The Waterbury Democrat., 1931-06-29
SISTER MARY'S KITCHEN

Frozen desserts always are greet ed with delight, and they are so easy to make that 1t seems advisable to use them often during the warm weather.
 Plain ice cream and ices can be given to small children without any fear of i'll effect, provided the frozen mixture is eaten slowly. Small bites on the tip of the spoon and not too close together prevent small tum-
 mics from being chilled by the cold dessert.
 If you can freeze your dessert in an electric refrigerator so much the better, for you save the time and effort of crushing ice. But it is not a very arduous task to crush ice, and there are many mixtures which can
 be frozen without turning crank. Slow Freezing Preferable Slow, steady freezing rather than much and vigorous stirring gives ice cream it's smooth texture. It is us- ually hurried freezing instead of stir
 ring or not stirring that is respon-
 sible for a coarse, grandular ice
 cream, although the amount of cream used in the recipe also has frozen mixture.
 The smaller the amount of salt
 used in freezing mixture the more velvety the texture, too. This of course lengthens the time required
 for freezing.
 In the case of mixtures frozen in electric refrigerarors mousses
 and parfaits and mixtures which
 ordinarily are allowed to stand
 undisturbed until frozen - the re- frigerator makes perfect substi- ute for the freezer. However, a
 smooth ice cream cannot be ob- ed to this method of freezing. The
 addition of small amount of gel ,, atine helps to prevent the forma-
 tion of crystals and frequent stirring of the mixture as it freezes breaks
 up the icy flakes. Since milk contains water which naturally crystaliZes
 when it freezes, mixtures containing
 a large percentage of milk are in-
 clined to be icy. Mousses and par faits which contain a large percent
 age of cream are of perfect texture,
 but they are more expensive to make
 and are too rich for many persons. Reasons for Failure Mixtures sometimes fail to freeze in electric refrigerators if they are too sweet or contain too much egg,
 gelatine or starch. Of course the tenn perature of your refrigerator also
 may be the cause of the failure. Gelatine should be added in the proportion of 1 teaspoonful to each cup of liquid. This gives body to the
 mixture and is @ means toward pre-
 venting the formation of ice crystals. Junket, cornstarch and flour also
 can be used. If flour or cornstarch is
 used, care must be taken that they
 are we'll cooked before the mixture
 is frozen. Minute tapioca also is
 used as 8 thickening agent. Vanilla Ice Cream Two cups milk, 2 teaspoons gel
 atine, 3-4 cup sugar, 2 eggs, 2 cups whipping cream, IA teaspoon salt, tablespoon vanilla.
 Soak gelatine five minutes in one tablespoon cold water. Heat milk
 and sugar. Heat to the boiling point,
 stirring to be sure sugar is dissolved.
 Add softened gelatine and stir until this is dissolved. Pour over slightly
 beaten eggs and cook this mixture
 over hot water until its coats a metal spoon. Cool and add cream whipped
 until stiff, salt and vanilla. Turn into
 freezing tray or crankless freezer and freeze until firm. If 8 crankless freezer is used, pack in eight parts ice to one part salt.
 Serve plain or with @ sauce. Serves ten persons.