davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-05-29
Simply Ice Cream

.
Are you ever confused by the
terms "French," "Philadelphia, :"
"Neapolitan" ice cream, etc? If so,
let's clear them up right here, for
you will want to make them all and
it is we'll to know the trade names
when ordering from the confectioner.
The French ice cream is one that has
boiled custard foundation, with
cream and fruit pulp or favoring
added. The Philadelphia ice cream
has only sugar and favoring, or
fruit pulp mixed with the cream Tor
part milk. If the latter is used,
sometimes junket will be added to
give more body. The handling of
junket and custard has been dis
cussed in previous chapters of this
series. The Neapolitan ice cream is
combination of several different
f1avors and colors nodded together.
usually in a brick and served in
slices. The cream and favoring are
added to the custard when it is cold.
and it is made very sweet (for the
freezing robs it of some of it's sweet
ness), then frozen. The junket for
ice cream is handled just as it is for
pudding, except that part of the
liquid may be cream and part milk.
1t is chilled, Of course, before freez-
ing. Or whipped cream may be
folded in while the junket is half
"set."
Nothing can equal in flavor and
richness the ice cream that is made
OF large proportion of rich, heavy
cream. But an acceptable and mex
pensive substitute on hot day can
be made from evaporated milk if
the flavor is strong enough to mask
the cooked taste of the milk: choco-
late, banana, caramel, ETC., will be
New-York tribune., 1921-05-29
Packing the Freezer

After placing the dasher in posi-
tion, fill the inside container of the
freezer only three-quarters full of
the cream mixture to allow for swell
ing. Fit this container in position
in the bottom of the freezer, adjust
and clamp down the crank handle.
Pack with ice and salt to the top
(even if a small amount of cream is
being made).
AS the melting of the ice contin-
ues the freezer will fill with water:
do not drain this until the water
reaches the drainage hole near tho
top of the freezer, for this water
helps to freeze the cream more
quickly.
Use coarse freezing salt and crack
the ice to the size of hickory nuts.
New-York tribune., 1921-05-29
Chinese Cup

Place in mixing bowl two CUPS
of cold tea, one small cup of rice
water (water in which the cereal
has cooked, half can of chopped
apricots with the syrup, the juice
of three lemons, two inches of stick
cinnamon, half cup Of sugar and
one pint Of ripe cherries cut in
halves. Chill on the ice and when
ready TO serve add three cups Of
crushed ice and a quart Of any car
donated water. Serve in tall glasses
with cut slice of orange inserted
on the glass rim.
New-York tribune., 1921-05-29

found excellent made in this way.
This milk may be used with an
equal amount of water, but it will
be found better to use three-quarters
evaporated milk to one-quarter
water, to produce a heavier, creamy
mixture.
. Frugality Chocolate Cream
3 cups evaporated Il squares (1@
milk oz.) unsweet-
cup water ened chocolate
l cup sugar or a cup cocoa
| tablespoon vanilla.
Combine the sugar and cocoa.
Stir these into the milk, water and
vanilla. Or, if chocolate is used, first
melt it over hot water and then pro-
ceed as above.
Sherbets
To boil the sugar and water to.
gether for ten minutes and to add a
teaspoonful of gelatine per quart, or
the white of an egg, will tend to
give heavy body to a sherbet and
prevent thin, watery consistency
New-York tribune., 1921-05-29
Banana Mousse

This is very easily made, as it re-
quire no cooking and no turning for
freezing. Press through a potato
ricer three bananas and add the
juice of half lemon and one
orange. Mix well, adding three
tablespoonful of sugar and three Of
loganberry juice. Chill on the ice
and combine with cupful of double
cream, whipped solid, and six dried
macaroons crushed with rolling
pin. Turn into a mold with a
water-tight cover and bury in ice
and rock salt for four hours before
serving
New-York tribune., 1921-05-29
Iced Drinks in General

