Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-04
BY MRS. NJ. A. WILSON

By MRS. NJ. A. WILSON
0eotrtShf. 1888. by Mrs. M A. Wilson. All
s rights rescrped
Tee CREAM, to the average person,
I ~ ~ just q frozen cream and without
1ssbt both texture and favor play an
important part, as well as the appear
once Of the cream itself.
Texture has perhaps more than any
thing else to do with the classification
q the different ice creams. This tex
ture 10 dependent upon both the man.
- or method of freezing and the in
Z sOredients used.
The usual forms or varieties Of ice
creams and fees are waterices, frappes,
9s4nites, parfait. mousse. sherbets and
1DoGon fruits. The usual cream mix :
taSes need very little description, and
* this reason will be passed over.
y Water ice is mixture of fruit pulp.
onrnr aud water, and is frozen quite
Ind like ice cream. Frappes are frozen
seaIy to . soft and pulpy mixture. This
~ psually done by placing the mixture
1ntonded to be trapped in pail OF salt
&yu6>ef and ice, and leaving until tiny
.4lI particles cling to the outside OF the
6t96Sll, holding the mixture intended
\ n the frappe. Very often at special
1uncticns, such as afternoon teas, sweet
Au3t mixtures, coffee, tea, cocoa or
o1her beverages are prepared in this
uGnner. This means the mixture is
1foaen until I'm a soft mushy snow, and
= thep served quickly.
The only difference between frappe
nna frozen punch is the time they are
allowed to stand.
of he IN PM ro a nd
SeonGlstency as the frappes. only they
60G1st Of mixtures containing large
Amounts of fruit pulp. which become
coGxse and lumpy during the process OF
I. lkoontng, hence. the name. The fruit
pulp 10 stirred into the mixture after
(, u freezing process has begun, and no
nolafin or meringue Is used. therefore
fke granites do not have the smooth
togture Of sherbets.
ss 0herbets are usually served before or
With Z game course at formal dinners
y "a between the entree and roast Mt
! l4nfornal dinners. Also frequently dur
II the hot weather at the close of a
uSaI IN place of the rich dessert. Sher-
&ets are served at various social func-
800 as we'll as for luncheons for spe-
I ~ occasions.
Xousses are specially prepared mix :
stnBoS that are prepared, filed into molds
- then packed in salt and finely
! GDushed ice and ripened for three hours.
Orange Waterice
Il1ce In saucepan
% Tro Cups of sugar.
Tkrfe cups of boiling ,eater,
trln9 to boil. and cook for ten minutes,
SoW cool and add
xwice Of air large oranges,
u " ywice of ttco lemons,
Oae teaspoon of orange Juice.
TtCo tablespoons of gelatin that hn,
4 80 sosked IN one half cup of cold
S616er for one. halt hour,
4. efir 10 blend and dissolve the gelatin
\ 49, strain into the freezer, and start
1 tko mixture freezing, and when frozer
Z ~ soft snow add the stiffly beater
5 Vhifes of two eggs.
CHER fruits may be used in the same
i nepportions as the orange juice.
strawberry Granite
I1ace In saucepan
1tce nnd one.hnb cups of sugar,
! S YArce cups OF water.
Ming to boil cook for five minutes
III 1HG6 add three tablespoons of gelatin
Il 10 has been soaked in one-half cul
!. ~ cold water for one half hour; sti
\ MN 10 blend. then add
N 9Hs teaspoon of strdmberry fdror.
Efee,1 % for sherbets, and when tn
= kSeas 10 frozen into soft snow ad
N W. cxps of crushed strarberrie.
6tlDv beaten tchites of tro egg
Va - sas for waterices.
fvo parts crushed ice to one PAL
cream salt in the above mixtures
DahodiI Cream
be- In saucepan
y ~ cups of sugar.
X 4Aree cups of milk,
y ~ N Mr. to sbiespoons of cornsfarek.
gfir 10 dissolve the cornstarch an
81 orlne to boil; cook for fifteen mir
4. 213 II double boiler. and then add Il
,keaten yOlks of four eggs; coo
!lve minutes longer, then cool; no
& - tablespoon of camilla.
t&1 ~ teaspoon of lemon extract,
"a y lteaspo0n Of rose EXTRACT,
~ o1i6v beaten rhttes of four egg
W o csps of cream,
~ IN freezer and freeze In Il
manner, using three parts
" crushed Ice to one part Of free;
M Chocolate Pudding
nne level tablespoon Of -gelat
olf cup Of cold water for on'
D3a sgssrss " ohecoists,