The Barre daily times. (Barre, Vt.) 1897-1959, 1919-09-06

! cheerful mother, and not one who con-
siders them bother.
1t is a great convenience when you
are ready to strain bit of fat, syrup or
other liquid which requires a fine strain
er, to have on hand little squares of
cheese cloth to lay in your sieve
| Three strands of crochet cotton, braid
ed, make pretty and inexpensive loops
! for buttons If heavier loop is wanted,
double the ACKNOWLEDGEMENT
Homemade Ice Cream the Best
With the great scarcity and almost
prohibitive cost of cream in many parts
of the country, real ice-cream has been
| beyond most Of us.
| But this dessert is so delicious and
wholesome and adds such a pleasant
finish" to a meal, that it is too great
gastronomic sacrifice to foregO it al
| together.
And to forego it is unnecessary. Ex-
pertinent proves that evaporated milk is
most satisfactory substitute for
cream, making a frozen dessert that has
creamy" texture and IS just as de-
licious as if it contained the more ex-
pensive ingredient.
Ice cream at the proper time and in
reasonable amount has always been good
food for children.
The substitute 'ice creams" made with
evaporated milk are good food too, says
Genoise Brown Short in the Delineator
The greatest nutrition expert in the
country, a professor at one of the lead.
ing universities permits his children to
have them and especially recommends
those containing the fruit juices.
The only danger in the use of eyapor-
ated milk in frozen mixture is that
it may be too rich.
For this reason it is we'll in most cases
to dilute the milk from one-fourth to
one half with water, and sometimes, as
in the case of the milk sherbet, even
more.
The recipes given show only few of
the possibilities of~evaporated milk when
used in frozen desserts.
Maple Ice Cream.
One cup of maple strip, one table
spoon OF cornstarch, few grains of salt,
two egg whites. one pint of eyaporated
milk and two egg yollls.
Beat the yolks of the eggs slightly
and add the cornstareh, maple strip and
salt. Beat thoroughly Cook in the top
OF the double boiler until the mixture
begins TO thicken. Cook about 10 min
utes Cool Add the whites of eggs beat
en- until stiff, and the milk beaten until
frothy, Freeze.
Frozen Cereal Pudding
One cup of evaporated milk half
cup rice.water, one egg, one tablespoon
of vanilla few grains of salt, one.half
cup of cooked rice livery soft, and one
half cup canned peaches previously
passed through a sieve)
Make a custard of half cup Of
milk, ricewater, egg and salt. Cool
and add rice, peaches and remaining
milk beaten until frothy. Freeze.
Milk Sherbet
One cup Of evaporated milk, one cup
of water three quarters of a cup of sug-
ar, five tablespoons Of lemon juice.
Combine the milk and water. Chill in
freezer. Mix juice and sugar and add to
milk. Finish freezing.
Prune Ice Cream.
One and one-half cups of eyaporated
milk, one-half cup of water, five table
spoons Of sugar, few grains Of salt, one
half cup OF msweetened prune pulp and
four teaspoons of lemon juice
Make syrup of water and sugar by
boiling together for two minutes. Cool,
and add to milk beaten until frothy. Add
salt. Partially freeze and add prune pulp
and lemon juice, previously combined
Finish freezing.
Macaroon Ice Cream.
One and one half cups evaporsted milk, |
two thirds cup of water, fourlablespoons
sugar, one-fourth teaspoon vanilla, two
thirds cup fine macaroon crumbs, a few |
drops almond extract and a few grains |
of salt. Make a syrup of water and sug-
ar by boiling together for two minutes. |
Cool and add to milk beaten until frothy. |
Add macaroon crumbs, salt and flavoring. |
Freeze.
Raspberry Ice Cream
Two cups evaporated milk, - cups !
canned raspberry juice, one-half cup Of |
sugar, four teaspoons lemon juice. Whip |
milk until frothy, add sugar and partial |
ly freeze. Add raspberry juice and lem
on juice combined. Finish freezing.
Pineapple Mousse.
Two eggs, one cup pineapple juice, six
tablespoons sugar, one-half cup water, a
few grains of salt, one cup grated pine
apple, lh cups evaporated milk. Beat
eggs until light and add pineapple juice,
sugar and salt. Cook in double boiler
until thick as cream. Cool and add graf
ed pineapple, water and milk beaten until
frothy. Pour in mold, pack in salt and
ice and let stand four hours.
Chocolate Ice Cream.
One and one-third cups evaporated
milk twoeighths cup water, few grains
salt, one square chocolate, one teaspoon
vanilla, one half cup sugar
Bring milk and water to boiling point
and pour over melted chocolate. Beat
thoroughly. Add sugar and salt Cool
Add havoring Freeze
Fig Ice Cream.
Two-thirds cup water, six tablespoons
sugar, l3 cups eyaporated milk, few
grains salt, half cup cooked and
chopped figs, two tablespoons lemon
Juice.
Make a syrup of sugar and water by
boiling together for two minutes. Cool
and add to milk beaten until frothy. Add
figs previously cooked until soft in a
little water, drained, and put through
food chopper and mixed with lemon
Juice, Add salt. Freeze.
r,H,n Ia,