The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-19
u u u WOman's World y u n
Homemade Ice Cream

the long ana nara SUR. lnen, after
scraping the CONCEALED cream from
the sides of the freezer and beating
all smooth, stir in a quart of berries
-raspberries, Strawberries or buckle
berries, stirring up well from the bot
tom to insure even mixing The her.
ries should be capped, washed and
drained of all superfluous moisture,
then sugared abundantly. Recolleet
that every ingredient loses sweetness
in freezing-or, at least that it seems
to do so to the tongue and palate.
Break the berries in beating Those
left whole will be sour Jumps when
frozen. Close the freezer and clamp
down the lid; repack and bury in
sailed ice, and al will go well, always
provided that the fruit has been thor
oughly incorporated with the half
frozen cream and that the freezer has
not been kept open so long that the
freezing is arrested.
Peach Ice Cream.
Select ripe, sweet peaches, pare
and stone them and cut into bits.
Lay in sugar Ca scant pound to a pint
of the fruit for one hour. Then pro-
coed as directed in previous recipes.
Pineapple Ice Cream.
Pare and cut into small bits a large,
fine pineapple. Leave in its weight
of sugar for three hours. Then take
out half the fruit without the syrup
and leave in the ice until you are
, ready for 1t. 4.1,-sS
Chop the rest 81 the fruit and
strain with all the syrup through q
cloth into the custard when it goes
into the freezer. Beat up well and
give the freezer about twenty turns
in the ice after clamping down the
4 lid. This is to prevent the syrup
from sinking to the bottom. Ten
minutes grinding will make all sure,
! Two hours later open the freezer
scrape down the frozen custard from
the sides and beat in the reserved
bits of pineapple. That is, if you
wish to have the cream with the
fruit frozen in" If you do not care
for this, chop and strain all the SUI
CARED fruit and add at the beginning
of the operation,
Coffee Ice Cream.
Measure three pints of real cream
and set half aside in the ice, while
you drop a bit of soda in the rest and
beat to scalding in a double boiler.
> Then stir into it two cups of granu-
: lated sugar and, when this is dis
: solved, a cup of very strong and
=. clear black coffee. Wet and dissolve
-, a tablespoonful of arrowroot in a lit
- tie cold water and stir into the boil
9 ing cream. Stir constantly until the
. cream is thick. Three or four min
utes will do. The arrowroot needs 10
60 be cooked. Take from the fire, beat
>. steadily for five minutes and let I
! get perfectly cold before whipping il
! the reserved cream. Do this thor
=, oughly and by degrees. Put into the
= freezer and proceed as with other
frozen creams. Or you may make
-, custard as directed in our first recipe
-, thickening it with a little arrowroo'
"a and adding a cupful of strong blacE
# coffee.
Idl Berry Mousse.
re Whip pint of cream to stand
il ing froth. and stir into a cupful o
t. berries that have been abundant!
m sweetened and crushed, then drained
I'd in fine colander without pressing
er that the juice may ooze away, no
err bringing pulp or seeds with it. Pacl
ep in a freezer and set in rock salt AM
I'd pounded ice for five hours
Macaroon Mousse.
If Crush half a pound of macaroons-
70. almond of cocoanut-upOn the pastr
g. board, rolling back and forth unde
nm the pin until they are a fine powde,
as Make a custard as for plain ic
cream, but instead of adding tn
as cream plain, whip it stiff before sti
ce ring it in; beat the macaroon powde
.ly into and freeze in the usual way
we Nesserole Pudding.
IN Here again you follow the gener;
Ill directions set down in the recipe fc
0r- self-freezing cream; but when tn
on freezer is opened for the long haI
ur- heating, stir in a half pound of cho
zen ped marrons glaces. Fit on the II
ter of the freezer; pack the salt ar
Use cracked ice about the inner vesse
Of and cover all with a thick carpet fl
four hours.
ers Turn out the pudding upon a chile
Of dish and heap whipped cream abo
as the base.
my A delicious dessert!
he MARION HARLAND.
lrs -