Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-06-25
Cooling Delic.cies for Summer Days.

During the hot days OF summer tho
housekeeper's thoughts turn TO cooling
fruits, ices and beverages with which to
tempt the appetites Of her family.
When cherries are in their prime many
q delicious dish can be made from them,
a. they add q flavor when used In cold
beverages which is not obtained from
any other fruit. Currants and raspber-
ries, too, are then at their best, and
with these fruits at hand the house
keeper should find little difficulty In Sc
curing variety of desserts at reasonable
cost.
All fruits are best served in their
natural state, but there are too many
tempting dishes which can be made from
fruits not to have them appear on the
table In some form other than au naturel.
Fruit should never be allowed to stand
in warm room from one meal to an
other, but should be placed where 1t will
keep cool. All fruit, unless picked fresh
from ones garden, should be placed In q
colander and rinsed in cold water, drain.
ed quickly and set in cool place until
ready to serve. Many housewives do not
rinse red or black rsspberrries, as they
hold that the deliciousness is marred In
so, doing; but where this fruit Is pur-
chased from the markets, dust and un-
cleanliness must be removed with water.
Frozen desserts are most acceptable
during the heated term, and the prepare
ton Of them Is not greater than for des'
serts that require cooking, and certainly
the results are much more satisfactory
ON hot day. Nowadays there is such a
variety of frozen dishes that classified
ton may assist the housewife.
French ice creams are custards OF
different degrees of richness. Philadel-
phia ice creams are made from plain
cream, sweetened and favored. Mousses,
parfaits and biscuits are whipped cream
with or without eggs, favored and
sweetened. Water ices are the juices oil
fruits sweetened and frozen. SOrbets,
punches and sherbets are fruit juices
with liquor added or omitted, or with
plain cream added when partially frozen.
Italian meringue is a water ice frozen,
with the stiffly beaten whites of eggs
added. By the addition of various col
orings, flavorings and fruit, either fresh,
canned or candied, an infinite variety oil
hot day desserts can be secured.
Cream for frozen dishes should be
scalded, unless 1t is to be whipped, as 1t
gives a better texture and taste to the
frozen mixture than when It is used In
it's raw state. Place the cream In pal
which is to be set in kettle of warm
water, and when this comes to the boil
ing point the cream is scalded. The
cream should never be allowed to come
to the boiling point, as this prevents iti
increasing in bulk when the cream II
frozen. For the custard creams, milk
Is generally used, and when scalded the
yolks of eggs beaten with the sugar are
added, and cooked until the mixture
coats spoon when dipped into it and
withdrawn; the flavoring is added, and
the custard cooled before freezing
When eggs are expensive, -four can bt
used to assist in thickening the milk, OF
corn starch can be used instead of The
flour il the flavor is liked. The proper
tons for custard cream are three egg
to quart of milk, or IL the flour is uset
two eggs will be all that is necessary
The more eggs used, the richer thu
cream. When using -four always mix i
with the sugar, which will prevent it
Jumping in the milk; four tablespoonful
to a quart is sufficient. When adding
the sugar and -four to the milk, stir con
stantly until it thickens.
Cooling beverages can be had at
moments notice If BOTTLE of infer
mented grape juice and few lemonI
are kept at hand. If crushed ice is too
much of luxury, then keep the grsp'
Juice and bottle OF water on the Ice
and by adding the juice of two lemons t,
the quart of grape juice, seasoning will
sugar to suit the taste, delicious drint
is secured; IL the grape juice is home
made, water may be added to reduce 1t
A novelty in the way of beverages Ii
called SNOWFALL" and is made by shaw
ing ice, then pressing it into balls ant
placing one in each glass which will hoit
the lemonade; the lemonade should b.
quite strong, as the SNOWFALL will mel
and weaken it; cherry juice or ginge
beer is often added to the lemonade
giving it fine flavor.
RICE ICE CREAM.
Cook one cupful of rice after washing
it in several waters to remove all flour
Take the juice of one lemon, one leve
teaspoonful of salt and two quarts o
water to cook this amount OF rice, ant
when the kernels can be easily crushed
drain of the water, and to the rice adj
double it's bulk, when measured, o
thick maple syrup; let this stand owe
night in cool place. Next day bea
the rice to smooth paste; add one quar-
of cream, scalded End cooled, and freeze
Serve in fancy cups and decorate witt
straw berries, cherries or citrOn cut int
strips.
NEAPOLITAN LOAF.
Take vanilla and pistachio ice cream
and pack into layers in q leaf mold
using strawberry or raspberry ice to
the alternate layers. Cover the top wit
buttered paper; then place the lid on To
mold and pour melted suet around tn
Jennings to keep out the salt and water
pack In crushed ice and salt for fou
hours. When ready to serve, wipe OF
the mold, pick of the hard suet and re
move cover and paper; run warm knit
around the edge and invert on TO dish
The dish can be made doubly attractv
by decorating with few berries an
foliage.
| PHILADELPHIA ICE CREAM.
Mix one quart of single cream an
one-half pound of sugar; put into
double boiler and scald the cream. Ad,
the flavoring when the mixture Ia cool
then freeze. To this foundation can b
added any coloTing paste, flavoring'
fruits or nuts.