New-York tribune., 1909-07-18
Tested Ice Cream Recfpes

Every one knows the look Of supreme content-
naent that hluminates the family circle when fl is
announced on one OF these warm days that there
is ice cream for dessert Those who recognize the
Importance OF food the health Of the household
may sometimes be concerned lest .hiss popular
oelicacy appear too frequently on the menu but
except In the few rare cases where notcea hIe I'll
effects follow such indulgence, people will probably
&c on eating ice cream whenever they want It
Some Of the anxious ones may be relieved by know
ing that at least woman has found ice cream
q panacea for all her physical ills, not excepting
the dreaded NAL de mer. and the housekeeper who
makes her own ice cream need hardly be alarmed
about its effect the health Of her family since
she can be sure that the materials used are of the
best and purest. She If she VIII make her
frozen dessert dish that is highly nutritious.
While any ice cream that is good Of its kind is
always acceptable. the woman who can introduce
some little surprises will be amply repaid for her
trouble by the increased satisfaction of those
whom she exercises her culinary skill Some tested
recipes arc given below which may help toward
thiB desirable end.
PINEAPPLE CREAMS
Many delightful ice may be prepared from
the fruits OF midsummer. It is not necessary in
preparing them TO custard foundation such
se 10 used in vanilla and coffee creams The puIpv
suce % the fruit takes place In most fruit ice
creams the only ingredients used are the fruit
spice, the sugar aud the cream The cream may he
whipped no: preferred II there is only a
dessert is apt to acquire in freezing heavy hut
tery consistency II it Is not whipped The whip
ping makes IL lighter and more feathery but II IS
not necessary at all. II considerable fruit Juice IS
used II the fruit Juice is rather acid mix II with
the cream directly after the latter Is put into the
freezer and when IL is very cold. Then begin 70
freeze the mixture Immediately. There can be no
danger then Of the cream being curdled by the
Juice
A novel flavor Cor ice cream is a combination
cs pineapple and strawberry. The juices Of either
the fresh preserved fruits may be used II is
delicious with the preserved fruit juices and many
prefer them the fresh juices For this ice
three-quarters Of cupful each Of strawberry
Juice and pineapple juice TO every seven cupfus
ef beaten cream. No sugar Will be needed II the
Juice is taken from jars OF preserved fruit,
viii be sufficiently sweet. Freeze It TIL solid. This
makes very rich cream
An ice cream may be prepared in the same way
from the sugar loaf pineapple, by utilizing the
euce that drps from ii after Il has stood in sugar
over night The cream may be whipped or not as
preferred Use only enough Juice impart a deli
cate flavor
Another way OF making pineapple cream is
mash the pineapple pulp itself after chopping
press II through puree Sieve and use only that
part which Will go through easily. Mix Il with the
suce and add sugEr TO IL needs sweetening
Stir IL Into ordinary ice cream that is rather
thick but not hard Then let il freeze a little
longer until II becomes compact enough TO
serve.
BERRY CREAMS
cream Just enough swectened fruit Juice flavor