Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-09-05
Frozen Dishes.
Ice Cream without Cooking.

/ There are any number of different froz-
en- dishes. but the majority of them re-
| quire some cooking in their preliminary
| preparation. Philadelphia ice cream Is
| the most notable exception. though some
/ of the punches and frappes can be made
| without any cooking, IL gelatine or eggs
are used to furnish the necessary body.
| Frozen desserts made at home are not
expensive. while most Of them are also
| wholesome and nutritious.
In making ice cream IL must be remem-
bered that the mixture TO be frozen
| should be cold when placed in the freez-
er. The ice should be crushed as fine
| as possible and one-third as much rock
| salt as ice be used The easiest way to
crush the ice is to put 1t into stout
gunny sack and pound il fine with a
hammer or the back of a Ratchet.
Having made the cream and poured it
into the can, set IL in the 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 sprinkled evenly over the Ice.
above the cream in the can. The freez-
ing should be done very slowly at frst
as rapid turning makes lumpy cream.
About five hundred revolutions will
usually be sufficient to freeze the cream
When sufficiently frozen remove thq
dasher, scrape down the cream, replace
the lid and cover tightly. II the cream is
to be served within an hour no more ice
will be needed. Simply push the can
down into the ice, put weight on top
to hold II and cover with q piece OF old
carpeting. Sherbets and ices are better
served as soon after freezing as possible.
Ice cream. on the other hand. is richer
II allowed to 'ripen" several hours be-
| fore serving. II these directions are
carefully followed the cream should be
smooth and velvety and perfectly free
from Jumps. When a granular consts-
| tency is required. as In frappes. use a
| larger proportion OF salt.
Frappe.
A frappe Is simply a water ice frozen
to the. consistency Of mush, equal parts
OF ice and salt being used to make 1t
granular In the process OF freezing. Fer
example, pineapple frappe: Make a strip
by boiling two cupfuls OF water and one
OF sugar. add one shredded pineapple and
the juice of three lemons. Cool. strain.
add one pint OF Ice water, then freeze.
Other frappes are made In the same way
Punch is a water ice to which is added
liquor and spice. For example, cardinal
punch: Make a strip from one quart Of
water and two cupfuis OF sugar: freeze to
! a mush: then add two-thirds OF cupful
Of orange juice, one-third OF a cupful Of
lemon juice, four tablesp oonfuls OF
and four tablespoonfuls OF tea infusion.
Serve in frappe glasses.
Chocolate Parfait.
Parfaits and biscuits are specially de-
licious desserts also and are quickly and
easily made. as they require no stirring
while freezing. The foundation for them.
as for mousses. Is simply whipped cream.
with or without the edition of eggs. For
a chocolate parfait eggs are used. Whip
a quart of cream to q light froth. the dish
containing the cream being placed within
a large pan holding cracked Ice: scrape
fine an ounce Of chocolate and put into a
small saucepan with a tablespoonful OF
boiling water and three of sugar. Stir
over a hot FIRE until smooth and glossy.
Add a scant cup OF sugar and the whipped
fcream, with the beaten whites OF two
eggs. Flavor with vanilla. then pack In
a mold. covering and binding the edges
with a butfered cloth Bury In ice and
salt and set away for three hours. Serve