Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1913-08-07
DAINTlES FOR HOT DAY
PARFAlTs MAKE MOST DELICIOUS
DESSERT ~ SUMMER.
Particularly Coed In That They May
BE Prepared h Advance OF the
Rest Of the meai-wnipped
Cream the Best Base.

The parfaits. and mousses and bis
cults pronounced Ia French. ~bisk-
weeJ are particularly practical des-
serts. as they need no stirring during
the freezing process. They can be
made and let to ripen some hours
before serving This enables the cook
to set the dessert aside and do ar the
rest OF her work up 20 the last min
ute And. again. they are less trou-
BILE to prepare than pies. cakes or pud-
dings. They should. however. b.
eaten very slowly. thar the digestion
may not b. retarded by chilling
These simple connections are in gen
erai light ice creams. having IS a base
custards, creams. whipped eggs rein
forced with fruits. sirups and gela
tin OF combinations OF these. The
most frequent base ia whipped cream
The cream must be beaten until very
stin. Favored as desired and placed
in mold in the ice for three 10 four
hours. All ingredients must be care
fully folded into the cream to pre-
serve the mosslike texture Of the
NAaAAAA NNAAtAM AAAA W AHt-a
with this cream and the whip OF thin
cream as well The proportions Of
sugar and favorings are about
double those needed for an ordinary
pudding.
When using fruit u 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 betwesn parfaits and
mousses may b. said to consist to the
use OF eggs and sirHps in partaits 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 IL Is thoroughly
cooled. then put in the mixture by
spoonfuls and spread Il carefully
throughout the mold FIN - 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
10 be covered. Put on the cover. and
bury the mold In the freezing mixture
for from three 70 four hours II this
method is followed, no salt can pos
sibly enter the mold
The ordinary proportion for freez-
nE Is three parts ~ ice to one Of roca
'ait. but here NE suggest two parts
n ice TO one OF rock salt. When rock
alt and ice about the same size are
mixed. the salt melts the ice in order
o unite with H. In this way the salt.
90. dissOlves. so that both solids are
quefed The heat which causes
bis TO happen is drawn from the
,e cream which Is 10 be frozen. as Il
! by the extraction OF heat that the
reezing process Is porous or snox ice.
$ the air holes permit the salts easy
ccess TO the ice. eaUsin- IL 20 melt
apidiy. Do not draw OF the Vate=
a the freezer until the ice aoafs on
OF this liquid being colder than the
lnmelted icef. because the freezing
process. u at It's height and the water
rron this time on vii rise IN tenn 1
D>rzxar~ and can thsn - drH~n o.
" n~c~ssary NJ tht~ posn*. rnsr@ 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. Invsrt the
uoid on a fat dish. and Il the room
Is warm IL should. slip out comfortably.
II Il does not Fiase a cloth IN hot VA
ter and wrap il about the mold Tor a
minute or 30 until the contents slide
cut readily
Il Is better not 70 let mousses or
parfaits freeze very hard as they are
di-scult 70 remove from moids and are
not 50 pleasant 70 eat Very often to
obviats the Difficulties encountered on
removing these tightly frozen desserts.
the mold = lined with a sherbet whose
melting point Is higher than the
mousse or parfait.