The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-26
ey MARIoN HARRIs NEIL.

BY MARION HARRIS NEIL.
There is nothing more refreshing
on a hot day than an unexpected treat
of frozen dessert. If it is too costly
or inconvenient to buy ice cream
often, solve the problem with
freezer. A good freezer is absolutely
necessary, and of such there are many
on the market. With the new patents
in freezers the danger lies in too
rapid freezing rather than in slower
work.
Ice cream that is frozen in short
time laid down in the directions given
with new freezers is apt to become
coarse and buttery in texture. AL
ways turn the crank slowly for the
first five minutes, then remove the
dasher and beat the halffrozen MKT
ure with a long wooden paddle.
Good ice cream can only be secured
from good material, and one-half the
quantity of cream should be scalded
to prevent too much swelling. All
the ingredients should be ice cold be-
! fore being mixed and placed in the
freezer. Place the freezer in the pail
and pack with ice and salt nearly to
the top Cracked ice about the size
! of a coarse rock salt is used, the pro-
portion being three parts of ice to
one of salt. When the ice cream is
frozen, drain off the brine. Add fresh
ice and salt, covering the entire can
Wrap a blanket around the freezer
and let it stand for two hours. Ice
cream, custard, or fruit juice to be
frozen should be more highly favored
and sweetened than if it we're to be
eaten at an ordinary temperature
The organs of taste are benumbed by
the cold, and a stronger flavor is nee
essary to produce an effect. There
are two ways of preparing water ices
One by boiling the sugar and water
together for five minutes and ther
cooling it, the other by simply mixing
the sugar and water without cooking
, method. Water ices require a mucl
: longer time for freezing than ic
cream. When the mass is sufficient,
e frozen, take out the dasher, scrap
{ down the sides of the pan, put cor
> in the lid, draw the water from tn
t tub repack it, cover and stand asid
1 for two or three hours to ripen, tina
g is. to become mellow and smooth.
d A lemon added to any fruit ic
O heightens the f1avoring.
n Vanilla Ice Cream.
v One quart of cream, one vanill
e bean, six yolks of eggs, half poun
e of sugar. Put the cream on to boi
and then stir in slowly the eggs an
sugar; when it begins to thicken II
move from the fire and freeze whe
it gets cold.
The vanilla bean should be split
halves and boiled in the cream.
Serve with hot chocolate sauce.
Boil half a cupful of sugar and ha
a cupful of water together for eigl
minutes after it begins to boil. The
cool. Melt a quarter of a pound (
chocolate in a saucepan, then add tn
n cold strip, stirring constantly till
is all added. Then add two teaspoO
fuls of vanilla extract and put in
double boiler to heat. Just befol
serving add one teaspoonful of creaI
To make vanilla ice cream in indivi
ual molds roll in macaroon dust n
macaroons should be pounded al
sifted.
Maple Mousse.
Yolks of six eggs, one cupful
maple strip, one pint of cream, aft
it has been whipped and browne
Put the strip on to heat; beat vol
of eggs light and add slowly to sirl
while hot, then cook like a soft CT
tard. Turn into a bowl and beat u
: til cold, then fold in the whipp
~ cream.
- Pack in a mold and put in ice al
~ salt (one-third salt to two-thirds ic
ID and let stand for four hours long,
I'd Remove from mold and sprinkle ov
X. with chopped almonds.
40 Pineapple Cream.
I'll One pint of shredded pineapp
three cupfuls of water one pint
sugar, two tablespoonful of powder
gelatine, one cupful of whipped erea
at quarter cupful of sugar, juice of t.
Of lemons.
Ill, Let pineapple, sugar and water b
le- twenty minutes. Dissolve gelatine
ne quarter of eupful of water, add
iii, other Ingredients. cool, then add lie
ar on juice.
nd After straining freeze till mus
RS. Beat cream and sugar the quarter C
elk full, solid Add to mush. Fill chill
in shell of pineapple. Put in a tight