Oxford Democrat., 1921-07-19

pour over the well-beaten eggs, and stir
over the fire until smooth; then add the
sugar to taste. and cool. Pour into
freezer and partly freeze, stir In the
whipped cream and the juice and pulp
Of the oranges. Complete freezing.
MELON CREAM.
pint melon pulp
teaspoonful vanilla
1quart whipped cream
1-2 cup powdered sugar
Choose small nutmeg melons that are
fine favored, and after removing the
seeds and membranes remove all the
pulp that can be removed, cutting 1t up
iu small pieces, and pass through sieve.
Flavor the whipped cream with the
vanilla, and sweeten to taste with the
powdered sugar; then fold into the
melon pulp. Freeze until stiff and
serve with glsoe oranges, or . half cup
OF orange or pineapple juice may be
added to the melon pulp.
PINEAPLE.MINT sHERBET.
pint chopped pineapple
mint leaves
egg-whites
cups sugar
lemons
cups boiling water
tablespoonful gelatine.
Place the mint leaves and the thin
rind of the lemons In cup or two OF the
water, and let simmer for about twenty
minutes, then strain. Stir the gelatine
dissolved in fourth cup of water. Add
the sugar and the remaining water and
let boil to q syrup; add the lemon juice
and let cool; then add the mint and pour
into freezer and freeze to . mushy CON
sistency; then stir In the pineapple pulp
and complete freezing.
CARAMEL ICE CREAM
cups heavy cream
2whole eggs
2-3 cup caramelized sugar
IA tesspoonful salt
cups milk
tablespoonful vanilla
cup light brown sugar
Scald the milk In double boiler; beat
sugar and eggs together until light; add
to the scalded milk and stir until the
mixture thickens; add salt. While still
warm add the caramelized sugar, brown
the sugar, but be careful not to let II
burn, and .one-fourth cup of boiling
water. Turn into freezer and partly
freeze; then stir in the whipped cream,
and complete freezing. Pack down In
salt and ice and allow to stand few
hours before serving. A few fine
chopped nut meats improve this cream.
GRAPE ICE CREAM.
pint heavy cream
! cup grape juice
1 Ia tablespoonful gelatine
pint top milk
cup sugar
Scald the milk, adding just Q pinch Of
salt and the sugar; then stir In the gela.
tine, dissolved In little cold water.
Let cool, freeze, partly, and stir In the
grape juice and whipped cream. Freeze,
and pack down In salt and ice and lei
stand one or two hours.
COCOA ICE
pint water
cup heavy cream
/ tesspoonful vanilla
pint milk
6 tablespoonfuls COCOA (leveD
9 tablespoonfuls sugar
MIX the cocoa and sugar; add . little
of the water and mix to . paste, then
add the remainder of the water. Bring
TO the boiling point and let boil two or
three minutes; add the milk and bring
TO the boiling point again. Remove
from the fire, and let cool. Flavor with
the vanilla. Pour into q freezer and
freeze to mushy consistency; then stir
in cream, whipped stiff and sweetened
with little powdered sugar. This is
nice served with msple-nut sauce. By
using shaved ice with this instead OF
freezing IL in . freezer you have a
delicious iced cocoa. Top with the
whipped cream.
ORANGE AND PEACH sHERBET.
l 1quart peach pulp
pound sugar
Q egg.whites
2 cups strained orange juice
pint water
Boil the water and sugar together for
about twenty minutes, then let cool.
Add the peach pulp, using moe, ripe,
uncooked peaches that will mash fine,
and the orange juice, and pour into
freezer and freeze to q mushy consist-
ency, then stir In the whipped egg.
whites and continue freezing by packing
down In Ice and salt, but do not stir any
more.
MAPLE-NUT MOUSSE.
pint heavy cream
cup chopped nut meats
Plain Ice cream
cup maple syrup
tablespoonful gelatine
Place the maple syrup In . double
boiler and heat, then stir In the gelatint
that has been dissolved In little cold
wate, then add the chopped nut meats,
and fold In tho cream, whipped unit
light. Line q mould with plain ics
cream, and all the center with the
mousse, cover tightly and pack down ip
ics and salt for two or three hours. Dip
the mould In hot water, turn out on cold
platter and slice down. This 10 6nc
with chocolate ioe cream, also; line the
mould with the chocolate cream instead
Of the plain Ice cream.
FROZEN FIG PUDDING.
pound good flgs
pint heavy cream
CUP sugar
eggs
1quart good milk
lemon
pint water
Wash the Hgs and let soak In the water
overnight; add the sugar and let simmer
slowly nutil the figs are tender, then
remove and when cool cut mp into bits
Place the milk In . double boiler and
add the beaten eggs and cook until
smooth, 1tirring constantly. Let cool
and freeze partly, then stir In the fgs
and whipped cream. Pack down In salt
and ice. Add sugar to the oustard cream
TO taste before freezing.