The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-07-11
ideas for lWomen


The nrst essential, next to the ice, is
freezer and a good enc can be obtainee
at low cost, says the Phiiadelpnla
press discussing home ice cream max
ine..
The ice must be finely and evenly crush
ed. Those who use large quantities ahe
can affcrd one will get a patent crusher
Rut for a small family freezer ana ex-
ce,yent substitute is the ice shave This
stout tool quickly chips a large piece o.
ice. and may be had in several makes
for. about so cents.
There is always the old-fashioned pu'
effective method of putting the ice IN q
stout sack of canvas or carpet, laying II
IN a hard cement floor or stone Tagging
where a few vigorous pounds with nam
mer or Ratchet soon reduce 1t TO smail
pieces.
In the freezer coarse rock salt is the
sort to use. and there should be foi
creams three times as much ice as sait'
and for ices twice as much.
A layer Of cracked ice three inches deep
begins the packing, and then ice and san
alternate.
A wooden paddle should be used to
closely press down the mixture. and Wheh
the space around the freezer is nearly 10
its top a little cold water is poured m
about a pint to a gallon freezer.
This nils the spaces between the ice and
satt and hastens the melting of the for
mer.
The water which is now about the
freezer is salt, with a temperature al
the freezing point, and is kept so by the
ice. This water should not be poured OF
till the freezing is accomplished, a fact
which must be emphasized to ignorant
cooks.
Let the cream mixture stand In the
freezing can five minutes to chill the
cream before turning. The turning pro-
cess should not be too rapid, as friction
is created. which means heat.
Fifteen to thirty minutes will finish the
freezing. When the cream is stiff re-
move the beater, scrape the cream from
the sides of the can, giving it a thorough
short beating with a wooden spoon; then
pack solidly and cover closely, being
careful that the opening in the cover is
well corked and the cross-piece firmly in
place.
Draw off the extra water. replacing the
freezer If necessary. having this time the
salt on top: cover with a piece of carpet
wet in salt and water; or. better, with
newspapers wet and wadded in handfuls
and pressed down, 0 and over the
freezer till the pail is filled. Thu cream
should stand then from two to three
hours to "ripen."
Cases of ice cream poisoning have been
noted investigation shows, however,
that homemade creams did not do the
work. Poison has resulted, as a rule,
only where professional restaurateurs
have used poisonous chemicals for color
ing or have sold old creams. either sew
eral times frozen or made from tainted
or fermented materials.
Absolute cleanliness at every stage of
the process, thorough scalding of the TN
cans, protection of the cream from the
freezing mixture and machinery, the use
OF fresh and pure cream and the heating
of the milk and cream to kill germs will
make ice cream as wholesome as milk
and ice uneombined.
Even the stoker in the furnace room
of a big steamship is hardly more to be
Fitted than the summer laundry maid of
a large family.
SFare her, poor soul, all you can these
scheme is to use only tiny towel and have
these sent up rough dry. They have such
a sweet, wholesome smell after their sum
nirg, and are just what the children
should be furnished with for their daily
bath.
I know of one housekaeper who has cut
a number or her Turkish towels in two.
and she has found that it Is easier FOR her
laurdress to handle a dozen small towels
than half a dozen large ones.
It is a real mistake to continue using
during the summer the most elaborate
towelIng. Great wear and tear is saved
by folding it all away and adopting small
and inexpensive wipers. Is there any
thing that looks more forlorn than a bed
raggled towel. heavily fringed and mono
grained. hanging in the bathroom?
Small boys are pr~overbially antagonis-
tic to water. They prefer to wipe off their
dirt rather han wash 1t off.
Then there are the great dinner nap
kins, which require hours of conscientious
labor over the ironing board to bring
them to a high class polish. Why not
discard these, unless guests are In the
house? Tea napkins can so easily be
dipped in a little borax and water and
pressed out in a jiffy that it is a charity
to the perspiring creature who must
laufder them to select them as substi-
tutes for expansive squares of damask.
Let the rich damask cloths go into Sc
clusion with the big dinner napkins for
three months at least. and in their place
with a pretty assortment of doylies. If
the table is at all polished nothing gives
more charm TO a summer meal than this
cool arrangement of linens.
One more piece of thoughtfulness for
the home laundress. If there are any
daughters in the family give them to I'M
dersand that pressing out their thin
dresses is part of their summer duty.
What a shame it is to airiIy toss to an
overworked maid a tumbled, ruffled or
candle. with an order to "freshen it up
Many an otherwise carelessly treated
bit of inery will be protected from creases
and crinkle If its '~freshening up must
depend upon the owners ironing board eff
forts.
TT Is not well" says an experienced
traveller, ito try to reduce one's luggage
too much. This doing Europe with a
tooth brush is neither necessary nor
economical.