Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-02-18
TABLE TALKS

Jeanette Boyer
! . C>HoNE SERVICE DEPARTMENT. ROYAL MILLING coMpAN,

Jack Frost's Ice Cream Freezer
Winter, to those of US who live in a flat
country, or who have weak ankles, is too
much OF a trial. Without some hills for
eoasting, or without being able to skim
over the Ice on skates, the white season
offers no thrills, but chills.
But the other day when the northern
blasts were whipping about our back
porch and winters Icy fingers had clutched
the milk and cream which the %dairyman
had left, I had a thought and a thrill. II
Jack Frost is such a good milk freezer,
why not use him for an ice cream freezer ?
And so l did!
Now winter for me Is entirely changed.
Every cold day is welcome, and l anxious
ly scan the Thermometer in the hopes that
the temperature will be below zero so that
we can have ice cream for supper or a
chilled fruit cup for a party luncheon or
frozen fruit salad for dinner.
This Is the discovery l have made-that
any of those frozen desserts which fortu.
nate housewives make In their electric re.
frigerators, l can make on our back porch
in zero weather. Probably you may have
known this all along, 80 II you'll be bored
read no farther.
An out-of-doors cupboard will afford ths
housewife an opportunity to make all sorts
of frozen desserts and chilled cocktaile an(
salads. And II she will look through hel
recipe file and cook books and watch To-
the rules saying "ncur into mold and pacl
In Ice and SALT" she may use the same pro
| pOItlOuS, pdCh lutO u UAkluR pOWueT o.
| coffee can and set out side for nature t.
de the freezing. The following things hav
worked successfully on our back porch, tr.
them on yours:
Coffee Parfait
/ cup strong coffee; l egg; y cup sugar
1 cup whipping cream.
Make a custard of the coffee, egg an,
sugar, by cooking the three ingredients to
gether over hot water and stirring con
stantly. Cook until 1t will coat q silve
spoon and no longer. When the custar'
mixture is cool, fold into whipped cream
Pour into q coffee can and put out of door
to freeze. This will serve six people.
Prune Ice Cream
/ cup prunes; III cups cold water; i cul
sugar; 4 tbsp. lemon Juice / cup heav,
cream: " tsp. salt.
Wash prunes and soak In cold water owe
night Cook In same water very slowly unit
soft. Remove stones and put fruit pull
through sieve or puree strainer. Add tn
sugar, lemon Juice, salt and heavy cream
which has been beaten until stiff. The
place in mold, put out Of doors to freeze
Makes six servings. Dried apricots o
peaches could be used In place of tn
prunes.
Chocolate Mousse
2 squares bitter chocolate: n cup sugar
IA cup cream; "a cup milk; 3 tbsp. boiling
water; y cup sugar; ! tsp. vanilla; ~
cups whipping cream; y tbsp. graduates
g~elatine.
Melt chocolate, add sugar and gradual,
cream and milk. Stir over fire until boiling
point Is reached, then add gelatine dis
solved In boiling water, sugar and vanilla
Strain mixture into a bowl set In q paI
Of ice water. stir constantly until thickens
then add remaining cream beaten unit
stiff. Mold, and put out OF doors to freeze
Orange Cream Sherbct
III cups sugar; / cup orange juice; Y
cup lemon juice; 2 cups milk; / cup whip
ping cream: few grains salt.
Mix sugar and fruit juices and add grad
ually milk and cream. Then salt. Place II
molds and put outside to freeze. Othel
fruit juices, such as grape Juice may b.
used in place Of the orange and lemon.
Frozen Fruit Salad
" cup diced bananas; IA cup diced
oranges; n cup diced peaches; " cuI
chopped nuts; "a cup white grapes or whit
cherries; " cup sugar; 2 tbsp. lemon juice
/ cup whipping cream:
Whip cream, fold In fruit, nuts and lemon
Juice. Put In container. II weather Is freez
ing set out Of doors and freeze. Serve IL
a cup-like leaf Of head lettuce and garnisl
with a dressing made OF equal parts o
mayonnaise and whipped cream. Makes ST.
servings.
OF course any of these frozen things ma,
be packed In Ice and salt instead Of lettinl
Jack Frost do the freezing, II you wisl
to serve them during warmer weather.
1t will take three or four hours to freez
these desserts, depending on how thick tn,
container Is Il find 1t most satisfactory t.
put the ingredients together In the mornini
and set out to freeze. Then there will be M
uncertainty as to whether the mixture will
be stiff by evening.
Any Of the ices which need to be heater
such as water ices and milk sherbets ar
not very satisfactory frozen the back porcl
method. But dishes which have whipped
cream or a custard or gelatine as Thu
foundation are delicious.