The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-07-08
for 1Uolnen


taHt one too IN the eyes OF the Woiiaai WAC
IS her ewn honskeeper and chef as wet
Is, that it may be prepared several hours
before using. if it is only kept in a coid
place until needed. A few spoonfuls 81
whipped cream adds much to the appear
ance and flavor of a pitcher of chocolate,
and when served either with fruit or as a
filling for pies, makes a very dainty and
paiafable dessert. For the latter, line a
pie plate with rich puff pastry, bake and
when perfectly cold add the whipped
cream. custard fashion
Cream 10 whip nicely. should be per-
fectely sweet, else the beating will develop
tiny particles of butter: and 1t should be
neither too rich nor too thin. Medium
good cream that has been allowed to sand
for twenty four hours is the best. and it
should be thoroughly chilled before beat
ing.
An egg heater is best for whipping 1t.
Place the cream in an ordinary quart tin
cup or in some narrow. deep dish having
the cup or dish very cold before putting
in the cream. and turn the crank slowly |
and gradually. as in beating eggs. AS the
beating continues the cream will gradu-
ally thicSen. and when it is so thick TINT
a tea spoon placed in IT will stand solidly
upright without any other support, the
cream is done. This, usually requires
from fifteen to twenty-five minutes
sometimes longer, when the cream has
not been first thoroughly chilled and kept
cold while whipping 1t. But care must
be taken at the last not to heat the cream
too long, as that would cause it to granu-
late.-If sweetening and fayoring be de-
sired, they should be added when the
cream is about half done. When done, |
remove the beater. shake 1t clean. ana
with a tablespoon place the whipped
cream, by the spoonful in a pretty serving
dish If at the bottom of the dish there
is any thin cream that has not whipped.
do not place it with the rest, as that
would serve to thin the whole. Set the
cream IN a cold place until wanted.
Ices. frozen eustards and ice cream
make delicious desserts during the SUM
mel months, besides giving a refinement
to any menu quite ont of proportion to
their cost and the labor involved in their
preparation. Though regarded by many
housekeepers as sfussy,' yet such dessects
may be quite easily prepared by those
who properly understand how to freeze
the cream, and this may be very readily
learned.
The secret of success lies in the knowl-
edge of how to pack the freezer. When
properly packed four quarts of cream may
be frozen in from nine to thirteen min
utes, according to the richness of the mix
ture (the less rich it is the quicker it will
freeze.
To.paek the freezer. use first a layer of
ice several inches thick and next a layer
of salt. same thickness; then another lay
er of Ice alternating with an equal
amount of salt, ard SO on until all the
ice has been used, when finish with a
plentiful sprinkle of salt. filling in all the
cracks and crevices; cover the bucket
With loosely ~crurnpled paper and let it
stand from fifteen to twenty u AT
the end of that time. r~eplenish the salt
and ice before beginning to turn the
freezer. and it will be a matter Of sur
prise how easily and quickly the cream
will freeze.
Ice cream-one pint of cream, a scant
pirtt OF milk. the whites of three eggs
(beaten very stiff, a small cupful of sugar
and flavor to taste. Mix and freeze.
Frozen Peaches-Peel and slice two
quarts of ripe peaches, cover them with
one pound of sugar, and let stand for
two hours. then mash fine. add one quart
of cold water and freeze same as ice
cream.
Frozen. Custardt-Make a boiled custard
of one quart of milk. four eggs, one and
& half cupfuls of sugar and one table
spoonful of gelatfne dissolved in a half
cupful Of cold milk. Let the eustard cool.
then put it in the freezer. and as soon as
it begins to freeze add one pint of whip
ped cream and favoring.
Lemon Ice C-ream-Squeeze the juice
from a dozen lemons: make the Juice
quite thick with sugar. stir into it, very
slowly. three quarts of cream, and freeze.
For orang ice cream use oranges instead
of lemons.
Raspberry Ice Cream-Sprinkle berries
with sugar and rub through a sieve. To
a pint of juice add half a pint of cream.
Freeze and when still quite soft stir in
lightly a andful Of whole raspberries.
sweetened.
coeoanut Ice cream-ohe pound of graft
ed cocoanut, one pound of sugar, one
pint Of cream. Stir the cocoanut slowly
into the cream, boil gently until the flavor
of the nut is extracted. then pour the
cream into q bow and stir in the sugar.
When cool, STIR IN three plntS of fresh
cream and freeze the mixture.
To grow strong plants for winter bloom
ing secure young stock in the early sum
mer. plant them out in a fairly good gar
den soil where they can be cultivated well
during the sunrne say the "Woman's
Home Companion" A well drained Local
ton, easy of access with water. is best.
as during the severe dry spells so often
occurring the plants make very little
growth, and if helped by the free use
of water. as seems necessary, better re-
suits will be secured.
Keen the soil about the plants stirred
constantly all summer. cultivafing the
plants exactly as any other bedded-out
stuff. From the time the carnations are
set out until the first week in August
remove all flower buds and flower stalks
az fast as they appear. After the first Of
August tits better not to cut the plants
back-any more. as the buds for the fall
<1xers WILL then to form.
The arsA ten days in September. varying
somewhat according to the season, is the
proper tima. to take the plants up and
either. pot them or bed them out on the
benches Of the greenhouse or conscrva-
tory. If theiy are to be potted. use good