The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-01-28
RICH ICES.
Several Excellent Recipes for the Fsvorits
American Dessert.

American Dessert
OF all the 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 Brotherly Love- takes a wide
margin. For these, the pureSt of cream
| and milk. which in richness and flavor
| are unrivaled.
In Europe there is but little distinc-
ton between creams and water ices.
| In Italy they are called shcrbet, IN
Germany gefrons, or something frozen,
| 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 lee Cream.-2ut IN 4 sauce
| pan On the fire quart of milk, three
! quarters of 4 pound of sugar, three
| tablespOOnfuls of extract OF vanilla
and eight yolks of eggs. Stir with an
| egg beater. and when beginning to
| thicloen without boiling, strain your
| mixture and allow it TO become cold.
| Place the tin freezer into the pail be
| longing to it and surround it with
| chopped ice mixed with a half pound
of rock salt; pour cream into the tin
can, which cover, and then turn the
handle at the side of the pail rapidly
around for few moments; take oil
the cover from the can and with u
/ spoon detach any of the cream which
may have frozen TO the side. Again
| put on the cover, continue 20 turn the
! handle. repeating from time TO time the
| operation thus described, pressing the
! cream down with spoon SO as TO make
/ il thoroughly smooth. After the cream
is thoroughly frozen put il into a mild
place on top thick piece OF paper and
shut down the cover securely. Place
your mold III i bowl. surround il with
chopped ice, with which mix two hand-
fuls of rock salt. just before serving
turn your ice cream out Of the mold by
dipping II a few seconds in warm
water. Tho vanilla bean will give as
fine a faTor as the extract IF per-
Turned.
Coffee Ice Cream-Put in a saucepan
on the fire pint and half of milk, the
yolks of eggs about the number OF
eight, IA ounces of sugar and half
pint of very strong black coffee. Stir
well with an egg beater, and when be-
ginning To thicken without boiling
strain your mixture and allow IL 20
become cold and freeze as vanilla ice
cream.
Frozen Custard.-Three quarts Of
cream. Is eggs, two pounds Of sugar
and season with extract OF vanilla
according TO taste. Put two quarts OF
cream into a farina boiler over a qaIck .
fire, beat the eggs and sugar % q paste /.
and beat to a cream as light as posi- /
ble. Add il 20 the hot cream, stir well 4
and as soon as il forms q thick coat 7
ing OIL the spoon take 1t of the fire I
Add the remaining quart Of ere an aud Z
stir until cold. Strain, freeze and I
serve.
Lemon Water Ice To every pint Of /
strip allow PITT Of .enon jrrce. the ,
r4nd 90 fC-r lemons. T~b tis sugar on /
toe rind Of the lemons, and with IL I
mal1e the strip. Strain the lemon juice I
and add 20 it the other ingredients. /
STR well and put the mixture in the .
freezing pot; one-half spoon viii freeze .
this mixture.
Biscuit Glace.-One-haIf cupfui Of
water and tvo-thirds Of "A cupful Of
sugar boiled together for half al hour.
Three egg beaten well and starred into
the boiling sirup and the saucepan .
containing the mixture IS placed into
one OF boiling water. For eight min
utes the mixture Is vigorously beaten.
Then transfer the saucepan from the
pan Of hot water 20 one Of cold water,
beat the mixture ultI cold. 4 ts4-
spoonful Of vanilla extr4ct and pint
OF cream whipped 70 a fr0th are added.
The mixture again stirred well. Pas
iu % paper cases shaped like cake pans.
three or four inches long 8 d01en and
half uacaToors are Drowned u liz
oven. and -frcr they have become hard
End cold they are rolled Ens and
spriu.kIed over each biscuit Detroit
IRE Erezs-
49, an