Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-31
Making Delicious Dishes
Recipes Are Given for Ice Creams and Other
Frozen Desserts, Which Offer Pleasing
Combinations.
Combinations.

BY using one Of the new and i'm
proved ice cream freezers the making
of good frozen desserts is one of the
simplest problems that the housewife
has to solve. Even with the simplest
kind of a freezer much can BE- done.
Many delicious combinations of frozen
desserts can be made from one founda-
ton recipe of ice cream or water ice.
This also saves times and labor, which
are very important considerations. The
only difference that need be made is
in the kind of f1avoring used and in
the quantity of sugar used in accord
ance with the acidity of the fruit.
Foundation ice cream recipe-Beat
the whites and yolks of two eggs to-
gether and mix them with a quart of
rich milk and a pint of cream. Add
sugar until the mixture is very sweet
If acid fruit juices are to be used. The
addition of a little gelatin will make
the cream smoother. Finally add the
f1avoring and freeze. Certainly nothing
could be more simple.
Strawberry ice cream-Mash some
strawberries and add six ounces of
sugar and the juice of one lemon. Put
six ounces of sugar and pint OF
cream in double boiler. stir until the
sugar is dissolved. then stand aside to
cool. When cool add one pint of
cream, turn the mixture into the
freezer and stir until partly frozen.
Remove the cover add the mashed
strawberries, then stir again for about
10 minutes. or until the mixture is
sufficiently hard to repack.
Pineapple cream-Make a sirup by
boiling one cupful of sugar and two
cupfuls of water for is minutes. Strain,
cool, and add one can of grated pine
apple or an equal amount of fresh pine
fr~A - I1N1 -
two cupfuls of cream that has been
whipped. Let stand for 80 minutes be-
fore serving. Serve in frappe glasses
and garnish with candied pineapple.
Prize Vanilla Ice Cream.
Put pinch of baking soda in a quart
of rich milk. Turn the milk into
double boiler and bring it to the scald-
ing point. Have ready six eggs. whipped
light, with three cupfuls of granulated
sugar, and slowly stir the scalding milk
into these. Return to the double boiler
and cook, stirring constantly until the
custard coats the spoon. Now remove
from the fire, add three teaspoonfuls of
vanilla extract and set away to cool.
When cold stir in quart of cream, mix
thoroughly. then turn into the freezer.
Freeze very stiff. Serve on chilled
plates with hot chocolate sauce.
Ices and Sherbets.
The following recipe for orange ice
may be used with either lemons, straw
berries. pineapple, raspberries or any
other fruit:
Orange ice-Boil one quart of water,
then pour 1t over one pound of sugar.
When the sugar has dissolved pour the
sirup over the carefully extracted juice
of six oranges and two lemons. Let
stand for bolIf y,ai1I,fnc than GIRO in
and freeze. If a sherbet is to be made,
add the stiff1y beaten whites of two
eggs just before packing the ice.
Strawberry sherbet-Add two quarts
of fresh, ripe Strawberries, well crushed,
to one quart of water, or, better still,
strawberry juice; one tablespoonful of
gelatin and the juice of one lemon. Let
stand for an hour, then strain through
cloth, squeezing hard. Add q fourth
of a pound of sugar and stir until the
sugar dissolves. Strain again and
freeze.
Rhubarb sherbet-Cook some rhubarb
without peeling, sweeten it well, then
add orange Juice to taste and little
powdered gelatin in the proportion of
one teaSpoonful to three cupfuls of
sherbet. Strain and add one beaten egg
white to every two cupfuls of the mix
ture and freeze.
FarialtS ana MOuSSeS.
Even the more elaborate ices, such
as parfaits and mouSses, are made &C,
cording to general rule, so that sin
gle recipe viii furnish the basis for many
different kinds of flavoring and fruits
and nuts.
Mousse foundation-Soak a heaping
teaspoonful of gelatin in a fourth OF
cupful of cold milk or water, then dis
solve 1t over hot water. Let it cool, then
strain it into pint of cream that has
already been beaten into a stiff froth
and to which fully half cupful of
sugar has been added. Finally add the
fiavoring and other materials. such as
nuts and fruits, and freeze by packing
in mold in ice and salt.
Coffee mouSSe-Whip one pint Of
cream to stiff broth, sprinkle over one
half a cupful of powdered sugar, add
two tablespoonfuls of coffee extract and
when we'll mixed pack and freeze, This
will serve six persons.
Maple parfait-Sweeten some cream
with maple syrup and whip it until it
is very thick. Pour the cream into a
mold that has been Sprinkled with nut
meats chopped fine. Cover the top of
the mold with wrapping paper and press
the cover down securely and tie 1t with
a stout cord. Bury the mold in crushed
ice and salt and leave it for four hours
to ripen.
Pear parfait-Dissolve one teaspoon
full of powdered gelatin in three table
spoonfuls of boiling water Beat up
four egg yolks, add one can OF pear
syrup and cook over hot water until
as thick as custard Remove from the
fire, add one tablespoonful Of sugar
and the dissolved gelatin. beat until
cool, then fold in two cupfuls of whip
ped cream. Press into a plain mold,
cover tightly, then pack in ice and salt,
allowing to stand three hours to ripen.
Turn out onto a pretty dish and deco
rate with one can of pears, some whip
ped cream and some chopped nuts.
Frozen Fruits.
Frozen banana fiuff-Slice six large,
rine bananas snrink1e with lemon jI1ice