Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1896-08-03
DAINTIES IN ICECREAM.

we feel thankful to the man who wished
to have his custards cold, and conceived
the idea of packing them in ice and by
so doing learned that custards were Dlcer
when frozen. This was the beginning of
that American delicacy, icecream. Here
are a few new recipes for frozen dain-
ties:
For macaroon icecream put one pint
of milk over the fire in double boiler to
heat. Beat three eggs with one cup of
granulated sugar, and stir into the milk
when at the boiling point. Cook the
custard a moment, and remove from the
fire. Continue stirring, and add one pint
of cream to the hot mixture. When cool,
flavor with two spoonfuls of sherry wine,
mixture. When cool, flavor with two
spoonfuls of sherry wine, and add one
dozen macaroons that have been dried in
the oven and then rolled fine. Turn the
custard into freezer and freeze.
To make caramel icecream use the
same rule as for macaroon icecream,
emitting the sugar and wine, and flavor
the custard with a caramel made by
putting cup of graduated sugar in a
spider. Place the dish over the fire and
stir the sugar until it becomes melted and
is smoking. Then stir it Immediately
into the warm custard. This is a simple
but a favorite cream. A few finely
chopped nuts added to caramel ice
cream makes another change, the nuts
being stirred in when the cream is partly
frozen, just before the beater is removed
and the freezer repacked. @&
Baked" icecream, or glace meringue
as it is called properly, is surprise,
and handsome dish to serve at lunch
con or dinner. TO prepare it soak one
heaping teaspoonful of gelatine in four
tablespoonfuls of cold water an hour
Put one cup of milk in a saucepan
over the fire, and when it reaches the
boiling point add the soaked gelatine
and stir it until it is dissolved. Strain
the milk into one quart of cream to
which has been added one large cup of
graduated sugar and flavor with vanilla
Turn the mixture into a freezer and
freeze until the dasher will just turn:
remove it, and with a large spoon pack
the frozen mixture down, making the top
level and smooth. Cover the freezer
and repack, letting the cream stand at
least one hour.
When ready to serve beat the whites
of half a dozen eggs to a stiff froth,
and stir into them six tablespoonfuls Of
powdered sugar. Turn the frozen cream
out on a chop platter or some pretty
earthen dish, and cover every part Of
the cream with a thick meringue; place
the dish upon an inch-thick board and
put in a hot oven and brown quickly.
Serve at once This icecream may be
varied by adding a few chopped raisins
and candied fruits to the custard before
removing the dasher.
This lemon ice will be found excellent:
Put three pints of water in a sauce
pan with one quart of cut loaf sugar.
and let it simmer over slow fire until
it is reduced to a generous quart OF
syrup. When the syrup becomes cold
add to it the strained juice of five lem
ons and the white of four eggs beaten
to stiff froth. If the syrup seems very
thick when cold little water may be
added Stir the ingredients we'll togeth-
er and pour the mixture into q freezer
and freeze like icecream.
Ices are prettier served in glasses.
To make orange punch or ice put over
the fire in saucepan one pound OF gran
ulated sugar, one pint of water and the
peel from one orange; allow them to boil
seven minutes. Take from the fire, re-
move the peel, and let the syrup cool.
When cold put in two dozen pitted cher
ries or grapes. very little banana and
the pulp and juice of one dozen oranges.
Turn into freezer and freeze.
An exceedingly nice dessert is called
ginger biscuit. To make it soak half
round of stale gingerbread crumbs in one
quart of cream for two hours. Then
press the mixture through sieve. Add
to this two quarts OF cream and sugar
enough to sweeten the mixture. Pour
into a freezer and free. When the mix
ture is nearly frozen, and before remOv-
ing the beaten, add one pint of fine gin
gerbread crumbs, half pint of chopped
English walnuts, one quarter OF pint
of thinly sliced preserved ginger, and one
gill of sherry wine. Finish freezing, re-
move the beaten, cover the freezer close
Iy. repack and let it stand from one to
two hours. This will be found to be a
delicious cream.
A frozen pudding which is very salts
factory is made in this way: Pack an
icecream freezer with ice and salt, using
more salt than for plain icecream.
Sweeten cream, whip it, and let it drain.
in the bottom of the packed freezer, or
fruits from which the syrup
has been drained Put layer Of
cream three inches in depth in
the freezer. Dip split lady fingers in
sherry and lay them over the cream.
Scatter bits of fruit over the cake max
ing sure that many of them are around
the edge, SO they will show when the
pudding is turned out to serve. Put
in more whipped cream then again cake
and fruit, and finish with the cream.
Cover the freezer closely. drain the wa
ter off, repack. and stand away for sew
eral hours. Turn out on a pretty dish
to serve.
Another delicious frozen dessert is
Montrose pudding, Put one pint of
cream or rich milk over the fire in
double boiler. Beat the yolks of four
eggs light, and add to them one cup of
graduated sugar. When the cream is
at the boiling point stir in the eggs and
sugar. Stir constantly for a moment and
remove from the fire. Add one pint of
cream, and when cool flavor with vanilla.
Turn the mixture into the freezer, and |
freeze until the beaten will just turn.
Have brick or melon mould in the re-
fregerator so it will be cold Procure a
pint of strawberry or orange ice.
Now pack the frozen mixture around !
the mould, leaving ii space in the center.
and fill with the ice. covering it over
with the remaining frozen mixture Put |
on the lid of the mould and cover where
the two parts come together with a strip /
Of muslin dipped in melted lard. Pack }
the mould in ice and salt for two hours
or longer. Turn the mould out and !
serve with the pudding the following |
sauce: Soak one tablespoonful of gela
tine in three tablespoonfuls of cold wa
ter. Put one pint of cream over the
fire, and when it is scalding hot stir i'll