The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-06-22
For the Housewives
:: Who Desire. Those
:Palpable Cold Deserts


Homemade water ices and ice
creams should be as smooth and
creamy and firm as those manufact-
ured in wholesale quantities by ex-
perts. The difficulty with the ma
jority of housewives who desire froz-
en- deserts is the fact that they do
not take the trouble to understand
thoroughly certain important prin-
ciples of preparation. Water ices
will often be lumpy, with a hard,
gritty texture, no matter how care
fully they are prepared and frozen
if only water, sugar and fruit juice
or crushed fruit are frozen together.
A binding medium in the form Of
a little scalded gelatine or whites of
eggs is of special Importance. In
preparing sugar and water for GER
tain ices, a slight boiling Of them
into a thin syrup before adding the
fruit is an important step. If care
is given to these details there is no
reason why water ice should not be
as smooth as ice cream.
More sugar and juice are required
for water ice than for ice cream. A
good proportion for frozen fruit ice
is: two quarts :of water, three pounds
of sugar and quart of thoroughly
mashed fruit. When. the desirable
fruits are out of season and it is nee
essary to use bottled fruit juice or
canned fruits less water and a great
er amount of fruit juice will be re-
CURED. Boil the water and sugar
together to form a. syrup, remove
from the fire. before it has boiled
| down or evaporated, strain it while
hot and allow it to cool before adding
the fruit juice or crushed fruit Then
freeze; the mixture until thoroughly
firm before icing 1t down.
The. boiling of the syrup will in
/ sure certain degree of smoothness,
but there is a growing tendency to
! soften: the com p osition with. WE'LL
| beaten whites of eggs. When. the
mixture has begun to stiffen and is
| nearly finished beat the whites of
the eggs to~a, stiff snow, add to the
+ water ice and finish freezing. When
gelatine is used the whites of eggs
may be omitted: A tablespoonful OF
gelatine dissolved in little cold
water and then boiled for few
minutes in the sugar-and-water sy.
rup will be. all that is necessary. The
| additional smoothness aond firmness
thus given will be appreciated in the
finished ice. 49,.
| When mashed fruit is used it is
| important to see. that it is. made
smooth in the MASKING, as it has a
| tendency to cling together and tc
freeze in Jumps, whether it is used
in ice cream or water ice. Straw.
/ berries, raspberries and cherries
I are sometimes frozen whole in watel
ice and are then served as frozen
Fruit: The mashed fruit however
| smoothly: frozen. is more delicate
than the hard fruit Jumps. The small
fruits and: berries may be crushed
and mashed with a. potato mashe1
and beaten with "a spoon until smooth
before being added to the syrup fol
| freezing.
Many fruits are improved by add
tional. flavors. In freezing peaches
apricots. and cherries, either !. fo'
| water ice or ice cream, few o.
their kernels mashed to paste ant
cooked in the syrup, or a few drop:
of almond flavoring added to the sy
rup, will impart a delicious flavor
In the case of the sweet berries, lik,
Strawberries, raspberries and black
berries, the: addition OF a tablespoon
full Of lemon juice to each pint o!
fruit will greatly improve the flavor
1t is. sometimes desirable in serv
ing the home made ices to have boil
water ice and ice cream. When {
quantity Of dessert is necessary fol
extra guests, a. freezer Of water ice
or frozen fruit and one of ice cream
will be more. economical than al
extra quantity of the latter and will
give variety. The two kinds may b.
served from the freezers, but are
more attractive when molder. ~>..
i In order to form into molds, pacl
Ice cream. m lds. with; alternate LAY
ers ,of freshly frozen water ice ant
ice@ cream, place them in pals filled
with fresh ice and salt cover &c thu
| pail with a thick piece of carpet t.