Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-07-23

small rolls place them in row in the
center of silver or glass dish and gar
nsh with roses, serving one to each
guest, placing it on the plate beside the
cream.
These pretty rolls of frozen cream may
be made in many different combinations:
as violet centers, obtained with grape
juice to tint; stir in violet petals and use
Have violet-tinted sauce.
CONES of caramel ice-cream with nuts
are made as follows: Stir a cupful of
sugar over the fire until it browns richly,
than add a cupful of boiling water and
let cook to strip. Smooth a table
spoOufof cOrn-starch in little cold milk
and add to the strip with quart of rich
milk. Let the whole scald thoroughly,
stirring it to blend smoothly until the
corn-starch is cooked, when the yolks
of four eggs beaten light and half cup
full more of sugar are added. Stir con-
stantly for five minutes, then remove
from the fire and add cupful of double
cream. Mix in we'll and pour into the
can of the freezer after the mixture has
become cold. Vanilla flavoring is added
the last thing-one tablespoonful.
TO serve, take large-size tablespoon
and with dexterous twist of the wrist,
slide it around the frozen cream, lifting
out spoonful. The result will be per-
feet little cones of cream. After placing
each one on its serving dish, pour over
it spoonful of plain strip made as for
the sauce, in which are finely chopped
almonds and pecans. Chopped candied
orange peel and cherries may also be
added.
SWEET COMPoTEs make pretty deserts
served in waterloo borders. Fill rim
or mold with orange, strawberry or pine
apple ice and freeze quite hard. Shred
fine the tender part of a medium-sized
pineapple and remove the pits from
pound of white grapes. Stem pint of
strawberries and scoop the pulp from
a small grapefruit. A couple of sliced
bananas may also be added. All kinds
of fruit are used that blend we'll in
flavor. To quart of the mixed fruits
allow two tablespoonful of gelatin dis
solved in water to cover. Add half cup
full of boiling water to it and five table,
spoonfuls of granulated sugar. Stir to
dissolve the sugar and strain over fruit.
Mix thoroughly and set aside on ice to
become firm. When ready to serve, I'M
mold the ice on fiat glass dish and fill
in the center with the fruit jelly. Gar
nish with flowers or fine greens, to make
pretty contrast.
All sorts of combinations may be
made with compOtes, as with sultana
rolls. If your fruit mixture is composed
of bananas, oranges and pineapples with
border ice favored with lemon, rich
tints in yellow will make lovely gar
nish, and for this use length of mas
turtium vine with its glowing blossoms.
Or, Bride roses If the occasion il suit
able, as a shower luncheon or wedding
menu.
MACARooNs give a rich flavor to forz-
en- desserts. For macaroon glace mix
a pint of cream with cupful of sugar
and the beaten yolks of five eggs. Fla
vOr with teaspoonful of vanilla and
heat until the custard begins to thicken,
then strain through fine sieve. Turn
into the freezer and when half frozen
mix in half pound of crisp macaroons
pounded to dust. Finish freezing.
For mousse, scald dozen macaroons
in cup of milk and pour over them the
beaten yolks of three eggs. Cook over
hot water until slightly thickened.
When almost cold fold into the mixture
the stiffly whipped whites of the eggs,
adding gradually half cupful of pow
dered sugar while beating. Add half
pint of whipped cream, mix we'll and
turn into brick mold. Freeze by COW
ering with ice and rock salt. In serving,
arrange around the mousse on the dish
roses of whipped cream pressed through
the pastry tube. In the center of each,
place piece of French candied fruit.
VANILLA ICE CREAM served in musk
melons is pleasing dish. The melons
are selected of uniform size, halved, and
the pulp scooped out, then set away to
chill.
Make plain vanilla ice-cream and let
1t stand an hour after freezing to ripen.
When ready to serve fill the melon hal
unblanched almonds into thin slices and
press them in 10 look as realistic as pos
sible. Peach ice-cream is excellent to
fill the melon dishes with, as it has just
the right tint of pinkish-yellow of the
melon pulp. To make it, use good.sized
mellow peaches. Pare and remove the
pits from twelve. Press through a COL
ander to pulp. Heat pint of cream
in double boiler, adding a cup and a
half of sugar, stirring until the sugar is
dissolved. Set aside to cool, then flavor
with six drops of bitter almonds and
turn into the freezer. Turn slowly at
first, then more rapidly, until the mix
ture is frozen. Remove the cover and
stir in the chilled peaches. Cover and
turn the handle of the freezer until the
cream is again frozen. Leave in the
freezer with the top we'll covered with
brown paper and blanket, to ripen for
an hour.
Other fresh fruits, or even canned and
preserved fruits, may be used in ice !
cream if tbe strip be carefully drained
off, and the same rule of preparing 1t
observed as In the peach cream.
PLAINLY Favored ice-creams have
an added deliciousness il served with Q |
hot sauce, or cold, If preferred. But the |
blending of hot and cold has decided |
charm for those who wish new sensa. |
ton in taste. Sunrise Sauce" may be |
served either hot or cold. Heat pint |
of cream or rich milk in the double boil
or and add the yolks of three eggs we'll
beaten with half cupful of sugar. Cook
until thick and creamy. Remove from
the fire and add tablespoonful of gala
tin that has been softened In cold milk.
Strain and add the grated rind and juice
Of an orange. II your orange IL deep
red tint the sauce will be deeper hue
and may then be called "Sunset. 1T.
Celestine Cummings In The Designer.
FoLDINa MANS CoAT.-The prop.
or way to fold mans coat for packing