In preparing the different iced
beverages, especially when fruit
mters into their composition, it is
est to mix the basis of the bever-
.ge, consisting of the different
ruits, tea, sugar, etc, several hours
before serving and place it in the
ice chest to chill and ripen. This
seems to bring out the rich fruit
aavors, and in many instances 3
tiny pinch of ground spices, two or
hree whole cloves or small piece
Of stick cinnamon will be found a
pleasant addition.
A few slices Of cucumber added
% the fruit puree is still another
suggestion. This gives a delicious
and yet exclusive flavor that is very
good, and your guest will probably
ask for any punch recipe into which
It enters.
Ginger ale, the carbonated waters,
loganberry juice and grape juice are
essential to the making of many of
the best cups and punches, the two
former giving a sparkling zest that
nothing else will, and the latter a
good body to the beverage. Cold tea
may be added with advantage to al
most any fruit punch, but it should
be freshly brewed, strained off at
The end of three minutes and chilled.
A very delightful combination of
a frozen cream or ice with an iced
drink is possible by making orange
or pineapple ice with chilled ginger
ale, cold coffee with vanilla or maple
ice cream, and fresh strawberry
cream with strawberry syrup, few
spoonfuls of thick cream and iced
carbonated water from a siphon.
To make the iced coffee cup Gan
individual rule), place in tall iced
tea glass one cupful of strong
strained black coffee, tiny pinch
of ground cinnamon, quarter of a
easpoonful of vanilla extract, one
tablespoonful of sugar, one table
spoonful and half of cream anc
talf of beaten egg yolk. Mix
thoroughly. add small cupful Of
racked ice, three tablespoonfuls OF
'ich milk and top with two table.
New-York tribune., 1921-05-29

ice cream is hastened), but also the
more granular the texture of the
cream will be. Three parts ice to
one part salt is the best proportion
to use for ice creams or smooth, vel
vety sherbets, but two of ice to one
of salt is best for frappes, which
are intended to be coarse and only
partly frozen,
New-York tribune., 1921-05-29
Ginger Ale Punch

Chop one-quarter of a pound Of
candied ginger and cook with one
quart of water and small cupful
of sugar for fifteen minutes. Cool,
add half cupful of lemon juice,
half cupful of strained cold tea
and chill ON the ice. When ready
to serve add cupful of hulled
strawberries, two cupfuls of cracked
New-York tribune., 1921-05-29
Grape Juice Cup

Boil together, without stirring, for
seven minutes (after it begins to
boil) one cupful of sugar and half a
cupful of water. Pour the boiling
syrup on the stiff1y whipped whites
of two eggs and beat with an egg
beater until cold. Add the juice
and edible pulp from one large
grapefruit, one pint and a half
(three cups) of red grape juice, one
small cupful of shredded fresh pine
apple and a quart of Apollinaris
water. Pour over a small block of
ice placed in a punch bowl.
New-York tribune., 1921-05-29
By Virginia Carter Lee

EHE weather on Memorial Day
generally is such that fruit
beverages thoroughly chilled
frozen fruit desserts prove pop
ar. Sample menus are suggested
both luncheons and dinners into
1ich these timely dainties enter,
I'd the former are so planned that
ey consist either of cold viands or
dishes that are easily and quickly
epared.
The dinners are slightly more
aborate, as perhaps for the main
zeal of the day a guest or two may
present; but if preferred the
NIB and fried chicken can be pre-
ared the day previous, the beef
5af is planned to be served cold
nd the panned sweetbreads may be
Joked in the chafing dish or on the
lectric grille.
New-York tribune., 1921-05-29

double cream, whipped solid. Freeze
slowly in three parts ice to one of
rock salt A little of the chopped
preserved ginger may be added if a
more spicy flavor is desired. Dried
apples may be used to advantage in
making this frozen dessert
New-York tribune., 1921-05-29

for several hours to chill and ripen,
and when ready to serve remove the
cucumber and beat in the stiffly
whipped white Of one egg. Add also
a pint of cracked ice, one large diced
orange and a quart of chilled vichy.
Mix well and serve in tall glasses.
Frozen Apple Sauce Cream
Season one cupfuI of thick cooked
apple sauce, we'll sweetened, with a
pinch of ground cinnamon and nut
meg, and add a teaspoonful of butter
cut in bits, the juice from a quarter
of q lemon and two tablespoons of
syrup drained from preserved gin
ger. Cool, chill on the ice and grad
ually combine with one cupful of
New-York tribune., 1921-05-29

