New-York tribune., 1907-08-13
REAL ICE CREAM.
There Are Only Two Esaas-How to Make
Them.

10em.
In no other country q the world is ice cream
consumed so regularly in warm weather by all
classes as in America To the foreigner it is only
one Of many desserts To the American il mas
come TO be thought OF conventional part
like soup salad OF almost every elaborate re-
past
What Is known by most people French ice
cream" calls for a custard foundation; the Phila-
deiph;a variety contains only pure with
speetened fruit pulp or Gavoring and sugar
Other mixtures. bearing the Of Ice
cream and made with condensed milk, proprie-
tery ice cream powders ordinary milk thick
ened with -four cornstarch, used instead
of real cream, are not, fruthfully speaking, ice
cream. matter how delightful they may be to
the palate. The dessert ceases 10 be an ice cream
when cream ceases 10 be ingredient Why not
call these ooncoctions by their proper names.
frozen cGstard' and milk ice? Frozen GUS
tsrds very refreshing desserts in the dog
days, but they not ice
In regard TO real ice creams those having a Gus
tard foundation are undoubtedly the best for
erai The Of eggs makes them a
soIsristing dessert and causes them to freeze
evenly When only pure IS used there IS
sometimes difficulty in freezing it. for if it is very
rtch 81 may turn TO butter in the process. or be-
come filed with -'butteTy particles Country peo-
pie fact, sometimes their butter in ice
cream freezer for the rotary motion does the work
as well the beating of the churn dasher. Phia-
dephia cream is, however, better to use with acid
fruits than the other. for acid fruit will some
times curdle custard II not mixed with and
just at the right time. and the yolks of the eggs
spoil color Of the fruit When used
with Philadelphia cream the juice tfains the cream
enough SO that il does not become buttery when
the crank is turned.
Most fruit creams be made by the same rule
Use a scant cup OF sugar to a quart OF cream and
about twice much fruit If the fruit
IS quite acid more sugar will be needed, according
TO fits acidity. There IS more than way of put
ting the ingredients together The sugar and the
1syorirg may be mixed directly with the cream
chen strained and frozen This mixture generally
increases in bulk and the ice cream will be light in
texture. The second way is 10 whip part Of the
cream until a quart of froth has been obtained,
Then mix the sugar and favoring with the un-
whipped and put in the freezer. When partly
frozen add the whipped cream This method gen.
orally gives the mixture the character Of mousse
Fer what is technically known as ice cream"
French cooks only unwhipped cream.
One recipe also may be used for practically all
those which suited to the custard
foundation Use one pint Of cream to one pint Of
rfch milk one cup Of sugar and the yolks Of three
four eggs. Sometimes If the is 10 be very
yellow in color i've or even six yolks are used hut
unless the favoring IS very strong the cream is
likely in that TO taste ''eggy-' Never use the
whites Of eggs. They do not mix well and in heat
Ing the custard on the stove they are likely 10
separate and harden in streaks, They add nothing
cream unless they beaten stiff and stirred
throughout the mass while freezing, when
they make II perhaps a little lighter Some house
wives do this ard think fl Improvement.
In preparing mix the yolks and half the sugar
oolnng not Ihen sur IL N pan on tae So
until IL grows thick but not long enough 20 curde
When readv add the cream. turn the whole into
earthen bowl and let Il become chilled Then
freeze Il Do add -four any other substance
custard. recipe books recommend
When eggs are scarce a bit Of gelatine may be
used sa an cream but Il IS not to be recon-
rlended ordinarily. Many cooks have ruired their
Gee creams by its ind.scrimnate More less
sugar must used. according 20 the kind OF
ravortnE- For caramel cream three tablespoon
,uls OF sugar besides the usual cup is needed.
These three tablespoonfuls Drowned. then
mixed with little boiling water. enough TO dis
solve them For maple sugar cream two cups OF
melted maple sugar are used instead of the one
cup Of granuiated- A little extra sugar is needed
for chocolate cream
For coffee cream the cot:ee-a heaping table
spoonful Of raw Mocha. coffsA-is added TO the hot
custard and allowed infuse for half an hour
The grounds are then strs3ned out. and the whole
chilled before putting in sae freezrr
WAYS TO sEE;vE CREAM.
Some housewives are eiways on the lookout for
new ways OF serving homemade ice cream, or
unique ways OF havorir= this popular dessert Ice
cream croquet;es have become quite popular within
the last few years. 40 make them, freeze Ice
cream until quite hart. then scoop out spoonfuls
3. the stape OF crcqus ties, roll each in macaroon
crumbs hickory n"ts minced very line, and
serve immediately
cream rolled in freshlS grated cocoanut-
There are all sorts OF individual moulds for
moulding ice cream into fancy shapes. which have
had more less popularity One of them Is a
pumpkin. The moulds OF deep yellow ice cream
co,ored with yolks Of eggs and the grated rlno OF
q mandarin orange. are finished on top with stems
of angelica For childrens parties stra wberry ice
cream has been moulded in the form OF straw
berries II no attached, the berries are
Gu. on each saucer In a small pile and decorated
With whipped cream, when the Imitation OF a plate
Of fresh Strawberries is complete Needless TO
eay little harmless red coloring is necessary TO
make the cream red enough TO look like real
berries
Various fruits snd flowers used TO hold ice
creams and these pretty ways Of serving them
enhance their flavor in using large natural flower
holders the centre inside petals are removed.
round OF waxed paps>. spread within and the cream
placed on the paper Peon.es large roses, water
lilies and similar flowers only used. and they
should be carefully washed before the cream is
cut IN Banana Is sometimes served In
clean and shapely banana skins and nGpie ice
cream !n hoIowed-out apples with rosy cheeks
Orange and grape fruit baskets, as well as musk
melons cut In halves thirds, have also been
used for cream In the way Of unusual favorings
. turrlh1er of red currant jelly is recommended by
q good authority giving an attractive color
and flavor a cream. II added TO IL while II is
freezing. Two cups OF grape Juice added 10 q
quart of ice cream while freezing give II a hello
trope tint and unique favor 1t Is better for
this not 10 yolEs but only pure
cream. cream and milk. the color VIII not be
70 pretty when modified by the yellow OF egg
yoiks W!.cn preserves utilized in favoring Zee
cream use the juice only. draining off the fruits;
or IL fruit is used do add IL until the
last morn.nt-sfter the cream is frozen. A grating
e1 chocolate viii improve plain unfavored ice
erean making what il known white choco
b4o the while freezing. q
A charlotte containing ice cream II always q
leaGh.sul summer dessert Arrange . border of