ICES AND ICE-CREAMS

LSE only the best materials for making and flavoring if good ice-cream is desired, and avoid using milk thickened with arrow-root, corn starch or any other farinaceous substance. Pure cream, ripe natural fruits, or the exti*acts of the same, and sugar of the purest quality, combine to make a perfect ice-cream. In the first place secure a good ice-cream freezer. Of these several are made. Without recommending any particular make, we would suggest one be secured working with a crank and revolving dashers. Next secure an ice tub not less than eight inches greater in diame- ter than the freezer. See that it has a hole in the side near the bottom, with a plug, which can be drawn at pleasure, to let off water accumulating from melting ice. Get a spatula of hard wood — not metal — with a blade about twelve inches long and four oi five inches wide and oval shaped at the end. This is used to scrapf off cream which may adhere to the sides of the freezer in the process of freezing, also for working fruits and flavorings into the cream. A smaller spade is also necessary for mixing ice and salt together, and for depositing this mixture in the intervening space between can and ice tub. Ice must be pounded fine in a coarse, strong bag. To freeze the cream after it has been flavored, first pound up ice and mix with it a quantity of coarse salt, in the proportion of one- third the quantity of salt to the amount of ice used. Put freezing can in center of tub, taking care that the lid is securely fastened on, and pile the mixed ice and salt around it on inside of tub to within three inches of top. First turn the crank slowly, and as the cream

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hardens increase the speed until the mixture is thoroughly con- gealed and the revolving dashers are frozen in. Remove the lid, take out the dashers, cut away the cream which has adhered to the sides and jDroceed to work the mixture with the sj^atula until it is smooth and soft to the tongue. Re-insert the dashers, cover the can again, and work the crank until the entire contents are hard and well set. It is now ready to be served.

Berry Cream. Any kind of berries may be used for this, strawberries being the nicest. Mash with a potato masher in an earthen bowl, one quart of berries with one pound of sugar; rub it through the colander; add one quart sweet cream and freeze. Very ripe peaches or mashed apples may be used instead of the berries.

Burnt Sugar Ice-Cream. Take one-half pound of sugar, burn half of it in a sauce-pan or skillet; stir in sufficient water to bring to a liquid state; add the other sugar with one pint of milk containing four eggs well beaten. Flavor strongly with lemon, proceed as with other ices.

Chocolate Ice-Cream. Use three or four ounces of the common unsweetened chocolate to a gallon of cream, or boiled custard. Boil the chocolate in some milk and sweeten to taste ; strain it into the cream and flavor with vanilla. Beat the ice-cream to make it bright and rich colored. Melted chocolate cannot be mixed at once in cold cream as it sets and makes trouble. It must be considerably diluted first.

Coffee Ice-Cream.

To three quarts of pure, sweet cream add one pint of a decoction.

of very strong clear coffee. Sugar as usual — eight ounces to the

Lemon Ice-Cream.

This is made with the same proportion of cream and sugar and one lemon; grate the lemon rind into the sugar; this extracts the

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oil; then add the juice and the raw cream; strain and freeze imme- diately. Lemon ci'eam sours more quickly than any other.

Peach Ice-Cream. Take one quart of milk, two eggs, sugar to taste, one quart of peaches pared and stoned — mash and add to the custard. Proceed as usual.

Pine-Apple Ice-Ceeam.

Take two cans of pine-apples, two pounds of sugar, two quarts of cream (the cream must be nearly frozen, else the pine-apple pulp or syrup, upon being added, will immediately curdle it). Beat all thoroughly and finish freezing.

Oeaistge Ice-Ceeam. Make a custard same as for vanilla; add orange pulp, or simply flavor with orange, if preferred.

Steawbeeey and Raspbeeey Ice-Ceeam.

Bruise a pint of strawberries or raspberries with two large spoonfuls of fine sugar; add a quart of cream and strain through a sieve and freeze it. If you have no cream, boil a teaspoonful of arrowroot in a quart of milk, and if you like, beat up one egg and «tir into it.

Vanilla Ice-Cream.

One quart of cream, half a pound of sugar, granulated, half a vanilla bean. Boil half the cream with the sugar and bean, then add the rest of the cream; cool and strain it. If extract of vanilla, or any other extract is used, do not boil it, but put it in the cream with the sugar and freeze. Make it strong with the flavoring, as it loses strength with freezing.

CocoANUT Ice-Ceeam. Same as vanilla, omitting vanilla flavoring, and adding chopped <;ocoanut.

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Frozen Tapioca Custard. Soak six or seven ounces of tapioca in one quart of milk; when soft, boil two quarts of milk sweetened with one and one-fourth pounds of sugar; then add the tapioca and let it cook fifteen min- utes; then stir in two ounces of butter and eight beaten eggs and take the custard immediately off the fire; cool and flavor with vanilla or lemon and freeze like ice-cream; w^hen nearly finished, add one cup of whipped cream and beat. well.

Frozen Rice Custard. Wash six ounces of rice in several waters and cook it in milk; then proceed as in tapioca custard, using cinnamon or any other flavoring desired.

Frozen Sago Custard. Soak the sago in cold milk first, it will then cook in a few minutes; then proceed as in tapioca custard.

Water-Ices. These ai-e made with the juices of ripe fruits, sweetened and frozen like ice-cream; but it must be remembered that if the juices are sweetened excessively they will not freeze. It is therefore generally necessary to test them with an instrument called a saccharometer. This applies equally to ice-creams and all drinks to be frozen; and for M^ater-ices clarified sugar should be used, which may be prepared in the following manner: To a quart of water add three pounds of sugar and half of the white of an egg well beaten up. This should be boiled ten minutes and skimmed.

