Evening star., 1944-02-14
NAIL BITING;
ICE CREAM RECIPES:
(Thanks to A. ~, Washington.

w 80 ~, W @ofesfeStStI
Am inclosing a few ice cream and
sherbet recipes which may be a
little premature though some one
did request some quite a while back
To the lady who would cure her
3-year-old daughter of nail biting.
I cured myself, AN 8-year-old niece,
a friends daughter and my own
daughter of years by the nail pol
ish method. I cured the children in
a week or 10 days. You positively
cannot scold a child into breaking
a habit. Make it fun. Wash and
dry hands carefully. Smooth rough
edges of nails very gently with
emery board and apply polish. 1t
may seem little startling to see
3-year-old with gaudy red polish
but they love it and it works. Com
pliment your child often on how
nice her fingers look, keep the
rough edges always smoothed and
it will not be long before the nail
biting habit is broken.
Nonsugary fudge-boiled icings:
AS soon as sugar has dissolved in
the liquid turn flame low and put
lid on pan for a minute or two so
that the steam thus inclosed will
dissolve any crystals clinging to sides
OF pan. Or, put very tiny pinch
of cream of tartar in the sirup. I
do both, just in case.
Ice creams without cream-sher-
bets: Chocolate cream-sl cup sugar,
2 tablespoons cocoa, 1-16 teaspoon
salt, u cup hot water, IL pints cof-
fee cream Il use mostly milk and
part canned milk, 2 teaspoons va
nilla. Mix sugar, cocoa and salt.
Add hot water. Heat until sugar is
dissolved. Partially cool. Add milk
or cream. Freeze at coolest tempera-
ture of refrigerator until firm. Re
move to bowl, add vanilla and whip
with electric beater or hand beater
until light and creamy. Return to
refrigerator and set at lower tenn
perature.
Peppermint stick candy cream:
About Y pound or little less of the
red and white peppermint candies
crushed or dissolved whole in one
quart milk (about "a cup canned
milk makes better texture and can't
be tasted, 1-16 teaspoon coloring
and maybe a little pink coloring If
it looks too pale. Freeze and beat
until creamy, same as above.
Pineapple milk sherbet: y cup
pineapple juice, tablespoon lemon
juice, teaspoon grated lemon
rind, "a cup sugar, pint milk. Stir
until sugar is dissolved. Freeze same
as above.
Peach Ice Cream: Two cups
crushed canned peaches, y cup
sugar, 112 tablespoons lemon juice,
! or 2 drops almond extract, cup
milk, cup coffee cream q use
about ~ milk, y cup canned milk
Stir until sugar is dissolved. Freeze
same as above
We always have one or two kinds
of ice cream on hand all the time
in the summer, as my children pre-
fer it to any other dessert and it is
easier than anything else to make
Also I always make a double recipe,
so we can eat all we want and
therell still be some for the chill
dren's lunch the next day or for
the childrens tea party with few
neighbors. After making so much
of it have finally found out few
of the tricks to it.
l. The sugar must always be dis
solved before mixture is put in re-
frigerator. ...
2. Use of canned milk, even if it
Is only 4 cup, improves the tex
ture. I usually use u GU to
quart of milk, with fruit creams as
the fruit DISCUSSES the flavor of
milk, which I don't like, and 4 cup
for chocolate cream.
3. After freezing firm it must be
beaten really creamy, or no matter
what your ingredients 1t IS going to
be Icy. Mine is usually hard as a
rock by the time I get around to
beating 1t, so I never bother to chill
the bowl BY the time I've broken
1t up with a spoon so can begin
beating the bowl is chilled anyway.
4. Using the above recipes as
sort of base, you can make any |
flavor you want. All that is neces-
sary is the flavor, the sweetening,
the milk, a tiny pinch of salt, lemon
Juice to point up the flavor of fruit,
plenty of freeze, plenty Of beating
and some nice, warm weather for
me, anyway.