The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-08-01

II Is not u long or hard process to freeze ice
cream, as many young housekecpers imagine.
The ice should be finely broken. To three cups
OF crushed Ice use one cup Of coarse salt for
plain ice creams. Ices require q little more salt,
and do not freeze quite so quickly as creams. For
mousse and biscuits. or any buildings that are
not beaten after being put into the mould, q
larger amount of salt is required. For a two
quart mould Ave generous cups Of salt should
be used.
Pack the ice and salt down closely around the
freezer with q wooden stick, putting the ice and
salt in alternate layers. Turn the crank very
slowly at first When the cream Is frozen so
hard that 1t Is difficult to turn the crank have n
strong spoon in readiness, remove the cover,
and scrape the frozen mixture from the beaten
and the sides Of the freezer. working 1t down
into the mixture and patting it smoothly to-
gether. Then cover the freezer.
Now take out the plug and drain off the water,
repack with more ice and salt, cover the top
with a thick woollen cloth or wet newspapers
tied down over to exclud" tho air. and stand in
q cool place for a couple OF hours. A longer time
Is even better II the cream Is 10 become firm
Ito ripen" Is the term confectioners uso for
this process.
A cream that Is frozen quickly will not be of
as fine and smooth a grain as one that is longer
In the freezing. Much care must be used when
removing the lid from the freezer. first to wipe tho
salt from around the opening to prevent any salt
from dropping into the freezer. II the cream Is
to be packed into a brick or any kind of forms 1t
should be removed from the freezer and packed
In the moulds when the bcater is taken out, the
Fit on the lids. dip a piece Of cloth about an inch
In width and long enough TO go around the
I'D Joined the form. The lard eonReals, thus
preventing any danger OF the sailed Ice getting
The filled form must be Immediately buried in
the Ice and salt. When filling a form With two
9 or r M more + !, kinds Of cream and y you u do 10 h not wish Is to to
space. then draw the cardboard out and cover
For . vanilla custard Ice cream, put one quart
Of milk over the fire in a double boiler. Beat
generous, pint Of ,sSrSSnuis!ed sugar. sir in the
beaten whites and add this mixture 70 the boil.
begins to th isee ofSS but not not long ae enough Ss:h oil boil,
or the eggs will curdle. Take from the fire and
snd w Mb Une b p,nt OF cream reed turn Fi into n T,sn sah narh'
"A nice chocolate ice cream is made thus:
Of sugar. Stir these into the boiling milk and
and one-half ounces OF scrapcd unsweetencd
chocolate mix three tablespoonfuls Of sugar and
ents are melted into a smooth, glossy liquid stir
~ sti fn5o she ec not milk and dnf 9Sg II mixture hSs rooi %ad kSeP
aaa one quart Of cream and freeze.
Coffee Ice Cream.-To two cups OF drip
GoHee add one pint OF sugar and let this cook
Of four eggs. remove from tho fire, continue TO
stis, and GRADUALLY add half a pint Of cream:
with three pints OF cream and freeze.
m "A simple n ana very good coffee cream IN nay : 20
fast. To one pint OF coffee add one quart OF
cream, sweeten to taste, and frcezs.
one cup OF graduated sugar add the same
t s%sIhRs q sw wsasFi pl@S %in HysT !hf hd nTo tS SSS wh hRos
pour the boiling syrup, over them, stirring all
the while Meanwhile have tho Xolks Of the
gradients. Place The dish containing this mix.
iurG over the fre In a pan OF boiling water ana
time. Remove from the fire and while cooling
EVE occasionally Flavor with four tablespoon,
or crushed macaroons, VIII never is desired:
When cold stir in two and ono'half quarts of
Wet the inside Of a mouth i with a little whipped
cream and strew 1t thickly with powdered maca;
roons; Turn tho mixture. into tho prepared
mouiu. using care to see that the corners are
hllsd and there are no spaces left; ~ on the lid
ana bind with a strip oflarded muslin, Pack in
When this mould Is turned out the cream will
nave a coating OF macaroon dust, upon It; Can
Of the mould alternated with blanched almonds
they make a variety.
Of gelatlne add half q cur Of cold water and let
69is soak an hour. Take one and one'halt cups
~ FaspDerry Juice and add two large CYPRUS OF
TIL the sugar Is melted; then stand over the fire
Gntii entirely diss3lyed and at boiling point;
gelatine and stir into the syrup. Beat the yolks
OF toHr eggs very light, and then pour the boil,
lemon and stand the dish containing the mixture
In a pan or Ice water and slowly stir until 1t
WI !nst pour. Meanwhile have whipped one
quickly stir 1t in the oongealing mixture; turn
into an ice-cream mould, cover and bind the
edges WIN 4 strip OF muHlln wet In melted lard.
Bury the filled mould In ice and salt and let IL
remain three hours When served turn upon n