Evening star., 1935-08-22
Frozen Desserts of
Attractive Types
Are Suggested.
BY EDITH NJ. BARBER.

may nave DtlItE IcoulLo III youI o"A
box II you stir the mixture at least
once during the freezing period.
1t is also possible to produce good
desserts with whipped evaporated milk
to replace the cream, especially if you
use with it crushed fruit or chocolate.
The milk must be heated and then
chilled before it is whipped. A very
little gelatin is dissolved in water and
added to the hot milk. I have found
that unless use condensed milk which
is already sweetened powdered sugar
is needed to give the dessert a smooth
texture.
Another type of frozen dessert which
can be made successfully is combina-
ton of milk, marshmallows and whip
ped cream.
VANILLA MARSHMALLOW
ICE CREAM.
/ cup milk.
IS marshmallows.
2 teaspoonfuls vanilla.
cup cream, whipped.
Salt.
Add marshmallows to milk and melt
In double boiler, chill until slightly
thickened. Whip cream. add vanilla
and salt and beat into cold mixture.
Turn into freezing tray and freeze
three to four hours. Fills one-pint
tray.
Variation-Add one cup crushed
berries or fruit.
uANrrrA EuApOPArEn MILK
ICE CREAM.
cup evaporated milk.
u teaspoonful gelatin.
2 tablespoonfuls water.
teaspoonfuls vanilla.
2-3 cups condensed milk.
Il cup water.
Heat milk uncovered in double boil
er or saucepan until scum begins to
form. Add gelatin, which has been
soaked five minutes in cold water.
Stir until dissolved. Do not remove
film formed on milk Pour into bowl
and chill icy cold about IS minutes in
a bowl of cracked ice before whipping
Whip until stiff: add vanilla and con-
densed milk mixed with water. Pour
into freezing trays and freeze three
to four hours. Fills two pint trays.
CHOCOLATE FILLING.
4 squares chocolate, cut in pieces.
IA cups milk.
"a cup -four.
l cup sugar.
2 tablespoons butter.
IL teaspoons vanilla.
Put chocolate and milk in double
boiler and heat. When chocolate is
melted, beat with rotary egg beater
until smooth. Sift flour with sugar,
add a small amount of the chocolate
mixture and stir until smooth. Re-
turn to double boiler, cook until thick
and add butter and vanilla. This fill
ing may be stored in the refrigerator
in a covered jar. 1t may be used in
the inexpensive pudding, or to put be-
tween layers of cake or as pie filling.
ECONOMY REFRIGERATOR
PUDDING.
Chocolate filling.
Sponge cake or lady fingers.
Line bowl with slices of stale sponge
cake or split lady fingers, crust side
out. Fill with chocolate filling in
alternate layers with cake and chill
in refrigerator several hours.
BANANA DELIGHT.
large bananas.
q cup powdered sugar.
2 tablespoons lemon juice.
! cup cream, whipped.
IL teaspoons vanilla.
Il cup nut meats, chopped.
2 egg whites.
Mash bananas to pulp. add sugar
and lemon juice. Chill. Whip cream,
add vanilla and nuts and add to first
mixture. Beat egg whites stiff and
fold into mixture. Nut meats may be
omitted. Turn into freezing trays and
freeze two or three hours.
REFRIGERATOR LEMON PIE.
egg yolks.
l can condensed milk.
lemons Guice).
~ lemons (rind).
egg whites.
3 tablespoons sugar.
2 small boxes vanilla waters.
Beat egg yolks, add milk, lemon
Juice and rind and mix well. Put
vanilla waters through meat grinder
and line q well buttered pie plate with
them. Pour in mixture and top with
meringue of stif1y beaten egg whites
and sugar. Bake in q moderate oven
(375 degrees FahrenheiD is minutes.
Chill in refrigerator several hours.
ff.onvrioht 1Q3Ho