The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-06-12

the best way to introduce the eggs to the
ice cream.
Unless good ice cream can tie produced,
the safer way for the cooks reputation is to
make ices and sherbets, for they can be
made in great variety and of very delicious
quality. Perhaps the simplest is the milk
sherbet. 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
well, will give most delicious dish.
Any trult--as oranges, lemons. pineap-
pies, raspberries-makes good ice. Sim
ply make good drink. leaving in what
pulp can be separated from the seeds, and
freeze. The addition of little gelatin gives
body to the ice, and keeps it 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 sherbet is only an ice
which has gelaLine, cream, or beaten whites
of eggs added. Ices are usually served in
glasses, but sherbets are served as is ice
cream.
The freezing mixture SAT- and ice in the
proportion of about one part salt to three or
| our of ice. Rock salt is hest, and the salt
and Ice should be pounded into small
pieces. 1t too much salt be used, the mix
ture 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 ''velvety" smoothness very
| desirable in ice cream
The water which account lates in the tub
about the can should not be drained off un.
til there be danger of Its getting into the
cream. as the presence of the water hastens
the freezing. For packing after the cream
is frozen, larger rieces of ice and salt may
be used, and if the cream must stand many
hours, the water may be drawn off, and
new fl eezing mixture be added. ALI creams
are better if ''ripened" few hours before
using.
In cases of severe illness, when the di
gestiOn Is affected, diet of ice cream is of
ten found beneficial. If properly made, il
may be an excellent food. In any case
where cold milk or cream is prescribed fol
diet, or where iceis used, the freezing of the
cream with the addition of little or nc
f1avor1ng and what sugar may be safely
used gives the invalid a tempting food
which is nourishing as we'll as palatable
The brick-ice cream, so readily served
and so pleasing in appearance. is easily
made. Two or three kinds of cream, sher
bert, or ice are made in separate freezers.
This is packed in layers in tin cases, care
fully tied up in paper and packed in Ice and
salt. Well made ice cream, ice or sherbet
is 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 quaint
ties, all the products of the freezer will be
found digestible for most people.
The fact that a frozen dessert is easily
made and can be prepared several hours be-
| fore needed for use, makes it the friend OF
the woman who does her own cooking; and
in summer time the house mother who
gives her family frozen dainties finds the
guests at her table devoted friends of her
| freezer.