Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-08-06

! Nobody knows, perhaps, just how
| frozen desserts originated. There
have been stories enough about how
some cook. putting custardlike des-
sert on chopped ice to cool 1t, was
astounded to find 1t half frozen and
| utterly delicious when he--or she, ac-
cording to the story-went to serve It.
Anyway, frozen desserts were some
how invented, and mankind has a soft
spot for them, especially in warm
/ weather,
| We Americans are generally con-
| sidered to be especially fond of Ice
creams and all the other frozen dafn-
ties, but perhaps that Is only because
we have more warm weather and
warmer weather than France, the
world famed home of delicious des-
serts. Certainly all the world has
found out the deliciousness of frozen
desserts Turkey has given US sher-
| bet. No italian table d'hote dinner
would be quite complete without
spumoni. And all Oriental countries
specialize in some one or another sort
of frozen connection.
Sundaes Are Good.
| 1t stands, however, that Americans
eat more frozen desserts than any
other race. And Americans have
4
known as a sHndae, and this concoc-
| ton is served in some guise or other
on many tables. Whenever you serve
! ice cream with a sauce of SomeE sort,
| of course, 1t is a sundae, whether 1t
| is served fiat on a plate or In a glass
sundae DISH.
This is really a delicious way of
serving fruit and ice cream. Make
or buy plain vanilla ice cream and
serve 1t with sauce of crushed
| fruit, we'll sweetened, either cooked
or raw. Berry sundaes OF all sorts
are thus made by pouring sweet
ened sauce made Of berries crushed
with sugar. Peach sundae is made
by adding cut-up fresh ripe peaches
| to a heavy strip, and then pouring
this fruit sauce over rich vanilla or
peach ice cream.
Plain Vanilla.
A very good rule for a plain vanilla
| ice cream is this: Scald a pint OF
milk. Cool, and add two raw eggs
beaten with a cup of graduated
sugar. Then add pint of unscalded
cream well chilled, and two teaspoons
of vanilla. Freeze in three parts or
| ice to one of salt. If you wish a
| richer cream try the philadelphia
mixture, made by substituting a pint
of light cream, scalded, for the milk
and eggs.
French ice cream, which Is GUS
| tard ice cream. Is made in this way:
Make a custard of the yolks of three
eggs. a cup and half of sugar,
pinch of salt. When the custard is
chilled add the whites of three eggs,
| beaten; cup of heavy cream and
! a. a. -, nxytr~1 ~
Freeze in the usual way in three
parts of ice to one of salt
"Glace a la Vanille."
The French cook, when you ask
how to make vanilla ice cream, bids
you cook a liter Of milk with 500
| grams of sugar and a vanilla bean.
| Putting this into American usage
use a quart of milk to two cups of
sugar and a few drops of vanilla eX.
| tract. Take from the fire, and when
cool add to the milk three unbeaten
| egg yolks and one egg white. Beat
| thoroughly with the milk and turn
| into the top Of double boiler and let
cook gently for Is minutes, or until
| the mixture is creamy.
| This Is vanilla cream, which may
| be used as 1t stands for dessert. 1t
| is also the basis for glace vanille, or
vanilla ice cream. The French cook
then pours the mixture into what she
calls a "sorbetiere"-a freezing can
with a cover that fits very tightly.
This is then put into q pail contain
| ing chopped ice mixed with rock salt.
| The pail is then rocked from left to
right for 10 minutes. Now open the
"sorbetier." With wooden spatula
detach the ice that has collected along
the edge, beat 1t all well with the
spatula. pack down, remove the
spatula., cover the can and again
shake the pail. Aften 10 minutes the
mixture should be well set 1t may be
served at once or packed away for