Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-11
FROZEN DESERTS

In most CITY homes frozen desserts are
ordered from the confectioner because 1t is
generally assumed that they are hard TO
make To be sure to the uninitiated the
chopping of the ice and packing are some
thing of a bugbear, but with good freezer
and everything in readiness the work Is
reduced to a minimum. One advantage OF
the home product Is that 1t is much richer
than the average commercial cteala, IN
which gelatin and cornstarch play large
part and in families where quart OF
cream is sufficient for a meal small
freezer will be found very convenient and
economical. There are even on the market
freezers so small that they are regarded as
toys These miniature affairs are made on
the same principle as the larger freeZers,
but require very little ice, and the work is
reduced to play Ices or sherbcts or any
frozen dessert can be prepared in them with
equal success. Whatever machine is used
for freezing it is absolutely necessary to
carry out with eNactness the instructions
given with it. Not only must you know
how your especial freezer works, but you
must that the freezing mixture - prop
erly concocted. The ice should be broken
as small as possible, and the best way TO
do it is by putting IL in stout gunny sack
and pounding 1t with a hammer The Ice
and salt must be weighed, two parts ice 10
one part of coarse salt in alternate layers.
The churn should then be well shaken until
the fee is closely packed. Sherbets require
a little more salt, and frappes a sslll greater
quantity. The ice mixture should come e
little above the cream in the can. The
freezing should be done very slowly at first,
as rapid freezing makes lumpy cream.
When the cream is sufficiently frozen take
out the dasher, put back che lid securely
and let the cream ripen. In otnec words,
let 1t stand for several hours before using,
and the cream will be richer. Ices Should
be served as soon after freeZhs MS pos
sible.
Sherbet is a modern evolution OF an an
cient cooling drink common In the cast
from the days of the crusaders. Then, as
now it iced and made from fruit Juices
slightly calculated with lemon or tamarnd
juice and chilled with SHOW. By and by
came European traders to the land of the
rising sun who first enjoyed sherbet au
naturel Then, enfeebled by the climate
they added alcohol to the original thirst
ouencher but still drank II cold, chilled
by SHOWS Returning north, it occurred to
some wise traveller to alter the tenpe"a-
ture, so he added boiling water to the mix
ture of water. sugar, fruit juices and al
cohol producing thereby our mo1crn
punch" The difference between water
ice and a sherbet is one of texture or body.
the sherbet being thinner Parfatts, BIS
cults and mOusses are whipped cream with
or without eggs. They are not stirred
while freezing. In parfaits and biscuits the
sugar and water mixture is coolei until it
spins a thread, and if eggs are used the
sirup is slowly beaten into the yollSs CT
whites.
Water ices are fruit juices sweetened and
frozen. When making an ice cook the sugar
to a strip before adding the fruit juice ana
water. The quantity of sugar must depend
upon the fruit employed, whether 1t is
sweet or acid. In making mousse little
gelatin is often added to give 1t body when