New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-23
HOLIDAY ICE CREAMS.

u .-ea,-, &c ronrlar as a dessert with many
housekeepers in winter, because Il can De frozen SO
easily with STOW and when a house Is steam
heated there is lust as much need Of a cooling
sas.a-- 81 winter "a in summer Fresh snow is
even better than ice for freezing cream II shouId
be packed firmly around the can IN the freezer IL
hard layers alternating with rock salt and moist
ened with wafer Six cups Of salt are necessary
@or rreazer with a can capable Of holding a gal
Ion NJ cream and II is better TO use gallon freezer
even ~ one wishes 10 freeze only quart or two
because II gives plenty OF room TOT SURFING ana
packing the cream Rules Tor treeZins cream II
the best and quickest way nave oIIen DeeH gwen II
The Tribune It takes about twenty minutes TO
800 ,-aar, propery If the right kind Of freezer IS
used and often VIII freeze in even less time All
thar is necessary is for the cream TO sohdIIy even
" It should not be frozen stin' or TO an icy con-
sistency-
se-ve,5 with an orange ice. To make quart take
q fun half pint cup OF graduated sugar and the
yolks OF four eggs beat the yoiks tnoroqghly VITA
stiv5r5 m the time 70 prevent the eggs from curt-
ling. Put the mixture over s Eot 5I bin ll r y
continually until II begins 70 EOM - -li9 te-5
careful not let n boil Remove TINS cGsLArI
rich cream Let the mixture cool for half hour,
and in the mean time peel Iour IeIIecllye SCUM SCUM
~gne bsnanas and put them through q PURGE sieve
sfi~ The sofJ PURGE which is thus formed with the
cream Mix the bananas and cream thoroughly TO-
gether and freeze Immediately
An orange ice is made as follows: sur nan q
pound of powdered sugar with one pint Of cold
water. and CRATE IN the rind OF three ripe, fine
California oranges. those Of bright reddish SKIN
being the best for this purpose. Add the juice OF
TIE oranges and the juice OF two lemons, and peat
The whole thoroughly for fully i've minutes or IN
III rhe ingredients completely mixed together.
A. the end OF the minus strain through 4
sieve and freeze Immediately 49,, -,
Macaroon ice cream is faVor1te dessert WITH tle
French A well known American writer on COOK
- has ATTEMPTED 10 substitute Boston brown
Sread for raacaroons in this recipe but with count
81 e1,ccese The delicate flavor Of the macaroOns
= cuite different from the coarse flavor or me
brown bread, yet there are boslohlaAS VINO NS-7i'
in brown bread Ice cream -. .- -,
,,,scaroong ia a dull oven 70 dry Tor ten minutes.
- them become thoroughly cold AFTER they are
5Tied which viii take about twenty minutes, alq
spsr nound them ia d mortar. When Wen crushed
SCI mem through ordinary nour sieve ana SCI
1 sside while quart OF good vanilla Ice cream
- being prepared Boil one pint OF milk with hait
= Camilla bean. Put in Z separate vessel nan a
,.1d n sugar and ive egg yolks and beat the
E-oiL-s thorotighlv with the sugar Tor I'VE OF zen
yy,,,ss Add this mixture slowly 10 the Lnl4k ana
Ia-t1ie and lei II thicken but not Doll Delns
-s.1I - stir IL constantly at the bottom remove
:. ss,a he IRE and add slowly one pint OF rlch
srn stirring well for or two m 4lfa more
81 the cream stand for about lhfly IlluItsH, OF
tu - Is thoroughly cold: then freeze IL hen II
~ grozen and ready pack ada me lna'ai oo i
KStI them thoroughly with the Ice cream Iof Ase
suiI minutes Now pack the Ice cream an arS
IL .,anS closely covered in the freezer TOT Iwo
hours or longer. II = fancy mould Is uSeo A~Es