The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1902-08-16

Frozen desserts are the only sort that
deserve recognition when the mercury
| is soaring toward the hundred mark,
and in them the housewife has wide
range In all we'll ordered kitchens the
/ freezer is one of the indispensables, and
housewives and cooks have both learn
ed that its processes are more expedi-
tious than the ordinary ones of cooking.
| With the list of ice creams, ices, sher-
bets, frozen custards, frozen fruits.
mousses. frappes, parfaits and ices the
possibilities are practically iimitless.
In hot weather especially many sweets
that are good cold are improved by
freezing. Like most other things, the
homemade product is pretty apt to be
not only more Wholesome, but more
economical Rightly used, a freezer
ought to pay for itself and more in
single season.
To give variety to the frozen desserts
individual moulds may be employed to
good advantage. All sorts of charming
designs are to be had in them, and even
the plain ones make attractive forms.
With little extra trouble number of
variations may be introduced to add to
their attractive appearance when they
are arranged together on large dish.
Any mixture that is to be served in
individual forms and requires to be
stirred while freezing should be frozen
first and then packed in the little
moulds
Candied cherries, shapes cut from an
gelica and other fruits may be incased
in the outside layer of the ice cream
at the bottoms and sides of the moulds.
For large company, a large center
mould may be surrounded by individual
forms. These come en- suite, as the IA
miliar hen and chickens, etc.
In making any mixture for freezing
it should be remembered that some
sweetness is always lost in the chilling
process, and more sugar should be add
ed than the taste would naturally die
tate.
american" ice cream is, of all kinds
the most easily prepared, because no
cooking is required. For ordinary home
use. especially where there are children
who enjoy large portions, the Amer
ican'' kind is well suited. because it is
economical in cost, easy in preparation,
and particularly wholesome. A recipe
used for many years in one household,
which is famous for it's delicious ices,
calls for one quart of rich milk, one
quart of rich cream, ten ounces of sug-
ar and one teaspoonful of vanilla. Dis
solve the sugar in the milk; whip the
cream to stiff froth, and turn into the
freezer.
In the family where this rule was
evolved, the milk and cream are not
scalded, but most people prefer to fol- |
low the theoretical method Of melting
the sugar in them while hot AS a fact, |
if no thickening is to be used, there is /
no perciptible gain in heating. Fresh |
fruit juices or candied fruits and nuts |
may be added to the milk and cream. |
If richer ice is wanted the proportion |!
of cream may be increased.
Many people object to what they call !
the "eggy" taste of French creams, and |!
yet complain that the American cream I
is watery and lacks the desirable vel |
vety' character. 1t is true that the I
latter melts somewhat faster than the !
former which has more substance, and l
that 1t is, perhaps, a little more mealy. !
To obtain the "velvety" quality there /
are various devices. Eggs, gelatine or
flour used in small quantities Will &C
complish the result by binding fluids .
and solids together. If a thickening is :
preferred, two tablespoonful of gel I,
atine, two tablespoonfuIs of flour
or two eggs may be used with the rec
ipe for American ice cream given above. 1
With any of them, the milk and cream
should be scalded in a double boiler I
If the gelatine is to be used, soak it for
an hour in cold water, then dissolve it .
in a little of the hot milk and cream
and add it to the sweetened mixture as
it is removed from the fire.
If eggs are to be employed. mix them
with the sugar. stir all into the scalded I
milk and cream and cook until the Gus
Jard thickenS slightly, being careful not
to let it curdle by overlooking
Old housekeepers claim that flour for
ice cream is preferable to
cornstarch. If it is to be used wet it
with a little cold milk, then stir it into
the hot milk and cream and cook until
the custard thickens. The custard
should always be cold when it is put
into the freezer.
The vanilla bean is more expensive
than the extract, but gives a far more
delicious flavor. Scrape the seeds from
the inside of bean into the milk and +,
cream or custard, and scaId them and .
the bean itself with the mixture.
All ices are improved by the addi-
ton of gelatine or the white of an egg.
because it gives body to the liquid. If
gelatine is used, dissolve it first, then