Waterbury Democrat., 1902-08-11
! FROZEN DELIcAcIEs.
Some Delicious Warm weather Deg
sexks That Can BE Made In =
Few Minutes.


With warm weather comes the
eraving for good eatables and drink
iables, and it is well that the home
lcaterer should learn of one or two
helps toward the speedy and easy
production of these delicacies, says
the Washington Star. 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 going. on
the. lee and salt need to be but a
trihe higher than contents of freez-
ser. Never pour off water unless
there is danger of it's penetrating,
flor this salty water does the quick
work (three to five minutes). When
the mixture is frozen it should, 1T
possible, be packed, to "ripen" for
two or three hours, as this process
actually improves its flavor. The wa
ter 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 con-
tents increase. All fear of salty wa
ter spelling cream while standing is
sremoved if buttered writing paper,
lbuttered side out, is fitted over the
icontents; then even immersion would
not matter. With these simple but
important hints in mind the follow
ing delicious desserts may be pro-
lduced by a novice:
Between seasons, it is a comfort to
know that a can of apricots costing
about 10 cents will, without a drop
of milk or cream added, produce a
frozen delicacy, rich in color, creamy
and fruity to the taste. So trans
formed is this can of fruit by follow
ing this recipe that those tasting it
might imagine a delightful blending
rof many fruits. Wash the apricots
Through a sieve Vegetable sieye,9 if
Ipossible), 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 sometimes served with
whipped cream, but it is really super
lfiuous.
Ivory cream is another inexpen-
Isive surprise that would deceive
even the family epicure, and,
Indeed, is fit to sset before
the king of bon WANTS" Mash
four peeled oranges, with seeds and
fiber removed, then pulled into small
bits don't waste juice), two table
spoonfuls of lemon juice and one of
yellow wine, two-thirds cup of sugar.
Melt a full tablespoonful of granu-
lated gelatine in quarter cupful of
boiling water, mix all together, then
fold in a pint of whipped cream. In
stead of wine, use water in which
has been simmered enough of the
carefully grated skin of deep yell
low orange; this gives color. and a
distinct orange flavor. Pineapple
tiuice, if at hand, adds fruitiness. This
may be. frozen in small tin pail or
mold.
Tt is not generally known that to
produce the proper grains in frappe
freezing must be done with salt and
chopped ice in equal parts Make
coffee clear and as liked for break
fast coffee, both as to milk and
sweetening.
Sherbet should be of mushlilze con-
sistency, and when freezing it is i'm
portant to remember the rule given
for frappe. Sherbet is really frozen
punch, with one stif1y beaten white
of an egg stirred into every quart;
lemon or orangeade may be used in
stead. If gelatine is used table
spoonful dissolved in quarter cupful
of water will heat up, when just
forming into jelly, and will be white
end foamy.