Evening star., 1935-08-14
Once Only for Royalty
Product Now in Reach
Of Rich and Poor Alike
When Made With Proper Ingredients
and Careful Handling.
X II X n

T AM told that the texture Of ice
= cream depends upon the size Of
the ice crystals it contains. Cream
and milk contain q good deal Of water,
and ice cream Is made by freezing
that water, which forms little ice
crystals all through the mixture. To
make the Ice cream smooth the
crystals must be kept very small. and
this is done by constantly interfering
with them as they form. The sugar.
particles Of fat and the gelatin all
contribute interference to a certain
extent, but the principal work in this
line is done by the dasher In the
freezer, which whips air into the mix
ture and cuts of the crystals at each
turn. As the freezing process goes on
the mixture becomes lighter and
softer, and the crystals become smaller
and smaller until the flushed product
is so smooth that the crystals can
hardly be detected.
In making homemade Ice cream the
Bureau of Home Economics suggests
the following recipe for making plain
vanilla ice cream, which may, OF
course, be varied somewhat according
to the favor desired:
PLAIN VANILLA ICE CREAM.
Place in freezer quart of cream,
p cup sugar. ll2 teaspoons of vanilla,
and a pinch of salt. This may be
made richer by substituting 1 cup
of heavy cream for l of light cream.
Or 1t can be made less rich with a
pint of milk and a pint Of cream.
Evaporated. condensed and dried milk
may also be used, and are cheaper.
of course, than real cream. For
freezing, use part of salt to to 6
parts Of ice, and turn the crank slowly.
4
ICE CREAMS can be made without
freezer and stirring If the cream is
whipped beforehand, to beat in the
necessary air. The product is then
called mousse" which has a loose,
fiaky texture, different from true ice
cream, but unusually delicious. Whip
ping cream, of course, is needed for
this, and may be diluted with beaten
white Of eggs, and a little gelatin dis
solved in water to prevent the mousse
from being too rich and cloying.
Mousse may be frozen in the ice COM
partment of q mechanical refrigera-
tor, or it can be packed into a tin,
tightly closed. and buried in a bucket
or pan of ice and salt until frozen.
About 3 parts crushed ice to l part
of salt are necessary for this.
Plain mousse may be varied to suit
the individual taste with fruit juice
or crushed fruit for fiavoring. or by
Although more expensive than ice
cream, it is far easier for the busy
housekeeper to make, as it does not
require tedious stirring, and is al
most fool-proof"
y *.
IN A household where there are
children, ice cream is usually the
best to choose, for 1t is not so rich
and then, who among us will ever
forget the taste of that first lick" of
the dasher-paddie? The moment on
Sunday morning when the sound of
the ice cream freezer was first heard
in the land, and all the younger gen.
Grafton stood grouped about the whin-
ing crank in watery-mouthed antici-
pation-that was a never-to-be-for-
gotten thrill. and no plate" ice cream
| has ever equaled that flavor!
II you wish advice on your indi.
vidual household problems. write to
Betsy Caswell in care Of The Star.
inclosing stamped, self addressed
envelope for reply.