The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1910-06-20

Frozen dainties are delightful al
any time, but 1t is when the Their
mometer scars and days are humit
and sultry and appetites jadet
that they are most welcome.
Trouble to prepare. Not muct
when you consider how much
pleasure it is to. turn the wheel o.
an up-to-date freezer or chop a bae
of ice than to stand over a hot
stove cooking a dessert or making
Icoffee.
Plain ice cream favored witr
vanilla, lemon, cocoa, coffee, al
mond or chocolate, is excellent
but the most delicious creame are
those made with the addition Of
one or more fruits. Strawberry
and pineapple are prime favorites
but raspberry, peach and orange
are nourishing and refreshing, AND
different combinations may be
sItried until a particular favorite Is
/. discovered.
} Water ices cannot be made with
cooked fruit, but should have the
'lexpressed juice of the raw fruit
mixed with water and sugar. Some
kinds of fruit, especially grapes
cherries and peaches, have a gun
my property that causes them (
become light and white in thu
, freezer If beaten too much s as \
eggs or gelatin had been Added
Consequently when water ices art
desired they are made better III
an, old-fashioned freezer. ~
Plain Ice Cream.-One quar-
milk heated in double boiler. tire,
-leggs beaten separately, four table
} lspoons sugar, flavoring, two tale
spoons cornstarch and one quar-
cream or rich milk. Dissolve corn
starch in a little cold milk, adj
lbeaten yolks and sugar, pour no
milk into this and return to boiler
Cook five minutes, stirring brisk
ly. Remove, add cream and beat
en- whites of eggs and the flavor
ling. Freeze when cold.
Roly-poly Ice Cream. - Max,
lplain fee cream. Mold in ball,
with two tablespoons, or pack IL
round molds. When ready t.
serve, roll them in or sprinkl,
over them grated cocoanut, pow
dered macaroons, chopped nuts o.
candied ginger, citron and orang,
peel. Serve with sauce made witt
a cup of sugar and one cup. o.
water boiled four minutes, ado
chocolate, chopped fruit, or ia
voriIts flavoring. t
Fruit Fluff.-To every pint o.
chopped peach, banana or pineap
pie allow one pint Of water, 81,
eggs and one pound of sugar; bea
eggs until light, then add othel
ingredients and cook until thick al
custard. Strain, set dish in par
of cold water and beat until cold
Freeze and serve with a syrup lik,
: a sundae.
Dean Swift's Iced Coffee. =
Make coffee as usual, using whit,
of an egg and one cup of finel.
: ground coffee to five cups of boil
ing water. When cool strain
sweeten and freeze to consistenc,
: of mush. Serve in frappe glasse
with sweetened whipped cream.
/. Fruits, containing as they do,
variety Of sugars, acids, flavors
/ potash, soda salts and other min
erals easily assimilated shout
t form a large part of our diet al
8 the year.
Fresh fruit Is cooling, stimulat
ing. refreshing and one of tn
: greatest aids to digestion, and
r like nuts, is a necessary luxury.
! When cooked, sugar Is usual
, added, making the nutritive valu'
, higher, but causing the loss +, 0
, much of the original flavor. 40
/, 1t is not enough for one to ca
each day the exact quantity o
: food needed to sustain life an,
strength. A certain amount 90
bulk is needed to keep one In goct
J health, and fruit furnishes thi
| without overcrowding the boa.
Flwith nutrient matter.
i In hot weather the amount O
!, moisture exuded from the body,ii
! greater than In cooler weather
land more liquid is required t.
: maintain right temperature. 81
} we resort to cooling beverages
When these contain citric, or sim
, ilar fruit acids, they are found II
} be more cooling than clear water
) Here are few recipes for refresh
/ ling drinks:
, Raspberry Vinegar. - Put two
quarts of raspberries In a ston.
Ipar; pour over one quart of vine
] lgar, let stand "a hours; strain ami
tpour liquid over quart of fresl
slfruit and let it stand "a hours
aIrepeat operation third day. theI
ladd one pound of sugar to eaci
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