New-York tribune., 1916-07-09
Recipe, for Home Made
Ire Cream and Frozen Ddntle'

s,ron1 coffee as for the DeFetasf anu
add 1--WE tablespoonfuls Of cream and
,hroe tablespoonfuls Of sugar. SIR un-
I'll the sugar is dissolved and cool
Have in readiness one cupful o. cream
that has been beaten solid and 70 "nlen
baa been added one teaspoonlul OF
oeIatine dissolved in a iittle warm
water. the stifrly whipped white o' an
eoo and two tablespoontuls OF pow
dered sugar. Fold this into the coffee
MIXTURE. turn into a chilled freezer and
,reeze not quite as firm az you would
ordinary ice cream.
Canton Bsque Pudding.
Prepare one pint Of rich boiled Gus
tard from one pint OF milk, two well
beaten eggs, a pinch Of salt and t"o
heaping tablesponfuls Of sugar. Ooo<
over not water only until II coats the
back of the spoon, remove from the hfe
and when cold flavor with half a tea
spoonful Of lemon extract. Have u
readiness half a pint Of thick cream
that has been whipped solid, fold this
into the custard mixture and freeze
slowly until it begins TO harden tnr'
remove the dasher and add one large
/ cupful Of shredded preserved ginger
with the syrup and one cupful Of
crushed macaroon crumbs. CONTINUE
freezing until firm and smooth, repack
, in melon mould. with a water-tigh'
cover, and bury in ice and rock salt foT
four hours before serving
Fruit Ice.
: A universal foundation should be
! used for water ices and sherbets. ms
is made by boiling together two cupiui'
{ of cold water and TWO cupfuls OF sugar
until a good syrup is formed; then rs-
move from the tire and when party
cooled beat until cold. This method
perceptibly whitens the syrup. For fra
above recipe add 20 the given quantity
of syrup the strained juice Of two
oranges and lemons and Two bananas
and one and half cupfuls OF ,traNocf-
ries that have been presse through
potato ricer Mix well and freeze -
fer the coffee frappe. Serve n crystal
, sherbet cups.
Grape Juice Ambros,a.
Mix together one pint Of milk. ora
quart Of water. one can OF grated pine-
apple. the Juice Of one and half lem
ons. one and three-quarter cupfuis %
sugar and one pint OF unfermert.4
grape Juice. Turn into the freezer anN.
as it begins 70 CONCEAL. add the stiff
whipped whites of two egg, and hall
a cupfu Of chopped maraschino cner-
ries with the cordial Freeze as ior
other sherbets and fli into tall. sien
der glasses that have been lined "i'1
halved lady fingers.
Junket Ice Cream.
This preparation is particularly
recommended tor children. Heat one
and half cupfuls Of milk. add seven
tablespoonfuls Of sugar. and when the
sugar is dissolved allow the milk to
cool until it is lukewarm. Dissolve one
junket tablet in six tablespoonfuls of
tepid water, mix with the milk, favor
with one teaspoonful of vanilla eXtracf
and allow it 10 st.ni IN a warm room
until firm. Then ,c., thoroughly fold
in one and a half cuptuls of cream,
beaten solid, and freeze slowly. Serve
with a crushed fresh strawberry sauce
Log Cabin Parfait.
Whip one pint of chilled double
cream as for charlotte russo. and
sweeten with two tablespoonfuls o.
powdered sugar Drain the cream on
wire sieve and what drains through
may be beaten again and added 20 fre
other. Crush one pint of ripe straw
berries. sprinkle with sugar and iet
them stand for one hour. Crush 20
pulp, then drain the fruit. mix lightly
with the cream and fold in the sti4.y
whipped whites of two eggs. Turn into
the freezer and pack In ice and rock
salt for three or four hours before
serving. No turning is required. To
serve, allow four halved lady finger
for each person. Arrange these in iog
cabin fashion on a lace paper dolly.
place round ball Of the parfait in the
centre of each, and garnsh with large.
j L