The Washington herald., 1914-08-05
FOR FROZEN DESSERTS.

Commercial ice cream has become 30
popular In late years that many house
keepers have lost sight OF the advantage
to be gained ~ making some of their
frozen desserts at home. Even II there
is no freezer on hand some OF the SIM
pier ices can be made by packing jar
or mold containing the cream In p"n
Of ice and salt, but as the rich creams
derive their smoothness from long and
rapid beating. a freezer Is good In
vestment. as ice cream Is vary nourtsh-
ing and IN a more wholesome dessert
for growing children than pastry. The
appended recipes are only moderately
sweet and rich, but II desired. more
sugar can be used. or cream take the
place of q part of the milk. As TO the
pacing and freezing. all freeZers have
directions attached. but for t7osc whO
wish to N axe cream without a freezer
the following rules are set down.
How TO Prepare the Ice.
To be successful in making ices it Is
necesssry to have the ice timely shaved
or crushed. To do the latter a coarse
canvas rag is used and ths ice pounded
with the fiat siGe o. a hatchet or wooden
mallet.
Making Ice Cream without n Freezer
Place the mixture in a glass fruit jar
or ice cream form, having a well fitCins
cover, then take a pail or can Of at
least four times its size and place
thick layer OF crushed ice on bottom
Set the cream jar in center and pacS
crLshe6 ice around 1t almost to the
top. Now pour about two to three cup
fuls OF strcng salt brine. made from ruck
salt over the ice. As soph as ice has
settled pack a thick layer Of the dry
rock silt over ice leaving the top OF
jar free SO II can be opened without
letting in any of the water. over the
salt place thick roll of cloth or cotton
batting and cover the whole with thick
pad or old blanket. After twenty min
utes uncover and take top Of jar off
carefully, with a wooden paddle or
spoon scrape the congealed cream from
sides of Jar TO center and beat very
hard; cover again. Afer a short inter
val this must be repeated, beating and
scraping cream from sides and bottom
II a very smoth cream is desired this
may be repeated a third or even fourth
time, but for water ices or q fruit cream
twice is sufficient. When packed for the
last time cover as heavily as possible
10 conserve the cold and let stand to
ripen from one to three hours.
-- simple Frozen Custard.
Ineredients-Two cupfuls OF milk, one
cuptul of sugar, three eggs, one tea
spoonful of any desired havoring, ond
one cupful of cream.
Method-separate the eggs, heat milk
In double boiler. beat yolks and sugar
and stir into milk. When slightly thick
ened take from fire. When cool beat In
the stifiy whipped whites and cream and
freeze as directed for ice cream.
Maple Mousse.
Insredients-one tablespoonful Of gran
ulated gelatin. one-quarter cupful Of cold
water, one-half cupful of maple sirup.
and one pint of whipped cream
Method-Dissolve the gelatin in the
cold water. Heat the maple sirup and
add to gelatin, then strain through q
fine sieve. As soon as II begins to thick
EN- add to the whipped cream and place
in q mold and pack In salt and Ice. Let
ripen three or four hours.
II desired, the hot sirup can be poured
over a weil-beaten egg, cooked In dou-
BILE boiler until slightly thickened, then
added to the dissolved gelatin and
strained.
Plain Chocolate Cream.
,Method-Add two or three squares of
melted bitter chocolate to above Gus
tard and freeze as directed. using va
filla as favoring.
Philadelphia Ice Cream.
Ingredients-one cupfui of milk. one
cupfn of sugar, two cupfuls Of cream.
whites of three eggs. and two teaspoon
fuls Of any desired fiavoring.
Method-Dissolve the sugar In the hot