Detroit evening times. (Detroit, Mich) 1921-1958, 1942-07-05
Novel Uses for Ice Cream
" WHETHER homemade, or
. bought at the drugstore
" or confectioner's the


goodness and wholesomenIs of
ice cream are generally accepted,
But while the home-maker and
hostess realize the high nutritive
qualities of ice cream, they are
also rightly concerned with how
to find new and intriguing uses
for it as a Summer refreshment.
What else can be done with the
usual pint or quart of bought,
bulk ice cream. besides the COM
mon way of spooning II out into
sherbet cups or saucers? How
can bulk store" ice cream be
combined with accessory ma
terials into varied and appro-
pirate beverages, punches and
desserts?
Accepting the priority ruling of
fewer flavors of ice cream. from
which TO select. there are still
plenty of top-flight choices. In
the majority of cases, vanilla.
chocolate. strawberry and peach
lead in any popular vote. and are
most adaptable TO extended re-
freshment uses. with coffee and
butterscotch flavors close behind.
Something TO drink" is the
hostess first problem when she
considers a light, informal serv-
ice to offer on a hot day or sui
try evening. But. instead of pass
ing a thin, dry fruitade, or
favored soda. she can add great
ly TO its pleasing chill and quality
by combining 1t with a pint of
vanilla ice cream.
Thus. she may add y pint of
vanilla or peach ice cream to
cups of red currant beverage, or
TO the pulp of / cup of mashed
fresh peaches. their juice. and a
pint bottle Of ginger ale. Or. in
stead of adding cracked ice or ice
cubes, with whipped cream, 10
coffee. TO make the refreshing
tall glass OF iced coffee more &C
ceptable. one may omit the ice
and the whipped cream. and
merely blend bought vanilla ice
cream with the chilled coffee.
So, too, with root beer-there
may be added a large cone or
spoon OF vanilla ice cream 10
each glass, before pouring-out
the chilled beverage most re-
freshing and satisfying drink.
II we extend the term ice
cream" TO include bought fruit
ices, such as orange ice, lemon
ice, raspberry ice, the 3 top
flavors in these frozen delicacies.
the hostess may follow out an
other good idea-to both sweet
en- and flavor her iced tea with
spoonfuls of sherbet.
Thus, allow cups freshly-made
tea infusion 10 steep with Il cup
coarsely-cut mint leaves. for not
more than 2 minutes, then strain.
Chill To serve, use l pint bulk
orange or lemon ice. and place
in bottom of serving pitcher.
breaking up with spoon. Add the
tea. Pour into tall glasses. gar
nish with slices Of fresh lemon or
orange. and mint leaves. If de-
sired No sugar needed bit deli
cious swcetening and flavor both
from the added fruit ice.
Those who like cake with
their ice cream can find no more
attractive service than the one
which combines a light sponge
cake with any flavor of ice cream.
Carefully hollow out the ring by
removing most OF the cake-cr'imb
(which may be saved for later
dessert uses) and fill with ! pint
Of ice cream. To serve. break
cake and cream into thick slices.
Another suggestion is TO use
large, delicate cookies. and make
a cup" of them. which. when set
on an individual plate, will grace
fully hold a portion of ice cream
shape together with frosting or
marshmallows).
Then, there is the modified pie
or tart. with ice cream, for those
who prefer pastry 10 cake. A
strawberry or peach ice cream
pie is at once delectable. easy 10
concoct in jiffy, and a relative
~ inexpensive dessert.
Use l baked pie-shell. Cover
shell with about 2 cups berries or
sliced fruit. Spread with bulk ice