Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-09-17
OBSERVATION-DISCLOSURES
Frozen Desserts
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home table All the equipment ne.
,essary is an alright mould or pail
with closely fitted cover and an outer
receptacle 10 hold equal parts Of ice
and salt The favored cream - placed
in the inner receptacle and left IN the
ice pack for three or four hours, when
II VIII be found 70 the right consist
enCy 20 serve in individual cases or to
Use rs the centre OF a bonnie CT fancy
form OF ice cream. the outer layer be
ing of 4 different mixture, frozen more
solidly in regulation freezer.
As whipped cream is the principal
ingredient in this type OF unSurred
frozen desserts, the texture is unlike
ordinary ice cream. In this class are
included the desserts for which the
highest price is asked nj fashionable
hotels and restaurants, such as partait,
biscuit glace and mousse.
The significance of these words is
worth remembering. as each accurate.
" describes the particular dessert 10
which It is applied Thus pariat Is
said 70 have been named by Frenca
confectioner who had been expert.
mentng with whipped cream and ice
cream IN combination. "Partalt.' (per-
fecO he exclaimed at last when just
The proper mixture had been arrived
at, and this particular form OF frozen
sweet has borne that name ever since.
Biscuit glace appears in individual
paper cases OF the size OF little bis
cults with sprinklng OF macaroou
aust or powdered nuts on top TO simu
ate we'll Drowned crust Mousse takes
It's name from its mosslke texture.
French confectioners often eoncoct
delectable parfait by beating into
ice cream bali the quantity OF sweet
ened and favored whipped cream and
then repacking the mixture until firm,
and the Ingenious home caterer can do
the same Allow half pint OF heavy
cream to each pint OF plain vanilla ice
cream, whip until stiff, sweeten with
onequarter cup Of powdered sugar
and flavor with chocolate. coffee or
any preferred fruit PURGE. Before
adding the flavoring reserve sufficient
ri the whipped cream to decorate eaca
portion when served
With thin blade knife or spatula
mix the whipped cream into the frozen
mixture. Repack in equal parts OF ice
and salt for a half hour or more
Serve in tall, slender parfait glasses
and decorate the top OF each with a
whirl of the whipped cream reserved
Tor the purpose. A further garnsh OF
IS bit OF fresh fruit, crystallized mint
leaf or piece OF canded ginger will
add beauty as well as flavor.
The same mixture. divided into In.
/ dividual paper cases and sprinkler
with macroon dust or chopped nuts.
/ should be repacked for a slightly
/ longer time than when in single
mould. Professional confectioners SCI
these cases in an ice cave with shelves
but lard pail will answer the pur-
pose quite as well, as its well Tapped
cover eliminates the possibility OF the
entrance OF salt and layer of paraf,
fin paper over the top OF each paper
case will keep the portions from touch.
ing.
{ Parfait so served is known as BIS
cult glace This method OF prepare.
ton will be found much more simple
than the more involved process or
boiling syrup until it spins q thread,
pouring over beaten egg yolks. cooking
to the proper point and then cooling
Lefore adding the whipped cream. The
/ results will be quite as good.
/ Mousse, on the other hand, IS sim
/ rlicity itself A general rule is all
that is necessary: To each pint of
cream, stitfly whipped, add four table.
spoonfuls OF sifted powdered sugar
! Favor to taste, turn into an ice cold
mould and let it stand untouched in
salt and ice for three or four hours.
Fresh fruit flavorings, such as peach.
raspberry and strawberry, are favor.
ties for mousse. and either the crushed
pulp or the juice may be used.
For an elaborate dessert a hostess
cannot do better than to order plain
vanilla ice cream from a confectonet
and use 1t for the lining OF mould
Fill the centre with sweetened and
Favored whipped cream and repack
for two hours The best combinations
are those in which color and flavor
are in strong contrast. Thus vanilla
ice cream with centre OF raspberry
to eat.--N. Y. Sun.
Recipes
Strawberry Sherbet-Boil together
for fifteen minutes two cupfuls of
sugar and four Of water. Soak tea
spoonful Of gelatin until soft In three
tablespoonfuls Of cold water in the
meantime, and then pour the boiling
strip on it. Strain and when cold add
a pint Of strawberry juice and the
juice OF two lemons. A quart OF ripe
berries, pressed thru cOlander and
then strained thru cheese cloth
ought to give pint OF juice. Freeze
'he mixture until stiff. remove dashei
!, and pack for two hours.
Tomato Soup--Two pounds OF ripe
red tomatoes. two carrots, one bunch
Of herbs, two quarts stock, one and d
half ounces dripping, one and hall