Evening star., 1933-07-07
Melons and Cold Desserts
Summer Offers Opportunity for Preparation of
Many Attractive Dishes for
the Family
the Family

teaspoonful Of sugar, little salt and a
little paprika. Add slowly to the cream.
beating constantly. This dressing should
be served soon after 1t is made.
Fro.esf Desserts.
There are many delicious desserts
and salads that may be frozen without
even turn of the freezer crank. If
you are the poSSesSor Of an "iceleSS
refrigerator" you may use 1t every
day for month and have different
frozen mixture each time. If you have
an Ice cream freezer, the bucket may
be used as the receptacle for the ice
and salt, and the can of the freezer,
or various fancy molds, may be packed
In this tub, or q receptacle that fits
into a fireless cooker may be used to
pack in, and 1t goes without saying
that a mechanical freezer is excellent
for any of the following recipes.
To Crush Ice.
Put the ice in a burlap bag, place It
on a hrm surface, and give 1t few
blows with wooden mallet or the
broad side Of an ak, or put 1t in a
wooden tub and shave 1t with an ice
pick. Do not do this in a pail or a
pan, as the ice pick will very soon make
holes. and the receptacle will become
useless. The finer the ice. the more
quickly 1t will melt and the mixtures
become frm.
To Pack and Freeze.
Put any of the following mixtures in
a mold, filling 1t to overflowing, cover
with creased paper and with tight
tin cover, surround with two parts
crushed ice mixed with one part rock
salt, and leave for two hours or longer.
II pressed for time, equal parts OF ice
and salt may be used. The salt water
that accumulates should occasionally
be turned off, to prevent the possibility
of its getting into the mold.
Baking powder boxes. melon moldS,
brick moldS. round bombe moldS, and
many fancy molds may be used for
paper fills the space. if there is any,
between the mold and the cover. and as
an extra precaution, a strip of cheese
cloth dipped in melted fat, not oil. can
be fastened over the rim where cover
and mold meet
Individual jelly molds may be used
II they are covered with heavy wax
paper, held very close with an elastic
band. Turn off the ice water. as it
accumulates. before it reaches the top
of the molds. Paper cases are often
used for individual desserts Of this
type. They may be packed in an ice
cream freezer with cardboard between,
or in brick shaped ice cream molds.
They may take longer than two hours
to freeze through. These paper cases
and small molds may be put in the
trays Of a mechanical refrigerator, or
the tray itself may be filled with the
mixture. In a mechanical refrigerator
it will probably take four hours or
longer to become frozen. One and one
half hours are sufncient to freeze the
small molds in your improvised refriger-
ator. These are very nice for family
of two or three. All iced drinks may
be kept cold this way, also.
Whipped cream, sweetened and fla
vored may be packed and frozen and
called frozen whipped cream, but with
o. without a small amount OF dissolved
gelatin it frequently receives the name
Of mousse. Since these mixtures are
rich and light and fluffy, they freeze
without being too solid or icy. The ordi-
nary ice cream or sherbet mixture is
not satisfactory when frozen without
being turned with q crank or frequently
stirred. The number of mousses that
may be made is limited only by ones
Imagination and by what may be found
in your refrigerator, store closet or in
the market.
Plain Mousse.-Beat half a pint Of
CT cam until stiff. beating in one-fourth
cup Of powdered sugar, three-fourths
teaspoon of vanilla and a few grains
of salt In simple variations Of plain
mousse, add any Of the following: One
third cup Of chopped walnut meats
or one-third cup macaroons, rolled
and dried. or one-fourth pound OF
marshmallows cut in small pieces, omit
ting the vanilla.
Parfaits, which are richer than
mousses, are made by pouring hot sirup
slowly over beaten egg yolks or whites
and. when cold, folding in whipped
cream and favoring, The sirup may be
Of sugar. with water. coffee or fruit
Juice. cooked as for frosting. but with
a shorter thread. Many variations Of
flavor may be secured by changing the
recipes to suit the taste.
Coupes and Sundaes.
Vanilla ice cream and lemon or orange
water ice are made more attractive with
a sauce of fresh fruit.
For q coupe, half fill glass with the
fruit and put the ice cream or water
ice on the fruit and garnish with bits
OF fruit Sometimes there are two layers
each Of fruit and ice.
For q sundae, serve in coupe glasses
or glass ice cream plates or saucers, with
the fruit on top.
WHO REMEMBERS?