The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1913-08-19
ice CREAM
Which Can Be Quickly Pre-.
pared At Home

frozen dessert Is cheap, easy to
make and can be all out OF the way
before time to start dinner. In spite
Of these considerations, it is regarded
! by many as luxury and makes an
| otherwise simple meal appear elegant.
The proportions given in these ice
cream recipes will make one quart Of
delicious cream, sufficient to serve six
persons with generous helpings when
| plain; when sauce is added the rich
ness of the dish is so augmented that
the same amount of cream will serve
eight or even ten people, according to
the Woman's Magazine.
Caramel Ice Cream-Caramel ice
cream is novelty, and it is not at all
difficult to make.
Turn three quarters of pint of milk
into double boiler and scald, then
put three quarters of a cupful of SUI
gar in a saucepan and stir it continu-
ally over the fire, taking care not to
let it burn. When it is melted and
golden brown in color remove from
the fire and turn one quarter of cup.
full of boiling water into it immediate
ly.
Add this liquid caramel to the scald-
ed milk, then one half of q cupful Of
sugar, pinch of salt and the beaten
yolks of four eggs. Cook over the hot
water until the mixture coats the
spoon. Remove from the fire ana
strain into the freezer can. When cold
add a teaspoonful Of vanilla and one
half pint of double cream and freeze
Fig Ice Cream--A delicious varia.
ton of caramel ice cream is fig ice
cream. For this, omit the vanilla in
the caramel formula and when the
cream is frozen stir in cupful Of
cooked figs that have been chopped
fine and mixed with the juice from
half lemon This can be served in
sherbet glasses.
Everyday Ice Cream-This plain ice
cream is the foundation OF many de-
liclous dish Scald one pint of milk in
double boiler and thicken it with two
tablespoonfuls of -four to which water
has been added until it is Of the con-
sistency of thin paste The best way
to do this is to prepare the paste and
pour about half of the scalded milk in
to it, stirring rapidly the While,
Then turn this into the rest of the
scalded milk in the double boiler and
beat we'll until thoroughly blended.
Now add one cupful of sugar and the
beaten yolks of two eggs and cook
about Is minutes, stirring occasion
ally.
Strain this custard through fine
sieve into the freezer can, and when
cold add one half of a pint of heavy
cream and one tablespoonful of vanil-
la. This makes a rich, smooth cream
that goes far ahead of any made with
out cooking before freezing.
For variation, try using dark brown
sugar or maple sugar instead of the
white. When cost has to be consider
ed the former gives excellent results,
as one can hardly tell the difference
between the resulting cream and ma
pie mousse.
Fruit Concoctions-The addition of
fruit juices to this plain ice cream
made with white sugar makes quite
an elaborate dish of it. When fresh
Strawberries or raspberries are out of
season, these canned fruits poured ov-
er each dish make it even more deli
cious. Canned and sweetened pineap-
pie and cherries can be used in the
same way.
Cinnamon Cream-This chocolate
cinnamon ice cream is SO delicious that
it deserves to be better known.
When the milk is put on to scald,
drop piece of stick cinnamon about
one inch long into it and leave it until
the custard is strained, Then, just be-
fore adding the egg yolks, melt one
third of cupful of chocolate shavings
in the white sauce. The cinnamon
imparts a rich, spicy taste that is as
elusive as it is delicious.
Chocolate Sauce-A chocolate sauce
for vanilla ice cream is very good and
especially liked by young people. To
make this, pour cupful and half
of boiling water over an ounce of cho-
| .ko xuhAn tho Iattnr
is melted add one cupful of sugar and
pinch of salt, and boil five minutes.
Now add one half of a teaspoonful OF
gelatin that has been softened in
enough water to cover it, and stir until
| 1t is dissolved.
Strain the sauce through piece OF
cheese-cloth and add one teaspoonful
of vanilla.