Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-06-20
The Making of Ices.

it is child's play to use them, but, since
the success of the cream depends upon
the freezing, it may not be amiss to re.
peat the rules here.
Before pouring the mixture into the
can, put the freezer together and see
that every part works properly. Crush
the ice by placing it in coarse sack and
pounding it with wooden mallet. Rinse
out the can with ice-cold water and set il
in place in the bucket. Fill the space
between with alternate layers of ice and
rock-salt, using one part of salt to three
of ice. Pound it down with stick and
pack solid. Remove the cross-bar and
cover from the can, taking cage that no
salt gets inside, and pour in the mixture
to be frozen. Remember that cream
swells with the freezing and beating,
and allow room for the swelling in the
freezer. Replace the cover and cross.
bar. Turn slowly at first, gradually in
creasing the speed until the turning be.
comes difficult; this indicates that the
contents are freezing. Turn for few
moments longer, then remove the paddle
AS the cream freezes fastest around the
sides of the can, it should be scraped
down and stirred thoroughly with wood
en- spatula. This prevents the forming
of ice-slivers and gives it velvety
texture.
Now replace the cover and turn rapidly
for at least fifteen minutes. Drain of
the water through the hole in the side
of the bucket, repack with ice and salt
using one part salt to four of ice-coveI
with blanket, and let it stand for a,
least an hour before serving. The cream
may be packed in molds, and these pack.
ed in salt and ice.
If one has no other shapes at hand
baking powder cans may be used. just
before serving set the cans in hot water
for second. This will loosen the con
tents and enable one to turn out solid
column of cream, which may then be cut
in slices. By using two freezers and
tinting the cream with fruit juices,
charming effects may be produced with
these simple little molds.
VANILLA ICE-CREAM.
Whip one quart of cream; add to it a
pint of milk, two cupfuls of sugar, q
tablespoonful and half of vanilla, and
lastly, the whites of five eggs beaten to g
stiff froth. With this as a foundation
an infinite variety of creams may be
made by adding fruit juices. Almonds
blanched and chopped make pleasing
variation, as do also candied cherries
and preserved ginger. Or, If one desires
the following strip may be poured over
each serving of cream:
CHOCOLATE SAUCE.
Mix two ounces of chocolate, grated
with two cupfuls of sugar; add two
tablespoonfuls of butter, half a cupful
of water, and small piece of cinnamon
bark. Cook until it hardeps in water
then remove the cinnamon and pour hot
over each dish of cream.
MAPLE MOUSSE.
Beat the yolks of four eggs until light
then add cupful Of maple strip which
has been boiled until IL is thick and light
Cook with the eggs until it thickens
stirring constantly. Beat until cold,
then add pint of whipped cream. Pack
in the freezer. Let it stand withou,
stirring until frozen. IL will require
about three hours.
PEACH ICE-CREAN.
Pare and mash a dozen ripe. juicy
peaches, add two cupfuls Of sugar, and
let the mixture stand for half an hour
Then add pint Of milk, a quart OF
cream, and, just before freezing, the
whites Of two eggs beaten TO a stiff
froth.
CHOCOLATE ICE-CREAM.
Heat a pint of milk, then pour in
slowly two eggs beaten light, two cup
fuls Of sugar and five tablespoonfuls OF
grated chocolate rubbed smooth in lit.
tie milk. Cook until it thickens, stirring
constantly. Cool, beat in quart OF
cream, and freeze.
APRICOT PUDDING.
Scald quart of cream, add the yolks
Of four eggs, we'll beaten, and one and
one-ha cupfuls of sugar; when cold,
freeze partly; then stir in twelve apri.
cots cut in small pieces. Stir we'll and
freeze hard.
FROZEN BANANAS.
Boil pound of sugar and a pint OF
water together for five minutes; strain,
and, when cool, add the juice of three
oranges, and dozen bananas, pounded
to paste. Pour into the freezer, and,
when partially frozen, add pint OF
whipped cream.
PINEAPPLE SHERBET.
To pint of grated pineapple add an
equal amount of sugar, the juice of two
lemons, pint of water, the juice and
grated rind of two oranges, half box of
gelatin dissolved in a little hot water
and cupful of cream whipped stiff with
half cupful of sugar. Mix thoroughly
and freeze.
MILK SHERBET.
Squeeze the juice from four oranges
and three lemons, add a little of the
grated rind (too much will make it Bit
teri, pint of sugar and a quart of milk.
When partially frozen, beat in the
whites of three eggs beaten to stiff
frOth.
RASPBERRY sHERBET.
Dissolve tablespoonful of gelatin in
one-fourth of cupful of water. Pour
over it two cupfuls of boiling water and
stir thoroughly. Add two cupfuls of
sugar, two cupfuls of red raspberry
juice and the strained juice of two
lemons. Cool and freeze. When partial
lyfrozen, stir in the beaten whites of two
eggs.
ORANGE SHERBET.
To make orange sherbet, squeeze the
juice from six oranges and three lemons
and add little of the grated rind; let it
stand for about half an hour, then strain
through a soft cloth and pour into the
freezer. Now add four cupfuls of sugar
dissolved in pint of water; when thor