Evening journal., 1910-08-02
:-:WOMANKIND:-:
FOR HOUSEKEEPERS

The following excellent recipes are
taken from the Woman's Home Com
pauion:
French Vanilla Ice-Cream-Beat
two eggs slightly and add one cupful
of sugar and one-eighth of a tea
spoonful of salt. Add gradually two
and one-half cupfuls of scalded milk
and cook in double boiler until mix
ture thickens. Strain, cool and add
two cupfuls of heavy cream and one
tablespoonful of vanilla. Freeze and
mold.
Coupe Suzanne-Half fill coupe
glasses with vanilla ice-cream and
place on top pieces of canned or dried
apricots which have been cooked In
a thick syrup until very soft. Cover
with ice-cream and garnish with Bar
lie due currants or strawberries.
Coupe Helene-Cut canned sliced
pineapple in small pieces and pour
over one-half the measure of the pine
apple syrup (favored, if one chooses,
with orange curacoa). Cover and let
stand one hour. Fill glasses one
third full of fruit, cover with vanilla
| ice-cream to fill glasses and garnish
with candied pineapple cut in pieces
and candied cherries.
Orange-Ice-Mix three cupfuls of
water and two cupfuls of sugar. Bring
to the boiling point and let boil one
minute. Add two cupfuls of orange
! juice, one-fourth of a cupful of lemon
| juice and the grated rind of two or
anges. Cool, strain and freeze.
Knickerbocker Pudding-Mix a cup
full and a half of orange Juice and
| one-fourth of a cupful of lemon Juice
and sweeten to taste with graduated
sugar. Turn mixture into a brick
mold. Why one pint of heavy cream
until stiff and add one-half cupful of
powdered sugar, one-half table
! spoonful Of vanilla and two-thirds of
cupful of chopped walnut meats
Pour cream mixture over fruit mix
! ture to overflow molds. Cover with
buttered paper (buttered side up), ft
on cover. pack in salt and ice and
/ let stand three hours There will be
two distinct and delicious fiavors.
Marshmallow Sauce-Cut one-fourth
of pound of marshmallows in pieces
and melt in double boiler Dissolve
one-fourth of a cupful of confection-
ers' sugar in one-fourth of a cupful OF
boiling water Add gradually, while
! stirring constantly, to the marshmal-
lows and continue the stirring until
thoroughly blended. Cool before serv-
ing.
Chocolate e-Cream-Follow the
recipe for plain vanilla ice-cream, US
ing one and one-fourth cupfuls of
sugar in place of one cupful Melt
three squares of unsweetened choco-
late by placing in a small saucepan
set in a larger saucepan of boiling
water Pour hot custard slowly onto
chocolate; then cool before adding
cream and vanilla.
Chocolate Sauce is a very popular
accompaniment for any vanilla cream
! Melt slowly one square of unsweet.
ened chocolate, add one TABLESPOON.
. full of butter. one clupful of sugar
r and one-third cupful Of boiling wa
ter Bring 10 the boiling point an,
let boil Is minutes. Cool slightly ans
4 add one-half teaspoonful Of vanilla.
Nut Carmel Ice-Cream is rich an,
- novel. Caramelize one-half cupful D
sugar, add one-half cupful of choppe,
filberts and one-eighth of a teaspoon
full of salt. Turn into a slightly but
tered pan and cool; then pound il
a mortar and put through a pure
strainer. Beat the yolks of four egg
until thick and add gradually three
fourths of a cupful of hot carame
syrup. Cook in double boiler unit
mixture thickens; then beat until cold
Fold in one and one-third cupfuls o
heavy cream beaten until stiff an
add one-half tablespoonful of vanill
and prepared nut meats.