The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1933-07-14
FROZEN DESSERTS
FOR HOT DAYS
Many Kinds of Ice Cream
Suggested to Wind
Up Meal
MOST POPULAR DESSERT

Ice cream is king in the good old
summer time. Try a few OF these
nver In your freezer, electric Ice
box Of what have you:
Vanilla Ice Cream.
2 cups evaporated milk
IA cup butter
IL cup sugar
Pinch of salt
1 cup water
2 teaspoons vanilla :.
Sweet cream butter Is preferred
because of the superior color and
flavor. Scald cup milk over
boiling water. Add butter, sugar
and salt, and stir until butter Is
melted and sugar dissolved. Add
remaining / cup milk, water and
vanilla. Cool. Freeze with q 1:8
salt.ice mixture. Yield: 1 quart.
To make Carmel Ice Cream: Use
VanilIa Ice Cream recipe. Carmel
ize half of the sugar. Add the wa
ter slowly to carmelized sugar and
cook until dissolved. Decrease van
lila to 1 teaspoon.
To make Chocolate Ice Cream:
Melt 2 ounces finely chopped bitter
chocolate in the butter-milk-sugar
mixture in Vanilla Ice Cream. II
nny f1ecks of chocolate remain.
beat with rotary beater until
smooth.
Bring the 1 cup water to boil with
Ia cup coffee. Strain through
double cheese cloth. Make up to
i Gun with water. Proceed as for
Vanilla Ice Cream, substituting the
coffee for the cup water and
omittin- the vanilla.
Apricot MIX Shcrbct.
! cup dried apricots
2 cups water
cup sugar
Few grains salt
tablespoons lemon Juice
9 cups evaporated milk
Wash apricots to remove all
grit. Soak In the 2 cups water sew
erat hours. Cook minutes In the
water in which they have been
soaked. Add sugar and salt. and
cook minutes longer. Cool and
rub through n sieve. There should
be 2 cups of pulp and syrup. II
not. add water. Cool. Add lemon
Juice and combine with milk.
Freeze with q 1:S salt-ice mixture.
Yield ! Ia quarts.
ButtcrscOtcE Zee Cream.
1-2 cups evaporated milk.
Ia cups brown sugar
1-2 cup water
3 eggs
tablespoons butter
l teaspoon vanilla
IL cup chopped nutmeats.
Chill milk thoroughly. Boil
sugar and water minutes. Pour
slowly over beaten egg yolks. Add
butter and beat utnil cool. Fold
in stiffy beaten egg whites, van
lila and nuts. whip milk until
stiff. Fold in the cold custard.
Freeze with 1:S saltice mixture.
Yield ! quart.
Orange Mousse.
3-4 cup evaporated milk
IL cup sugar
/ cup orange juice (not
strained)
! tablespoon lemon Juice
Add sugar to orange juice. Stir
thoroughly. Place in refrigerator
to chill and to finish dissolving
sugar Chill milk thoroughly, then
whip until stiff. Add lemon Juice
and continue whipping until very
stiff. Then add orange mixture
slowly to whipped milk, cutting
and folding lightly but thoroughly
as mixture Is added. Turn into
cold freezing pan Immediately and
place in refrigerator. Yield: .
servings.
Strawberry Milk Shcrbet.
quart strawberries
cup sugar
Pinch of salt
tablespoons lemon juice
2 cups evaporated milk
Select well ripened. perfect ber-
rier. Pick and wash Thoroughly.
Crush berries with wire potato
masher. Press juice and pulp
through a coarse sieve. There
should be 2 cups. Add sugar. salt
and lemon juice and set in refri-
Eerator to cool. stirring occasional
~ to dissolve the sugar. Pour milk
into ice cream can. Chill thor
oughly, then add the cold straw
herrv mixture. Freeze with 1:8
salt-ice mixture. Yield: T IL
ntIarts.