The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-07-08
FROZEN PREPARATIONS FOR THE
DESSERT COURSE.

The production OF these CONNECTIONS has
OF late years become greatly extended in
variety and kinds and arc no longer re-
garded as deserts belonging to a class
which are reserved for certain festive
occasions, where ordinary fare is deemed
too commonplace.
The first ices-frozen sweet fruit juices
and similar delicate and tempting prepar-
ations-appeared in that city OF dainty
culinary conceits-gay Paree-towards the
year 1850 though truth to tell, il was a
Florentine and not a French artist who
introduced them TO the subjects of Louis
XIV.
Since then the list has steadily increased
Notwithstanding the attempt on the part
Of authorities on matters hygienic to dis
courage and discontinue their use.
In warm weather they are sought with
the idea that they act as refrigerating
agents to cool the body. With this de-
sire in view care and common sense
must be exercised in selecting such prep
arations as will prove most refreshing
and at the same time onerous to the
stomach. The fruit juices. sweetened
and frozen TO the ''ha If thaw' state and
of the nature of water ices are the
cheapest forms, and those least likely
to cause gastric arrangements. Next to
these the custard creams, made mainly
Of milk. eggs and little cornstarch. are
wholesome and easy to digest, being
freer from fatty matter than the cream
ices and quite as cooling to the tongue
stomach and body; fulfilling their mis-
sion as refreshment and not over-sub-
stantially nutritious when served with 9TH
er foods
The list Of frozen deserts known to the
professional, are legion, and there are
many which can be frequently served
and quite easily made at home without
much labor or expense being involved
and they are far more acceptable than
hot weather.
OF the cream ices made by freezing
and stirring we have the Philadelphia, a
purely American product. and considered
the finest of this class OF creams. It
is made in two ways, but always of the
richest milk and cream; whole cream
making it too rich. Made up with raw
cream it will give much greater bulk,
and while the cream is of light delicate
texture it is harsh in taste. On the other
hand if quality rather than quantity is
desired, the milk portion al least should
be cooked with the sugar in a double
boiler to scalding point. This gives a
fne-grained, smooth. velvety cream that
mclds and cuts perfectly Geletine is
sometimes added to the uncooked cream /
to give smoothness, but the result is not
the same and gelatine must be used with !
extreme caution or else it is unpleasantly
noticeable to dainty eaters. These ice Z
creams derive their particular names |
from the kind of flavoring used.
The creams-or ices as they are termed 4
best known abroad are the Neapolitan |
and French cream ices, made up Of cream, ,
or rich milk. eggs and sugar syrup like a /
boiled custard and favored with vanilla, |
caramel. coffee, chocolate, cocoa and can
died fruits and nuts sometimes added.
French creams are really boiled Gus
tards and are more economical that the
Neapolitan ices, as cornstarch or arrow
root is added and fewer eggs.
Belonging to this group Of cream ices