Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-07-28
old-Fashioned custard Ice Cream.

old-Fashioned Custard Ice Cream.
EAT the yolks OF six eggs lightly,
u ADD TO them one quart OF fresh
milk and one cup OF sugar. put
- In double boiler and cook 10
smooth custard- As soon as
the mixture coats a spoon. take from the
hre and strain. Set away to cool When
quite cold add one pint or cream. more
sugar II desired. and a tablespoonful OF
navorfng. When the freezer is ready for
the cream to be turned in, add the beaten
whites OF the eggs and freeze. II the Ice
cream is TO be nodded one Tablespoonful
OF gelatine soaked half an hour in one
half cup OF milk reserved from the Gus
tard should be added when the custard IS
done. While this is most excellent with
out any sauce, there are occasions when
the hostess wishes to Guido her usual
efforts and q hot chocolate sauce used
with the cream fills the biH
Hot Chocolate Sauce.
NIX two ounces Of grated chocolate or
cocoa with two cupfuls Of graduated
sugar. one-half cupful Of water. a table
spoonful and a half OF butter and a little
| stick OF cinnamon. Cook until the mix
cold water. Remove the stick CHM anon.
add few drops of vanilla, pour into :
pretty pitcher and send about vita the
cream Tor each guest to help herself
Heidelberg Ice Cream.
Put one cup Of milk In . double boiler
and bring It to Q scaid. Add one tea
spoonful OF arrowroot dissolved In a
tablespoonful Of cold milk and cook ten
minutes- Sweeten with one-half cup OF
| sugar. When cold add one pint OF cream
and flavor def1cately with vanilla, straw
berry or orange. Freeze.
Caramel Ice Cream.
For caramel ice cream heat a cup and
| q half Of milk IN the double boiler Mix
| one-haR cupful OF milk with three-fourths
cup OF sugar and a scant quarter cup OF
| -four and when smooth stir into hot milk
Cook twenty minutes In the double boiler
Meanwhile caramelize three-fourths of q
cup Of sugar by melting In a small sauce
pan. stirring carefully to prevent its
sticking to the pan. When a rich brown
in color and OF a sirupy consistency add
slowly to the cooked custard In the
double boiler together with one or two
well beaten eggs. Beat until free from
| Jumps: take from fire and. when almost
| cold. add pinch OF salt and q teaspoon
ful of vanilla. When cold, add a pint OF
cream and freeze.
For extreme hot weather, ices. which
include frappes. sorbets or sherbets.
| GRANTEES and punches. are in greater de-
| mand than creams. The foundation of
| all Is simply a sweet lemonade or fruit
strip. too sweet for drinking. This is
| frozen with little stirring. AS an uncook-
ed ice melts quickly when exposed 10 air
| the whites of two or three eggs or
tablespoonful OF gelatin is generally al
| lowed to each quart of the LIQUID. IL the
| sugar and water are first boiled together.
then cooled and favored, neither eggs
nor gelatin Is so essential as the cook
Ing Of the strip furnishes the body.
Naples Ice.
Put two cups Of granulated sugar and
| one-quarter cup Of water to boil. add two
cloves. Q tiny bit Of mace and the shaved
rtnd OF one-half q lemon Boil ten min
utes and turn it over one quart OF fresh
raspberries. Add one heaped tablespoon
Of gelatin which has been soaked in cold
water till soft and the juice of two
| lemons Strain through cheese cloth and
| when cool turn into the freezer and freeze
as usual.
To Serve "Boughten" Creams.
| In the close quarters OF apartment life
in a large city. there are not always ia
cilities for elaborate cooking especially
the preparation OF frozen desserts that
arc SO delightful in the summer.
Yet the apartment chatelaine likes TO
give smart little luncheons and dinners
80 n
and II she only knows how to manage.
she can. with facilities for purchasing
pure creams and ices in almost every
section of the city. metamorphose the
deicacy OF commerce. into something
quite distinctive and elegant" to quote
the dear ladies Of Crawford.
For instance, having caught your cream
by telephone or messenger, try serving IL
In meringues. While these can be made
At home it is not worth while. as a rule.
fussing with anything so difficult TO get
just right. when they can be purchased at
the bakers and confectioners so reasona-
bly,. These meringues are simply sim
shells made of white of egg and sugar
dropped on paper in the oven 10 rise and
crisp. Between the white shells press a
either color looking very attractive be-
tween the white binders.
Meringue Shells.
Should you prefer TO make your own
meringues. however. this Is the way TO
do It: Allow a half pound of pulver'zed
sugar to two whites OF eggs; beat the
eggs with q whip until as light as
they can possibly be: then fold In, little
by little at first a tablespoonful at a time,
the sugar; when the merngue is per-
fectly smooth. flavor as preferred. then
take up q small portion at time. shaping
in the bowl of a tablespoon and drop
ping on q board covered with heavy
smooth white paper, both board and pa
per being well moistened. 1t requires
dizziness to form the half egg shapes
perfectly. The oven should be very mod
crate and the baking must be more in the
line OF o drying out. Take carefully from
the board, and. II desired. remove a Little
OF the soft ins de from each meringue be-
fore filling with the cream.
EMMA PADDOCK TELFORD.
This summers delicate and ephemeral
parasols positively require to live in
dustproof bags when they are not in use.
Four pieces OF linen or other sturdy
~. As