Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1902-07-16
FROZEN DELEGATES.
some Delicious Warm Weather Des-
serts That Can He Made In
Few Minutes

With warm weather comes the
craving for good eatables anG drink
ables, and il is well that th., home
caterer should learn of one or two
helps toward the speedy and easy
production of these delicacies. says
the Washington Star. bag of
strong material in which to put the
lump OF ice while pounding into small
bits saves time and ice; also. for
quick results, remember that one
measure of salt goes To three of ice,
and that while freezing is going on
the ice and salt need to be but
tritic higher than contents of freez-
er. Never pour off water unless
there is danger of it's penetrating.
for this salty water does the quick
work (three to five minutes). When
the mixture is frozen il should, IL
possible, be packed, to "ripen' for
two or three hours, as this process
actually improves its flavor. The wa
ter is now to be poured off and the
proportions of the measure changed
To one of salt and four of ice.
Never fill the freezer interior more
than three quarters fun. as the CON
y
ter spelling cream while standing is
removed if buttered writing paper.
buttered side out. is fitted over the
contents; then even immersion would
not matter. With these simple but
important hints in mind the follow
ing delicious desserts may he pro-
duced by novice:
Between seasons il is a comfort to
know that can Of apricots costing
about Is cents will. without n drop
OF milk or cream added, produce a
frozen delicacy, rich in color. creamy
and fruity to the taste. So trans
formed is this can of fruit 10y follow
ing this recipe that those tasting il
might imagine a delightful blending
Of many fruits. Wash the. apricots
through sieve vegetable sieve. il
| possible) add juice and pint Of
water, sweeten to taste. When
| turned ont this is a deep cream color
and is soft and wonderfully rich.
This is sometimes served with
whipped cream, but il is really super
| fuous.
Ivory cream is another incxpcn-
| sive surprise that would deceive
even the family cpicurc. and.
| indeed, is fit to set before
the king OF bon WANTS Mash
| four peeled oranges, with seeds and
| fiber removed, then pulled into small
| bits don't waste juice. two table
| spoonfuls of lemon Juice and one Of
yellow wine. two-thirds cup OF sugar.
| Melt full Tablespoonful of granu-
! lated gelatine i'm quarter cupful of
| boiling water. mix all together, then
fold in pint of whipped cream. In
| stead OF wine, use water i'm which
has been simmered enough of the
| carefully grated skin of a deep vel
| low orange; this gives color and a
distinct orange flavor. Pineapple
| juice il at hand, adds fruitiness This
may he frozen in small tin pail or
| mold.
II is not generally known that to
| produce the proper grains in frappe
| freezing must be done with salt and
chopped ice in equal parts. Make
coffee clear and as liked for break
| fast coffee, both as to milk and
| sweetening.
Sherbet should be Of mushlille con
sistency. and when freezing it is i'm
| portant to remember the rule given
for frappe. Sherbet is really frozen
| punch, with one stifly beaten white
of an egg stirred into every quart;
| lemon or orangcade may be used in
| stead. If gelatine is used a table
| spoonful dissolved in quarter cupful
of water will heat mp. when just
forming into jelly, and will be white
and foamy.