New-York tribune., 1897-07-23
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SOME RULES ON MAKING ICE cREAx.

SOME RULES ON MAKING ICE CREAAs
Cream for ice cream should never be beaten TO
froth Mix II In with the custard just before frees'
Ing. When cream Is beaten stih, sweeteneos
favored and frozen. the result Is cream OF mossy
consistency. called a mousse
1t Is a simple matter to make such frozen
cream. Whip pint OF moderately rich cream 70
a froth. 1t should then make nearly two quarte
Add quart of strained fruit pulp. Ripe. yellow
peaches. apricots strawberries make DO
iciously favored mousse. Sweeten this amount OF
mousse with a pint Of sugar. and add two table
spoonfuls Of wine maraschino for havor1ng.
you wish.
Put the mousse In the regular cylindrical mould
that comes for this purpose. 1t Is much smaller IN
diameter than the can Of ice-cream freezer.
The latter will do IL a regular mould IL not on
hand, though the mousse is apt 10 be soft In the
centre when 1t is frozen In thick form.
The advantage Of mousse Is that II freezes itself
All that IL necessary Is to pack the mould contain.
ing 1t In deep pail Of Ice and salt Use about two
quarts OF coarse salt for. every peck measure Of
finely crushed ice. and pack the mixture In thin
layers. using wooden stick with a fiat end 70
press 1t down. Rub tallow thickly around the
edges Of the cover OF the mould after putting Il On
afresh. and this seals It up and keeps the satsd
water when the ice melts. Pack the layers OF Ice
and salt over the of the can, and tie thick
papers over 1t. Do not disturb the mousse for at
prepare this dessert early in the morning and leave
II in a cool corner Of the cellar work It's own
perfection for the o'clock dinner. Turn II out on
a platter, and cut 1t In smooth slices when It is
served. mousse favored with coffee is probably
the most common form Of this dessert.
Few housekeepers make sufficient OF cream
In preparing their summer soups and des.
serts Cream Is so easily digested and nutritious
that II should be extensively used in the summer
bill OF fare. Cream can be beaten TO a froth most
he's
cream will turn to butter before II beats to .
froth therefore, 1t must be thinned with milk for
most culinary purposes
Excellent cream can be purchased in New-York
city milk stores at 30 cents a quart. pint OF
cream will make nearly two quarts OF froth. A
cupful is usually sufficient for small tureenful Of
soup. and half that quantity for sauce. Cream
is not, therefore. expensive luxury.
Whipped cream makes most delicious accom-
Sweetened and favored cream is always a welcome
sauce to any iced or chilled pudding
blanc-mange. Flavor the blanc mango with fruit
pulp chocolate coffee or anything that changes II
from a white Jelly to one in a color. and Bava-
ran cream Is the result.
Whipping cream is a simple process which the
experienced cook accomplishes with ordinary
wire egg-whip IL is not necessary or desirable 10
have patent churn or any patent beater Of any
kind, because 1t is not desirable to cucumber
person who understands how to beat cream will
do the work just as rapidly and successfully with
a fve-cent wire beater as with 5O-cent churn or
patent beater. which is troublesome to clean and
costs ST.
What is essential however is that the cream be
of proper consistency; that 1t be thoroughly chilled
In summer by being set in a pan OF cracked ice
while 1t is being beaten, and that 1t be beaten in
cold room.
In summer a cellar room is the best place beat
cream. The hot air Of the kitchen keeps i from
any quantity apd put it on a sieve to drain of any
liquid cream which may have been SKINNED up
with IT, Keep II cold until you are ready TO use H.
1t will not turn liquid again unless 1t becomes