The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-07-27
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DAINTIEs IN ICE CREAM.
Delicious Frozen Desserts and the
Way to Make and Serve Them.

Delicious Frozen Desserts and the
Way to Make and Serve Them.
Frozen desserts and iced drinks may
not be the best thing for digestion, but
on a hot summers day what can De
more refreshing than frozen pudding?
And 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 Gus
tards were nicer when frozen. This
was the beginning of that American
delicacy, ice cream. Here are a few re-
ceipts for frozen dainties:
For macaroon ice cream 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 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 a freezer and freeze.
To make caramel ice cream use the
same rule as for macaroon ice cream.
emitting the sugar and wine, and fla
VOr the custard with a caramel made
by putting a 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 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 beaten is removed and the freezer
repacked.
Baked" ice cream, or glace me-
ringue, as it is called properly, is
surprise, and a handsome dish to serve
at luncheon or dinner. To prepare it
soak one heaping tablespoonful 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 until it is
dissolved. Strain the milk into one
quart of cream to which has been
added one large cup of graduated su-
gar and flavor with vanilla. Turn the
mixture into a freezer and freeze I'M
and with a large spoon pack the frozen
mixture down, making the top level
and smooth. Cover the freezer and re-
pack, letting the cream stand at least
one hour.
When rea ly 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 me-
ringue; place the dish upon an inch
thick board, and put in a hot oven
and brown quickly. Serve at once.
This ice cream may be varied by add
ing a few chopped raisins and candied
fruits to the custard before removing
the dasher.
This lemon ice will be found excel
lent: Put three pints of water in a
saucepan with one quart Of cut loaf
sugar, and let it simmer over a slow
fire until it is reduced to a generous
quart of syrup. When the syrup be-
comes cold add to it the strained juice
of five lemons and the whites of four
eggs beaten to a stiff froth. If the
syrup seems very thick when cold a
little water may be added Stir the in
gradients well together, and pour the
mixture into a freezer and freeze like
ice cream.
Ices are prettier served in glasses.
To make orange punch or ice put over
the fire in a saucepan one pound of
granulated sugar, one pint Of water,
and the peel from one orange; allow
them to boil seven minutes. Take from
the fire, remove the peel, and let the
syrup cool. When cold put in two
dozen pitted cherries or grapes, a very
little banana, and the pulp and juice of
one dozen oranges. Turn into a freezer
and freeze.
An exceedingly nice dessert is called
ginger biscuit. To make soak half a
pound of stale gingerbread crumbs in
one quart of cream for two hours. Then
press the mixture through a sieve.
Add to this two quarts of cream and
sugar enough to sweeten the mixture
Pour into freezer and freeze. When
the mixture is nearly frozen, and be-
fore removing the beater, add one pint
of fine gingerbread crumbs. half a pint
of chopped English walnuts, one-ouar-
ter of a pint of thinly sliced preserved
ginger, and one gill Of sherry wine.
Finish freezing, remove the beater,
cover the freezer closely, repack, and
let it stand from one to two hours
This will be found to be delicious
cream.
A frozen pudding which is very sat
isfactory is made in thisway: Pack an
Ice cream freezer with ice and salt
using more salt than for plain les
cream. SWeeten cream, whip it, and
let it drain. Scatter a few pieces of
candied cherries in the bottom of tho
packed freezer, or preserved fruits
from which the syrup has been
drained. Put layer of whipped
cream three inches in depth in thu
freezer. Dip split lady fingers in sh4r-
ry and lay them over the cream. Scat
ter bits of fruit over the cake. making
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 water off, repack, and stand
away for several hours. Turn out on
a pretty dish to serve.
Another delicious frozen dessert 10
Montrose pudding. Put one pint of
cream or rich milk over the fire in a
double boiler Beat the yolks of four
eggs light, and add to them one cup Of
granulated sugar. When the cream Is
at the boiling point stir in the eggs
ana sugar. Stir constantly for mo-
ment and remove from the fire. Add
one pint of cream, and when cool flavor