The Savannah morning news., 1902-06-29
INEXPENSIVE FROZEN DELICACIEs.
Delicious Desserts Made I'm Few
Mfnutes-DirectiOns for the Novice.


Delicious Desserts Made in a Few
Minutes-DirectiOns for the Novice.
With warm weather comes the crav-
| ing for cool eatables and drinkables,
and it is we'll that the home caterer
| should learn of one or two helps to-
ward the speedy and easy production
of these delicacies. A bag of strong
material in which to put the lump of
ice while pounding into small bits
saves time and ice; also, for quick re-
| suits, remember that one measure or
! salt goes to three of ice and that while
! freezing is going on the ice and salt
need to be but trihe higher than con-
| tents of freezer. Never pour off wa
| ter unless there is danger of its PEN
| etrating, for this salty water does the
| quick work Qhree to five minutes).
When the mixture is frozen it should,
| if possible, be packed, to "ripen" for
two or three hours, as this process ac-
! tullay improves its flavor. The water
is now to be poured off and the proper
ton of the measure changed to one of
| salt and four of ice.
Never fill the freezer interior more
than three-quarters full as the con-
! tents increase. All fear of salty water
spelling cream while standing is re-
moved If buttered writing paper, but
tered side out is fitted over the con-
tents then even immersion would not
matter. With these simple but i'm
portant hints in mind the following
delicious desserts may be produced by
a novice:
Velvet Apricot Cream.
Between seasons 1t is a comfort to
know that a can of apricots costing
about eighteen cents will, without a
drop of milk or cream added, produce
a frozen delicacy, rich in color,
creamy and fruity to the taste. So
transformed is this can of fruit by
following this recipe that those tast-
ing it might imagine a delightful blend
ing of many fruits. Wash the apricots
through a sieve vegetable sieve, if
possible), add juice and a pint of wa
ter, sWeeten to taste. When turned out
this is a deep cream color and is soft
and wonderfully rich. This is some
times served with whipped cream, but
it is really superfiuous.
Ivory Cream.
Is another inexpensive surprise that
would deceive even the family epicure,
and, indeed, is fit to set before the
| king of bon vivants." Mash four
peeled bananas through a sieve, add
| two peeled oranges, with seeds and
| fiber removed, then pulled into small
bits don't waset juice; two table
spoonfuls of lemon juice and one of
yellow wine, two-thirds cup of sugar.
| Melt a full tablespoonful of granulated
| gelatine in quarter cup OF boiling wa
| ter mix all togetehr, their fold in a
pint of whipped cream. Instead of
wine, use water in which has been SIM
mered enough of the carefully grated
skin of a deep yellow orange; this
| gives color and a distinct orange fla
vor Pineapple juice, if at hand, adds
fruitness. This may be frozen in small
Cafe Frappe.
1t is not generally known that to
produce the proper grains in frapI9
freezing must be done with salt and
chopped ice in equal parts. Make cof-
fee clear and as liked for breakfast,
| both as to milk and sweetening.
Sherbert should be of mush like con-
sistency, and when freezing 1t is inn
portant to remember the rule given for
frappe. Sherbert is really frozen
punch with one stif1y beaten white
of an egg stirred in to every quart;
lemon or orangeade may be used in
stead. If gelatine is used a
tablespoonful dissolved in quar-
ter cup of water will beat up
when just forming into jelly, and will
be white and foamy.
For Ivory Cream.
Melt scant tablespoonful of gran
ulated gelatine in Tablespoonful of
cold water then stir in two of boiling
water; add four tablespoonfuls of sug-
ar and three of yellow wine; fold into
this three cups of whipped cream and
stand away to freeze in mold. When
cream is whipped it should not be
frozen in freezer unless dasher is taken
cut. This is good in taste and appear
ance.
To chilli mold thoroughly, in hot
weather, before filling stand in the ice
and salt mixture used for freezing
When cherries are plentiful remember
OF what a rich flavor and beautiful
color and juice of thecooked fruit is;
save out a little when preserving and
seal in half pine jars to add to sum-
mer drinks. This hint is good for most
fruits, as there is generally a super
| fluffy of juice.