Evening star., 1932-07-08

DHERE is no other sweet thaI can
quite take the place OF ice
cream en- our menus, ana there
are many ways of serving It.
Before filing the freezer, wash
and scald it thoroughly end mt the
rarts together in order to be sure that
il works properly, then chill the NIX
ture before freezing, especially II the
mixture is a cooked one. FIJI the
freezer can barely two-thirds fun, as
ice cream increases in volume ABOUT
33 per cent.
The exact amount of expansion de-
pends not only upon the amount OF
air beaten in, but upon the proportion
of ice to salt that is used. II too much
salt is used the freezing Will be TOO
rapid. the finished product VIII nave
a coarse texture. and it will lack the
velvety smoothneSs so much desired.
While freezing, keep well covered with
salt and ice. and allow the water to
drain off. Place the freezer at a COM
Portable height and turn the crank
steadily throughout the freezing.
Use any coarse ice cream salt, and
have the ice very fine and in pieces OF
uniform size. One part of salt to eight
parts of ice by measure is the best
proportion to use for making home
made ice cream. Fill the freezer one
third full of ice before adding any
salt, then sprinkle it on in alternate
LAYERS. This saves much salt, as other
wise it would soon fall to the bottom
of the freezer and remain unused.
Good Flavor.
Freezing any mixture reduces the
sweetening and other flavor, so tilat
these ingredients should be used more
plentifully than for ordinary cold des-
serts. Usually one cupful Of sugar to
a quart of cream, and from one to two
teaspoonfuls of fiavoring, if one uses
vanilla, are enough. If fruit juices are
used. the sugar may be decreased or
increased, as required.
The flavor of ice cream is greatly i'm
proved by the ripening that takes place
when it is packed and allowed to stand
for several hours before being served.
To pack, remove the dasher, press the
ice cream down firmly in the can, then
replace the top with a cork fitted into
the hole.
The proportion OF salt and ice to
use when making water ices is eight
parts Of ice to one part sale in order
to maintain the best consistency.
For fresh-fruit ice cream, sweeten
and crush the we'll ripened fruit and
let it stand in a warm place until the
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not hasten by cooking Add to the
cream when it is about half frozen, so
that the fruit will not settle to the
bottom.
Standard Recipes.
It is q good plan to have on hand
simple standard recipe for making ice
cream, one that is quickly mixed and
easily changed to suit the occasion.
Following are two that will be salts
factory:
Standard recipe No. Add half
pound Of granulated sugar to one quart
of thin cream that has been scalded
over hot water, and stir until well dis
solved, then cool and flavor with one
or two teaspoonfulS of vanilla. Freeze
in the usual way, using eight parts of
crushed ice to one part of salt, then
pack to ripen, using four parts of
crushed ice to one part OF salt.
Standard recipe No. BEAT three
eggs with half a pound Of granulated
sugar blended with one tablespoonful of
cornstarch and one-fourth teaspoonful
of salt Stir in one pint of scalded milk
and cook over hot water until thick,
stirring constantly, which will require
about 10 minutes Strain, cool and
add one or two teaspoonfuls of vanilla
and half a pint of whipping cream
stiffiy whipped. Freeze in the usual
way, as described above
Either of the standard recipes may
be used as a foundation for fresh-fruit
ice cream merely by emitting the vanilla
and adding a cupful of crushed fresh
fruit, sprinkled with about half a cupful
of sugar, and left in warm place until
the sugar is thoroughly dissolved. The
fruit should then be added to the ice
cream mixture when it is half frozen.
otherwise it will not blend evenly or
may settle to the bottom and remain
unmiXed
To remove a mold Of ice cream from
q freezer, fill and seal the mold, then
tie it in square Of cheesecloth and
pack in the usual way, leaving the cor
ners Of the cloth sticking up through
the ice. It than takes only a minute to
pull it up and serve.
Ice cream with a freezer: Whip one
pint Of cream and one egg very stiff
then sweeten and favor. Stir in one
dozen figs, one dozen dates, and one
cupful Of chopped nut meats. Put the
mixture in a quart bucket, pack with
ice and salt. and set aside to freeze.
Tt will be solid in four hours.
Special Ice Creams.
Ice cream in orange shells-.Cut some
oranges in halves and remove the pulp
carefully, taking care not to break the
skins or shells. Save the pulp for
orange Juice or orangeaide. Cut a
small slice from the stem half of the
orange so that it will set evenly on the
plate Fill with vanilla ice cream and
decorate the plate with a few green
leaves.
Pistachio ice cream-This is not only
delicious, but it is also pretty for Sum
mer serving because of its green color
ing Make it by adding one-fourth
teaspoonful of almond extract and one
teaspoonful Of pistachio extract TO
either of the standard recipes given
above. emitting the vanilla and adding
a little more green coloring than you