The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-01

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Chicago.
1.-THE USE OF FROZEN CREAM
PREPARATIONS.
While frozen desserts are very accept
able at any season. they are exceedingly
gratifying 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 occasion.
Plain homemade cream ices are easily
made and entirely possible when ice is
| procurable The custard ices require a
little more skill and time but may be
made without cream. having the addition
OF eggs to enrich the milk. These frozen
custards, or. as they are better known.
French creams. are very good 10 taste.
very wholesome and considered by many
more easily diges.ed than the richer ices
made with eintide cream. They certainly
fulfll their object when partaken of on
hot day. and constitute almost or en-
tirely the sole refreshment one can rel
| ish. as they cool. while they afford an
i agreeable and sufficiently substantial
form Of nourishment for light luncheon
reinforced. perhaps. by some plain and
simple form OF biscuit or cake.
The list OF frozen cream preparations
has of very recent years been greatly ex-
tended until. by different degrees Of rich
ness, different flayoriDgs, coloringS. COM
binations and forms Of molding. we have
an almost unlimited variety.
Iced creams embrace the Philadelphia
Gars
ored 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 its in
creasing in bulk while freezing. II the
sugar is added to the cream and dissolved
while II Is heating it will greatly improve
the flavor and quality 81 the frozen
cream. While the French creams OF Gus
tards may be made without cream, owing
u the addition Of eggs. they arc OF differ
ent degrees Of richness. whipped cream
being added 10 some varieties.
For these oustard creams the milk must
be scaided. added 70 the yoiks Of eggs
and sugar and returned to the fire and
stirred continually until Il viii coat the
blade OF a silver knife or spoon. not
longer. II is then slightly cooled before
the nayoring is added. and II beaten until
cold viii make a dainter. lighter and
smoother cream. while It will increase IN
bulk.
Panaits, Biscuits and Monsses.
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 n selecting materials. the
milk. cream and eggs must be q freshest
and best as any objectionable favor OK
faint viii be QEitre noticeable in the
frozen cream and render IT quite unpaist-
able
Materials for Freezing and Time Re
CURED
IN winter Enow may be very SUCCESS /
fully used for freezing. Fifty pounds u 4
ice and two pounds Of rock sais fssch -
you car get al fesd stores 4 your greer 4
does not keep iu should be EpfscIeat fer E
the entire process Of freszins and pack I
ing. Some consider snow-sce Witch is /
porous and Fun % air cells. the best Tor +
freezing purposes.
La-gs freezsrx rsquire ieAs iee and salt +
in proportion 20 their size tran Enzli i
ones
The finer the ice Is hroksr the quicker 4
the freezing wiH Be accomplished Tis 4
psecas stsoals rot Be iarEsr thzs a. Gag
II size and email enough n aifoz III
caz q tura svcnly and smoothly
TIE nixtare - - fTozer rn1sf - ssr-
iectiy coi4 before you attempt 60 freeze
4. as y y APT y not co-skeyl. e czrels
and freez granular ard ccarse. - thor
ouEhly chsIiea Il VII freeze nsora rzps6ly
and ,hsx save ice. Ehich - rsttsr
vel worth CONSIDERING
WHsle fae uiEsssro g. roossrE pack ire
raa "a lce. So tat . is ps3rsa j. dGht
positsoa uifh cover. csezess etssd n -
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