Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1899-07-02

Golden Medical Discovery is for sale by
all good medicine dealers, and only an un-
scrupulous dealer will Try to induce Gus
toner TO take some worthless remedy
alleged to be just as good"
Mr.. Ned Nelson, the celebrated Irish Come
dian and Mimic. Of 81 Royden Street, Camden,
! n. T. writes I'VE fulfilled engagement OF
twelve weeks and the constant travelling gave
me bad touch Of that dreaded disease called
dyspepsia had tried everything possible to
cure Il till last week while playing at b. =.
Keeths Buou Theater, Philadelphia, in the
Nelson Trio professional tnend OF in inni
I advised me 10 try Or. Pierces Golden Medlcal
Discovery. l tried it, and, thank God, Win
good results"
Constipation is promptly cured by DR..
Pierce's Pleasant Pellets All medicine
| dealers.
quantity Of cream. Where cream is not
obtainable, milk may be used. enriched
by the yelks of eggs, allowing four TO
each quart Of milk Scald the milk in !
double boiler; beat the eggs and sugar
! together; add to the hot milk, COOK Tor
a moment, then strain into the ice-cream
! mould and freeze.
Always use earthen or porcelain dishes
wooden spoons, and granite colanders Tor
the MASKING and straining Of fruits. Never
use in the preparation OF ice-cream any
utensils that have been used for cooking
/ vegetables. lDoIbusllS o'fA'N '''N -
! cream can each time before using, no /
matter how carefully it was cleaned be-
/ fore putting away Never allow the ICE
| cream to remain in the can overnight /
This cannot be done with safety. Where
part milk and part cream are 10 be usea
for ice-cream. the milk should be heateu,
| the sugar added, the mixture cooled ana
/ frozen. and the cream whipped 10
stiff froth and stirred into the frozen mix
ture Avoid gelatine and arrow-root IL
! Won can afford cream. one quart OF
| raw cream will make two quarts Oh
vanilla ice-cream. and two quarts ana
| pint OF fruit cream. Where such Favor
ings as orange. lemon or vanilla extracts
! chocolate or coffee are used. add them TO
| the cream before freezing. For lrulI
fce-creams add the fruit after the mixture
is frozen. This will prevent curdling ana
| give better flavor. This rule also
/ APPLIES TO brown bread or blsque Ice
creams II such articles are added hrst' /
they become soft and pesty IN the
stirring.
FREEZING.
The time and manner Of freezing |
do not depend so much upon the !
construction Of the machine or the
raDiditv Of the turning as upon the fine |
ness OF the ice and the coarseness or the |
salt 1t is a woll-known fact that Wheh
snow or fine ice and salt are mixed TO-
gether a degree Of cold is produced by the /
rapid melting Of the ice that viii draw the
heat from any mixture placed WITHIN
| their grasp. bringing II down 70 treezihs |
point. Place the freezer on a bench or
/ chair of convenient height to the person
! who is to do the freezing, securing IL
firmly to the bench.
Have ready tile finely chopped ice and
| salt These may be mixed I'm pam !
! allowing one pare Of salt TO four or ice
! Fill the space around the can in the tup
70 the very top, packing the mixture down
until quite firm; give the handle a turn
/ TO settle the ice below the lid Remove
the cross-bar and lid, and put in the
mixture to be frozen. ReadJust, ana
Jegin to turn carefully and slowly for at
/ least five minutes. AS the Ice melts re-
ill the tub, turning more rapidly as the
| mixture freezes until 1t becomes dlincult
TO turn, which should be in at least
| fifteen minutes. Ice-oream frozen in from
five to seven minutes is apt TO DC
buttery.
AFTER FREEZING.
After the mixture is frozen, take on the
crank with its cross-bar, careluiy re-
move the lid take out the dasher' anu
with a wooden spoon smooth down lhe
cream. DO not let grain 81 sait VI
a drop of brine fall into the cream ne
place the lid. closing the hole In 1t with an
|
removing the lower plug. kepack WIZ
salt and ice, covering the entire Top Vi 'i.e
can Put over this piece o. brown Pape'
tucked carefully around the cage anu
over the whole a piece OF plaHAel u
carpet dipped in the brine you nave jus
drawn off stand in cold place lOI "i'
hour or an hour and half 10 rlpeh.
If the ice melts. repack with more ice
and salt. s
SMALL FORMS
Where the cream is to be served III
forms have ready an ordinary Du0he'
or tub. the bottom of which is hlieo WIN
coarse salt and ice; the pieces may DC 90
large as hens eggs DIP the nnouIu :"
cold water press il down INTO the MA
ture leaving II open, OF course at tne
ton. When you have removed the uashci
from your freezer and beaten the cream
! for a moment with a wooden spoon HI
the mould solidy and quickly ana smoo'h
me TOP. Lay over a piece OF wax paper
large enough to project beyond the cages
wben the lid is firmly pressed on. Ce-
mont the Joint with a strip or musIlh
dtnped in me.ted suet As soon as the
suet touches the cold cream IL haiuehs'
forming a protection from the prime.
Bury this thoroughly In the Ice anu SAT-
cover with a piece of carpet ana slanu
aside tor one or two hours. Wheh reauS
TO serve, take lnc |
wipe il carefully, plunge 1t into pan oi
warm water and wipe OF the mould; III
OF the lid turn the cream out carefully
on a napkin placed on pretty dish. All
ices or creams should be served on
napkin. II the cream should happen 10
stick TO the mould. walt moment; the
heat of the room will soon loosen II.
second plunge into the warm water may
remove the gloss or melt the cream, spoil
ing the impressions The brick and mel
on moulds are the cheapest best ana
most easily handled by the average per-
son.
sHERBETs. sORBETs, AND VANILLA
CREAM.
Sherbets. sorbets and punches are really
one and the same. differing only from
the ordinary waterloo in that they are
| lighter in texture, made so by constant
stirring during the freezing process, wnhe
a waterloo is frozen with but little mo
| ton.
frappe is almost a waterloo. save
that IL is a little heavier. and should re-
semble, II properly made, moist or WI
snow. Frappe Is usually served with tn
fmeat course at a dinner, or as drink
FOR evening affairs or at afternoon teas
| and not as a dessert.
parfait Is made from cream whipped
10 a froth and then frozen slowly In
mould.
mousse is much the same as a par
| fait
| To make vanilla Ice cream. scald one
i rt,,, ~ fraah crearn I'm a double boiler.