The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1900-10-14


serve well for the company dinner or
/ formal luncheon. Among novelties in
creams the ones described are valu-
able for any time of the year, but par
| ticularly for winter, the season for en-
tertaining-
Tutti-Fruith Ice Cream.
Squeeze the juice from three oranges
| and three lemons, add to it three ba-
nanaS cut into bits, and half an ordi-
nary can of apricots. Press the whole
| through a sieve, adding three cups of
cold water. little at a time, to assist
/ in the Straining. When all the fruit
has been rubbed through, add three
cups of sugar to the juice and pulp,
and stir until thoroughly dissolved.
| Finally add one small cup of cream,
stir thoroughly, and freeze after the
usual method
Constantine Cream.
To make this most delicious dessert it
entails slightly more trouble than in
| volVed in the ordinary creams, but the
result is SO satisfactory that the house
wife is amply repaid. Whip two quarts
4 Of cream until quite thick, then add
/ half a cup of DulVeriZed sugar, one
/ half dozen bananas, sliced very thin,
l and two cuDfulS of fresh almonds,
/ blanched and cut into thin bits. Take
care that the almonds are neither dry
nor oVerriDe; they are better when
| fresh and trifie green, if such are OBJ
/
we'll blended add the whites of six
eggs which have been beaten stiff, and
three tablespoOnfuls of grated cocoa
\ nut Flavor with one-ha1f teaSDoOnful
each of bananas, vanilla and sweet al
mond. Pack into individual molds OF
| cardboard, such as can be obtained
| from any dealer in confectiOners' sup
| plies.
Place the molds in the freezer can in
| layers, laying clean, white cardboard
| TOr of each Pack in ice and
1 salt for at least three hours, and at the
moment of serving dust with a mix
| ture of grated cocoanut and pulverized
] sugar.
Maple Mousse.
Whip one quart of cream until quite
| tick. Break the yolks of three eggs into
another bowl beat until light, and
| When the two are well mixed whip
| them gradually into the cream Pour
| the whole into the freezer can without
the dasher, cover, pack in ice and salt,
and let stand for three hours
A Delicious Lemon Ice Cream
In spite of the usual theory that
| lemons and milk Will not blend, this
| cream is an exceptionally good one,
! and can be relied upon TO give Satisfac-
| ton, if the directions are carefully
| followed Squeeze and strain the juice
| of four lemons, stir in sugar until the
| Juice becomes stiff and will hold no
more. Put the mixture in the freezer
can, pack with ice and salt, and let
| stand for two hours. At the end of
| that time remove the lid, pour in one
quart of fresh. sweet milk and freeze
| after the usual method.
A Novel Bisque Ice Cream
This recipe differs from the ordinary
| bisque, and is as delicate as it is pc
| culiar in flavor. Dry six ounces OF
maccaroons in the oven. When cool
roll them fine and beat into~one quart
| Of cream. Whip until il begins TO.
| froth, then add, little by little, the
| strained Juice of two lemons and two
| wine glaxsfuls OF cherry wine. Add
1 sugar to taste and freeze
Emergency Ice Cream
Every housewife knows the advant-
| age of d cream which can be made at
/ a moments notice. The following rec
/ ipe has been tested again and again.
/ Simple as the cream IS, It is delicious
! and uniformly successful. To one can
| of condensed milk add three canfuls of
| fresh. sweet milk. For banana flavor
/ add six good-Sized bananas rubbed
! through a sieve, and no additional
/ sugar. For peach flavor add one quart
| of peaches, peeled and rubbed through
| a sieve, with half a cupful Of sugar
| For chocolate favor, dissolve the choc-
olate over hot water, and add with
sugar to taste, always bearing in mind
! that cream to be frozen requires to be
| oversweet to the taste in order TO be
| palatable when taken out Of the
freezer.
Marlborough's War Story.
| IT london TaIe1rarl,