Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-07-02
Tested Recipes for the
Housewife Philadel-
phia and French Ice
Gre a m s-Custards
and Ices.

for half an hour before the mixture
! is put in the can the freezing process
will be much quicker. Begin to freeze
in time so that the ice cream can have
time to ripen after it is frozen. AL
low three times the quantity of ice
that there is of salt. 1t can be mixed
| before using or can be put in the
| freezer in layers. The finer you crush
the ice the more quickly will the ice
cream freeze. The best way to crush
| the ice is to place it in burlap bag
and pound it with mallet until II
| is in small pieces. Use one quart OF
rock salt to three quarts of ice. In
stead of turning the freezer until
water covers the ice, before the cream
, begins to freeze cover salt and ice
| with cold water INN ediately, and the
ice cream will begin to freeze at once,
thus saving good deal OF time.
Philadelphia and French ice creams
are the foundation of all creams. the
former being made without and the
latter with eggs. For quart Of the
first mix four cups of light cream
with a cup of sugar and pinch OF
salt Flavor to taste and freeze. II
fruit is added. put it In after the
! cream is partially frozen. just begin
ming to get solid, and then hnlsh
For French cream make custard
of two cups of milk, cup of sugar
and four egg yolks. Let cool. then
add two cups of cream which mas
been whipped, a pinch of salt and
| favoring to taste. When vanilla ma
yoring is used some like the addition
| of a little grated nutmeg or pow
ldered cinnamon.
| A universal foundation Is also used
for water ices. This Is made by boil
ling together two cups OF water ana
one of sugar until thin strip Is
formed, then beat until cold. which
perceptibly whitens it: add four well
beaten egg whites, flavor to taste and
freeze. II not frozen hard it will be
a sherbet if solid it is water ice.
Chocolate Ice Cream with Cinnamon
sauce.-Those who have never como n1a.a
the favors Of cinnamon and chocolate
have a treat in store. Make slrup OF
one pint of graduated sugar and one
| half cup Of water. When all the sugar
is dissolved, boil the strip gently Tor
about a minute, then add one-fourth OF
a teaspoonful of cinnamon extract.
Serve cold with chocolate ice cream
Susared Ice Cream.
Make some caramel sugar by placing
sranulated sugar in an aluminium pan
over a slow fire. When the sugar is
liquid and a golden brown, remove from
sugar to a powder. When serving plain
vanilla ice cream, powder with this pre-
nared sugar the inside of the cooled
glass in which the individual service is
TO be placed; fill the glass with ice
cream and powder with the sugar II
liked, blanched almonds may be added
to the sugar just before removing from
the fire.
Walnut Ice cream.-For dainty fro
zen dessert cut a cantaloupe to repre-
sent a tiny scalloped basket. Remove
the seeds and fill the center with walnut
ice cream. Garnish with whole walnut
meat.
hea ten light. one pint Of cream and one
pint of milk. Add to this one pound OF
peanut candy. crushed fine with q roll
ing pin. Freeze slowly.
Cherry Sauce for Plain Ice cream
Drain the juice from one can OF cherries
or use the sweetened juice from stewed
cherries; add one extra cup of sugar to
this Juice and cook it until 1t forms
thick strip Pour it over plain ice
cream and place few OF the cnerr1es
on top.
Strawberry Mouuse.-Whip one pint
of double cream until stiff: mash.
lstrain and sweeten one pint OF straw
berries and stir into the cream; place
lin a fine sieve until free of all liquid,
Then put in a mold, pack in plenty of
lice and salt and let stand for three
hours to chill.
Orange Mousse.-Take one and one
half cups of the juice of sweet oranges
land one-fourth cup of lemon juice.
Mix with two cups of sugar: whip
firm. Add the fruit juice and the
suear and one cup of English wal
inut meats that have been chopped
fine. Fill a mold and pack it in ice
and salt Leave for four hours.
Pineapple Sherbet.
Take one pint can of grated pine
apple, one pint of sugar and one and
one-half pints of water. Boil sugar
and water until the sugar is
the grated pineapple and the Juice
LOT two lemons: freeze fast. When
partly frozen, add the beaten whites
of two eggs, mix thoroughly, take
out the dasher, pack well and let
stand for an hour or more. Freezing
fast makes it light.
Peach Sherbert.-Fill the can OF the
lice cream freezer about half full of
lpeach juice, and when it is almost
frozen add the beaten whites OF four
Ieegs. When completely frozen. the
lsherbet is delicate pink color. Use
four eggs for a six-quart freezer.
Watermelon Sherbet-This Is as
pretty as it is palatable. First care
fully scrape the red pulp from ripe
watermelon, saving all the juice; to
two quarts of the liquid and pulp add
one cup of sugar and one of minced
pecan nuts; when partly frozen, stir
in the beaten whites of two eggs and
finish freezing. Serve in a watermelon
shell resting on a mat of leaves.
Grape Sherbet-Boil one pound of
sugar and four cups of water. Strain,
iadd the juice of one lemon and one
}oranee, three cups of grape juice and
one teaspoonful Of gelatine dissolved
in water. Freeze
Coffee Sherbet.-Mix three cups of