Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-13
= z II

ing the can no moro than thvee-fourths fun
to allow room for expansion.
Different methods Of turning give many
different results in the texture Of the cream
If you would have the cream fine OF G,dln
turn the crank slowly and steadily at first,
gradually faster as the mixture begins to
freeze and at the finish turning quite rap
idly. This assures a well beaten and light
cream.
1t will take only about twenty minutes 20
freeze providing the ice and salt be properly
placed around the can. Remove the cross
bar, open the can, take out the beaJGr as
soon as the cream is frozen So stifly that
the crank is difficult to turn. y spoon or
ladle may be used to press or pack the
cream firmly into the can. The opening IN
the lid should be cOrted, and the lid rep!ac-
ed as soon a possible. An inverted cup may
be placed over the top Of the lid as a guard
to prevent any salt water entering the can
BY removing the lower cork the water IS
drawn from the pail. The water is then re-
placed with salt and iCe-UVer all place Il
newspaper. To aid in keeping out the warm
air and preventing the ice from melting 50
rapidly, cover with piece Of paper or car
pet.
The process OF ripenng is an important
one. II one tastes the cream when 1t is first
frozen each ingredient may be tasted. If,
however. it is allowed TO stand for few
hours it is pleasant and palatable to the
taste.
Philadelphia Cream.-One quart cream,
one cup sugar, one scant tablespoon
1ul NdlllId extract. L Ut litt cream anu Su-
gar into a double boiler and scald. Remove,
cool and add extract. Freeze, pack and
serve.
Chocolate Ice Cream.-One pint cream,
one pint of milk. four eggs, one cup
of sugar, one square unsweetened chocolate,
Make the custard foundation. Melt the
chocolate and add TO it two tablespoOnfu!s
Of sugar Add this to the custard, cool and
freeze.
Caramel Ice Cream.-Make the custard
foundation the same as for the chOco-
late ice cream, using only half the sugar.
To the custard, while hot, add the remain
ing sugar carameiized. This IS done by melt
ing the sugar in saucepan. allowing ii TO
assume dark brown color Add One-half
cup boiling water and let simmer ten min
utes. Cool the mixture and freeze.
Gelatin Cream With Milk-One quart
milk, one cup sugar, four eggs, one
tablespoonful gelatin, one tablespoonful eX-
tract. Cover the gelatin with the milk and
stand in a cool place.
To Test Flour
That will make good bread, see that it is
white with faint yellow tinge. Then take
some of 1t In your hand and press 1t; it viii
fall apart loosely, not in Jumps. Rub some
of it between your fingers; it Will not feel
entirely smooth and powdery, but you will
be able family to distinguish the different
particles. Put a little Of it between your
teeth and chew; 1t will crunch a little and
any acidity. That is, If 1t is good bread
-four II will do all these things.
Sensible Suggestions.
Serge or cloth may be thoroughly cleaned
by rubbing with water in which about TWEEN
ty young laurel leaves have been STEPPED
for three hours. Boiling water should be
poured over the leaves.
To sterilize milk, place 1t in a bottle and
close the neck with plug of cotton wool
Put the bottle in a large saucepan, fill the
latter with cold water, and bring it to boil-
ing point Set 1t aside to cool slowly!
If sherbet is used instead of baking pow
der when making madeira. seed, or other
plain cakes, they will be- much lighter and
of a delicious flavor.
When baking cakes place layer of salt
under the mold. This prevents burning.
Salt sprinkled on any substance that is
burning on a stove will stop the smoke and
smell
To pour drops from bottle moisten the
edge.
Milk used instead of water makes pud-
dings and pastry light.