Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1900-07-28
SUMMER DELEGATES.
/. Rece;ots for Frozen Desserts.

During the hot weather the Wise house,
keeper Substitutes frozen puddinss an"
creams for the usual cooked disncs;; ,roz
Many suppose that the MAXINE ~ ~
en- dishes is either difficult or expensive,
but as natter Of fact it is neither. IL
one knows few simple rules. no we,,
The freezer should AWAY ~ oo,,ar
cleansed with boiling water ana me cover
Of the co" tipht TO prevent the salt get
ting in. 80, ho taken Loot
the salt water from the meitihs ice sct
into the can. ,bird sail n
twn-thirds Ice and turn until the cream
is firm. e, Iiefar
The following recipes are from dliier-
emf sources but all are tricd rules;
H. t. a simpje rule long used by
Maine housewife with excellent results:
PLAIN ICE CREAM-One quart OF new
milk. two well beaten eggs. fEaVor GO
taste and freeze; .L;. ~, ,,..;,.
clear cream without eggs. Mashed straw
berries or fruit Juice are q Soon dGuiti9h.
In fact with this simple rule as a iouhda- :
non a dozen delicate frozen dishes can
he made. When the eggs are added most
housekeepers agree that IT IS bctter 70
cook the mixture before freezins, put "
the clear cream Is used COOKING IS hot
necessary
ter Juice of three lemons. four large cups
sugar half pint of ripe peaches peeicu
and crushed. Let the mixture stand until
cool and then freeze.
RASPBERRY ICE-Thrce pints rasp-
berry Juice obtained by crushing berries
and straining through muslin bag as Tor
jely), one pound powdered sugar ana
Juice of one lemon. Turn into freezer and
freeze.
LEMON SHERBET-Juice OF four lem
ons. strained and mixed with one pound
powdered sugar. Pour into freezer one
quart of scaded milk, add lemons ana
sugar and freeze.
ORANGE SHERBET-Juice of dozen
oranges, strained: add sugar enough to
make sweet strain again and freeze.
COFFEE ICE CREAM-Mix one pint of
milk with one pint cream and bring TO a
boil Mix two level tabespoonfuls hour
with one cup sugar adding a plnch 81
salt Stir this smoothly into two well
beaten eggs with one-fourth cup of cold
milk. Pour on the boiling milk and cook
20 minutes in Il double boiler, stirring to
make "A smooth mixture. Strain, add a
little more sugar and two tablespooniu!s
strong coffee and freeze.
COFFEE CUSTARD ICE-Beat yolks
OF six eggs with one cup sugar until
creamy. Add pinch Of salt and pour over
one pint boiling milk. Add one cup Gomez
and one cup of cream. cook the whole
until il thickens, then strain, cool and
freeze. This is somewhat richer than the
coffee ice cream.
The following two rules are Mrs. Lin
coins recipes:
COFFEE BISQUE ICE CREAM-Soak
one quart Of stale sponge cake crumbs
in one quart cream, flavor with quarter
cup black coffee and sweeten to taste.
Then turn into freezer and freeze as US
uaL
CAFE FRAPPE-Prepare two quarts %
strong coffee ana swccten % taste. When
cold put into freezer with equal parts Q;
ice and salt around IT, and turn the
crank until IL Is like soft mush. Serve
in glass cup with handle. and put on top
of each spoonful of whipped cream.
slightly Favored.
STRAW BERRY ICE CEEAM-Onc
quart Of Strawberries mashed with two
large cups OF sugar. add one pint OF
cream and rub through a strainer or
sieve. pour in one pint of milk, mix Swell
and freeze.