Evening star., 1936-08-12
Since Childhood Days
Frozen Desserts Have
Been High Favorites
Home Economics Bureau Explains the
Chemical and Scientific Side
l of Their Preparation.

covering the bowl. In three or four
hours 1t Is ready to serve.
With fruit favorings, use equal
parts of cream and crushed fruit,
sweetened to taste.
For a mousse not so rich In lat,
use some thin cream or rich milk in
addition to the whipping cream. and
use egg whites and little gelatin also
as "stabilizers"-i. e., instead OF just
the fat, as in the richer mixture, to
keep the water particles from freezing
into coarse crystals. Such a mousse
calls for cup of double cream, ! cup |
of rich milk, or thin cream, teaspoon |
gelatin, 6 tablespoons of sugar, egg |
whites, a bit of salt. u teaspoon va
nilla. Soak the gelatin until soft in
little Of the milk or thin cream. Heat |
the remainder and pour over the
gelatin. Add the sugar and stir until
dissolved, and put the mixture aside
to chill Whip the double cream. When
the mixture containing the gelatin has
partially set, beat 1t to incorporate
air. Add the vanilla and fold IN the
whipped cream and the well-beaten
egg whites. The egg whites reduce the
richness, increase the volume and i'm
prove the texture of the mousse. These
proportions will make over 4 cups
before freezing; or, if the egg whites
are not used, about 3 cups. With fruit
flavorings in this mousse, leave out
the gelatin and the thin cream, and
use cup of crushed fruit or fruit
Juice, with sugar as needed.
GIN OTHER ice creams, made with
plain cream, not whipped, and
in a freezer, the dasher turning in
the freezer scrapes the little crystals
off the side and, by keeping them con-
stantly in motion, prevents them from
getting larger or combining with other
crystals. Plain ice cream is made OF
cream. sugar, flavoring and bit OF
salt. With good rich cream. no other
ingredients are needed. But II the
cream is thin, or diluted with milk.
eggs or gelatin are sometimes used to
give body to the mixture.
For plain vanilla ice cream, good
rich mixture is Ia pintS Of single
cream, y pint Of double cream, q
cup sugar, "a teaspoon salt, 2 tea
spoons vanilla. French vanilla ice
| cream is a frozen custard. Use quart
of milk, q cup sugar, p teaspoon
salt and eggs to make a soft Gus
tard. When this mixture is cool ado
! cup double cream and ll2 teaspoons
of vanilla. The freezing mixture for
both these ice creams is part salt TO
4 to 6 parts of ice Turn the freezer
slowly, and after freezing remove the
dasher, pack the freezer with more
ice and salt, and let it stand for an
hour or more to ripen.
+ r +
ICES are made of diluted fruit juice
and sugar. and are frozen with
! constant stirring-in a freezer as for
typical ice cream. Any Of the juicy
fruits are good for this purpose. but
here is recipe for raspberry ice
which may be easily adapted to other
fruits: Crush the fruit (about 2l2
quarts of berries, heat with l cup
Oh water lOT dOOuI iIIi1IutCS dIid o1iA
and press so the Juice runs freely.
Strain through several thicknesses of
cheesecloth. There should be nearly
cups of the fruit juice, to which add
IA to 1l2 cups of sugar. 4 tablespoons
Of strained lemon juice, IA teaspoon
Of salt. Stir until the sugar is dis
solved.
"Sherbet is the name for an Ice
made with egg-white and sometimes
gelatin in addition to the diluted
fruit juice and sugar. Or it is often
made with milk and called milk sher-
bet The word comes from the Per-
sian 'sharbat,' applied to a refreshing
fruit drink. Ices and sherbets have
coarser crystals than ice cream be-
cause they are chiefly water and fruit
juice, and must depend entirely upon
the dasher in the freezer to keep the
CRYSTALS small"