Evening star., 1922-05-26

using one of the many new
* ice cream freezers, the max
of good frozen desserts is one
of the simplest problems that
| the housewife has to solve. All
there is to the work is properly TO
mix the ingredients and then place
them in the freezer. There Is no
turning of crank. If possible, by all
means buy one of these labor say,
ing freezers, especially If you lnteno
to make frozen deserts to any ex-
tent this summer.
Another fact to keep IN mind Is
that many delicious combinations OF
frozen desserts can be made from one
foundation recipe of ice cream os
water ice. This also saves time anu
labor, which are very important con-
siderations in hot weather. The only
difference that need be made Is IN
the kind of flavoring used, and IN the
quantity of sugar used in accordance
VI III the acidity of the fruit.
Use of Various Fruits.
For instance, the following recipe
for orange ice may be used with
either lemons, grapes, raspberries.
strawberries. pineapple or any other
fruit:
Orange or Other Fruit Ice.-Boil
one quart of water, then pour IL
| over one pound of sugar. When the
sugar has dissolved pour the sirup
over the carefully extracted juice OF
six oranges and two lemons. Let
stand for about thirty minutes. then
strain and freeze. If sherbet Is to
be made, add the stiff1y beaten whites
| of two eggs just before packing the
ice.
Foundation Ice Cream Recipe. -
Beat the whites and yolks of two
eggs together and mix them with a
quart of rich milk and pint or
| cream. Add sugar until the mixture
| is very sweet IL acid fruit juices are
| to be used The addition Of a little
! gelatin will make the cream smooth
err Finally add the flavoring and
freeze. Certainly nothing could be
! more simple.
Even the more elaborate ices. such
made according to a general rule. SO
| that a single recipe will furnish the
basis for many different kinds of
| f1avoring and fruits and nuts.
| Mousse Foundation.-soak a heap
ing teaspoonful of gelatin In a
| water, and dissolve it over hot water.
Let it cool. then strain it into pint
of cream that has already been beat
en- into a stiff froth and to which
| fully half cupful of sugar has been
added. Finally add the favoring
and other materials. such as nuts and
( fruit. and freeze by packing in
| mold in ice and salt.
Frozen Custard With Fruit and
Nuts.-First make the custard as fol-
lows. Take three eggs and separate
them. beating the yolks first with
| ia ablespoonful of sugar added for each
yolk. While beating the yolks boil
two cupfuls of milk. Stir the boil
| ing milk into the beaten yolks. then
put the custard on the stove, adding
I ~o1, H. t~h
has been dissolved in a little milk.
Let this thicken. stirring 1t the entire
time that 1t is on the stove. When
! thick set It aside to cool. When you
are ready to freeze the custard beat
the egg whites very stif with a little
sugar added When they are stin
| enough stir them into the custard and
, then start freezing. When partly
! frozen have two pints of cream beat
/ en- and ready to stir into the custard.
Add some chopped nuts, crystallized
| cherries, macaroons or any fresh
| fruit that is in season.
Some Ice Cream Recipes.
Peach Ice Cream.-Put one-half a
pound OF sugar. one-half pint of
| water and four peach kernels over the
| fire. Stir until the sugar is dissolved
and boil for three minutes. Pare
twelve ripe peaches or use twelve
canned peaches. and press them
! through q. COlanQer. AQQ 10 tneIIl tne
/ strained sirup. When cold turn the
mixture into the freezer and turn the
crank slowly Uf this Is the kind OF
freezer you use) until partly frozen.
! Add two half-pint cans of unsweet-
| ened condensed milk or equal amount
/ of other rich milk, and continue the
| freezing Omit the water and use
less sugar with canned peaches. This
| will serve ten persons.
Prize Vanilla Ice Cream With Choc-