Evening star., 1900-10-13
WINTER ICE CREAM
RECIPES OF EXCELLENCE FOR
COMPANY DINNERS.
Delicious Desserts Suitable for Grand
as Well Simple Oc-
casiOns.
Written fer The Evening Star.

Written for The Evening Star
Although the freezer has now become an
established fact. and the usual recipes
found generally have been tried with sue
cess, the housewife is always on the hunt
for choice desserts which serve we'll for the
company dinner or formal luncheon. Among
novelties in creams the ones described are
valuable for any time of the year, but par
ticularly for winter, the season for enter
tanning.
Tutti-Frutti Ice Cream.
Squeeze the juice from three oranges and
three lemons, add to it three bananas cut
into bits. and half an ordinary can of april
cots. Press the whole through sieve,
adding three cups of cold water, little at
a time, to assist in the straning. When all
the fruit has been rubbed sthrough, add
three cups of sugar to the juice and pulp,
and stir until thoroughly dissolved. Finally
add one small cup of cream. stir thor
oughly, and freeze after the usual method.
COnstantia Cream.
To make this most delicious dessert it
entails slightly more trouble than involved
in the ordinary creams, but the result Is so
satisfactory that the housewife is amply
repaid. Whip two quarts of cream until
quite thick, then add half a cup of pull
verized sugar one-half dozen bananas,
sliced very thin, and two cupfuls of fresh
almonds, blanched and cut into thin bits.
Take care that the almonds are neither dry
nor ovcrripe; they are better when fresh
and trife green, II such are obtainable.
Beat the mixture we'll When we'll blended
add the whites of six eggs which have
been beaten stiff, and three tablespoonful
of grated cocoanut. Flavor with one-half
teaspoonful each of bananas. vanilla and
sweet almond Pack into individual molds
of cardboard, such as can be obtained from
any dealer in confectioners' supplies.
Dl,@ <L1x IL H.. to- A. fx,l
ers, laying clean, white cardboard over the
top of each Pack in ice and salt for at
least three hours, and at the moment of
serving dust with a mixture of grated CO.
ccsnut and pulverized sugar.
Maple Mousse. =
Whip one quart Of cream until quite thick.
Break the yolks Of three eggs into another
bowl, beat until light. and add gradually
one cup Of maple syrup. When the two
are well mixed whip them gradually into
the cream Pour the whole into the freezer
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 satisfaction. 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
bisoue, and is as delicate as 1t Is peculiar
in flavor. Dry six ounces of maccaroons
In the oven. When cool roll them fine and
beat into one quart of cream Whip until
It begins to froth, then add, little by little.
the strained juice of two lemons and two
wine glassfuls Of cherry wine. Add sugar
to taste and freeze.
Emergency Ice Cream.
Every housewife knows the advantage
Of a cream which can be made at mo-
ments notice. The following recipe has
been tested again and again. Simple as
the cream is, 1T 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
flavor dissolve the chocolate over hot water,
and add with sugar to taste, always bear
ing in mind that cream to be frozen requires
to be oversweet to the taste in order to be
paiatable when taken out Of the freezer.