The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1902-03-19
FROZEN FRUITS AND DISHES.
BY Louis Role.

We are now fast approaching the sea-
son when frozen dishes will be of the
proper thing to serve and Of course
should have a nice lot of recipes ready
TO meet every emergency. | am espe-
cinly n lover of frozen fruits and wish
first of all to suggest some hints for
their preparation.
For this purpose you may at the prop
err season use Strawberries, raspberries,
cherries, peaches, pineapples and april
cots. Either and all of them will be
found nice when thus prepared and the
variation from ice creams and sherbets
will be appreciated
The simplest way of making them
ready for the table is perhaps the best
for you to follow at the start: Cut the
fruit into small pieces and mix it with
an equal amount of cold water, adding
sugar to the taste. Then pack and
freeze precisely as you would ice cream.
When the mixture is half frozen add a
pint of whipped cream to every quart
of fruit and water Serve with angel
cake or a nice sponge cake but never
with a heavy fruit cake.
You may also add fruit to ice cream
and get very happy results. When the
cream is half frozen stir into quart of
the cream heaping cupful of straw
berries, raspberries, sliced bananas,
peaches or apricots. Some use the
canned peaches and apricots for this
purpose but the fresh fruit is always
preferable.
In the preparation of ice cream de
not try to make it as cheaply as posi-
BILE. The richer the better and this Is
one of the things you can never get too
rich. While you can make a so-called
ice cream from milk, l urge you not to
try and do 1t. Use thick, heavy cream.
l will suggest n way that I can espe-
cially recommend for your guidance
and guarantee the result to be one you
will be proud to serve your friends: To
one quart of the richest cream you can
get, add one heaping cupful of fine gran
rlNtcd sugar and four well beaten eggs.
with such tlavoring MS peHses your
taste. Freeze and you will have n rich,
v"lvoty compound that will delight you
and fully repay Won for the extra ex-
pense involved. This may be varied by
| the use OF cupful of strong coffee for
| colfoo cream or by melting two bars of
vanilla chocolate with little water tc
get chocolate havo,ing. Add the coffee
| or the chocolate 70 the cream mixture,
| heating thoroughly.
Fioz pudding is really kind of
| fruit cream md YOU may maize a good
| enc in this way: Use two tablespoon
| fuls Of gc'atine, one pint Of milk,
| ono cupful of sugar, two tablespoon
| fuls of -four, one saltspoonful Of salt,
two eggs, one Quart of cream, nh addi-
tionNl cupful Of su'ar one teasnoonfui
of hHvoring extract md one pound of
cAn1ipi French fruits Dissolve the
e latino in tho milk after softening il
by soaking il in cold water; have the
milk oil! gelatine in the double boiler,
nix the first cupful of sugar. the -four,
salt and eggs; beat well together and
pour over the boiling milk and gclatine
very slowly, stirring constantly, and
when the Ingredients are we'll mixed re-
turn to the double boiler and cook for
twenty minutes. stirring all the time I'M
til it is quite smooth. Take up and
when 1t is cool and ready to put into the
freezer add the cream in which the Sec
ond cupful of sugar has been dissolved
anil the flavoring to taste: when this
mixture it half frozen add the fruit.
The best sherbPt l ever ate was made
as follows: Soak one tablespoonful of
gelatine In one gill of cold water for
about n quarter of an hour and then
| boiling water to dissolve 1t; when dis
solved add the juice of six lemons and
one pint of sugar. When the sugar Is
dissolved strain and set aside to cool
and just before freezing add the whites
of three eggs beaten to a stiff froth. Try
this sherbet and you will make no more
of the watery dishes that bear the name
To make an orange sherbet substitute
one pint of orange juice for the lemon
Juice mentioned above. BY using pin,
of freshly grated pineapple In place OF
the lemon juSre you will have q nice
pineapple sherbet.