Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-09

When making ice creams use three
measures OF ice to one of salt fol-
freezing. Crush the ice very fine,
Large lumbs of ice viii not pack
closely and this lengthens the process
of freezing. Do not fill the can with
cream more than two-thirds full, as
allowance must be made for swelling,
Add acid fruits after the cream Is
partly frozen. This prevents curdling.
When frozen. pack down the cream
firmly with a spoon and replace the
cover. Repack with ice and salt and
4 leave TO ripen for an hour. When
serving, dip the spoon In hot water
before removing the cream from the
can. This will enable you to cut into
neater portions. The following recipes
can be used in any kind of freezer,
old-fashioned or new.
Peach Ice cream-Take one quart
of rich cream, three pints Of new milk
and two cupfuls of sugar. No cook
irg Is required. Put in freezer and
tlrn until the consistency OF mush.
then add one quart of thinly sliced
soft peaches. Turn the freezer again
Untti hard. pack the cream and allow
AZ f,pen for about three hours before
eefting.,
Strawberry cream Mash two
to them a pint of sugar, q pint OF
water, the juice of two lemons and
the unbeafen whites of six eggs. Turn
1 into a freezer and freeze. The turn
ing or the dasher win beat all to a
foamy and delicious cream.
Walnut chocolate eFeam--Pound
one pint of walnut meat to paste
and mix with Quarts0f rich cream.
Crate two squares of chocolate into
three pints of fresh milk. and place in
b double boiler to heat. Seat four
eggs, Two cupfuls Of sugar and one
tablespoonful of cornstarch for nye
minates and run through sieve, add
to the scalding milk and stir carefully
until thick. Add the cream and wal
nuts, let cool and freeze.
Coffee ice cream - Scald together
one and a half cupfuls of milk and
one-third cupful of freshly made
I strong strained black coffee. Then
beat together two eggs and one and
sone-third cupfuls of sugar, to which
add a pinch of salt Stir into the egg
mixture the coffee and milk grad
ually. When mixed, stir vigorously
4 for two minutes and cook in double
boiler until thick, then add gradually
one quart of cream. stirring constant
( ~. Let stand for 15s@minutes and
then freeze.
Maple mousse Beat the yolks of
four eggs very light, stir in one cup
full of maple syrup and cook until Il
thickens, stirring constantly. Add
one pint of whipped cream and the
beaten swhites Of the eggs. Pack in
naolds in ice and salt, and let stand
for about three hours before serving.
Nut Cream-Make a plain boiled
custard of one pint Of cream. one pint
Qf rich milk, one cupful OF sugar and
4otfr eggs When cold flavor the
ScgStard With one teasponful each OF
saliia6na and rose extract. Add one cup
3iiE of finely chopped pecan nut meats.
then freeze In the usual way. Serve
with whipped cream.
Frozen Fruit Bury a can Of best
sliced peaches. pineapple, apricots or
pears fl salt and cracked ice for four
if6iirx When ready to serve cat the
can xe86ee Sd Athessdge all around to
efiakie the fruit to come out whole.
Cit III slices and garnish with whipped
cream and red cherry.
D & Fruit Ices.
II To oTie and 0Ise-half cupfuIs of white
engar add four cupfnls of water and
bOFi for 20 minutes, or until 1t strips.
then add two eupfuls of any preferred
Juice. such ais raspberry, currant or
strawberry. Half raspberry and half
strawberry isS nice combination.
When using strawberry or raspberry,
Q nice flavor can be made by adding
to the strawberry a tablespoonful Of
lemon Juice, or to the raspberry two
tablespoonfu1s When the mixture is
cold freeze it. To get the pure juice
of fruit mash it, heat little, but add
no water Squeeze through a cheese.
cloth bag, and strain until the juice is
clear.
Orange and Banana Sherbet.-Dis-
solve two cupfuls Of sugar In two cup
fuls Of boiling water. add the grated
find of two oranges. one cupfuI of
orange juice and half a cupfui Of
lemon juice. Turn into a freezer and
freeze to mush. Beat one pint of
cream until stiff, add the beaten
whites of two eggs and three bananas
sliced very thin. Add this to the mix
tire in the freezer and continue the
freezing.
Watermelon Ice.-Press the pulp of
q well.ripened watermelon through a
eolander and sweeten to taste. usually
one cupful of sugar to gallon of
Juice. Partly freeze, then add the well
beaten whites Of two eggs and finish
freezing.
Coloring for Ices-A beautiful color