Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-03
Table and Kitchen.
The Use Of Frozen Cream Prepare.
fi0nS

The Use Of Frozen Cream Prepare
tions.
While frozen desserts are very acceptable
at any season, they are exceedingly crafty
ing to the taste in hot weather.
They are generally less expensive and
troublesome than most other desserts which
one would elect to serve on the same oc-
casion.
Plain home made cream ices are easily
made and entirely possible when ice Is pro-
durable. The custard ices require little
more skill and time, but may be made with
out cream, having the addition Of eggs to
enrich the milk. These frozen custards. or
they are better known. French creams.
are very good to taste, very wholesome, and
considered by many more easily digested
than the richer ices made with entire cream.
They certainly fulfill their object when par
taken of on a hot day, and constitute al
most or entirely the sole refreshment one
can relish: as they cool. while they afford
an agreeable and sufficiently substantial
form of nourishment for light luncheon
reinforced, perhaps. by some plain and SIM
pie form of biscuit or cake
The list of frozen cream preparations has
of very recent years been greatly extended
until by different degrees of richness diff
and forms of molding We have an almost
unlimited variety
Iced creams embrace the Philadelphia, or
plain frozen creams. sweetened, favored
and stirred while freezing. The cream is
scalded in a double boiler, but not allowed
to go beyond that point, as cooking the
cream will prevent it's increasing in bulk
while freezing. II the sugar is added to the
cream and dissolved while it Is heating 1t
will greatly improve the flavor and quality
or the frozen cream. While the French
creams or custards may be made without
cream, owing to the addition Of eggs they
are OF different degrees of richness, whipped
cream being added to some varieties.
For these custard creams the milk must
be scalded. added to the yoIks of eggs and
sugar and returned to the fire and stirred
continually until 1T will coat the blade of
silver knife or spoon not longer 1t Is then
slightly cooled before the flavoring is added
and if beaten until cold will make a dam
tier. lighter and smoother cream while it
VIII increase in bulk
Parfaits, Biscuits and Moses.
These are made with whipped cream and
without eggs and frozen without stirring,
and. are easily and quickly made.
For these delicious desserts care must be
observed in selecting materials the milk.
cream and eggs must be of freshest and
best, as any Objectionable flavor or faint
Will be quite noticeable in the frozen cream
anu iSiluef II quite unpatataDie.
Materials and Time Required
In winter snow may be very successfully
used for freezing. Fifty pounds of ice and
two pounds of rock salt (such as you can
get at feed stores if your grocer does not
keep it, should be sufficient for the entire
process of freezing and packing. Some con-
sider snoW-ice. which is porous and full of
ar cells, the best for freezing purposes
In proportion to their size than small ones
Inc finer the ice is broken the quicker
the freezing will be accomplished. The
pieces should not be larger than an egg in
size ana small enough to allow the can to
turn evenly and smoothly
Inc mixture to be frozen must be perfect
~ colo before you attempt to freeze it. as it
IS apt. II not cooked, to curdle and freeze
granular and coarse. If thoroughly chilled
II Will freeze more rapidly and thus save
Ice, which is a matter well worth consider
ing
While the mixture is cooling pack the can
in ice See that it is placed in right position
with cover closely fitted in to keep out
salt; mold the can firmly in center of tub
ana I'LL in three inches of the cracked Ice
then an inch of salt and continue to fill in
this manner until packed within an inch of
the top of the can; pack down solidly; then
give the can a twist or two to see If it
Will turn easily. Wipe off carefully and re-
move the top; set the daSher in place and
pour in the mixture and adjust the cover;
turn the crank slowly and steadily for
about twenty or twenty-five minutes and
by that time the cream should be frozen.
Again wipe the I'D carefully before OPEN
ing the can. remove the dasher scrape off
the cream from the sides and paddles with
a wooden spatular and then beat the cream
until smooth. Close the can and repack
as follows:
Packing Down.
The ice may be coarser for this part of
the work and less salt is required: cover
completely, top and all, with ice and wrap
the pail in a piece of coarse blanket or old
carpet which should be dipped in the icy
brine Let the cream stand in cold place
for at least two hours. 1t may be served
now or again opened beaten again, repack-
ed and allowed to stand two hours longer
to ripen or blend the flavorings more COM
pletely and freeze very solid. Keep the
covering around the tub well wet in the
brine. When the brine appears on top and
floats the bits Of Ice 1t must be drawn Off
and Ice and salt renewed: 1t may be neces-
sary to do this several times in very hot
weather. Do not draw the icy salt water
from the bottom of the tub while 1t is be-
ing frozen, as it is this icy brine makes IL
freeze more quickly.
Creams which are frozen properly should
be as firm. smooth and fine-grained as the
best butter.
ingues are to be added to the cream put 1t
In at time of repacking, working well in
with a spatular.
Molding Ice Cream.
Have molds very clean and thoroughly
chilled pack solidly with the cream 80
there will be no air holes; heap full, espe-
cially if there Is to be a figure or design
brought out and press down the cover hard,
so that the excess sQueeZes out.
The practice of removing the mods by
dipping in hot water or wrapping in a
cloth dipped in hot water, in order to
make them turn out easily, Is not to be
recommended for unless you are very skill
full you will melt the cream spelling the
design and making 1t unsightly.
When molds are filled ready for packing
the outside of rim. where lid fits on, should
be rubbed well with piece of wet paraf-
fine or thin writing paper laid over the top;
the lid fitted on tightly the intersection cover
ed with butter and piece of muslin wrap
ped around 1t. This will keep out the salt
and water. A mold of cream should stand
in Ice and salt from one to six hours.
Parfaits require two or three hours
mousses from four to six hours Do not
let the brine rise above lid Of mold; keen
II drained off.
In fancy molds we have the bombs, which
are molds lined with an inch or two of one
Kind Of cream and the center filled with a
different colOred and fayorad oroop,