New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-08
BY Bertha Bellows Streeter.

Ice cream and cake is always liked, cs-
pecially by the younger generation, and If
the frozen dainty is something a little diff
ferent from those to which they have been
accustomed their evident pleasure more
than repays a thoughtful hostess. The
freezing is very simple matter and not at
all labOrious If few hints are observed.
The first is: Do not stoop for anything.
| Have your freezer fastened to a stationary
bench so that 1t will not wabble when you
/ turn the dasher. and pound the Ice on a
| box or table at which you can stand erect.
slip the fee into a clean cloth flour bag and
pound it a few times with the broad side
of a hammer or with a wooden mallet Tor
get an ice shaver. Lay the larger pieces
aside for packing the cream after 1t is
frozen and crush the rest very fine. Meas
| ure the ice. and for every three parts thor
/ oughly mix in one part coarse salt
! The freezer can should be filed and every
| thing be in position. so that as soon as the
| pail Is filed with the ice ana salt mixture
the freezing process can 20 on without any
/ interruption. Turn the dasher slowly OF
! first TO allow the contents of the can to
! become thoroughly chilled and to be sure
| that the dasher does not stick 10 the sides.
/ When the cream is so cold that It shows
/ a tendency to freeze to the sides of the
can turn the dasher more rapidly. In this
way a smooth fne-Erained cream can be
made with the expenditure Of the least
B amount of energy.
/ Nut caramel bomb is a delicious Combna-
! ton Of strawberries or red raspberries with
nut caramel ice cream, and, though easy
J 10 make, is elaborate enough for any fuuc-
| ton. The strawberry or raspberry cream is
made by straining one pint Of sweetened
| berries or canned berries over one tea
spoonful Of graduated gelatin that has
been dissolved in one cupful Of hot water,
Add the juice of one lemon and freeze as
usual
For the nut caramel filing for the bomb
turn one-half cupful of white sugar into
hot saucepan and shake it carefully over
a blaze until the sugar is melted but not
scorched. 1t will form into a ball before
the melting point is reached, so do not
think that something is wrong when this
occurs Add one-fourth Of a cupful Of boil
ing water, and when all the Caramelized
sugar has been converted into syrup stir in
one-half cupful of finely chopped hlbert
meats Turn the hot syrup over the well
I
double boiler until the custard is thick.
Chill the custard quickly, then whip one
and one-half cupfuls Of double cream to a
stiff, dry froth, beat in the custard and add
one teaspoonful of vanilla extract and
. tablespoonful of nutmeats broken into small
pieces Line melon or brick mould with
the berry cream and fill the centre TO over
flowing with the nut caramel. Next, place
| m, fla
cream, close the cover Of the mould and
seal with strip Of muslin that has been
dipped into melted paraffin or lard. Pack
in Clipped ice and salt in the proportion Of
three parts ice TO one Of salt and leave
three hours TO ripen.
Berry banana ice cream is another frozen
dainty that is very easily made. Make the
custard for the cream al least two hours
before freezing, so that It will be very cold
when wanted. For this custard bring three
cupfuls Of milk to a boil dissolve one and
one-half cupfuls Of sugar in It and turn i'm
mediately over the well beaten yolks or
three eggs Cook the custard over hot
water until II thickens then strain; add six
tablespoonfuls OF orange flower water and
set aside to cool When this Is ready 10
freeze add TO this Custard one dozen ba-
nanas that have been pressed through
fine sieve or fruit press and one pint OF
double cream that has been whipped TO
stiff froth. Chill this well in the freezer
before adding the strained juice Of three
lemons. Finish freezing it and leave It two
hours to ripcn. Serve in tall glasses or
sherbet cups with a covering of fresh
berries and whipped cream on top OF each
portion.
Walnut bisque IS a great favorite 1t is
good in itself, but has an added attraction
when served with chocolate sauce. Stir
one-eighth Of a teaspoonful Of salt and one
! tablespoonful Of -four into one cupful OF
sugar and turn it slowly into two cupfuls
Of scalded milk. stirring briskly the while.
| Have one egg slightly beaten and pour a
little Of the hot liquid over It, then turn
! the egg into the milk. Cook ten minutes over
/ hot water stirring well the first three min
utes When the custard is cold add one
quart of cream and two tabespoOnfuls Of
! vanilla and strain into the freezer can.
| Chop one Cupful OF English walnut meats
very fine, turn into the custard and freeze
/ the mixture. Serve in tall glasses with hot