Waterbury Democrat., 1902-03-18
FROZEN FRUITS AND DISHES

We are now fast approaching the season when frozen dishes will be of the proper thing to serve, and, of course, should have q nice lot of reel pes ready to meet every emergency I am especially q lover of frozen fruits and wish first Of all to suggest some hints for their preparation.
 For this purpose you may at the proper season use strawberries, rasp- berries, cherries, peaches, pineapples and apricots. Either and all of them will be found nice when thus prepared and the variations from ice creams and sherbets will be appreciated.
 The simplest way of making them ready for the table is perhaps the best for you to follow at the start: Cut the fruit into small pieces and mix it with an equal amount of cold water, adding sugar to the taste Then pack and freeze precisely as you would ice cream When the mixture is half frozen add q pint of whipped cream to every quart of fruit and water. Serve with angel cake or a nice sponge cake. but never with a heavy fruit cake
 You may also add fruit to ice cream and get very happy results. When the cream is half frozen stir into a quart or the cream heaping cupful of strawberries raspberries, sliced ba- nanaS or apricots. Some use the can- ned peaches and apricots for this pur- pose, but the fresh fruit is always preferable.
 In the preparation of ice cream do not try to make it as cheaply as pos s1ble. The richer the better, and this IS one of the things you can never get too rich. While you can make a so- 1 called ice cream from milk, I urge you not to try and do it. Use thick. heavy cream. will suggest q way that I can escepially recommend for your l guidance and guarantee the result 10 De one you will be proud to serve to your friends: To one quart of the flchest cream you can get, add one heaplng cupful of fine granulated sug- ] ar With such fiavoring as pleases your i taste. Freeze. and you will have q rlch, yelvety compound that will de- light you and fully repay you for the l extra expense involved. This may De varied by the use of a cupful of strong coffee for coffee cream or by 1 melting two bars of vanilla chocoIatp I With little water to get q chocolate 1 haYoring. Add the coffee or the choe- olate to the cream mixture beatino thoroughly.
 frozen pudding is really a kind of Irult cream, and you may make 2 good one in this way: Use two tabIa spoonfuls of gelatine, one pint of milk { one cupful of sugar. two tablespoon. 1uls of flour. one saltspoonful of salt
 two eggs, one quart of cream. an ad- dltlonal cupful of sugar, one teaspoon. Iul or nayorlng extract and one nound or candied French fruits. Dissolve the geIallne m the milk after softening if py soaking 1t in cold water; have the lnilk ana gelatlne in the double boiler
 H!A the Hrst cupful of sugar. the four sait and eggs; beat well together and pour over the boiling milk and eela- line very slowly, stirring constantly. dhu when the ingredients are well I mixed return to the double boiler and ! COOK Tor twenty minutes. stirrine all l tue tune until it is quite smooth Take up and When it is quite cool and ready 70 put III the freezer add the cream in .Whlch the second cupful of sugar has I been dissolved and the fiayoring to tasle; when this mixture is half fro zen add the fruit.
 The best sherbet I ever ate was l made as follows: Soak one tablespoon- Illil of gelatine in one gill of cold water Tor about q quarter of an hour and then pour over it a gill less than a quart of boiling water to dissolve if. when dissolved add the juice of six iemons and one pint of sugar. When ] the sugar is dissolved strain and sci aside to cool and just before freezing l add the whites of three eggs beaten 10 stiif froth. Try this sherbet and you VIII make no more of the watery dishes that bear the name.
 10 make an orange sherbet substi- ute one pint of orange juice for the lemon juice mentioned above. Rv 1 using pint of freshly grated pine- apple in place of the lemon juice you will have nice pineapple sherbet.- | Louis Role in New Haven Union