Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-12

possible after freezing.
The methodicai man before mentioned
only begins freezing his ice when his wife
commences to set the table Cream how
ever, Is richer If allowed to "ripen" for
several hours before using. In this case
draw off the superf1uous water, pack with
more ice and salt, cover and stand away
IN a cool place until ready to serve. If
these directions are carefully followed the
cream should be smooth and velvety, per-
fectly free from Jumps. When a granular
consistency is required, in frappes, use
a larger proportion of salt.
In the following recipes are to be found
some tempting summer desserts, and this
Is lemon sherbet, for which one of the
best-known ranches In Arizona is famous:
SIX lemons, Scant two quarts of water,
one pint of sugar, one tablespoonful of gela-
tine. Put the water and sugar on to boil
in clean basin. Boil until clear skimming
If necessary. Meanwhile squeeze the lem
onS, and CRATE a little of the yellow peel
into the juice. Dissolve one tablespoonful
of gelatine in a little bit of cold water,
heating it over the tea kettle. When the
syrup Is clear pour into the lemon juice, to
which the gelatine has also been added
Freeze. The beaten white of an egg may
be substituted for the gelatine to give BODY
Parfaits and biscuits are specially de-
nclous desserts. They are quickly and east
ly made, as they require no stirring while
freezing. The foundation for them as well
as mousses, is simply whipped cream. with
or without eggs.
Here is an excellent recipe for biscuit ice
cream: To two quarts whipped cream allow
four eggs, threefourthS of cupful of
sugar, three-fourths of a cupful of water
and teaspoonful of vanilla.
Boil the sugar and water together for
twenty-five minutes. Beat the whites of
the eggs to a stiff froth and gradually pour
over them, still beating, the hot sirup Beat
the yolks and add to the whites and strip.
Place the pan in another vessel of hot wa
ter and cook for ten minutes. beating all
the time. Set away to cool. When quite
cold add the vanilla, and mix the cream in
lightly Pour in mold and pack in ice and
salt. Cover with a piece of carpet and set
away three or four hours to harden Four
tablespoonful of maraSchino or sherry may
be used in place of the vanilla if preferred
Vanilla ice cream, with a hot chocolate
sauce, or hot maple sugar strip. into which
English Walnuts are broken, poured over it.
Is perhaps the most popular of all iced des-
serts. Try it.
Here is a Catskill recipe for the vanilla
cream that cannot be eXcelled Beat the
yolks of four eggs until lemon colored and
thick. Add one pound of powdered sugar
and quart of milk which has Just been
brought to the boiling point. Cook two
minutes in double boiler; no longer Stir
in the whites of four eggs, beaten until
sun, a teaspoonful and a half of vanilla
and half teaSpoonful of almond When
cool add quart "a pint will answer of
cream, freeze and pack. Just before serv-
ing make the hot chocolate sauce in this
way: Mix two ounces grated chocolate or
cocoa with two cupfuls graduated sugar.
one-half cupful water, tablespoonful and
a half of butter and a little stick cinnamon
Cook until the mixture forms a soft ball
when dropped in cold water Remove the
stick cinnamon add few drops of vanilla
pour into pretty pitcher and send about
with the cream, to be poured over it, The
maple sugar sauce with walnuts is a little
newer than the chocolate, but either is so
good that choice between them is merely
a matter of individual preference
Coffee frappe Is delicious and refreshing
1t is served in glasses with a spoonful of
whipped cream on top. A quart will serve
twelve people. If used in a course lunch
con or dinner, 1t follows the last entire and
precedes the game.
Pour one quart of boiling water over
four ounces fine ground Java coffee Cover
let 1t simmer ten minutes, strain through
cheesecloth, and add six tablespoonfuls
sugar. When cold pour into the freezer
and begin to freeze. AS it begins TO thick
ell, add the whites of two eggs beaten to a
stlT froth, freeze five minutes longer. re-
move the heater, cover and let it stand
fifteen or twenty minutes before serving.
Frozen tea Sherbet is also a refreshing
ice, and one too seldom used Make a
quart of fine favored tea In the usual Way
Pour off, sWeeten to taste, add the Juice of
a half lemon and the fine sliced peel
Freeze
Plum pudding glace is not to be com
mended to any one troubled with ndiges-
tlon but 1t makes an exceptionally good
dessert. First make chocolate ice cream.
Ihen crumb into it a generous slice of
1rult cake or canned plum pudding Freeze
in bricks, slice and serve with whipped
cream 'r sauce of whipped cream flavor
ed with little kirsch. If preferred to the
fruit cake already prepared, you may add
instead to the chocolate cream a scant
three-quarters of a pound of mixed fruit
composed of seeded raiSinS and currants
pumped with boiling water, thin slices of
citron and a few canded cherries
Before putting the fruit into the cream
pour little sherry over the fruit and let
1t stand long enough to soften. When the
cream is frozen drain the fruit and mix
with the cream, turn the beaten a few
moments, then remove and pack
And now for a very simple ice cream
that any one can afford. Scald one quart
of new milk. Beat together three whole
eggs and one cupful of Nugar. Stir the
scalded milk slowly into the bowl contain
ing the eggs and sugar and replace on the
fire. using double boiler. Stir constantly
until 1t feels thick and creamy but do
not let 1T boil lest it curdle. Take from
the fire, beat cool and flavor with one
tablespoonful of vanilla. Freeze If Won
happen to have a little cream, it will make
it SO much the richer, but it does not need
it. A few red raspberries. sliced peaches
or bananas may also be mixed in when the
dasher Is removed, and will improve the
cream.
Among the cakes that go excellentlv we'll
with iced desserts are dsvil's food, chocolate
layer or delicate cake and here are the rules
for their making. First the devils cake:
Boil together until thickened one-quarter
cake of chocolate, the yolk of one egg
and half cupful of water Take from
the fire and cool slightly before adding one
cupful of sugar, one-half cupful of milk
water, one and one-half cupfuls -four.
sifted. with one even teaspoonful baking
powder, one-half teaspoonful soda dissolved
in a tablespoonful of boiling water, a ha,f
teaspoonful of vanilla and the stiff1y beaten
white of one egg. folded in at the last. Bake
in shallaw bread tins, or in layers using
a boiled frosting with chopped nuts for a
filing.