Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-28
FROZEN DELEGATES
DELICIOUS DESSERTS THAT CAN
BE MADE IN A FEW MINUTES.
Directions for the Novice-Frozeu
Sweets Without Milk-A
Frappe Recipe.


Written for The Evening Star.
| With warm weather comes the craving
for good eatables and drinkables and it is
we'll that the home caterer should learn Of
one or two helps toward 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 results,
! remember that one measure of salt goes to
three Of ice, and that while freezing is go
| ing on the ice and salt need to be but a
/ trifie higher than contents of freezer. Never
pour off water unless there is danger of its
penetrating. for this salty water does the
! quick work (three to five minutes). When
| the mixture is frozen il should, If possible,
! be packed, 10 ''ripen" for two or three
| hours, as this process actually improves its
| flavor. The water Is now to be poured off
and the proportions of the measure changed
| to one of salt and four of ice.
Never fill the freezer interior more than
| three-quarters full, as the contents Increase.
All fear of salty water spelling cream while
standing is removed If buttered writing
paper, buttered side out, is fitted over the
contents; then even immersion would not
matter. With these simple but important
| hints in mind the following delicious des-
serts may be produced by a novice:
Velvet Apricot Cream.
Between seasons 1t is a comfort to know
cents will. without 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 follow
ing this recipe that those tasting II might
| imagine a delightful blending of many
fruits. Wash the apricots through a sieve
vegetable sieve. IL possible), add juice and
a pint of water, sweeten to taste. When
turned out this is a deep cream color and
is soft and wonderfully rich. This is some-
100 Wi u-hl TIME l,r,4f
really superfiuous.
Ivory Cream
Is another inexpensive surprise that would
deceive even the family epicure and. in
deed 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 waste juice, two
tablespoonfuls of lemon juice and one OF
yellow wine, two-thirds cup of sugar Melt
full tablespoonful of granulated gelatine
In quarter cup of boiling water, mix all
together, then fold in pint of whipped
cream. Instead of wine, use water IN which
has been simmered enough of the carefully
grated skin of a deep yellow orange; this
gives color and a distinct orange flavor.
Pineapple juice, IL at hand, adds fruitiness
This may be frozen in small tin pail or
mold.
Cafe Frappe.
1t Is not generally known that to nro-
duce the proper grains In frappe freezing
must be done with salt and chopped ice IA
equal parts. Make coffee clear and as
liked for breakfast coffee. both as to milk
and sweetening.
Sherbet should be of uush like consist
ency, and when freezing II is important to
remember the rule given for frappe. Sher-
bet is really frozen punch, with one stiffiy
beaten white of an egg stirred into every
quart; lemon or orangeade may be used In
stead. IL gelatine is used tablespoonful
dissolved In quarter cup of water viii beat
up. when just forming into jelly, and viii
be white and foamy.