New-York tribune., 1901-07-07
FROZEN DESSERTS.
EXCELLENT RECIPES FOR ICE cnr,u
EASILY MADE

Once the habit is established and all The r,-
in working order. ice cream and ices are the ra-s
easily made of desserts To be sure 10 the -
itfated the chopping of the ice and packing are
thing of a ousbear; but with good freezer ana
everything in readiness at all times th. uor,- =.
reduced to a minimum The home product -.
is sure to be richer than the commercfsI -
which gelatine and cornstarch usually taEa - -
place of cream or eggs In a family where tuo
quarts or less is enough for a meal a small rros..'
will prove great convenience as il takss -
ice. is more easily handled and freezes fss,o
The finer the ice is broken the quicker il vT,
hsmmer sbeu n the be outfit 5P a bag
One part OF salt should De used to three parts AZ
cream is turned in 'a'Aea BEFORE the
Philadelphia ice cream. the simplest kind. 4.
cooked custard but scading the cream taka an In-
The vanilla bean is more delicious fhap tb hbavors
Iraet, ;1 quart and half Of milk and cream
a double boiler pint OF milk. cup and ba5 tnI9
OF sugar and vanilla bean split in Cook % for
are 1rTar sahe t6s out the bean @ and with dun knife
side into the milk. being careful not to waste par an
ucle. Add one quart OF cream, and bring rha
Some people add two tabiespoonfuis OF seIefina
s9iiened soil IN milk but in this case more havorns
II Is thought. gives more velvety texture Others
until they are foamy not stiff produce tse osasn sasn
result Three tabespoonfus of vanilla extract nnav
less cream are to be employed the gelatne or aae a
IS necessity. If cream is scarce, however a eooS
sher6et or ice. which requires none. is TO be pre-
ferred to a watery ice cream
Neapohtan ice cream Is made with cookea
custald Beat together TO q cream the yolks az
SIX eggs and one cupful OF sugar. Add the stiffv
Deaten whites of the eggs Bring quart ~
cream or pint OF cream and a pint of milk to q
Doll In double boiler Stir in the eggs and sugar
and when the mixture begins 70 thicken remove II
tpom the IRE and strain it When it is cold add one
teaspoonful of vanilla and freeze.
II economy is a consideration the recipe give,
aiS anove may be changed to one pint Of milk, one
hour and saltspOonful of salt. In every othsr
way the custards made the same.
% "A gs 99artssr CT cuPful OF almends and ,cuptu
tared 10 a paste are delightful addition to anv
FIaln cream Peaches, pineappes apricots and al
most any fresh fruit may be cut fine. sweetened to
taste and stirred into the half frozen cream a
cupful of crUmbled macaroons or cocoanut ca kes
Drowned previously in the oven. or walnuts
pounded to a paste. also give delicious favor.
with the youngsters at least. Six sweet apDles
should be baked and pressed through sieve. Ada
the pulp TO quart Of cream and sweeten TO taste
In preparing al T, oxen dishes 1t should be re-
membered that more sugar should be used than
X the mixture Were not to be frozen. because some
OF the sweetness is lost in the freezing When the
can of condensed milk may be used in place ~
cream with boiled custard rich in eggs A little
more favoring than usual will be required.
six bananas pressed through sieve and added
70 custard made Of one pint Of cream one pint
or milk, two eggs and cup of sugar with a few
drops OF lemon juice, make rich ice cream
chocolate favor. To make chocolate ice cream
scald the cinnamon with the milk and cream, and
sur IN four ounces of grated chocolate to the
tard or cream after il comes from the fire. Strain
the mixture before freezing.
To obtain a coffee flavor put four tabIespoouruls
or the coarseIy ground bean into the milk, let il
minutes Strain through cloth This viii flavor
quart OF uufrozen cream.