan on the fire quart
of milk, three-Guarters of a pound Of
sugar. three taiblespoonfuls of extract
of vanilla. and s yolks of eggs, stir
with an egg-beater, and when begin
ming to thicken without boiling, strain
your mixture and allow it to become
cold. Place the tin freezer into the
with chopped ice mixed with half a
pound Of rock salt; pour your cream
into the tin can. which cover and then
turn the handle at the side of the
pail rapidly around for a few mo-
ments; tale off the cover from the can
and with a spoon detach any of the
cream which may have frozen to the
side. Agtin put on the cover, continue
to turn tile handle repea ting from time
70 Il
pressing TIE cream down with spoon
so as to maRe it thoroughly smooth.
After tie cream is thoroughly frozen
put Il into a mild place on top of a
thick piece of paper and shut down
tte cover securely. Place your mold
N bowl. surround it with chopped
ice. with which mix two handfuls of
rock salt. Just before serving turn
your ice cream out of the mold by
dipping it a few seconds in warm
water The vanilla bean will give as
fine n flavor as the extract if per-
fumed
Coffee Ice Cream
Put in a saucepan on the fire a pint
and q half of milk. the yollls of eggs
about tie number of eight, fourteen
ounces of sugar and half pint Of
very strong black coffee. Stir we'll
with an ege-beater and when begin
ming to thicken without boiling stain
your mixture and allow it to become
cold and freeze as vanilla ice cream.
Frozen Custard.
Three quarts of cream. IS eggs.
pounds of sugar and season with ex-
tract Of vanilla according to tasre
Put quarts Of cream into farina
boiler over a quick fire, beat the eggs
and sugar to a paste and beat to
cream as light as possible. Add it to
the hot cream. stir we'll and as soon
as it forms a thick coating on the
spoon take it off the fire. Add the
remaining Quart of cream and stir
until cold. Strain. freeze and serve.
Lemon Water Ice.
To every pint of syrup allow a pint
OF lemon Juice, the rind of four lem
ons. Rub the sugar on the rind of the
lemons. and with it make a syrup
Strain the lemon juice and add to 1t
the other Ingredients Stir we'll and
put the mixture in the freezing pot
One-half hour will freeze this mix
ture.
Biscuit GIacc.
One-half cupful of water and two
thirds Of a cupful Of sugar boiled to-
gether for half an hour. Three eggs
beaten we'll and stirred into the boil
Ing syrup anu tile saucepan contain
ing the mixture is placed into one of
boiling water. For eight minutes the
mixture is vigorously beaten. Then
transfer the saucepan from the pan
of hot water to one of cold water bear
the mixture until cold. A teaspoonful
of vanilla extract and pint Of
cream whipped to a froth are added
The mixture is again stirred we'll Put
into paper cases shaped like cake pans.
three or four inches long. A dozen
and a half macaroons are Drowned in
the oven. and after they have become
hard and cold they are rolled fine.
and sprinkled over each biscuit.
MRS. OLIVER BELL BUNCE.