New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-05-19
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S1EN lMAQZIG LIN%4H
SPRING ICE CREAMS.

An Ice cream is one Of the simplest dishes to pre-
pare, providing always that one has the best kind
Of freezer There IL no luck" with ice cream as
there sometimes seems TO be with steamed and
baked desserts. OF course in cooking luck Is an
impossioity in any case. but It is not so easy TO
make fatal plumbers in preparing ice creams in
some other dishes. Another advantage ice cream
has over large number OF desserts is that the
most delicate invalid generally partake O: IT
with immunity. and often with decided benefit
Where one IS living in the country, with the best
Of eggs ard cream always at hand. it Is not an
especially expensive dessert. The richest and best
ice creams are made with eggs. Some good creams,
however, made without them There are many
delicate creams especially suited to spring which
can nearly all be made from one general rule and
differentiated by favoring. A good rule calls for
the yolks of three four eggs never the
whites) pint Of rich milk. d pint of cream and
depends upon the quality OF ;he fruit favorng
TO be added. In chocolate cream a cup and a half
OF sugar is used to two ounces OF unsweetened
chocolate and tablespoonful of vanilla. Maple
sugar ice of course. requires extra sugar,
two cups OF melted maple sugar being added the
last minute this Foundation. Many professional
cooks add six egg yolks. but there seems to be no
special advantage in using than four in
small rule. The OF -four, as often
mended, is abomination. The yolks OF the eggs
the only thckening desirable
Some housekeepers prepare their ice creams ac-
coTding to Philadelphia fashion using cream with
oUt eggs or milk When pure cream is used with
milk there is said be difficulty freezing it,
and If the cream is very rich it may butter
in the process 1t is therefore better to prepare
with half milk and half cream. Sometimes
housewives whip the cream before adding II to the
custard but this Is not necessary desirable in
ice cream. Whipping the cream gives the dessert
the character Of a mousse. The best French cooks
never whip the cream for ice creams
STRAWBERRY ICE CREAM
pint Of milk the yolks OF four eggs two cups OF
sugar. quart OF perfectly ripe strawberries and
pint Of double cream. Mix the yolks and
half of the sugar together and add gradually 10
he milk which should heated until boiling hot
Stir this the fire for about two minutes. or
until! begins to grow thick but does not curdle.
Then add the Turn the whole into
earthen bowl and place II where 1t will become
thoroughly cold. Just before turning it into the
freezing add the strained juice ard pulp OF the
berries, which should have been thoroughly mixed
with the rest OF the sugar. A little liquid carmine
may be needed 10 give the cream the proper tint.
Not all coloring matters used perfectly reliable
The French extracts. however. be depended
upon.
The following cream calls for no eggs, and
sists simply OF cream. sugar and straw berries:
Mash quart OF berries thoroughly with two large
cups Of sugar, and let them stand about three
hours IN moderately cool place Then add
quart Of cream boiling hot When cold, freeze
after pressing the whole through sieve rne enough
to exclude the seeds. The cream does not need 10
be thnncd with milk. because the juice OF the
sweeteucd and mashed berries Will thin IL SUI
fcientIy Two quarts OF this ice cream. favored
with a little sherry or maraschino. make at
tractlve dessert when served with quart OF ripe
strawbe rvies.
After the cream has formed SCOOP out hollow
place in the centre. but not deep enough 70
reach 10 the bottom OF the mould Fin in the
hollow with the berries. sweetened, and turn out
the mould OF cream Immediately on 20 a dessert
platter. The berries should be completely con-
cealed when the mould Is turned out. and the
dessert served with simple slices u white cake II
Is important that the fruit be added the moment
before serving that the berries not frozen
into icy bits. No ripe fruit should be added TO an
iced dish length OF time before serving unless
IL has been soaked some hours previous in wine or
liquor