The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1925-07-23

Al MAN ID Huiib " any Niiiib saoN0S
good"
Iced Coffee
Any strong leftover coffee may be
served cold if poured from the grounds
into clean jar, covered, placed next
the Ice to chill, and served with cracked
ice, cream and sugar.
The best iced coffee. however. is
made by pouring strong, freshly made
coffee into glasses half filled with
cracked ice. Cream and sugar may be
added to taste, though some think it
quenches thirst better without the
cream.
To frappe coffee, pour freshly made
quickly chilled coffee into a cocktail
shaker with third its bulk of crush
ed ice, heavy cream, and sugar; shake
hard and serve.
For frosted coffee, allow for each
person a cupful of strong, freshly
made and quickly chilled coffee and
tablespoon of vanilla ice cream, COM
bined in cocktail shaker and shaken
till the cream is dissolved. Serve
at once.
Frozen Deserts
Frozen deserts are both refreshing
and economical, so they may well take
the place of the heaverier pies, cakes
and buildings in hot weather. There
is great opportunity for variety In
them, too. The reason commercial
Ice cream Is expensive sometimes Ia
because of the uncertin demand and
perishable quality. A dealer has to
charge enough to come out even If the
cream spells before it is all sold. Made
at home, however. it is really quite
cheap-and will always be welcome
this time of year.
Ice Cream
Scald yohr can cover, and dasher
before using them. Put the can care
fully into the tub before packing the
ice abou tit. Pack to the lower edge
of the cover, pour in your mixture,
adjust the cover, then pack ice COM
pletely over the top of the can, and
freeze. Use quarts finely chopped
ice to / part rock salt for the freez-
ing. Turn the crank slowly and stead
lily. When the mixture is frozen, re-
move the ice and salt from the top
of the can before removing the cover
and dasher carefully. Cover again and
stop the dasher hole, then drain of
all water which has collected in the
tub druing the freezing, and repack
with parts ice to / of salt. Cover
the freezer with something heavy,
like an old carpet, and let 1t stand
several hours if possible, to ripen.
Proportion For Creams
To make vanilla ice cream, scald a
pint of cream, ad y cup sugar
another pint of cream and a teaspoon
Of vanilla. Cool and freeze.
For strawberry, mash quart OF
berries, add cups of sugar and LEI
stand an hour. Rub through collan
der or fine strainer, whip quart o.
cream quite stiff and add to the Der
ries, then freeze.
Carmel ice cream is made by cook
ing 20 minutes in double boiler
cups of milk, of sugar and v
cup flour, adding yolks of eggs an'
cooking again 2 minutes adding Y
cup sugar carmelized; strain, cool
and add quart Of cream, then freeze
Tomato Catsup
This is the canning season, and tn
you may not want it now, there vii
come time next winter when yo'
will be very glad of bottle Of deli
cious homemade catsup TO serve
when green vegetables with the mea
are no longer available and you nee
the extra relish. 30 cnop or gfino
onions and 8 red peppers, and ste'
them with a peck Of ripe tomatoes
Press through collander, add 8 cup
Of vinegar, 2 Of sugar, and " cup Q
salt. Boil it till it is thick, and sea
in glass jars while hot.
Another recipe Of grandmother
day which is delicious and easily mad
is to peel 2 quarts Of ripe tomatoe
\ add a tablespoon Of salt, the same
mustard and Of black pepper, 2 poe
of red peppers, and some allspic
Mix and stew slowly in a pint Of vii
Iegar 2 hours. Strain through a sieN
and cook till three is quart left, the