SpooHA AulS OF SWeeCeHeQ whipped
cream. The amount Of milk added
depends on the strength of the
coffee used.
Frozen Desserts
Frozen desserts cover broad
field, embracing as they do fruit
ices, sherbets, mousses, parfaits,
ice creams and fancy creams in the
way Of frozen puddings, frappes
and bisques. These, unless one has
skilled cook, are difficult to pre-
pare, and a mousse or parfait is
quite as delicious and will require
no turning of the freezer in the
making.
The recipe given for fresh straw
berry cream cannot, l think, be i'm
proved upon if the directions for
making are carefully followed, and
this same recipe can be used for
making all fruit creams with equal
success. Remember, in the making
Of any frozen dainty, to be liberal
with the amount of sugar used, as
the sweetness seems to "evaporate"
during the freezing process. The
amount Of sugar to use with the
fresh fruit is also hard to give,
owing to the varying degrees of its
acidity, but make it far sweeter
than if it were to be eaten un-
cooked.
Moreover, do not make the mis-
take of certain young bride who
shopped for the largest berries she
could find and then put them un-
sweetened and uncrushed into the
ice cream. They were literally like
large, sour marbles, and, of course,
the cream was uneatable.
In the making of frozen creams
and sherbets the dried fruits are
not used as much as they should be.
A caramel fig cream is especially
good, and rhubarb or orange sher-
bet, with chopped dates or raisins
frozen in it, is delicious. The syrup
drained from canned or stewed
dried fruits is also excellent when
combined with the fresh fruit juices
or the sugar syrup that forms the
basis, while for scalding small,
fruits like dates and raisins before
they are added to the unfrozen mix
ture they have no equal.
Grapenuts, crushed macaroon
crumbs and some Of the more ex-
pensive sweet crackers can be added
occasionally to a frozen cream, both
for the sake of variety and the in
creased food value given. Even the
plebeian Boston brown bread, when
dried and crushed, is not to be de-
/ spised for this purpose, and if it
contains either fruit or nuts so much
the better.
In the menus given for the holi-
day there has been no mention of
plain frozen fruits. These are very
refreshing, not expensive, and are
made as follows:
Plain Frozen Fruit
Press one quart of prepared fruit
through potato ricer and blend
New-York tribune., 1921-05-29

/ might be eaten cold without baking
and without cream. 1t will serve
about six persons and cost only 10 to
IS cents.
New-York tribune., 1921-05-29
Frozen Desserts Old and New Made
in the Most Delicious Way for
the First Summer I Holiday

ice, one pint Of white grape juice
and a pint of iced ginger ale, poured
from a height. Serve with lemonade
spoons SO that the berries may be
patnn
New-York tribune., 1921-05-29
Frozen Fruit Salad

Soak one teaspoon of gelatine in
water to cover and dissolve over
hot water, then beat into the cup
of mayonnaise dressing. Blend with
one cup of heavy whipped cream
and a teaspoon of powdered sugar
and fold in two and a half cups Of
mixed fresh, candied or canned
fruits as desired (halved straw
berries, candied pineapple, drained
canned cherries, sliced peaches,
chopped nuts, etc). Turn into
square tin with a water-tight cover
and freeze as for mousse or parfait.
New-York tribune., 1921-05-29
Tried and True Recipes for a Starting Point

THESE recipes are warranted to
make any summer day little
happier and more comfortable. Home
made soft drinks and frozen desserts
should he cultivated
New-York tribune., 1921-05-29

