Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1913-08-15
DAINTlES 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 MeaEWhipped
Cream The Best Base.

The parfaits, and mousses and bis
cults pronounced in French, "bisk-
wee") are particularly practical des-
serts, as they need no stirring during
the freezing process. They can be
made and left To hpen some hours
before serving. This enables the cook |
to set the desssrt Aaide and do all the |
rest Of her WORK up TO the last min
ute. And. again, they are less trou-
BILE to prepare tn pies, cakes or pud-
dings. They Ehoald. however. DO
eaten very slowly. that the digestion
may not be retarded by chilling.
These simple eoncoctions are in gen-
sral light Ice creams. having as base
custardS. creams, whipped eggs REIN
forced with fruits, sirups and CELIA
tin or combinations Of these. The
most frequent base il whipped cream.
The cream must be beaten until very
suh. favored - 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 mosshke 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 havorings are about
double those needed for an ordinary
pudding.
When using fruit 1t 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 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 It In this way the salt,
too, dissolves, 80 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 Ia 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
process Is at ito height and the water
from this time On will rise In tenn
perature and can then be drawn OF
II necessary at this point, more oil
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 a fat dtsh, and II the room
is warm 1t should slip out comfortably
II 1t does not rinse cloth in hot wa
ter and wrap 1t about the mold for q
minute or so until the contents slide
out readily.
1t is better not to let mousses OF
parfaits freeze very hard, as they are
difficult to remove from molds and are
not SO pleasant 10 eat. Very often tC
obviate the dificuities encountered OF
removing these tightly frozen desserts
/ the mold is lined with a sherbet whose
, melting point ID higher than the