The Washington times., 1934-10-17
EXPERT OFFERS
SUGGESTIONS
ON DESSERT
BY ERNESTINE CHUBB
Home Economics Department, The
Electric Institute

Electric Institute
The difficulty that average
housewives experience in making
frozen desserts in their electric
refrigerators will probably fall
under one of the three following
heads:
First, that it contains large
dee crystals.
Second, il is extremely rich.
Third, that it requires longer
to freeze than is desirable or
necessary.
These suggestions are given as
a means of overcoming these diff
ficulties:
l. Freeze the dessert as fast
as possible. If this requires set
ting your cold control to the
lowest temperature it should be
reset to the normal position as
soon as the dessert has finished
freezing, in order to avoid lower
ing the temperature of the food
compartment too much and to
also avoid overfreezing the des.
sert.
Cream Important
2. Use a 80 per cent whipping
cream. The double cream on
sale is 40 per cent and the cot
fee cream is 20 per cent, so that
the best way to obtain a 80 per
cent cream is to blend well three
quarters cup 40 per cent cream
and one-quarter cup milk for
each cup of cream which
recipe requires. Whip cream only
to a thick custard consistency;
it should hold its shape only
slightly and should pour easily
from the bowl.
3. Drain canned fruits well.
Then crush or put through
sieve. This eliminates the pos
sibility of adding additional sugar
and moisture for which this
recipe does not call. Fresh fruits
also, if forced through a sieve,
will give a smoother and better
grain product.
4. Make sure that you are
using a tested recipe. Measure
accurately, especially the guam
tity of sugar. Sugar has d.
rect effect on the length of time
required for freezing. The larger
the amount of sugar used, the
longer it will take the product
to freeze and vice versa.
S. When using egg whites in
desserts or sherbets, whip until
they are dry and crumbly, elm
mating the possibility of addi-
tional moisture from this source.
6. If a recipe calls for pouring
syrup over beaten egg whites, be
sure that the syrup spins a
thread. This is necessary in or
der that the mixture will be of
such a consistency that it will
blend easily with the whipped
cream.
7. Thoroughly chill any hot mix
ture before folding into whipped
cream. Heat has tendency to de-
Stroy the thick consistency and
will cause ice crystals.
ASNSAPS OU8SCStGU
We suggest that you try this
recipe or one of its variations,
and apply the rules which have
been given:
CUSTARD ICE CREAM
: cups milk 2 eggs
10 cups sugar Dash salt
T. cornstarch 1 c. whipping cream
! teaspoon vanilla
Mix cornstarch and salt, then moisten
with p cup cold milk. Scald In cups
milk and all but tablespoons of sugar
over low heat. Add cornstarch mix
ture to hot milk and cook for 25 min
yolks and one white. add hot custard,
return 10 low" heat and cook for
minutes. Chill thoroughly over ice
cubes and water Whip egg whites
until stiff and beat in the , tablespoons
sugar. Add vanilla and finally cream
which has been whipped until thick but
not stiff. Freeze with temperature con-
troll set to coolest degree without
stirring. Serves to s.
VARIATIONS
Chocolate-Melt IL to squares of
chocolate over low" heat, adding to
custard while hot.
Juice and Is teaspoon grated rind to hot
custard. Reduce vanilla to V teaspoon.
Peach-Crush peaches to make l cup.
add Is cup sugar and Il teaspoon al
mond extract. Omit vanilla. Either
fresh or canned peaches may be used.
If canned peaches drain well before
crushing and omit sugar
Peppermint Stck-Reduce sugar to 2
tablespoons. add Ia pound crushed
peppermint sticks melted in hot custard,