Cherry Water-Ice with ISTut Cream. Two freezers will be required. For the cherry ice take two quarts of sweet cherries, one quart of water, one and one-half pounds of sugar. Pound the raw fruit in a mortar so as to break the stones and strain the juice through a fine strainer into the freezer. Boil the cherry pulp wnth some of the sugar and water to

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extract the flavor from the kernels, and mash that also through the strainer; add to the remainder of water and sugar and freeze. No eggs are needed and only beat the ice enough to make it even and smooth.

For the nut cream, use one pound of either pecan or hickory-nut meats, three-fourths of a pound of sugar, one quart of rich milk or cream, one tablespoonf ul of burnt sugar for coloring. Pick over the kernels carefully, that there be no fragments of shells to make the cream gritty, then pound them in a mortar with part of the sugar and a few spoonfuls of milk. Only a few can be pounded effectually at a time. Mix the milk Avith the pulp thus obtained, the rest of the sugar and caramel coloring, enough to make it like coffee and cream, and run it through a strainer into a freezer. Freeze it as usual and beat smooth with a spatula, then pack down with more ice to freeze firm. Line the moulds with cherry ice and fill the middle with the cream, or dish the ice as a border in shallow glasses with the cream piled in the center.

Strawberry Water-Ice. To a pound of ripe strawberries and half a pound of currants add a pint of clarified sugar. If desired, a little coloring may be used. The whole must then be strained through a hair sieve and frozen.

Raspberry "Water-Ice,

This may be made the same as strawberry water-ice by merely substituting raspberries for strawberries.

Burnt Almond Ice Cream and Orange-Ice.

First make the almond candy as follows: Take one pound of sugar, three-fourths pound of sweet almonds, two ounces of bitter almonds. Blanch the almonds, split them and put them in a slow oven to dry and acquire a light yellow color; put the sugar in a kettle on the fire, without any water, and stir it until it is all melted and of the color of golden syrup; then put in the hot almonds, stir gently to mix and pour the candy on a platter. When cold, pound the candy quite fine, put it into three pints of rich milk, set it on

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the fire, and when it boils add the beaten yolks of ten eggs. Strain the burnt almond custard thus made into a freezer, and freeze as usual and beat well.

For the orange ice: Take three pints of water, one pound of «ugar, five or six oranges, according to size, juice of one lemon, if the oranges are sweet, whites of four eggs. Make a thick syrup of the sugar and a very little water. Peel half the oranges, divide them by their natural divisions and drop the pieces of oranges into the boiling syrup. Grate the yellow peel of the other three oranges into a bowl and squeeze in the juice, then pour the syrup from the scalded orange slices also into the bowl through a strainer and keep the slices on ice to be mixed in at the last. Add the water and lemon juice to the orange syrup in the bowl, strain and freeze. Beat in the whipped whites as usual, and when finished stir in the suo-ared fruit. Use the burnt almond cream and fill with the orange ice.

Biscuit Glaces.

To half a pound of jjowdered sugar add the yolks of four eggs; flavor with vanilla; beat well, then take two quai-ts of whipped cream and mix with the sugar and yolks; color some of it red and spread on the bottom of paper capsules and fill up with fresh cream. Then put them in a tin box with cover and pack well up on all sides with pounded ice and salt and let stand for two hours; it is then ready for use,

Rateffe Biscuit Cream.

Make the same as vanilla; when nearly frozen add one-half pound of rateffe biscuit and finish freezing.

TuTTi Frutti.

"When a rich vanilla cream is partly frozen, candied cherries, chopped raisins, chopped citron or any other candied fruit chopped rather fine are added; add about half the quantity of fruit that there is of ice-cream; mold and imbed in ice and salt; or make also two quarts of orange ice in another freezer, add the white of eggs

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in the usual manner and beat it up white and smooth, then spread it evenly over the insides of two or three melon molds to coat them. Imbed the molds in the freezing mixture, and when the coating of orange ice is frozen firm fill up with the tutti frutti. Spread the -orange ice also on top, put on the lids, secure with a number of rubber bands, close all spaces securely with butter and place the molds in the freezing mixture to remain two or three hours. When to be served wash the outsides with a cloth dij^ped in tepid water, carefully turn out the tutti frutti on to a folded napkin on a dish, lay a decoration of gelatine paste upon the white surface and serve.

Gelatine Paste for Ornamenting Ices. Make clear jelly in the usual manner, then reduce it by slow boiling to little more than half, color it as desired, filter again flavor, and cool it on large platters. Stamp out leaves, fern leaves, flower shapes, etc., and have them ready to place on the molded ices as soon as they are turned out.

Pine-Apple Sherbet.

Take two cans of pine-apples or the same amount of ripe pine- apples, two pounds of sugar, two quarts of water, whites of six ^ggs. Strain the juice from the cans into the freezer. Make a boiling syrup of the sugar and one quart of water. Chop the pine- apples small, scald it in the boiling syrup, then rub it through a colander with the syrup and the remaining quart of water into the freezer. Freeze and add the whites of four eggs, and beat it per- fectly white.

To Color Ice Cream or Water Ices.

For Green, use juice of spinach or beet leaves. Vegetable green, already prepared, can be bought at the druggists.

For Yellow, saffron soaked in warm water.

For Red, take cochineal, which can be had at any druggists, or made as follows : One-quarter ounce cochineal, pound finely and add one-half pint boiling water, one-half ounce cream of tartar, one-quar-

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ter ounce alum, and one-quarter ounce salt of tartar. Let it stand until the color is extracted, then strain and bottle.

For Purple, mix a small quantity of cochineal and ultramarine blue.

For Brown, use powdered chocolate.

Other colors can be used, but these are all good, showy and quite harmless.