New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-19
|7 28i : u II TALKS
COLOR EFFECTS IN ICE CREAM THAT CAN
BE PRODUCED IN ALMOST ANY HOME.

COLOR EFFEcTs IN ICE CREAM THAT CAN
PIE pRODrCED IN ALMOST ANY HOME.
rhare are a great many people who turn from
A pale green cream other dessert with an IN
stincfive fear OF death in the pot" II l. almost
inpossible 10 convince them that this dainty color
is not due 10 some poisonous mineral SAT- Dut 10
A harmless and even wholesome vegetable coioring
The first impression of one who had never seen d
pisfachio nut would BE- that II was green almond.
lis flavor is curiously akin TO and yet different
from that Of n common almond II grows on
tree comron enough in SYRIA and in Sicily.
pisfschios are much more delicate and dificut
10 irnport than almonds. The nuts are very rlch
in OIL and easily spoiled, therefore dealers dislike
10 keen them and they seldom sell for less than
81 a pound They should be carefully inspector
when purchased Choose large. fine nuts reject az
ono. anv with an unpleasant. rancid odor.
P,.t,chios are often imported in sealed bottles TO
keen them from the air. They not often shown
in the husk or shell. but usually IN their purphsh
inner skins They should be blanched. Ike Almonds
bv pouring boiling water over them
TO make TWO quarts OF pistachio ice cream,
blanch a quarter OF d pound Of fine pistachios.
Set them in the oven for six or eight minutes on a
rim Mat. 10 become slightly brown and crisp
Pound the nuts IN mortar with a tablespoonful
of graduated sugar II Is not necessary 10 re-
Gnce them ~ "A perfect paste. PUT two cups OF
sugar and the yoks Of s.X eggs in large bo"
quart Of fresh-ooled milk. Stir this custard over
he fire u moment Add the pounded pistachio
nuts and SET the custard a. the back Of the stove
covered for 4 moment Now add quart Of rich
cream. cov~r the mixture and LET II cool FOR
thirty minutes After this add ten drops OF
French spinach green. The pistachios cannot be
depended upon 10 mpart decided enough TIM.
Add also drops Of orange howvr water unIe-7
you prefer the natural flavor or the pistacho aIohe
Pour the cream IN the can OF gallon frerz-r
packed wiki layers OF fine, crushed Zee ana rock
salt. Will require about TWO even quart nl-siS,
ures OF rock salt and q water pail and haf full
OF crushed ice. The cream Will be coarse II more
cover the freezer carefully wiki newspapers after
packing the away IN me ce ana sax anu O-ei
exclude the air much as possible from ne packing
After i've minutes %9rE remove NE paprrs ana tHs
crape the hard frozen cream ~ the sides Of the can
and mix &c IN tnoroushly Mtn M nnt.o4en ereah n
wooden spatula cover the cream carefully after this
mi .trrn fn- crank a. rapidly possible for three
minutes longer Mix the cream again. Alter three
minutes turning. * usually ready 70 BE- pa ked
away Again scrape he nard frozen cream of the
oughly for the last time Cover the cream WIN
can and fll the pail up 10 the rim with Ice and salt
M papers over the ,op OF the pan ana tnr row "a, an
old rlg piece Of carpet over all 10 exclude me ar
s. ii away a dark coo. place. lie, me cream re-
main packed from we TO I'VE hours p,,sr,, cream
\ Oorier mould of paiH green ia rarah lam
d in he centre ana sTr9Gnira y 9y wTeanS 9
dessert. T. is not difficult 20 make
BAVARIAN CREAM
Soak hal, . package OF selatine In hall cup OF
,s'd water for two hours. Whip pint and half Of
cream 20 A n ,roth. Drain g. There VIII be about
naf A pint Of LIQUID cream drained from IL. with what
is left in the bowl which would not become silr
Banch ami crisp In the oven quarter Of a p0unr
az nist4chio nuts Pound them IN mortar. Heat
ne liquid cream boiling not and pour Il over ne
elaine STIR the gelafine until Il is melted into the
cream Add a cup OF sugar ana a half saItsp9Onfh
81 salt and strain the mixture into basin Put IN
the pounded pistacno nuts and 81 the basin IN pan
OF cracked ice. STIR this mixture unI. u Oegins -
w inpod cream into a bowl Beai me preparation so
\. ~ mix il rapidly and pour the cream az once into
noinfed border mould something Ike the ilustra-
ian This cream should be very delicate PLAIN
,,reen Have ready A quart Of whipped cream sweet
s,.l and favored with half a cup " the strained
mic Of rich preserved strawberries Turn the pis-
tarhio cream out on low crystal dessert platter
tIs IN. rosaf inted strawberry cream IN me centre