The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-11

introduced them to the subjects Of Louis
XIV.
Since then the list has steadily increased
notwithstanding the attempt on the part
q authorities on matters hygienic to dis
courage and discontinue their use.
In warm weather they are sought with
the idea that they act as refgikserating
agents to cool the body With this de-
sire in view care and common sense must
be exercised in selecting such Pre- para lions
as Will prove most refreshing and at the
same time least onerous to the stomach.
The fruit juices sWeeteued and frozen 10
the half Jhaw'' state and of the nature of
water ices are the cheap st forms, and
those least likely to cause gastric derange-
nlents. Next to these the custard creams,
made mainly of milk eggs and little
cOrnStarch, are wholesome and easy to Gi
gest, being freer from fatty matter than
the cream ices and quite as cooling to the
tongue, stomach ana body; fuIllhng their
mission as refreshment and not over-sub-
stantially nutritious when served with
other foods
The list OF frozen desserts 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 involved and they are TAR
more acceptable than any other dessert
that can be offered in hot weather.
OF the cream ices made by freezing and
stirring we have the Philadelphia, 2 purely
American product, and considered the
in two ways, but always of the richest
milk and cream: whole cream making it
too rich. Made up with raw cream it win
give much greater bulk, and while The
cream is of light delicate textn-0 l. Is
harsh in taste. On the otl7r- ha-7 g col
ity rather than quantity is desired. the
milk portion at least should be cooked with
the sugar in a double boiler to scalding
point This gives a hne-grained, smooth.
VeiVety cream that I.-OiUs Oae.s ,-------
ly. Gelatine is sometimes added 20 I'll
cooked cream to give this smcothness, but
must be used with extreme caution or else
it is unpleasantly noticeable to dainty eat
ers. These ice creams derive their par
ticular names from the kind of f1avoring
used.
The creams-or ices as they are termed
best known abroad are the Nsapolitan
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 cam
died fruits and nuts sometimes added.
French creams are really boiled custards
and are more economical than the Neap pol
itan ices. as cornstarch or arrowroOt IS
added and fewer eggs.
Belonging to this group of cream ices are
the parfaits. mousses and biscuit glaces
These are frozen without stirring and con-
tain whipped cream and arr made with
or without whipped white or egg. They
are dainty and delicious and are often
nodded with some one of the fruit ices,
usually a sherbet.
individual cases and served with me
ringue. They are rather more troublesome
to make than other ices and require GER
tain kinds Of molds. representing fruits ana
flowers an ice cave for packing and freeZ-
ing very solid and considerable time foT
The group known as water ices com
prise sherbets. GRANTEES frappes and punch
the latter not SO much used as former
l.
The sherbets may be made of one or
more kinds of fruit juice. or juice of one
kind of fruit and fine pulp of another kind
The finest sherbets have no water added
being simply fresh fruit juice sweetened
and frozen. Smooth rather solid sherbess
are made by using a sugar syrup with the
fruit juice and a small quantity of gela-
tine. finishing with an Italian meringue
when the sherbet is frozen.
The frappe is a half frozen sherbet,
| combination Of water. fruit juice and SUI
gar. The materials being uncoCl-ed gives
an ice of rather coarse granular texture.
These ices must be quickly served, as they
soon melt.
Punches are water ices or sherbets with
liquor added either before or after they
are frozen, and they are frequently fin
ished with a meringue-
FREEZING, PACKING, RIPENING
Materials and utensils needed are not VI
merous or expensive. but must be OF ne
right sort. Do not attempt the work with
fine salt. Rock salt can be obtained at a