Every evening, Wilmington daily commercial., 1921-07-18
Frozen SDeefs
For Hot Days
The Dessert That Is iced Ia Always
Welcome When the Weather
~ Warm.
r,uMBEnLAND Ginger Pudding

1 sweeten one pint Of thick cream
with One-third OF a cup OF pow
dered sugar and whip very stin. Add
slowly the ginger syrup drained from
preserved ginger, one tablespoon Of
lemon juice and half cup OF water.
Freeze, and when partly stiff, add
one-half cup OF the drained ginger
chopped fns.
The Carlton Frozen Peaches
Remove the stones from one quart
OF hne ripe peaches, taking care 10
save any Of the juice which comes
from them. Crack the stones. take
out the kernels, and tie them loosely
10 piece of muslin. Put a pint of
cold water IN a saucepan with one
and half pounds OF loaf sugar.
bring Il gradually 20 a boiling point
and let II boil rapidly for ten min
utes Pour the syrup into a basin
containing The peaches. Crush the
Kernels I'D inside the bag, lay In with
the peaches and cover the basin with
q cloth. When tho syrup Is quite cold
add the strained juice OF a lemon.
+ After removing the bag Containing
the kernels freeze the mixture. This
should be served in tall crystal
glasses set on dainty plate.
Coooanut Charlotfe.-A deeflious
dessert is this: Beat the white or
three eggs, pinch or salt and half
2 cup OF puiverized sugar. Scald one
quart or cream in a double boiler.
add 70 Il the beaten and sweetened
whites and the milk from one cocoa
nut with six drops OF rose extract.
Freeze. Line charlotte russo cases.
which are sold az all favor stores.
with white sponge cake. FIJI in the
center with the frozen mixture. scat
ter grated cocoanut over the whole
and stick a maraschino cherry on ths
TOP for a garnish
Raspberry Tce.-The best rasp-
berry ice is the easiest to make II
calls for one quart or the berries.
Extract the juice and add 70 one pint
Of granulsted sugar. dissolved in the
juice. Add the juice Of one good
sized lemon and half pint OF water
Freeze In the usual manner The ad-
dition Of beaten egg white or
tablespoon Of granulated gelatins
soaked in cold water adds somewhat
20 the suoothness and flavor OF the
Ice
Cherry Punch.--When cherries are
good try cherry punch. made IN thiH
way. Dissolve cup OF water and
pound Of sugar over the fire. add the
grated rind OF an orange and boil FIVE
minutes. Remove from the fire and
strain. Add a pint OF cherry Juice.
the Juice Of two oranges and OF one
lemon. cool and freeze. Serve in
glasses and garnish with two or three
whole. pitted cherries on top of eacn
glass.
Raspberry Sherbet. - Raspberry
|. sherbet can be made with a quart Of
water and a pint OF sugar boiled to-
gether for ten minutes. To this add
teaspoon Of granulated gelatine
. that has been soaked in a little cold
water and strain When Il is cold
: add pint Of strawberry Juice and
the Juice OF two lemons. Freeze very
hard.
A variation Of the above recipe IS
to make the raspberry sherbet as de-
scribed. and TO ill in the centre OF
the sherbet when the cashier Is re-
moved with whipped cream. sweet
ened and favored with little sherry.
! Raspberry Almond Cream.-Rasp-
! berries can be blended with almonds
{ in a delicious ice cream. To do this
! freeze very sweet raspberry Juice.
! and pack il in layers in a mould with
! the following almond cream: Scald q
| pint and half OF cream with half a
, cup of granulated sugar. When IL
I is still hot. but not on the fre. add sir
I beaten egg yolks and three-quarters
! Of a cup of blsnched and pounded a.
I monds. Put il back over the FIRE aud
! cook it in a double boiler. until it IS
thick
: Ice Cream with Plums.-Green
, gage ice cream is almost unusual
enough 10 be called a novelty. To
5 make il stone ripe green cages
Z enough 10 measure four cups. Boil
: them with cup OF water and eight
: tablespoons OF granulated sugar until
S they are soft. Add a cup OF grape
7 juice. IL you can get white grape
$ juice, the green Color Of the cages
Will not be affected. Pass the mix.
Q ture through a sieve and cool Add
four cups of whipped cream and
freeze. Pack in small moulds in salt
and ice ard sprinkle chopped nuti
on top when serving