The Julesburg grit-advocate., 1913-08-07

- pVODosoo W A0v0DSo - -
Rest Of tAs A1ssi-vthieea6
Cream ths Osst Oass.
The parfaits. and moussas aA1 ~
saits (pronounceA In Preach. .'bisk-
sss'D are particularly practical ~
serts. - they need 10 stirring During
he frssxinE procsss. They can -
made and left 70 ripen some houFs
before serving. This enables the cook
to set the deasert aside and do al thS
rsst Of her work UP to the last min
uts- And. again. they are less trOu-
be to prepare than pies. cakes or psd-
ainss. They should. however. -
eaten very slowly. that the digestion
may not be retarded by chilling.
These simple concoctions are in gen
eral light Ice creams. having as base
custards. creams. whipped eggs rein
forced with fruits, sirups and gelar
tin or combinations Of these. The
most frequent base is whipped cream.
The cream must be beaten until very
sAh. favored as desired and placed
In . 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 we'll. 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 it 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 lid)
with buttered paper or soft wrapping
paper 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 freex-
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 rook
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
liquefied. The heat which cAuses
this to happen is drawn from the
ice cream which 10 to be frozen, as 1t
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 it to melt
rapidly. Do not draw OF the water
In the freezer until the ice floats on
top (this liquid being colder than the
unmelted ice), because the freezing
PAoSSob 10 oS I'D ACAShS anu LILO "otct
from this time on will rise in tenn
perature and can then be drawn off
II necessary at this point, more Of
the freezing mixture can be added.
Wash the mold in cold water, re-
move all brine, and wipe perfectly dry.
Remove cover and paper. Invert the
mold on nat dish, and II the room
is warm it should slip out comfortably.
II 1t does not rinse a cloth in hot wa
ter and wrap 1t about the mold for a
minute or SO until the contents slide
out readily.
1t is better not to let mousses or
parfaits freeze very hard. as they are
difficult to remove from molds and are
not SO pleasant to eat Very often to
obviate the difnculties encountered on
removing these tightly frozen desserts,
the mold is lined with a sherbet whose
melting point is higher than the
mousse or parfait.