The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-08-07
ICES WITHOUT A MACHINE.

With so many inexpensive machines
for making ices on the market, those
who have not experimental at home IN
these popular sweets are certainly in
the minority. Still. even PossessOrs OF
a freezer they understand and like
may be glad to know of a method which
does away with the labor OF turning, q"
and at the same time the cost which
now and again has 70 be incurred or
replacing a corrOded machines whilst
others. not OF a mechanical turn or
mind, will certainly welcome a simple
Continuance by the aid OF which the
daintiesJ ices can be managed.
The "cOntTivauce" or ice cave.
Required
empty 7-Ib. marmalade tin with lid;
l Old pail. in the bottom of which
should be several holes.
! sound pail; 1 piece hoUse-hannel;
p lbs. icei lbs. freezing salt.
Knock some of the ice into rather
small pieces. stand the old pail inside
the sound one and place a layer OF ice
over the holes. Sprinkle on a handful
of salt, and on this rest the marmaIade
tin. Care must be taken that It is per
fectly upright In position, or the ices
will be a bad shape The space be-
tween the tin and pail must be filled
UP with layers Of salt and ice. allowing
one third of salt to two thirds OF ice.
II too much salt be used 1t causes
the ice to melt too quickly; if too little
is added the "cave" will not be cold
enough. The holes in the pail are 70
allow the water to escape as the ice
melts, and the second pail should be
emptied occasionally. The tin will need
70 be repacked with ice and salt from
tine TO time.
The ices. which should be prepared by
the directions given below, must be
placed inside the marmalade tin. COW
cred with paper and the lid tightly
fitted on The top Of the tin should
next be well packed up with salt and
Zee, the house flannel tucked over all
ICED FRUIT SOUFFLE.
Required
y pint fruit PURGE (fruit rubbed
through a hair sieve).
y pint whipped cream (Custard could
be used.
4 whole eggs: IL ounces sugar.
2 teaspoonfuls lemon juice.
A few of drops Of cochineaL
1 dozen small paper sOuffle cases.
preferably with a little collar Of
still paper pinned around each.
1 pieces OF stiff paper cut the exact
size of the marmalade tin lid.
Place the eggs into a basin with the
sugar and whislZ them together for five
minutes. Rest the basin over a sauce
pan OF boiling water and whisk them
again until they begin 10 thicken. then
put the basin on to the block OF ice and
Whisk the eggs until they are cold.
Lightly add the fruit PURGE, the cream.
lemon juice, and cOchineal, and stir All
together. Stand six Of the small sOuf-
fe cases into the bottom Of the MARINA
lade tin, one in the center and the other
FIVE around. and pour some Of the mix
ture into each. Of the collar OF paper
has been pinned on a little more can
be put in; this gives the sOuffle the ap-
pearance Of having ''risen.")
Now. put on two of the stin rounds
Of paper. which will form a 1OOT Tor
the other six cases; these must be put
In and filled up in the same way as the
first six. The two other rounds Of paper
are for going on the top before the I'D
is placed on. These small ices should
remain in the cave for three hours.
when they Will be found to be wen
frozen. This ice can be made in one
large soufhe case, but Il must then stay
in the cave five 10 six hours. Before
serving the band Of paper should be
removed and piece of the fruit the
ice is made Of placed on TOP. surround
ed by small leaves Of angelica.