Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-08-12

The cream or custard should be chill
ed before it is put in the freezer can.
Since the cream will expand while being
frozen. the cans must not be filled full.
Rapid motion of the crank is waste
of energy except for ices in which a
light consistency is desired. When it
becomes difficult to turn the handle the
work is done.
The flavor of most ices is improved if
they are packed for several hours after
being frozen.
After the dasher is removed the frozen
mass may be packed down smoothly in
the can, or put in other molds. These
are to be packed full, thin paper spread
over the top, the cover put on, and all
cracks around the cover filled with soft
butter. In the same way mousse is
put into the molds, which are then
packed in ice and salt for hours.
To remove the ice dip the mold in
slightly warm water, or wrap it for
moment in a towel wrung out of hot
water. Unless this is done carefully
the outlines of elaborate molds will be
melted.
Ices for an invalid, or beef tea, clam
juice, etc., may be frozen in glass jar
OF small tin can.
Orange baskets are the prettiest dishes
in which to serve an orange ice. Banana
skins may be filled with banana ice
cream or with whipped cream, and pack
ed in tin box in ice and salt until
| frozen, and then served like fresh fruit.
ICE-CREAM.
Coo1l nna MINT Nf fpi1G rocnryinu
enough to make smooth paste with
One-fourth cup of flour, mix with the
hot milk, and cook in double boiler
half an hour; add beaten yolks of three
eggs, cook five minutes longer, stirring
constantly, then add one cup of sugar,
one saltspoOn of salt and strain. When
cool mix with one pint of thin cream.
Flavor as desired and freeze.
PHILADELPHIA ICE-CREAM.
One quart of thin cream, one scant cup
of sugar, a speck of salt, and tiavoring.
For a smooth, rich ice-cream first
scald the cream, then add the sugar, and
cool and flavor just before freezing.
VARIATIONS.
To either of these foundation recipes
for ice-cream, or to one quart of soft
custard, may be added from one cup to
one pint of any fruit juice or pulp, with
more sugar according to the acidity of
the fruit.
Or one cup of fine crumbs or brown
bread, cocoanut cakes, or macaroOns, OF
nuts, or candied fruits chopped fine.
MOUSSE OR PARFAIT.
Over two beaten egg yolks pour slow
ly one cup of hot maple sirup, or any
sweet, thick fruit strip. Cook in double
boiler till it thickens like custard. Cool
and combine with one pint of thick
cream beaten stiff, or the whip from
thinner cream. Fill molds and pack in
ice and salt for three or four hours.
COFFEE MOUSSE.
Make the strip with one-half cup of
sugar and one cup of strong coffee, and
proceed as above.
MACEDOINE ICE.
Combine one pint of water with one
pint of fruit juice and pulp-two
oranges, two bananas, one lemon, and
grated pineapple. Make it very sweet,
add little salt, and freeze till mushy,
then remove the dasher. Stir in the
froth from pint of thin cream, giving a
marbled appearance, and pack for an
hour.
Other combinations of fruit may be
used.
FRESH FRUIT ICE.
Fill punch glasses half full with vanilla
| ice-cream. Crush strawberries and
sweeten to taste with sugar sirup. Pour
the fruit over the ice-cream, nearly fill
ing the glass.
MAPLE SAUCE FOR ICE-CREAM.
Put one pound of maple sugar, broken
or rolled, one cup of thin cream, and two
tablespoons of butter in granite sauce
pan, and boil without stirring until it
forms soft, waxy ball when dropped in
cold water. Keep the pan in another of
hot water on the back of the stove until
ready to serve. 1t will candy on the ice
cream like hot maple strip ON the snow
in sugaring time
PINEAPPLE sHERBET.
One can of grated pineapple, one cup
of sugar, juice of two lemons, one table
spoon of powdered gelatin, one quart of
water or milk.
CAFE FRAPPE.
Dissolve three-fourths cup of sugar in
a quart of coffee. Freeze soft, serve in
glasses with whipped cream on top. Use
about equal parts of salt and ice for
freezing.
GRAPE sHERBET.
Chill quart of rich milk in the freez-
er. Warm half pint of Concord grape
jelly; as it dissOlves add half cup of
sugar. Mix with the milk and freeze.
Or use one pint of grape juice with thin
cream.
FROZEN MINT.
Make quart of lemon ice. To two
tablespoons of water add one teaspoon
of essence of peppermint, and stir into
the ice, with enough spinach coloring to
make it delicate green; pack in mold
and bury in ice and salt; the mint is
greatly improved by standing. Serve
like cordial, in small glasses.
IcE-CREAM FROM LEFr-ovERs.
A pint of boiled custard left from yes
terday's dessert, saucerful of canned
pears, an equal quantity of some other
fruit and one-half cup of cream.
Many such combinations made from
what happens to be on hand will prove
satisfactory enough to bear repetition.
NEssELRoDE PUDDING.
Shell, blanch, and boil one pint of
chestnuts. Put through sieve and
mix with one quart of custard or cream.
When partly frozen mix in one-fourth
cup of candied fruits cut fine.-American
Kitchen Magazine.