Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-02
To- MAKE ICE CREAM
Explicit Directions for Mixing
2Sz@a&s
and Freezing Ices.
.CUSTARDS, SHERBETs
CAFE PARFAIT A DAINTY DIN
NER DISH.
Cocoanut Ice Cream Halls From the
West Indies-Mapoe a Favorite
Mixture From Ohio.
Written for The Evening Star.

Written for The Evening Star.
Ice cream frozen dessert of some sort
Is recognized as one of the trademarks Of
the American summer dinner. but there
exists no home circle where complaint does
not arise the season advances over the
samencss Of, ices and creams ordered from
the convenient caterer.
Even where only one servant is kept the
freezing of ice cream is compare lively sim
pie, and If there be willing boy or girl
to assist in cracking the ice and turning the
freezer. it may be accomplished where no
servant is kept at all While it is ques-
ton whether homemade ice cream is real
ly cheaper than that bought at the average
ice cream parlor, there can be no question
as to- its superiority if it is properly made
With the endless variety of fruit combina-
, tons existing at this season of the year
IL can be served once day without be-
coming mouotonOus
With the new patents in freezers the
danger lies in too rapid freezing rather
than in slower work Ice cream that is
frozen in the short time laid down i'm the
directions given with new freezers is apt
to become coarse and buttery in its texture.
A housewife noted for her frozen dessert
always turns the crank slowly for the first
1ve minutes. and when she removes the
dasher she beats the half-frozen mixture
with long, slnder wooden paddle. and her
cream, when finished, is like velvet
a lew general directions for the amateur
are not out of place. Good ice cream can
only be secured from good material and
one-half the quantity of cream should be
Scalded to prevent too much swelling When
natural fruit f1avorings are used they
should be mashed and added when the
dasheT is removed and the beating is given
with a wooden spoon.
All the ingredients should be ice-cold
before being mixed and placed in the freeZ-
er. Have ready an ample supply of ice.
rH
as there is ice. place the mixture to be
frozen into the freezer, adjust the handle
and then pack with alternate layers of ice
and salt. Freeze slowly and evenly
Before removing the lid to take out the
dasher scrape away all the mixture of salt
and ice, so that salt water may drip
INTO the alf-frozen mixture: remove the
daSher. and heat as described above re-
place the lid, put a cork in the hole at the
top and repack the can. using less salt than
In the first packing. Be sure that all water
Is drained Off before this second packing.
Cover with paper, then with a blanket or
carpet. and let it ripen for not less than
two hours. The frozen mixture will not
acquire the mellow flavor before this time
elapSes.
The best ice cream is secured by the use
of pure cream one-half scalded and one
half uncooked Where a custard is made
from milk. cornstarch. etc. it is frozen
custard. and not ice cream In the true sense
of the word. Sherbet is a waterloo stirred
rapidly while it is freezing so that it looks
white, like frozen snow when II is finished
A sorbet is waterloo with the white of
an egg and a tablespoonful of sugar beaten
together and added to the frozen mixture
when the dasher IS removed. A parfait is
merely frozen whipped cream, and a
mousse is practically the same
After becoming expert at making ice
cream the housewife naturally longs to try
her hand at serving it in fancy molds 1t is
well to begin on the common brick cyl
inder, and then experiment on fancy
shapes. The trick lies in very quick tight
packing of the molds and the delft skiIlful
turning out of the shapes a serving time
Freeze the cream firm and solid. have a
rather shallow tub over which you can
bend easily, cover the bottom to the depth
of about four INCHES with cracked Ice and
rock salt. Chill the molds. pack them
quickly with the frozen cream and cover
the seams between molds and lid with strips
of cotton cloth dipped in melted paraf1ine
This prevents the entrance of salty water
into the molds.
AS fast as mold is filed pack it into the
Ice and cover them all with cracked ice,
three parts. and coarse salt one part When
serving hold the mold under running cold
water. wipe ii off carefully, remove the
paraftine paper. open the mold and shtke
out the frozen figure If the cream sticks
wipe off the mold quickly with cloth
dipped in hot water.
Chocolate Ice Cream.-Place a pint of
milk. seven heaping tablespoonfuls of
sugar and four squares of bakers choco-
chocolate has melted and the mixture is
smooth Chill. turn into the freezer and
turn the dasher until the mixture is frozen
to the consistency of mush. Take out the
dasher add pint of whipped cream and a
small tablespoonful of vanilla. Beat Wig
orously. repack and stand for two hours to
mellow.
Cocoanut Ice. Cream.-Grate four cocoa
nuts and put the pulp into a coarse cloth.
squeezing out all the juice into earthen
bowl add one pint of thin cream beaten
and sweetened to taste. Freeze. Ills is a
favorite West Indian dish.
Frozen Banana Custard.-Make a smooth
boiled custard of three eggs and one
half pintS of milk and sugar to taste. When
cold add two bananas rubbed through a
fruit sieve; mix thoroughly. add cup of
whipped cream and freeze.
Maple Ice Cream.-Make a custard of