is for very ripe, fresh fruit. 1t
could be easily modified to fit the
canned pineapple by cutting down
the sugar. (For this case it is best
to buy the shredded pineapple.)
Boil the sugar and water to-
gether for five or ten minutes. When
cold add the fruit juice and freeze
1T. When frozen this will make one
quart and might be served in the
pineapple shell.
Freezing and Unmolding
When the freezer is turned too
rapidly (this is seldom done unless
by machinery the sherbet will be
granular. When it becomes hard to
turn the crank it is time to remove
the dasher. Carefully, unpack the
ice and salt, wiping off the top and
sides below the opening, then take
out the dasher. Scrape the sherbet
down the sides, place a cork in the
top and return the cover, pack ice
and salt over all and a heavy cover
ing. Leaving this for two hours to
ripen will improve it.
If the sherbet or ice cream is to
be nodded into fancy shapes this
is done after the dasher is removed.
Dip the cream out, fill the mold very
full, cover with a watertight cover
and bury in ice and salt for several
hours. When unpacking the freezer
again or the small molds be careful
not to let any salt get into the ice
cream. If you wish to unmold this
whole remove the container, dip it
for moment in warm water or
wrap wet, hot towels around it.
Then the cream can be easily slipped
onto platter. A garnish of
whipped cream will often be the
finishing touch.
Editors mote--Rectpes and gen
erat technique for frozen parfaits
and 'nousses soiH appear as the final
chapter Of this serias mcut Sunday. J
New-York tribune., 1921-05-29
Chocolate Coffee Custard

Heat together one cup of very
strong black coffee and two cups of
milk. Melt two squares of shaved
unsweetened chocolate, add little
Of the coffee and milk mixture and
when it forms thin paste add the
remainder of the liquid, Cook until
the chocolate is smooth and boil for
couple of minutes. Beat two eggs
with. cup of sugar and mix into
the chocolate with one-eighth of
teaspoon of salt. Cook for a moment
to set the eggs, remove from the fire
and flavor with one teaspoon of
vanilla extract. Cool, chill and fold
in half a pint of double cream,
whipped solid, and half a cup OF
chopped nut meats. Freeze slowly.
New-York tribune., 1921-05-29
Rhubarb and Mint Ade

Cook one bunch of diced rhubarb
in one pint of water, and when ten
der press through a puree sieve
Sweeten with a large cup of sugar
and add two oranges cut in thin
slices, bunch of fresh mint and
pint of loganberry juice. Cool, chill
on the ice, and just before serving
remove the mint. Add two cups of
cracked ice and a quart of chilled
vichy. Serve in iced tea glasses with
straWs.
New-York tribune., 1921-05-29
Delicious Date Cake

ONE-HALF cupful soft butter,
one and one-third cupfuls brown
sugar, two eggs, one-half cupful of
milk, one and three-quarters cupfuls
of flour, three teaspoonfuls each
cinnamon, nutmeg, cloves and salt,
and one-half pound of dates cut into
pieces.
Mix as a cake, reserving a little
of the -four to dredge the dates,
which should be left in rather large
pieces. Bake in a moderate oven
registering $50 or 375 degrees e.,
for forty minutes. If pressed for
time all Of these ingredients could
be put in together and then thor
oughly beaten for three or four min
utes, though the texture will not be
so fine. This cake will cost, at pres
ent prices, about rs cents. 1t is light
and delicately spicy. 1t could well
be cut into fifteen blocks, and would
be especially nice to serve for after
noon tear. ", Oshkosh, Wis.
New-York tribune., 1921-05-29
Garden Parfait

Heat one-half cupful each of pine
apple syrup and white grape juice
and blend gradually with the yolks
of two eggs beaten with two-thirds
of cupful of sugar and a few
grains of salt. Cook over hot water,
stirring constantly until well thick
ened, cool and add four tablespoon
fuls of cooked fig puree, table
spoonful of lemon juice, half a cup
full of shredded cooked or canned
pineapple and the same of maras-
chino cherries mon alcoholic), fine
ly chopped. Have ready a pint of
chilled double cream, whipped solid
combine with the fruit mixture,
turn into a mold with a water-tight
cover and pacls in equal parts of ice
and rock sal. for four hours be-
fore serving.
New-York tribune., 1921-05-29
Orange and Cherry Nectar

Squeeze into a bowl the juice of
two oranges and one lemon, and add
three slices of peeled chilled cucum-
ber and half a can of large pitted
cherries. Sweeten with half cup
full of sugar (the exact amount of
sugar is hard to give, as the sweet
ness of the cherry syrup which is
added with the fruit and the acidity
of the oranges must be taken into
consideration). Stand on the ice
New-York tribune., 1921-05-29

