Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-06-23
SUPPER.

yyhprrv ShOrtcuSe with Cream,
Iced Tea.
SLIPPER.
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r., 60, ,,.,.,, ,,,,..o,o,o GAUGE
c,ou,.o C,,,.
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Ice cream maze AT nome ''e' my We
an expensive uesSer', ""''e l.. -
"hoiesome ana h"'rl''o"H' nv M
lure to lie froHeh must oe cor" "''o', p''
INT" inc freezer in' "e '"ou''
crusheo aa me as P"SS'o'' an"
us i1"ch roUh SAT- az IL" "'o
easiest way W ''"s" we w n"o ~
i''o stout gum! S"ch an" pun" II "'o
,,a,.,,' n,naa ,,o ora,,,, ava ro,,rad !,
into the can. set IL in tho wooden tub
and place around it alternate LAYERS of
crushed ice and salt Let the LAYERS of
ice be two or three inches deep. with one
inch of salt nprinkled evenly over the ice
Let the ice mixture come = few inches
ing should be done very slowly at frs.
as rand turning makes lunpy cream
About 800 revolutions will usually he
sufficient to freeze the cream. When
sufficiently frozen. remove the dasher
scrape down the cream. renloco the lid
and cover tightly. If the cream is to be
served within AN hour. no more ice will
he needed Sinlnly push the can down
into the ice uut a weight on for, to hold
II and cover with n nieao ~ old Garnet
ing. Sherhets and ices are better served
as soon after freezing as possible. Ice
cream on the other hand' Is rlcher II
"'io"eo 10 r'peh several hours oelore
SeiN'ns II '"ese uirectio"s are care
'u'y lo"o"ed' INC cream shouH De
s'i'oo'n anu NeivelF ana perfectly Tree
from Jumps Nheh n granular consls-
,enoE Is required as IN irappes' use
i"'so' p'op'rt'oh OF saN'
ICE CREAM ANY ONE CAN AFFORD.
Here are directions for n simple fee
cream that all of lis can afford Scald
one quart Of new milk but do not let IL
boil Beat togethe. three whole eggs
and one cup sugar. Stir the scalded mill,
slowly into tho bowl containing the eggs
and sugar. put into n double boiler and
return to the fire Stir constantly while
cooking until It, feels thick and creamy.
DO not let il boil Take from the fire.
let II cool then flavor with one table,
spoonful of vanilla Freeze If Won
wish to ehd n little cream it will make It
so much the richer but it Is not neces-
sary a few strawberries red rasnher.
RES snced peaches or bananas may also
49, ,,.,l, w. 10 t"
ivan"
IN mill" lCh CREAM WITH CHO'
COlAIE SAUCE
Here is another ice cream that Is
delicious and may be used for special
occasions. Beat the yolks of four
eggs until lemon coiored ana thick.
Add one pound of sugar and quart
Of fresh milk that has Just been
brought to the boiling point. Cook t,yo
minutes IN the oouble boiler, no longer.
our III the whites OF the eggs beaten
and ba,t a ,aa.,o,,'.,', .''''- ~ 'r,,''''
coo, ada , ,,,.n, ~
,reoyo ava naa,. 1' no' '''''
,,,to 10, ms
Nix two o,,roos go, .,,
wifi tue
b,,, o,,n ,,.ata .,','
hsIt n, hr,,.r ns ,,,.," . "..'
mon TO flavor. Cook until tho mixture
i"''''S sou Dali when dropp"t In cold
""'eI '"hc out the cinnamon, add
~" u'oP" Oh vanilla pour INTO pretty
l''"ot an" pass WIN the cream 10 DO
Po"'e" over IT,
STRAWBERRY ICE CREAM
Make a p]ain custard us,rc TO ,.ol,k,
of four eggs. n pirt NJ mill, ana on,
OF sugar. Bent the surar and .ccs to-
gethcr and stir into rho rtIt which
should he ius, nj the boiling MONT Add
a pint of rich mr. double craar, AVID urn
It, ,,,, -, 49,, ''4
into the freezer add the strained Juice and
pup OF quart or mashed strawoerrles
s"eetened win cup of sugar ana
freeze
| STRAWBERRY CREAM WITHOUT
EGGS.
Mash = ouor, p, horr,o. s,t. ,,,,, ,r,,,
two Guns =, .u,.or ora ,.o,,1 .,oi
p,oco for iva ho,rs Dr., .,ro,,c-b ,
1