New-York tribune., 1902-07-20

other things the homemade product is pretty apt
TO be not only more wholesome but more eco
nomical. Rightly used. freezer ought to pay for
itself and more IN single season
To give variety TO the frozen desserts individual
moulds may be employed 10 good advantage. All
sorts of charming designs are 20 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 ap-
pearance when they arranged together on
large dish. Any mixture that is 10 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 angelica and
other fruits may be incased in the outside layer OF
the ice cream at the bottoms and sides OF the
mouIds For a large company. large centre
mould NAV be surrounded by individual forms
These come suite. as the familiar hen ana
chickens etc.
In making any mixture for freezing It should be
remembered that some sweetness is always iost
IN the chilling process, and more sugar should ne
added than the taste would naturally dictate
"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 American
kind Is we'll suited because It Is economlcal IN COST
easv in nreparation and particularly wholesome
recipe used for many years in one household which
is famous for it's delicious ices calls for one quart
of Yich milk one quart of rich cream, ten ounces
of sugar and one teaspoonful OF vanilla Dissolve
froth and turn into the freezer.
In the family where this rule was evolved the
milk and are not scalded. but most people
nrefer to follow the theoretical method OF melting
the sugar in them while hot. AS a fact. II no
thickening is to be used. there Is no perceptibie
gain in heating Fresh fruit juices candied fruits
and nuts may be added 10 the milk and cream
II a 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 is watery and lacks the deslraole
'velyety" character. 1t Is true that the latteI
mets somewhat faster than the former, Whlch hds
more substance and that ii is perhaps little
To obtain the velvety quality there are various
( da,jces Eggs geIatine flour used In srnaI
ooussntities viii accomplish the result by binding
{Glrs ferred anu TWO fabespoonfus of gelatine two
tabIespoonfuls of -four or two eggs may be ,e USED
With any of them the milk and cream should ID be be
scalded in double boiler Po in cod Water then dis
solve it In a little of the hot milk ana cream anu
add it to the sweetened mixture as 1t is removed
If eggs are to be employed. mix them with the
ard cook until the custard thckens slightly being
careful not 10 let 1t curdle by overcooking
Old housekeepers claim that -four for thckening
ice is preferable TO cornstarch II 1t Is TO De
into the hot milk and cream and cook until the
o5 ben is pu he no he
The vanilla bean is more expensive than the S e1o
the seeds from the inside OF bean into the milk
and cream or custard. and scald them and the
bean itself with the mixture.
All ices are improved by the addition of gelatine
or the white of a egg. because II gives body
TO the liquid. gelatine is used. dissolve 1t first
then mix IL in the proportion of one tablespoonful
to one quart of the preparation. Scald all to-
gether Many people claim that the same result
is obtained by mixing the stifiy beaten whites
of eggs two to a quart, with the fruit Ice after
1t comes from the freezer and Just before 1t is
packed Technically, the addition of the egg or
gelatine converts what would otherwise be classed
as water ice into a sEerbet. Much the same end
is gained by boiling the sugar and water into a
syrup that spins hair before adding the fruit
juice.
To make a plain lemon sherbet a half dozen
lemons one pound of sugar. one quart of water
and heaping tablespoonful of gelatine will be
needed. Dissolve the gelatine by first soaking 1t
in a part OF the cold water and then stirring 1t
into cupfu of the water scaded Add the
sugar, the Juice of the lemons the rest of the
water, and freeze.
Harlequin sherbet affords variety to the bill of
fare. Boil together for twelve minutes pound
OF sugar and a pint of water Then remove from
the fire. and pour the syrup a half cupful of
seeded and chopped raisns. When the mixture is
cold, add half cupful of orange Juice and a
half cupf4ls Of pineapple juice the juice of one
lemon and a dash OF grated nutmeg When the
Hherbet Is nearly frozen, take out the dasher and