Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-07-19
HOMEMAKERS COLUMN.
WHIPPED CREAM AND ICED
DESSERTS.
WITH A HALF DOZEN OF RECIPES.

ped cream 10 Q valuable auxiliary, and
besides being more delicious when GO
served, Il 10 also more economical, re
quiring less than half the amount, % the
cream more than doubles lie bulk when
whipped. Another advantage-an i'm.
portant one too, In the eyes Of the woman
who 10 her own housekeeper and chef ~
WELLS, that 1t may be prepared several
hours before using, II It II only kept In
a cool place until needed. A few spoon
fuls Of whipped cream adds much TO the
appearance and flavor Of pitcher OF
chocolate, and when served either With
fruit or a. filling for pies, makes q
very dainty and palatable dessert. For
the latter, line pie plate with q rich
puff paste, bake, and when perfectly cold
add the whipped cream, custard fashion
Cream to whip nicely should be per.
fectly sweet, else the beating viii devel.
op tiny particles Of butter; and II should
be neither too rich nor too thin. Medium
good cream that has been allowed Il
stand for twenty -four hours Is best, and
II should be thoroughly chilled before
beating.
An eggbeater IL best for whipping Il
Place the cream In an ordinary quart tin
cup, or In some narrow, deep dish very
cold, before putting In the cream. Place
the eggbeater In the cream, and turn the
crank slowly and gradually, rs In beat.
ing eggs. As the beating continues the
cream will gradually thicken, and when
IL Is so thick that teaspoon placed 10 II
will stand solidly upright without other
support the cream il done. This usually
requires from fifteen to twenty-five min
utes-sometimes longer, when the cream
has not been thoroughly chilled and kept
cool while whipping Il. But care must
be taken at the last not TO beat the cream
TOO long. as that would cause Il to gran.
ulste. II sweeteuiDg and nsvoring b.
desired, they should be added when the
cream IL about half done. When done
remove the beaten. shake II clean, and
with = tablespoon place the whipped
cream, by the spoonful, In pretty serv'
Ing dish. IL at the bottom OF the disl
there IL any thin cream that has moi
whipped, do not place II with the rest
Set the cream In cold place until want.
ed.
Ices, frozen custards and Ice cream
make delicious desserts during the sum
mer months, besides giving n refinement
10 any menu quite out OF proportion L
their cost and the labor involved Ia their
preparation. Though regarded by many
housekeepers as "fussy,' yet such des
serts may be quite easily prepared BY
those who properly understand how &c
freeze the cream, and this may be very
readily learned.
The secret OF success lies In the knowl
edge Of bow TO pack the freezer. wher
properly packed, four quarts OF cream
may be frozen in from nine TO thirteen
minutes, according TO the thickness o!
the mixture (the less rich Il IL the quick
er II will freeze).
To pack the freezer, use first layer
OF ice several inches thick and next q
layer Of salt, same thickness; then an
other layer Of Ice alternating with nj
equal amount OF salt, and so on, unit
sli the ice has been used. when finish
with plentiful sprinkle Of salt, filing
10 ali the cracks and crevices, cover tn,
bucket with loosely crumpled paper and
let IL stand from fifteen tn twenty min
utes. At the end Of that time, replenisf
the salt and ice before beginning To turn
the freezer, and 1t will be matter OF
surprise how easily and quickly tn,
cream will freeze.
ICE CREAM.
One pint OF cream, q scant pint OF
milk, the whites OF three eggs (beater
very stiff, a small crpful Of sugar, snc
flavor TO taste. Mix and freeze.
FROZEN PEACHES.
Peel and slice two quarts OF rip.
peaches, cover them with one pound oil
sugar. and let stand for two hours, ther
mash fine, add one quart of cold wstel
and freeze same as Ice cream.
FROZEN cUsTARD.
Make q boiled custard Of one quart OF
milk, four eggs, one and hall
cupfuls of sugar, and one tablespoonful
Of gelatine dissolved In half cupful Of
cold milk. Let the custard cool, ther
put IL 10 the freezer. and "a soon "a i
begins to freeze add one pint Of whipped
cream anu uaVOrlnH.
LEMON ICE CREAM.
Squeeze the juice from dozen lemons
make the juice quite thick with sugar
stir into IL. very slowly, three quarts Of
cream. and freeze. For orange ice cream
use oranges instead OF lemons.
STRAWBERRY ICE CREAM.
Cover two quarts OF strawberries with
two cupfuls Of sugar, mash well to
gether and rub through sieve. II
this juice, add one quart OF cream snt
enough sugar to make quite sweet
Freeze, and when beginning TO set, stil
in lightly one pint Of whipped cream snt
q handful Of whole Strawberries sweet
ened.
CoCoANUT ICE CREAM.
One pound of grated cocoanut, one
pound OF sugar, one pint Of cream. Stil
the cocoanut slowly into the cream, boi
gently until the flavor Of the nut is ex
tracted, then pour the cream into bow
and stir in the sugar. When cool, still
in three pints OF fresh cream and freez,
the mixture,-Good Housekeeping.
SECRET OF LONGEVITY.
Eight hours sleep.
Sleep on your right side.
Keep your bedroom window open al