Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-08-01
HOMEMAKERS COLUMN.
Correspondence on topics Of interest 70 the hdie
COLUMN, oxford Democrat, Paris. Maine.
Frozen Desserts for Hot Weather

creating DAINTY ana O6ieCt8Dio SURPRISES
in this line of culinary art need have no
fear of waning popularity.
Many q novice in this art becomes dis
couraged after the first attempt by find
ing that after considerable labor the re-
suit is far from what was anticipated.
If it was to be an ice, she finds instead
of firm, smooth mixture thin, slushy
mess that instantly melts upon removal
from the freezer. II it was to be
frozen cream, instead Of being smooth as
velvet, it is coarse-grained and icy.
In the first instance the trouble arises
from the fact that the maker has neglect
ed to boil the sugar, water and fruit
juices before freezing. In the case OF
the cream, the ice used to freeze has not
been crushed fine enough and the paddle
not turned correctly.
Many persons cannot eat frozen cream
on account of its causing gastric de-
this arises from the fat
which is contained in the cream of which
the mixture is made. A frozen custard
composed of milk and eggs, being more
free from fatty substances, will not cause
this trouble.
The list of frozen desserts is legion,
and there are many which are simple
and easily prepared. As a rule, frozen
desserts are more acceptable in hot
weather than anything else, as they fulfil
the mission of being at once both cool
ing and nutritious.
The finest in the class of creams is said
by many to be the purely American
product known as "Philadelphia ice
cream" which is made of cream, milk
and sugar. 1t is made in two ways-by
scalding and then freezing, and in its
raw state. Made of raw cream, 1t will
give greater bulk but will be harsher to
the taste. When scalded the result Is
smooth texture, delicate in favor, which
can be nodded and cut perfectly.
"Neapolitan," is the name given to
the mixture made of milk, eggs and
sugar; or, milk, cream, eggs and sugar,
with flavorings or fruits added.
The French cream is made OF milk and
eggs with arrow-root, corn-starch OF
flour added to insure smoothness and
firmness. Parfaits, biscuit glaces and
mousses are made of whipped cream,
with or without eggs, and frozen with
out stirring.
Care must be observed in selecting
materials of the best, as any objection
able faint or flavor will render the frozen
mixture quite unpalatable. The best
flavorings are always the cheapest in the
end, as less alcohol is used in their ex-
traction, and less of the flavoring is
needed to acquire good results.
The Philadelphia and Neapolitan
creams are the foundations for every
variety of colored and favored cream
known. Melted cocoa or chocolate used
in the proportion of one tablespoonful
of unsweetened chocolate or two of dis.
solved cocoa to each pint will give de.
sirable cream. Crushed fresh fruit, well
seasoned, with sugar added, will give q
delicious fruit cream.
Coloring pastes now in the market will
produce delicate pistachio (green), violet
rose, pink and orange.
FREEZING AND MATERIALS.
The finer the ice is crushed, the more
quickly the freezing will result, and the
smoother will be the texture Of the
frozen mixture. The ice-crushers in the
market are the best means to accomplish
this work, but when these are not al
hand coarse burlap bag and small
Ratchet are the next best media. Break
with a pick into chunks about the size
of the hand; then place in the bag and
while holding the opening securely In
one hand, with the fat side Of the hatch
Iar1 anrfaan until ths
contents of the bag are crushed.
Five pounds of ice to two pounds OF
coarse rock salt will be sufficient to
freeze and pack six quarts of cream OF
water ice.
In the winter snow may be used In.
stead OF ice for freezing, but IL will re
quire a longer time. IL is a good plan to
fill pail or tub with water, set il out OF
doors and let il become frozen solid
then pour over the edge enough hot
water to loosen, and turn the ice into a
snow bank, where it will keep frozen
and clean just as long as 1t is wanted
In that way one can secure ice all winter
All cooked mixtures must be cold be
fore turning into the freezer, as they
will CONCEAL more rapidly, and thus save
ice. Do not add the fiavoring until the
mixture is cold. See that the can is in
an upright position in the tub while
placing the ice and salt in, putting the
cover on to keep out the salt, which
would ruin the mixture. Hold the car
firmly with one hand while placing three
inches of the crushed ice, then three
inches of salt; now fill up alternately
with ice and salt, giving the can turr
to see if it turns easily; wipe of clearly
then turn in the cream or strip; place
the dasher in and adjust the cover and
crank. Turn slowly until the mixture
begins to thicken; then turn more rapid
ly. At the end of fifteen minutes the
mixture should be frozen; but one car
easily Judge by the force needed to turr
the crank. Wipe off the can, remove
the dasher, scraping off all the frozen
mixture and packing down into the can
Repack the can with ice and salt, having
it come up over the lid. A cork covered
with wax paper must be fitted into the
dasher hole in the cover to prevent the
salt and water running through. Dc
not draw off the icy brine. There is 8
hole in every tub which allows all water
to escape which is not needed to "ripen'
the mixture. The latter will take about
three hours to "ripen."
There is nothing more attractive fol
hot days than frozen cream or ice
served in dainty glass ice-cups, tumblert
or wine glasses, and by very little extra
trouble the service can be made more
palatable by the addition of Maraschino
or mint cherries, candied violets, candied
mint leaves, OF sprigs of fresh mint.
Ice cream frozen solidly in brick form
and cut into small cubes is served in
low dishes and eaten with ice cream
forks.
PHILADELPHIA CREAM.
One quart of thin cream put in dish
which is set in boiling water; add to the
cream one-half pound of sugar and stir
until dissolved. When cream Is scalded,
remove, cool; add one tablespoonful
vanilla extract and freeze. If the cream
is thick, it must be thinned with milk
before scalding or when frozen it will
contain small particles of butter.
FRENCH CREAM.
One pint of milk; one pint cream
half-pound granulated sugar and one
heaping teaspoonful flour mixed and
stirred into the liquid when hot. Scald
in double boiler, and when a wrinkled
surface appears add six beaten eggs
and scald for twenty minutes more;
remove; cool and add one-half teaspoon
ful vanilla. one teaspOopful lemon and
one teaspoonful orange extract.