The Washington times., 1907-08-11

make much fun Of the American
fancy for frozen sweets. on the
other side of the water they are
semi-occasiOnal dainty. and are par
taken OF with a moderation which re-
sembles stinginess TO our more liberal
eyes.
/ well recoIlect a certain high-priced
pension in Paris where 1 passed several
comfortable weeks. The table was ex-
eellent and plentiful No economy was
observed in any branch Of the service.
with the single exception Of the Ice
cream. which was served as our dessert
Sunday and Thursday evenings.
A beautiful mold of smooth and de-
hcious cream was placed in front Of
madame. who presided at the head OF
the long table. Alongside Of the ice
cream was a tall pitcher of hot water
in which stood knife. With this heat
ed blade Madame sliced the frozen
dainty into attenuated slices which
were quickly distributed by the
walters. and then what was left of the
cream was whisked of the table and
out Of sight before any one had a chance
10 demand second supply
Always, as l looked at the slim speci-
men placed before me I was reminded |
OF the boy at the college boarding house /
who, after his first help Of pie. sent
back his plate with the remark. "A I
very good sample. Now, II you please. /
I'd Ike some pIeI"
have sometimes wondered over the 4
ability to eat so many frozen desserts /
and TO partake OF them IN such large
quantities. 1t cannot be our almost
tropical climate, for the dweIlers in hot |,
lands do not, as a rule, make such
lavish use of ices as we do
Easy for Home Cooks.
Whatever the cause the demand has
certainly led 10 a supply OF delicious
cold sweets, ranging all the way from
sherbets and water ices. through plain
frozen creams and French custards to
the elaborate bisques and biscuit which
are usually unknown on the home table
unless when ordered from a confec-
tione-.
Many even Of these may be composed
by the homo cook, and the simpler
forms Of ices and ice creams are within
the reach Of any one of ordinary ex-
perience- How the cook. who makes
light Of trying her brains and her
doughnuts at the same time and takes I
a big batch Of pies and a variety of ]
cakes as a matter OF course in her !
weekly work, can shrink from making :
Ice cream is puzzle.
The fee cream costs little mora t1,a,, I
the pie-h as much-and is especially
economical 10 families living in the
country, who have their own ice houses
10 draw upon. and who keep cows and
hens Given ice, milk and eggs at cost
the further expenditure for ice cream is
light.
A good freezer is absolutely necassar,.
ana OF such there are many on the
market Whatever be the make. get n
al d hrst-class establishment, and be S
wary OF new departures and expert c
ments- / speak as one having exDeri-
enoe In such lines.
Provide yourself also with a good ice | =
SHAVER mallet for crushing large
pieces Of ice. a generous supply Of heavy
sunnysacking' or bagging. in which to p
oreak the ice' overhaul your cook &
nook to quote Captain Cuttle-and
then so ahead
Don't be efraid Of new combinations.
four family will probably enjoy them.
and even II the general verdict be un- b
laNoIaoie there is' little fear that the
product will ever go begging.
J have spoken OF different kinds NJ b
.ruit ices. as they are variouslv termed
nave water and fruit juice or fiavoring II
- tLeir foundation. b,
The "Plain Ice Cream.p &C
The plain zee cream. sometimes called
philadelphia ice cream is made with
'ut eggs. and has milk and cream as its
2Sis' The French or Neapolitan. de- by