Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-31

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stirring by packing them in ice and
salt or by placing them in the trays OF
a mechanical refrigerator. Use talrly
rich mixture and combine carefully.
Ice creams made this way are not as
smooth as those prepared In q freezer
with dasher, but they are less trouble
to make. Heavy cream Is the best DaSe
10 use for frozen desserts that are not
stirred, but cream Is expensive. ana II
used alone is too rich, but to over
come this difficulty rich cream may De
diluted by adding evaporated milk ana
thin cream or rich milk may be thick
ened with gelatin, eggs or -four:
To mold frozen mixtures, let the mold
stand in salt and ice until well chilled,
remove the cover, put in the mixture
bv spoonfuls, then spread with the back
of a spoon evenly three-Quarters OF an
inch thick. Do not freeze too hard
Have the molds well filled. PACK IN
salt and ice, using four parts Ice 70
one part salt, or freeze in a mechan-
zeal refrigerator.
Ice Creams and Ices.
Peach Ice Cream,-Cover three cup
f,Ils of soft, sliced peaches with one
cupful of sugar and let stand for q
short time. Press the peaches through
a colander so that pulp Is formed:
Add a pinch of salt, two cuptuS OF
single cream and about one tablespoon
full of lemon juice, the amount depend
ing upon the acidity OF the peaches:
Use a freezing mixture OF one part SAT-
and about six parts ice. Turn the crank
of the freezer slowly. After freez1ng
remove the dasher, pack the freezer
with more ice and salt and let the
cream stand for an hour or longer 10
ripen. 1,.,,
one quart Of red raspberrles. aoo nan
a cupful of water, heat quickly Tor ABOUT
two minutes, stir, then press the frult
until the juice flows freely. Strain
through several thickneSses OF cheese
cloth. Add one cupful of sugar to the
Juice. stir until dissolved, then ada
three cupfuls of single cream. Tour
tablespoonfuls of lemon juice and one
fourth teaspoonful OF salt; TO freeze; use
one part salt to four to six parts OF ice
and turn the crank Of the freezer SLOW
". After freezing, remove the dasner,
mack the freezer with more ice ana SAT-
and LET the cream stand for an hour,
or longer to ripen in flavor.
Banana Ice Cream.-Skin and Scrape
three ripe bananas and press them
through fine sieve to form pup
There should be one cupful Of the ba-
mana pulp. Add two tablespoonfuls OF
lemon Juice, half a cuptul OF sugar,
one-fourth teaspoonful of salt and mix
well. Stir in one quart of cream. Use
a freezing mixture OF one part SAT- TO
about six parts ice. Turn the crank
of the freezer slowly. After freezing
remove the dasher, pack the freezer
with more ice and salt and let the
cream stand for an hour or longer 70
ripen.
Fresh Fruit Ice.
Two and one-half quarts OF straw
berries raspberrieS, blackberrles or any
other juicy fruits may be USED Ior tniS
ice Strawberries and raspberries make
an ice of very attractive color. Crush
the fruit heat with one cupful OF water
for about two minutes, then stir ana
press so that the juice runs freely:
Strain through several thlcknesseS OF
cheesecloth. There should be neaIIy
five cupfuls of the fruit juice. TO the
Juice add one and one-half CYPRUS Oh
sugar or little less II PreIerasu' , iT
tablespoonfuls Of strained lemon JUICE
and one-fourth teaspoonful of salt. Sur
until the sugar is dissolved. use
freezing mixture of one part salt 10
about five parts of ice. Turn the crank
of the freezer slowly. After freezlng re-
move the dasher, pack the freezer VIII
more ice and salt ana let tne aIul'
ice stand for an hour or longer 10 r1Pen.
Orange or Lemon Sherbet.-heaC
one cupful of milk, add one and one
fourth cupfuls of sugar, stir until the
sugar is dissolved, then add one cuptul
of milk and one cupful OF cream OF
two cupfuls of rich milk, one ana one
half cupfuls of orange juice, two table
spoonfulS of lemon juice ana one
fourth teaspoonful Of salt. use
freezing mixture Of one part salt ana
about five parts ice ana turn the crank
of the freezer slowly After freezing
remove the dasher, pack the freezer
with more ice and salt and let the
sherbet stand for an hour or longer TO
ripen in flavor.
Lemon sherbet may be made in the
same way by emitting the orange juice
and in its place using about one cuptul
of lemon juice and half a cupful OF
water.
Mousses and Parfaits.
Plain mousses may be extended and
their fiavorS changed by serving them
as sundaes with fruits or with sauces
favored with chocolate, caramel, maple
Sirup or honey. Serve q mold OF plain
mousse with fresh fruit in season.
Cherry MousSe.-Let one cupful OF
pitted cherries stand with half q cup
full Of sugar in order to extract the
Juice, then pour of the juice and chop
the cherries. Whip one cupful Of dou-
BILE cream and fold in the cherry juice
and pulp. Fold in two egg whites
which have been beaten, with a small
pinch of salt, and freeze Immediately.
If more cherries are desired add one
teaSpoonful of gelatin to each cupful
of juice in the usual way.
Maple Parfait.-Beat four eggs slight
ly. then pour on slowly one cupful OF
hot maple sirup. Cook in a double
boiler until the mixture thickens, COOL
then add one pint of thick cream beat
-A;G NKA1I to ova1
ice and let stand for three hours. Serve
in tall glasses
Ice Cream Sandwich.
Bake a sponge cake in pan twice
the size of the ice cream tray II the
dessert is to be frozen in a mechanical
refrigerator After removing the cake
from the pan cut it into two pieces just
the size of the tray. Place one section
of cake on a platter, lay the mold of
ice cream on the cake, then add the
second portion of cake. Serve this ice
cream sandwich plain, with chocolate
or other sweet sauce or with fresh
fruit.
Sponge Cake-Because of their deli
cate texture sponge cakes require more
careful mixing and baking than do
other cakes. Add one cupful of sugar
to four or five beaten egg yolks, then
add one-fourth teaspoonful Of salt to
one cupful of sifted soft-wheat flour.
Add one-fourth teaspoonful salt to four
or five beaten egg whites, then beat
stiff. Fold them into the mixture and
add three teaspoonfuls of lemon Juice
and the grated rind of half a lemon.
Pour the batter, as soon as it is mixed,
into smooth, INCREASED baking pans.
To make a large or medium sized loaf
a tube pan is best because the center
opening allows the mixture to heat
evenly. Powdered sugar may be sifted
over the top to make the crust more
crisp. The oven should be ready for
the cake as soon as it Is mixed and in