Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1913-08-29
DAINTIES FOR HOT DAY
PARFAITs MAKE MOST DELICIOUS
DESSERT IN SUMMER.
Particularly Good in That They May
Be Prepared In Advance OF the
Rest of the MeaI-Whipped
Cream the Best Base.

The parfaits, and mousses and bis
cults pronounced in French, "bisk-
wee'D are particularly practical des-
serts, as they need no stirring during
the freezing process. They can be
made and left to ripen some hours
before serving. This enables the cook
to set the dessert aside and do all the
rest of her work up to the last min
ute. And. again, they are less trou-
BILE to prepare than pies, cakes or pud-
dings. They should, however, be
eaten very slowly, that the digestion
may not be retarded by chilling.
These simple connections are In gen.
eral light ice creams, having as base
custards. creams, whipped eggs rein
forced with fruits, sirups and gela-
tin or combinations of these. The
most frequent base Is whipped cream.
The cream must be beaten until very
stiff, favored as desired and placed
in a mold in the ice for three to four
hours. All ingredients must be care
fully folded into the cream to pre-
serve the mosslike texture OF the
frozen product Gelatin can be used
with this cream and the whip Of thin
cream as well. The proportions Of
sugar and favorings are about
double those needed for an ordinary
pudding
When using fruit it is generally bet
ter to use the juices, or pulp, as bits
of fruit become too much like Jumps
of ice to be pleasant eating.
The difference between parfaits and
mousses may be said to consist In the
use OF eggs and sirups in parfaits and
the sugar and gelatin in mousses. The
biscuit is merely mousse nodded In In
dividual forms.
While preparing the mixture, place
the mold on ice until 1t is thoroughly
cooled, then put In the mixture by
spoonfuls and spread 1t carefully
throughout the mold. Fill so that when
the cover is put on some of the mix
ture will be forced out. Cover the top
of the mold before putting on the hd)
with buttered paper or soft wrapping
paper a little larger than the surface
to be covered. Put on the cover. and
bury the mold in the freezing mixture
for from three to four hours. II this
method is followed, no salt can pos
sibly enter the mold.
The. ordinary proportion for freez
ing is three parts Of Ice to one OF rock
salt, but here we suggest two parts
of ice to one of rock salt When rock
salt and ice about the same size are
mixed, the salt melts the ice In order
to unite with 1t. In this way the salt
too, dissolves, so that both solids are
Iiquefied. The heat which causes
this to happen is drawn from the
ice cream which is to be frozen, as II
is by the extraction Of heat that the
freezing process is porous or snow ice
as the air holes permit the salts easy
access to the ice, causing 1t to mel
rapidly. Do not draw of the watel
in the freezer until the ice floats or
top (this liquid being colder than the
unmelted ice), because the freezing
process Is at its height and the watel
from this time on will rise In tenn
perature and can then be drawn on
II necessary at this point, more o
the freezing mixture can be added.
Wash the mold in cold water, re
move all brine, and wipe perfectly dry
Remove cover and paper lnvert thu
mold on a fat dish. and II the room
is warm it should slip out comfortably
II it does not rinse cloth in hot wa
ter and wrap it about the mold for
minute or so until the contents slid
out readily.
1t is better not to let mousses o
parfaits freeze very hard, as they ar
difficult to remove from molds and ar
not SO pleasant to eat. Very often L
obviate the difficulties encountered o.
removing these tightly frozen desserts
the mold is lined with sherbet who's
melting point is higher than tn
mousse or parfait.