Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-08-14
FROZEN pAINries.
H,IAprrpH,A ICE csEA,

fNO[SN OSsNtiGS.
PHILADELPHIA ICE CREAM.
One quart cream, one soant cup sugar,
flavor 70 taste.
This ID name generally applied 10
this country 10 al Ice creams made With
pure cream and no eggs. There are
three ways OF making this Ice cream.
l. Nix the sugar and favorinG With
the cream, and when the sugar b dis
solved, strain Il into the freezer. This
10 the quickest and easiest method the
cream increases In bulk considerably,
and 10 OF light, snowy texture.
2. whip the cream until you have
taken OF quart Of froth, mix tho sugar
and nAvoring with the unwhipped
cream, strain Into the freezer, and when
partly frozen add the whipped cream
and freeze again until stiff. This gives
very light delicate texture to the
cream.
8. Heat the cream In . double boiler
until scalding hot, melt the sugar 10 II,
and when cold add the fiavoring. This ID
considered by many the best method, -
the cream has 4 rich body and flavor,
and peculiarly velvety appearances. Ii
also prevents the cream from turning
sour.
The cream may be whipped first, and
the froth removed until you have . pint
then scald the remainder Of the cream
with the sugar. aud when cold, add the
whipped cream.
Thin cream, or single cream, Is rich
enough for Ice cream, but 1t should be
all cream, not thick cream diluted with
milk. When milk Is used with thick
cream, eggs or -four should be used to
thicken the milk, or the milk should be
well scalded with the cream.
The amount Of sugar needed will vary
with the navoring.
NEAPoLITAN ICE CREAM.
One quart cream, one cup sugar four
eggs, navoring. :.
Under this name may be included all
the varieties made with eggs and cream.
The foundation IL the same for all; the
varieties taking their name from the
fisvoring used.
No. L. Scald the cream; beat the
yolks till thick and creamy, add the
sugar and beat again. Beat the whites
stiff, and beat them well into the yolks.
Pour the hot cream into the eggs, and
when well mixed, turn back Into the
double boiler and cook like boiled Gus
tard. Stir constantly until the foam dis.
appears, and the custard has thickened
enough to coat the spoon. Strain Ut
once, and when cold add the havoring
and freeze.
No. 2. Make the custard - In No. j,
using the yolks only. Beat the whites
until just foamy, but not too stin, strain
the hot custard into them, beating thor
oughly. Or, add the beaten whites
when the custsrd 10 partly frozen.
PINEAPPLE ICE CREAM.
Drain Oft the juice from half can OF
grated pineapple, mix with u one table
spoonful Of lemon juice, and two table
spoonfuls Of orange juice. Mash the
pineapple pulp through puree or gravy
strsiner, taking only what will 90
through easily. Mix the slfted pulp with
the Juice and add sugar to taste. MIX
this with partly frozen cream made after
the recipe for Philadelphia Ice cream.
No. 2. Pare q fresh, ripe pineapple,
remove the eyes and core, then chop
fine and sprinkle with half cup OF
sugar to one pint Of fruit. Let It stand
half An hour, then press through q
strainer rs much pulp As will 20
through. Add the juice Of one lemon
and more sugar II needed. Add this 10
ice cream made like Nespolitan cream,
and freeze as usual.
MOSS ICE CREAM, MOUSSE.
This form Of a frozen dainty has q
frothy, moss-like texture, produced by
freezing whipped cream without STIR
ring 1t during the process OF freezing.
A great variety Of delicate dishes may be
made by varying the hsvoring and by
moulding the mousse alone, or 10 sher-
bet or ice cream of contrasting shade
and agreeable flavor. The following
rules will illustrate the preparation OF
the cream and the manner OF freezing.
No. /. Sweeten and flavor pint OF
cream. Use vanilla, lemon, caramel OF
melted chocolate. Place the bowl con-
tanning the cream In pan OF broken Ice
or snow, and have ready g granite OF
bright tin pan placed In another OF
broken Ice. Put sieve or puree strainer
into the pan. Pack q plain mould or
freezer can, minus the beaters, In broken
Ice and salt, that 1t may become Icy cold
whip the cream with syllsbub churn,
skim of the froth and put II all into the
strsiner. II any of the liquid part drain
through into the pan, put II back into
the bowl and whip again. When NIL IL
whipped put it into the mould or can.
Pack Ii closely enough to ill all the
spaces, but be careful not TO break W
the froth. Cover the mould and let ],
stand three or four hours. When huted
or fancy mould Is used the mousse Will
turn out better II the mould 10 FIRST lined
with Ice cream or sherbet frozen just
stiff enough TO pack In smoothly.
FRUIT MOUSSE.
Sprinkle strawberries or rsspberrie,
with sugar and let them stand until the
sugar IL dissolved aud the juice drawn
out. Use enough berries to make pint
of Juice. Mash them and strain through
fne cheesecloth. Or prepare apint OF
pineapple or orange juice and sweeter
to taste.
Soak a quarter Of box Of gelatine In
a quarter of cup OF cold water twenty
minutes. Pack the mould or freezer can
minus the heaters, 10 Ice and salt. Chill
a pint of cream, then whip and drain 1t,
as directed In No. /. Dissolve the soaked
gelatine In quarter Of cup OF boiling
water and strain II into the fruit juice
Set the pan In a pan Of ice and stir con-
stantly, and as 1t begins TO thicken stir
4 -