(Editor's Note-Thcsc contributed
recipes haze been, tested and M
dorsed By Our Domestic Science Er-
pert. We pay 81 for each recipe that
is printed. Send us youys,) y
New-York tribune., 1921-05-29
Strawberry Ice Cream

Prepare the fruit puree the day
previous to making the cream by
hulling three-quarters of basket of
berries, passing through a potato
1lcer and adding cup of powdered
sugar. Chill on the ice. Make the
foundation of the cream from a rich
boiled custard, using a pint of rich
milk, e level teaspoons of corn
starch, moistened with little cold
water, quarter of teaspoon of
salt and two eggs beaten with four
tablespoons of sugar. Cook the corn
starch with the milk, stirring con-
stantly for ten minutes over hot
water before adding the eggs and
sugar; then for a moment or two
longer. Flavor with half a tea
New-York tribune., 1921-05-29

A canvas bag and mallet will be
found most convenient for this.
New-York tribune., 1921-05-29
Plain Frozen Fruit

Press one quart of prepared fruit
through potato ricer and blend
with syrup made from one large
New-York tribune., 1921-05-29
Frozen Daines and Chilled Soft Drinks for Memorial ID
2ed Coffee Cup, Ginger Ale Drinks
and Fruit Beverages, With a Cold
Tea Basis, Are Tempting

spoonfuls Of sweetened whipped
cream. The amount Of milk added
depends on the strength of the
coffee used.
Omaha daily bee., 1921-06-05
Field Club

Pi Beta Phi Alumnae club enter
tained at luncheon at Field club SAB
urday in honor OF Mrs. E. p. Palme'
of Kansas City, who has been visit
ing Mrs. Morris Dunham. Mrs.
Palmer left Saturday for Fort Col
Inns. Colo, where she will reside.
Mrs. Arthur Mullen had 10 a
luncheon and Roberta Trimble had I
party of IS.
Mr.. and Mrs. Charles Sevick en-
tertained at dinner at Field club Sat
urday evening. Their guests vert
Mr.. and Mrs, George Eggerss, Dr.
and Mrs. Glenn Miller, Mr.. and Mrs
O. f. Wilson, Miss Alice WendeI
and James Steiger.
DR.. F. ]. Schiller had a party o.
10 at the dinner-dance. Others wht
had parties were c. E. Master, w
w. Drummy, T. w. Allen, Howard
Goodrich, c. Fl. Ashton. w. M
Giller and Guy Cramer.
Omaha daily bee., 1921-06-05
Social Events for
the Coming
Week
Sunday.

Sunday.
Winifred Traynor, musical tea at
her home.
Monday.
Wedding of Goldye Pred and
Mayer Spiesberger.
Commencement exercises Of Uni
versity Of Nebraska in Lincoln.
Mrs. William Schopp, luncheon at
her home for Mrs. Harry Bellamy
of Chicago.
Tuesday.
Fort Crook Bridge club to be en-
tertained by Mrs. w. K. Naylor and
Mrs. c. H. Muller at Officers club
of the post.
Wedding of Clara Louise Peterson
and Leo Gardiner.
L. O. E. club luncheon at Prettlest
Mile club.
Wednesday.
Alpha Xi Delta meeting at home
of Mrs. A. B. Cullison.
Brownell Hall graduation exer.
cises.
Wedding of Geraldine Wolf and
Herman Jones.
Wedding of Doris Smith and
James Ainscow.
Wedding of Katharine Donahue
and Edward Reilly.
Wedding of Ethel Parsons ant
Phelps Griswo1d
Mrs. Howard Goodrich, luncheon
at Field club for members of a
bridge club.
Mrs. Walter Klopp, Wednesday
Evening Bridge club at her home.
Menie and Elizabeth Davis, Wed.
nesday Bridge Luncheon club.
Thursday.
Jacey Allen entertains members oi
luncheon club at her home.
Book club meeting with Mrs. AL
fred Munger.
Mrs. J. w. Skoglund entertain:
North Presbyterian Church Ken
sington club at Lakoma club.
Thursday Bridge club meeting
with Helen Hussie.
Friday.
Morning Bridge and Luncheon
club to be entertained by Mrs. R
| Nile Booth.
Mrs. George Lundberg entertain
Fort Omaha Bridge club.
Friday Afternoon Bridge clut
meeting with Mrs. Chester Nieman
Saturday.
A. c. A. Home Education section
picnic at Elmwood park.
Omaha daily bee., 1921-06-05
Personals

