Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-07-29

need to make a delicious frozen
~ dessert. You don't need cream
or milk to make many delicious
ices and frappes and you don't need
an ice cream freezer for many other
frozen desserts If you have large
kettle. or q pail and baking powder
can with a cover you can make a va
riety of parfaits and mousses.
The names used to indicate the va
rious sorts of frozen desserts are many.
We speak of parfaits. mouses, biscuits,
frappes. ices. bonbes. ice creams,
frozen puddings, GRANTEES and sher-
betS-and often these terms are rather
loosely used
Generally speaking, parfaits. nlousses,
bombeS and biscuits are made without
freezer Parfaits usually are made
from eggs and strip, usually with
whipped cream. The word mousse is
usually to indicate frozen dessert con-
tanning gelatin, and biscuit. according
60 some authorities, should be used only
to indicate mousses nodded in indi-
viduaI forms
GRANTEES are made from sugar strip,
fruit Juice and chopped fruit. A bonnie
is frozen In o mold with an outer shell
of sherbet or ice and whipped cream or
charlotte rousse mixture inside. Frappe
is usually used to indicate any half
frozen ice, made without gelatin or
cream, while q sherbet usually indi-
Gates a partly frozen ice containing
beaten egg white or whipped cream.
You might spend an hour or more
trying to fix in your mind the pre-
else use of each Of these terms and
then would feel little vague on the
subject The important thing only
A. de- taak AaecaEfa
may be made In . wide variety OF
OF ingredients.
One of the simplest of all possible
frozen desserts may be made IN this
way: Buy a can of cut-up pineapple,
canned apricots. peaches or pears
preferably with the fruit cut In slices
and without opening it put 1t in
kettle or pail containing a mixture OF
two parts ice TO one part salt, and put
II in a cool place. Leave 1t for three
or four hours, adding more ice when
the ice Is almost all melted. If you
have an electric refrigerator you may
set the can where It viii become frozen.
Just before you want to serve 1t, open
the can on the side just about a half
inch from the top Open all around
or enough so that the top may be bent
back. Then slip the frozen contents
of the can on plate and cut into
slices. Serve little whipped cream on
each portion.
Another very simply made frozen
dessert which Is quite rich and OF
which only a small portion should be
served to each person Is made In this
way: Beat stiff cup OF whipped
cream and add two teaspoons OF straw
berry or raspberry jam Have ready q
mousse mold or q baking powder TIN
with a top. Pack the mixture into this.
II possible use mold which may be
well filled by the mixture. Smooth on
at the top and stretch over 1t piece
Of waxed paper or a piece OF tissue
paper that has been buttered. Pull
down on the sides without tearing and
press the top into position. II the top
Ats closely and the paper is properly
arranged there viii be no chance OF
seeping through OF salt. Now have
ready mixture of salt and chopped
ice and sink the mold or can into this
and let freeze for three or four hours.
In making frozen desserts most peo--
pie do not use enough salt. The fact
that salt makes the Ice melt often leads
them to think that 1t should be used
sparingiy. But the freshly melted salt
water Is actually colder than the ice,
and without much melting freezing is
slow Another mistake many persons
make Is not to chop the ice sufficiently
Ice should be crushed into small pieces
to get the best results.