Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-27
FROZEN DESSERTS.
Some Excellent Recipes for lee Cream
Easily Made.


From the New York Tribune.
Once the habit Is established and all the
utensils in working order, ice cream and
ices are the most easily made of desserts.
To be sure, to the uninitiated the chopping
of the ice and packing are something of a
bugbear; but with good freezer and
everything in readiness at all times the
work is reduced to minimum. The homo
product, too. is sure to be richer than the
commercial in which gelatine and corn
starch usually take the place of cream or
eggs In family where two quarts or
less is enough for a meal a small freezer
will prove a great convenience, as II takes
less ice is more easily handled and freezes
faster The finer the ice Is broken the
quicker it will melt and freeze the mixture
A grain bag and hammer are about the
best outfit for breaking ice. One part OF
salt should be used to three parts Of ice.
The freezer should be packed before the
cream is turned In.
Philadelphia ice cream, the simplest kind,
is preferred by many. This is made with
an unlocked custard, but scalding the
cream takes away the raw taste Of the
mfln and blends the favors The vanilla
bean is more delicious than the extract. A
quart and a half of milk and cream will
make about two quarts when frozen. Put
into double boiler a pint Of milk, a cup
and half Of sugar and a vanilla bean
split in two. Cook for ten minutes, stirring
often. Then remove from the fire, take out
the bean and with dull knife scrape the
seeds and the soft pulp from the inside
into the milk, being careful not to waste
a particle. Add one quart of cream, and
bring the mixture to the scaldfng point.
Cool and freeze Some people add two ta-
blespoonfus of gelatne softened In milk,
but in this case more fiavoring will be
needed to conceal IT'S taste. The gelatine,
it is thought, gives more velvety tex
ture. Others claim that the whites of three
or four eggs beaten until they are foamy,
rxffH a, he
tablespoonful of vanilla extract may be
used in place of the bean. II more milk
and less cream are to be employed, the
gelatine or egg is a necessity. If cream Is
scarce, however, good sherbet or Ice,
which requires none, is to be preferred to a
watery ice cream.
Neapolitan ice cream is made with a
cooked custard. Beat together to q cream
the yolks of six eggs and one cupful of
sugar. Add the stiffiy beaten whites of the
eggs. Bring one quart of cream or pint
of cream and pint of milk to a boil in a
double boiler. Stir in the eggs and sugar,
and when the mixture begins to thicken
remove it from the fire and strain it. When
1t Is cold add one teaspoonfui of vanilla
and freeze.
If economy is a consideration the recipe
given above may be changed to one pint of
milk, one pint Of cream, two eggs, two
tablespoonfuls of flour and tablespoonful
of salt. In every other way the cuStardS
are made the same.
A quarter of a cupful of almonds and a
cupful of pistachio nuts blanched, chopped
and mortared to a paste are a delightful
addition to any plain cream. Peaches, pine
apples, apricots and almost any fresh fruit
may be cut fine, sweetened to taste and
stirred into the half-frozen cream. A sup
full of crumbled macaroons or cocoanut
cakes, Drowned previously in the oven, or
Walnuts pounded to a paste, also give de-
licious flavor.
Baked apple Ice cream Is favOrite at all
times, with the youngsters at least. Six
sweet apples should be baked and pressed
through sieve Add the pulp to quart
of cream and sweeten to taste. In prepar-
ing all frozen dishes it should be remem-
bered that more sugar should be used than
If the mixture were not to be frozen, be-
cause some of the sweetness Is lost In the
freezing. When the sugar Is dissolved
freeze the same as other creams
can of condensed milk may be used in
place Of cream, with boiled custard rich
in eggs. A little more 1avoring than usual
win be required.
Six bananas presse~ through a sieve and
added to custard made of one pint of
cream, one pint of milk, two eggs and q
cup of sugar, with few drops Of lemon
juice, make a rich Ice cream.
A small piece OF stick cinnamon adds
much to chocolate flavor. To make choco-
late Ice cream scald the cinnamon with
the milk and cream. and stir In four ounces
of grated chocolate to the custard or
cream, after It comes from the fire. Strain
the mixture before freezing.
To obtain q coffee flavor put four tables.
spoonfuls Of the coarsely ground bean into
the milk, let It come to boil and remain
In the scaiding milk ten minutes. Strain
through q cloth. This will flavor q quart
Of unfrozen cream.