Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-01
DOMESTIC
- SCIENCE,
Conducted by
Mrs. Alice Gilchell Kirk.
MAKING ICE CREAM AT HOME.

MAKING ICE CREAM AT HOME.
Why not make ice cream at home?
I hear the answer: 1T is too much
trouble" Why don't we have the
same reply to dozens of other things
which are made for desserts and re-
quire many times, twice the time
which is necessary for freezing ice
cream?
1t is a foregone conclusion that
most everybody likes ice cream, and
the entire year round most delicious
and wholesome frozen creams may
be made with few minutes notice.
From the time pie is commenced
until 1t is out of the oven 1t Will take
a full hours time, while quart or
more of ice cream may be prepared,
frozen and repacled in thirty minutes.
Perhaps the old method of putting
a piece of ice in coffee sack, carry
ing it into the back yard and with
an ak or Ratchet pounding the ice
fine has discouraged most women
from making it, and why not, especi-
ally those living in apartments. But
If they would go a little further and
find out there are fine ice choppers
on the market where by laying
piece of ice on some newspapers In
the kitchen sink it is quickly shaved
with this ice chip, mixed with TWO
parts ice and one of salt, packed well
in around the freezer and the Ice
cream frozen in from five to ten
minutes. repacked and all done In
the sink with no unusual hard work.
They VIII Not Think.
But most women do not stop 10
think as they should whether there
is an easier way to do regular rou-
tine work.
For the average family of four or
five. a quart freezer is very good
size and summer desserts will pc
greatly improved and simplitied by
the investment in one. This VIII
hold enough to serve the family with
generous dishes, and is small enough
to be managed in the sink.
Better than anything else, the ex-
act ingredients and how they are put
together will be a great satisfaction
Pure cream should be used for ice
cream of in combination with many
berries and fruits, such as peaches,
bananas, apricots, oranges, lemons,
etc.
Learn to make ice cream in the
home for quality, safety and purity.
Vanilla Ice Cream.
Materials-Cream one quart; gran
ulated sugar, one cup; vanilla, one
teaspoonful.
Directions-Put one-half of the
cream with the sugar into a double
boiler over the fire. and stir until
the sugar is dissolved and the cream
hot. Strain and stand aside to cool.
When perfectly cold add the remain
ing cream and the vanilla. Turn
this mixture into freezer and
turn steadily, keeping the motion
perfectly even, until nearly frozen.
Turn more slowly until finished, re-
move the dasher, repack and stand
two hours to ripen. Many fruit ice
creams can be made with this recipe
as a basis using more or less sugar
accordington to the fruit and suit
able favoring. Fresh peach cream
should have the addition of lemon.
Caramel Ice Cream.
Materials-Light brown sugar. one
cup; cream, four cups; graduated
sugar, one-half cup; vanilla, two tea
spoonfuls.
Directions-Put the graduated SUI
gar dry into the spider, melt and
brown; stir the brown sugar and
cream in the double boiler over the
fire until the sugar is dissolved ana
the milk thoroughly heated. Grad
ually add this to the earamelized
sugar in the spider, and cool Add
vanilla and freeze, Chopped nuts
added to this are a great improve
ment.
Chocolate Ice Cream.
Materials-Cream, one and one
half cups; milk, one-half cup; SUI
gar, one-half cup; yolks of eggs,
three; chocolate, one square; vanilla,
one teaspoonful
Directions-Beat eggs and sugar
together, then add the milk and
cream. turning all into the double
boiler; put on the fire and stir until
it thickens add the vanilla and
freeze The little milk is added to
overcome the richness of the choco-
late.