Meade County news. [volume] (Meade, Kan.) 1900-1918, 1913-08-14
DAINTIES FOR HOT DAY
PARFAI1s MAKE MOST DELICIOUS
DESSERT IN SUMNER.
Particularly Good In That They May
Be Prepared in Advance Of the
Rest Of the Meal-Whipped
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 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 concoctions 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 1ayorings 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 it is thoroughly
cooled, then put in the mixture by
spoonfuls and spread 1t carefully
throughout the mold. Fill so that wher
the cover Is put on some OF the mix
ture will be forced out. Cover the tor
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, ant
bury the mold In the freezing mixture
for from three to four hours. II thi'
method is followed, no salt can pos
sibly enter the mold.
The ordinary proportion for freez
| inc io thraa no rfc oP too m Ona Of rnpl
salt, but here we suggest two part
of ice to one of rock salt. When rocl
salt and ice about the same size ar
mixed, the salt melts the ice In orde
to unite with 1t. In this way the salt
too, dissolves, so that both solids ar
liuuefied. The heat which cause
this to happen is drawn from tn
ice cream which is to be frozen, as
is by the extraction Of heat that tn
freezing process is porous or snow ic'
as the air holes permit the salts cas-
access to the ice, causing 1t to me
rapidly. Do not draw off the waite
in the freezer until the Ice floats o
top (this liquid being colder than tn
| unmelLeu lCe), DeCdubS the liSo"ih
process is at its height and the waite
from this time on will rise in ten
perature and can then be drawn of
If necessary at this point, more
the freezing mixture can be added.
Wash the mold in cold water, n
move all brine, and wipe perfectly dr.
Remove cover and paper. lnvert tn
mold on a fiat dish, and If the ROOF
is warm 1t should slip out comfortably
II 1t does not rinse a cloth In hot VIZ
ter and wrap it about the mold for
minute or so until the contents slid
out readily.
1t is better not to let mousses c
parfaits freeze very hard, as they ar
difficult to remove from molds and ar
not so pleasant to eat. Very often
obviate the difficulties encountered o
removing these tightly frozen dessert
the mold is lined with sherbet who's
melting point is higher than tn
mousse or parfait.