The Waterbury Democrat., 1934-05-31
Sister May,S Kitchen
IN MAKING ICE CREAM USE YOUR EAvOItfTE CANDIES
 FOR FLAVOlt
ny MARY E. DAGUIg NIsA Service Stan Writer

IGe cream Tor uebHoFtI rho ehI. dren shout tho gleeful news and the whole dinner, even tho spinach, BharoB in tho glamour Of the treat in storo. So why not serve this happy ending often since you can do It these days without making oxtra work for yourself9
 That iB, if you mhwe delicious and simple candy Ice cronn you ilnvorB nB englly nB you'd make h plain jnnket or oustard pudding. Any fav0rlto recipe can be used for tho foundation cream, Jun. kot, oustard, mousse, parfait, leo and Bherbot may bo favored and Bwoetened with tho candies. All tho hard varieties of candies, ehoe: olnto coated or plain, can Do used without additional sugar, but some Of tho oroam candles may require q little extra sugar.
 One.half pound of candy h enough to Bweolen hnd flavor one quart of cuBtnrd OF other founoa. ton mixture,
 If tho candy is thoroughly crushed and allowed to dissolve In the foundation cream bef0re freeE- Ing, an even color is produced. An attractive, mottled effect iB obs tnined if tho candy iB rather conrgeiy crushed and added to the eronm mixture just before frocg. Ing. Thero will Do bits of undin. solved candy which retain their solor sprinkied through the frosen mixture,
 Following arc two basic reoipos which can bo varied by tho use Of different candies, Peppermint Stick Cream Ono pound red and whito pop- pormlnt stick candy, 6 cups thin crcnm, f.s teaspoon salt, Scala cream In double boiler. Remove from hent and add Bnlt and finely crushed candy. Cool and turn into freezer mold, Pack In six parts leo to one part ieo cream salt and let stand several hours. Serve plain or with hot chocolate Bauee, as preferred.
 If you want Co use this recipe | in n mechanical refrigerator, stir tablespoon Boftoned goihtine In. | 10 tho scnIding hot cream, stir- ring until golatine is thoroughly | dissolved.
 MnrshmaIIows can bc auartered and dissolved in the hot cream. This is splendid for m iceless TO. frIgerator, too, making gclatine unnoccssary.
 Chocolate coated molasses chips cnu be crushed and added to the cream after it has cooled. This makes a delicious rich, cream without the effort of melting choc- oIate and washing m assortment of dishes.
 Walnut Brittle Ice Cream
 One pound walnut brittle. eggs, l cup whipping cream cups milk.
 I like to use black walnut brit tic when I can get it.
 Beat egg yolks slightly. Scala milk and beat Into egg yolks Cook in double boiler. stirring constantly until mixture coat spoon, Remove from heat and add crushed brittle. Fold in whites oi eggs beaten until stiff. Cool and pour into freezer mold. Pack ir eight parts ice to ono part ict cream salt. When beginning ts freeze around the edges. stir iT cream whipped until firm. Lei stand several 'hours before serv' ing.
 This recipe is excellent to use in a mechanical refrigerator. too Tomorrow's Menu | BREAKFAST: Baked rhubarb cereal, cream, scrambled eggs mullins. milk, coffee.
 | LUNCHEON: Pan broIled liver sausage, creamed potatoes. new on Ions and radishes, fig cookies. milk tea.
 DINNER: stuffed lamb chops peas in turnip cups, tomato and pineapple salad. walnut brittle Zee cream, sponge cake. milk, coffee.
 For e copy of Sister MaEy's new volume, "5O Deserts" send Gen cents to
 Special Service BureaI
 IioOm sos, l0i Eighth Ave
 New York, N. Y.
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