Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-03-13
FROZEN FRUITS AND DISHES.
By Louis Role.

We are now fast approaching the season
when frozen dishes will be of the proper
thing to serve and of course should have a
nice lot of recipes to meet every emer-
gcnoy, | am especially n lover of frozen
fruits and wish first of all to suggest some
hints for their preparation.
For this purpose you may at the prop r
season use Strawberries, raspberres. cher
ries. peaches. pincapples, and apricots.
Either and all Of them will be found
nice when thus prepared and the variation
from Ice creams and sherbets will be APP
precated.
The simplest way of making them ready
for the table is perhaps the best for you
TO follow at tho start: Cut the fruit into
small pieces and mix 1t 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 pint of whipped cream
to every quart of fruit and water. Serve
with angel cake or nice sponge cake but
never with heavy fruit cake.
You may also add fruit to ice cream and
get very happy results. When the cream is
half frozen stir into quart Of the cream
a heaping cupful of strawberries. rasp-
berries. sliced bananas. peaches or april
cots. Some use the canned peaches and
apricots for this purpose but the fresh
fruit Is always preferable.
In the preparation of ice cream do not
try to make 1T as cheaply as possible.
The richer the better and this is one of
the things you can never get too rich.
While you can make so-called ice cream
from milk. | urge you not to try and do it,
Use thick. heavy cream. / will suggest a
way that | can especially recommend for
your guidance and guarantee the result to
be one that you will be proud to serve
your friends: TO one quart of the richest
cream YOU can get, add one heapnE cup
full of fine graduated sugar and four we'll
beaten eggs with such flavoring as pleas
eS your taste. Freeze. and you will have
Il rich variety compound that will delight
YOU and fully repay you for the extra eX-
pense involved. This may be varied by
the use of a cupful of strong coffee for cof-
fee cream or by melting two bars Of va
nilla chocolate with little water to get a
chocolate favoring. Add the coffee or the
chocolate to the cream mixture, beating
/ thoroughly.
Frozen pudding is really kind of fruit
cream and you may make a good one in
this way: Use two tabespoonfuls of gela-
tine, one pint of milk, one cupful of sugar,
two tablespoonfuls of -four one table
spoonful of SALT two eggs, one quart of
cream. an additional curful of sugar
one tablespoonful of favorng extract and
one pound of candied French fruits Dis
solve the gelatin in the milk after soften
ing 1t by soaking it in cold water; have
the milk and geatne in the double boiler,
mix the first cupful of sugar, the -four,
salt and eggs; beat well together and pour
over the boiling milk and gelatine very
slowly. stirring constantly. and when the
ingredients are well mixed return to the
double boiler and cook for twenty minutes,
/ stirring all the time until il is quite
smooth. Take up and when It is cool and
ready to put into the freezer add the
/ cream in which the second cupful of
sugar has been dissolved and the favoring
| to taste. When this mixture is half frozen
add the fruit.
The best sherbet | ever ate was made
as follows: Soak one tablespoonful of gel
atine in one gill of cold water for about a
quarter of an hour and then pour over it a
| gill less than "A quart Of boiling water to
| dissolve it: when dissolved add the
| juice of six lemons and one pint of sugar.
| When the sugar is dissolved strain and set
aside to cool and Just before freezing add
! The whites of three eggs beaten to a if
| froth. Try this Sherbet and you will make
| no more of the dishes that bear the name.
| TO make an orange shcrbct Suhst'ute
| one pint of orange juice for the ic on
! Juice mentioned above. BY using
| of freshly grated pineapple in place
| lemon juice YOU will have a nice
| apple Sherbet.