The Bozeman courier., 1926-07-23

] EASY FROZEN DESSERTS
1 Perhaps "easy frozen desserts, sounds
the person responsible for the freezing
On summer days when It feels as though
| we were famed by the breath Of Hades,
| the cold tickle Of an icy dessert in our
/ thrOats is a happy anticipation. But who
has the moral courage to turn the freezer
| crank2 If you have such stamina, to name
! it a "hOt" frozen dessert would probably
suit your feelings best.
But there are certain frozen desserts
/ for which the freezer crank is unnecessary.
! In truth It is unnecessary to have
freezer at all. Several baking powder or
eOffee cans and good sized bucket win
do as well. With equal barts Of ice and
salt q "cOOp' frozen dessert can be
accomplished which viii not call even one
little bead Of perspiratiOn to your woman
lly brow.
II you wish to have frozen dessert with
no trouble even to the mixture, pack
can Of any kind Of fruit In equal parts
Of ice and salt for two or three hours.
Open the can as usual, remove the con-
tents intact, slice and serve as a dessert
with cake or on lettuce for frozen saad.
Simple--yes, and COOL tool
For other frozen mixtures there are two
kinds which fequie no crank. "A mousse
Is a heavy ceam beaten stiff, sweetened
, and favored and frozen by packing with
out stirring"-the right thing exactly for
your baking powder can. Or, If you are
lucky enough to possess an eectric re-
lfrigeratOr such as the Frigidaire, your
mixtures may be poured into the tray
where the ice euhes go, and youu not even
be troubled with a baking EOwder can.
/ A parfrait is similar, made with syrup
. beaten in two eggs and then folded into
whipped cream. This is also packed and
) frozen without stirring. Let us nope that
you have plenty Of good cream.
A few recipes Of the mixtures viii give
you an idea Of proportions and you can
: vary them according to your fancy and
what you have on hand.
The banana macarOon mousse is very
= good for a party dessert.
J, Peppermint Ice Cream
III y lb. peppermint stick candy, - PIN
Break peppermint candy into small
pieces. Dissolve this in plain cream. WhiI
. double cream. Then add the whipped
cream and the dissolved mixture Of candy
and cream. Place in can. Seal. Pack IL
equal. parts Of ice and salt for three Il
banana BIacanOOn Mousse
Four large bananas, ~ tablespoon lemOI
juice, u cup powdered sugar, "a cup mac
larOOn crumbs, cups cream, +. G.. salt.
Put the bananas through q BOtatO giceE
add the salt and lemon juice and maca
rooms. Beat the cream tin stiff, sweetel
with the powdered sugar and combine Ga
two mixtures Pack in can in equal part
Of ice and salt for three to four hours.
Grape Nut Mousse
Two cups cream, "A cup sugar, a cul
grape nuts, 1 teaspoon vanilla.
Whip cream unit stiff and fold in th
freeze for two or three hours.
BUtterscOtch ParfRtt
One and One-fOurth cups brown sugar
2 tablespoons butter, "a cup water, 3 eggs
I teaspoon vanilla, 13z cup cream, "a Gu
nut meats.
Put in pan the brown sugar and butte
and stir and boil one minute. Add Ga
water; stir until sugar Is melted and bO
without stirring until gyrup forms a sol
bah when tried in cold water. POu
slowly on the egg yolks ven beaten ga
beat until cold and thinck. Fold in Ga
egg whites beaten stiff the vanilla, Oh
cream beaten stiff and the nut mea.
broken Ga pieces. Place in small bakin
powder boxes or ice cream molds and pac
ia ice and salt Leave four bours or unit
Loganbc9Ev Neapcliton
One and one-half cug l0ganberry Jui,
fof any kind Of bertiesl, % euE waite
cup cream cup powdered sugar,
teaspoon VanLl6s 1-e cup chopped n'
meats oE macaroone OF merl1guecs
NIX ioEsnbelry iulcc aa9 water 81
~ O. TASTE Eus tH N
las been elnest Wlta eeo a,