Farmers' champion. (Elgin, Okla.) 1912-1922, 1913-08-07

eAaFAITs MAKE MOST DELICIOUS
pGsseRT IN oUMMGR.
Particularly Coed In Thst Thsy Nay
d Prepared In Advance u the
Rest Of the Mssl-Whlppsd
Cream the Best Osse.

The parfaits. and moussss and bic.
cufs pronounced In French. 'bisk-
wesJ are particularly practical des-
serts, - they need no stirring during
the freezing process. They can bs
made and left to ripsn 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. b.
eaten vsry slowly. that the digestion
may not be retarded BY chilling
These simple connections are In gen
eral light ice creams. having - base
custards. creams. whipped eggs rein
forced with fruits. sirups and gela-
tin or combinations Of thesA The
most frequent base II whipped cream.
The cream must be beaten until very
st1. favored a. desired and placed
In q 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 a. well. The proportions Of
sugar and navorings are about
double those needed for an ordinary
pudding.
When using fruit 1t IL generally bet
ter to use the juices. or pulp. ~ bits
Of fruit become too much like lumps
Of ice to be pleasant eating.
The difference between parfaits and
mousses may be said 70 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 formA
While preparing the mixture. place
the mold on Ice until II II thoroughly
cooled. then put IN the mixture by
spoonfuls and spread It carefully
throughout the mold. Fill 20 that when
the cover 10 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 co>er. and
bury the mold In the freezing mixture
for from three to feur hours. II this
method 10 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 suggsst 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
liQuefed. The heat which causes
this to happen is drawn from the
ice cream which is 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 II to melt
rapidly. Do not draw of the water
In the freezer until the Ice floats On
top (this liquid being colder than the
unmeited ice), because the freezing
process 10 at its height and the water
from this time on will rise In tenn
perature and can then be drawn on.
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 papeI lnvert the
mold on a fiat dish, and II the room
is warm It should slip out comfortably.
II It does not rinse a cloth In hot wa
ter and wrap 1t about the mold for .
minute or SO until the contents slide
out readily.
II 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 difhculties encountered on
removing these tightly frozen desserts.
the mold is lined with a sherbet whose
melting point is higher than the
mousse or parfait.