Mrs. r. d. Pollard leaves June 70
to summer in Canada.
DR.. Adolph Sachs is now spend
ing a short time in Boston.
DR.. Raymond Traynor has gone
to Chicago to spend a month.
Clarke Riley will come home from
school at Notre Dame about June IL.
Mrs. Robert c. Hayes, who has
been critically i'll, is reported I'M
proved.
Mrs. Joe Byrne is entertaining
Miss Jennie Ryan of Dubuque, la,
this week.
Mrs. F. E. Young and Mrs. w. A.
Wilcox returned Friday from trip
to North Platte.
Miss Leila Booth of Anita, Ia, ar
rived Saturday to visit Mr.. and Mrs.
R. Nile Booth.
Dave Eccles of Portland, Ore,
spent the last weekend IN Omaha,
the guest of Ed Moore.
F. B. Aldous and Charles Wagner
are spending the week at Lac-De-
Flambeau, Wis, fishing.
Mr.. and Mrs. D. c. Bradford and
family leave the first Of July tor the
lake region of Wisconsin.
Mr.. and Mrs. f. NJ. Morsman and
children leave August for stay
in the Adirondack mountains.
Mrs Paul Gallagher and little
daughter are going to Kansas City
for visit about the 18th OF June.
Mrs. Myron C. Buck and children
of Waterloo, Ia, are visiting Mr.
and Mrs. C. J. Lyon for month.
DR.. Florence Mount returned Satur'
day from Kirksville, Mo-, where she
has been taking post graduate WORK
Mrs. ]. J. Friedman and daughters
Minda and Ruth, have gone tc
Washington, D. C., for short stay
Mr.. and Mrs. Harry Johanson o.
| St. Louis will be the house guests Of
Mr.. and Mrs. Earl Buck for the Ak
Sar-Ben races.
Gertrude Cuscaden left Friday toI
Chillicothe, o., where she was called
by the illness of a relative. She VIII
return June IA.
Ernest and Josephine Pegau re-
turned the last OF this week IRON
their eastern schools to spend the
summer in Omaha.
Mr.. and Mrs. H. R. Bowen ane
family will occupy the E. Scott resi-
dence at 524 South Fifty-secone
street after June IS.
Mrs. Earl Buck has returned from
Colorado Springs, where she ha'
spent the past two weeks with he
sister. Miss Elsie Storz. ...
Mr.. and Mrs. ]. Neal Clemme
leave Tuesday to make their tutur
/ home in Cheyenne, Wyo. Mrs: Clem
mer was formerly Colinetta Lear.
: Mr.. and Mrs. Howard Gouldlni
will entertain Mr.. and Mrs. Charlie
Segelke of Columbus, Neb, at thei
home during the Ak-Sar-Ben races
Malcom Ba1drige went to kansa
City Thursday to be an usher at tn
wedding of Lawrence Dickey. MI
Ba1drige will return Sunday morn
ing.
: Mr.. and Mrs. Lance Jones Wi
' motor to Lincoln Sunday to be pres
: ent on Monday at the University 9
: Nebraska commencement exercise
when their daughters, Ruby an
Omaha daily bee., 1921-06-05

When asked if she would like to
have really big horse when she
grows up, Mary Virginia replied;
a guess III have to. Beauty is get
ting so fat" She likes Beauty bet
ter than her hobby horse, which IS
called "Over the Top" after one OF
the show horses of her uncle, M:
George Brandeis. "Over the Top"
is the more reliable playmate, how
ever, for she has him all through the
winter and on rainy days, when
Beauty looks hopefully but vainly
across the green pasture for his low
ing little mistress.
Little Mary Virginia Louis, daugh-
ter of Mr.. and Mrs. Karl Louis, likes
her hobby horse and Beauty" her
Shetland pony, quite as we'll as the
fine spirited thoroughbreds she has
been seeing at the Ak-Sar-Ben race
track this week.