The Van Buren press., 1896-02-22
afcr ICES
several FxceIIeat Recipes FOR the Fsverifs
American Dessert

ff AL TIE AAaEEttsaAA 4A'ass -
cream ranks the highest. From tae
rich 10 the poor Il Is aHizersas
The finest is the Seapaiitan- when 3
found 4 every cafe in Europe. For -
ri7a. The Philadelphia, made II that
"Cfty Of Brotherly Love. ..-.ses VIDE
margin. Fer these, the purest OF cream
and milk. which n richness and flavor
are unrivaled.
In E.uroDe there Is but little dlstine-
ton setween creams and water Icss-
In TsIv the9 are called sher5ets n
Germany refrana. OF something frozen
while IN France they use ths term z Iaee,
and in England and America the word
ice is applied to al forms Of frozen
confectionery.
Vanilla lee Cream.-Put IN sauce
pan On the FIRE a quart Of mix, three
quarters Of . pound e sugar, three
tables9oonfais Of extract OF vapliIs
and eight Y9llzs IF eggs STIR via an
egg asater. and when beginning to
thicken without boiling. strain your
mixture and allow il 70 become eold-
Place the TN freezer into the pail be-
longing 70 It and surround it with
chopped lee mixed with half pound
Of rock salt; pour cream into the IA
can. which cover, and then turn tls
handle at the side Of the pail rapidly
around for a few moments; take OF
the cover from the can and with
spoon detaeh any Of the cr0m which
NAV have frozen 70 the silD Again
put IN the cover. continue ta turn the
handle. repeating from time to time the
operation thus described, pressing the
cream down with a spoon 50 az 70 make
| IL thoroughly smooth. After the cream
is thoroughly frozen put it into mid
place On top a thick piece Of paper and
shut down the cover securely. Place
your raold IN a bowl. surround II with
chopped ice. with which mix two hand
fnls of rock salt. just before serving
turn your ice cream out Of the mold By
dipping II aa few seconds in warm
water. The9 vanilla bean viii give as
/ fine ha7or as the extract If per
| fumed.
Coffee Ice Cream.-Put in a saucepan
on the fire pint AMI 3 halfof milk, tbs
| yalks Of eggs about the number o
| eight. a ounces Of sugar ard half Z
| pint Of very strong black coffee. stn
well with an egg beaterl and when be
ginning 10 thiclsen without boiling
strain your mixture and allow il Z
become cold and freeze as vanilla ie
cream.
Frozen Cnstar5.-Thfee quarts 0
cream, Is eggs. two pounds Of sugai
| and season with extract Of vanilla
aeeor ing to taste. Put two quarts o
enean into a farina boiler over a q5lcl
fire, beat the eggs and sugar to a past.
| and beat to a cream as light as possi
bic. Add it 70 the hot cream, stir wei
and as soon rs il forms a thick coat
ing On the spoon take Il of the FIRE
Add the remaining quart Of cream an'
stir until cold. Strain, freeze an
serve.
Lemon Water Ice.-To every pint o
sirup allow piEt Of lemon iaiee. tn
rind of four lemons. Rub the sugar OF
the rind Of the lemons. and with /
make the strip. Strain the lemon iuie
and add to it the other ingredients
STIR well and put the mixture in tn
freezing pot; one-half spoon viii freez
| this mixture.
Biscuit Glace.-One-haif cupful o
water and two-thirds of cupful 0
sugar boiled together for half an houI
Three eogs beaten we'll and stirred int
the boiling strip and the saucepan
containing the mixture is placed int
one of boiling water. For eight min
utes the mixture is vigorously beater
Then transfer the saucepan from th
pan Of hot water TO ono Of cold water
beat the mixture until cold. A tea
spoonful Of vanilla extract and a pin
of cream whipped to froth are added
The mixture again stirred well. Pu
into paper cases shaped like cake pans
three or four inches long. \ dozen an
a half macaroons are Drowned in tn
oven, and 0fter they have become har
and cold they are rolled fine an
sprinkled over each biscuit. -Detroi
Free rress.