Evening Republican, Volume 19, Number 283, Rensselaer, Jasper County, 30 November 1915 — Some Delicious Ice Creams [ARTICLE]

Some Delicious Ice Creams

To insure a smooth, velvety cream, it is essential to beat the mixture thoroughly until It is evenly frozen. Allow three parts of ice to one of salt Put the freezer can in position and pack the ice and salt in alternate layers about it, beginning with the ice. Allow three inches of Ice to one of salt, and pack each layer firmly with j a stick. Turn slowly at first, then more rapidly as the cream hardens. When it becomes difficult to turn the i crank, remove the beater, press the cream down, cover, cork the hole in the cover, remove the lower plug in the tub, and drain off the water. Repack with ice and salt in the same proportion, cover with a blanket and set aside to ripen. Plain Ice, Cream—Scald one quart of new milk, stir in one pint pt sugar, remove from the fire and add three pints of sweet cream. Let get cold, then add the whipped whites of two eggs and any flavoring preferred. , Creamless Ice Cream Scald one quart of new milk in a double cooker. Whisk one-half pint of sugar Into the yolks of four eggs until they are light and frothy. Beat the whites to a stiff froth, then beat them thoroughly into the yolks, and continue stirring unril the custard begins to thicken. Remove from the fire, let get cold, add flavoring and freeze. This 13 an economical ice cream, but delicious and rich-colored. Banana Ice Credm —Peel and mash six large ripe bananas. Scald one quart of cream and dissolve one cup- ; ful of sugar in It. Let It cool, then add the mashed bananas and freeze. ! The bananas should not be prepared until time to use them or they will discolor. Blueberry Ice Cream Make Ice cream as directed in first recipe and freeze until mushy. Remove the beater and stir in one quart of mashed ripe blueberries, pack and let stand for oneand one-half hours. Strawberry Ice Cream —Prepare ice cream as for the first recipe and when mushy stir In one quart of mashed strawberries, sweetened and rubbed through a sieve. I Peach He Cream —Peel and stone mellow peaches. Crush them with six ounces of sugar. Scald one quart of cream, add eight ounces of sugar and two whole eggs. Just bring to the boiling point, then remove from the fire and strain. When cool, freeze. Raspberry Ice Cream Press nice ripe raspberries through a sieve. To each .half 'pound of pulp add. one point’ 4 of cream and four ounces of sugar. I< rceze. Pineapple Ice Cream —Pare and slice the pineapple, chop very fine, and cover with sugar. Let stand over night. For each quart of fruit allow one pint each of milk and cream, one-half ounce of gelatin dissolved in the milk, and ! sugar to tastb. Add the pineapple and freeze. Lemon Ice Cream. Squeeze the juice from four lemons, sweeten well and stir into it very slowly one gpart of cream, then freeze. Orange Ice Cream —Dissolve threequarters of a pound sugar in one pint of scalding hot cream. When cool, add the juice of six oranges, and the grated rind of one, and freeze. Kentucky Ice Cream —Prepare one Suart of plain ice cream, and as soon s it begins to freeze, add one cupful of strawberry preserves, one pint of j whipped cream cream, one-half cupful of citron, sliced very thin, and four ounces of almonds that have been blanched aqd pounded to a paste. Freeze and pack. Delicious. Ginger Ice Cream. Blanch four ounces of almonds and pound them to a paste; mix with four ounces of preserved ginger pounded to a paste, then add a little at a tinie, two tablespoonfuls of lemon juice. Add one-half cupful of sugar to one pint of scalding hot cream. Cool and add It gradually to the ginger and almond mixture. Rub through a puree sieve and-freeze. Cocoanut Ice Cream. —Stir one lb. grated cocoanut' into one pint of cream, add one lb. sugar and scald well. Cool, stir in three pints of fresh cream and freeze. Nut Ice Cream.—Put one-half cupful of granulated sugar In a saucepan *over the fire and stir until melted to a caramel. Add one-half cupful of boiling water and let It Bimmer for ten minutes. Scald one pint of thin cream In a double boiler, add one-half cupful of sugar, one-eighth teaspoon ful of salt and the caramel. Stir until the sugar is melted, thten set away to cool, stirring It frequently. When cold stir in one pint oi cream whipped stiff and one cupful of pecans chopped fine. Add the juice of one lemon and freeze. Apple Ice uream —Steam and sift six tart apples. Add one tablespoonful of lemon iuice, one teaspoonful of rose water, a pinch of salt, and sugar to make quite sweet. Prepare one quart of cream by either of the first recipes given above, freeze until thick and mushy, then stir in the fruit without removing the beater and freeze until the heater turns with difficulty. Then pack and let 'stand an hour or longer. / Nectarine Ice Cream. —One quart of cream In which one and one-half cupfuls of sugar have been dissolved; freeze until thick and stiff, stir In quickly one pint of nectarine pulp and freeze. Cherry Ice Cream. —To one quart of ; plain ice cream add one pint of finely chopped and sweetened cherries, onealf cupful of finely chopped blanched ’monds® and two tablespoonfuls of non juice. Freeze and pack.