Evening Republican, Volume 20, Number 299, Rensselaer, Jasper County, 16 December 1916 — Frozen Desserts [ARTICLE]

Frozen Desserts

Even without an fee cream freezer of the choicest of frozen desserts are an easy possibility for the home table. All the equipment necessary is an airtight mould or pail with '-losely .fitted cover and an outer receptacle to hold equal parts of /Ice and salt. The flavored cream Is placed in the inner receptacle and left in the lee pack for three or four hours, when it will be found so the right consistencjr to serve in cases or to use *s the centre of a bombe or fancy form of ice cream, the outer layer be ing of a different mixture, frozen more solidly in a regulation freezer. As whipped cream is the principal ingredient in this type of unstirred frozen desserts, the texture is unlike ordinary ice cream. In this class are included the desserts for which the highest price is asked at fashionable hotels and restaurants, such as parfait, biscuit glace and mousse. The significance of these words is worth remembering, as each accurately describes the particular dessert to which it is applied. Thus parfait is said to have been named by a French confectioner who had been experimenting with whipped cream and ice cream in combination. “Parfait!” (perfect) he exclaimed at last when just the proper mixture had been arrived at, and this particular form of frozen sweet has borne that name evet since. Biscuit glace appears in individual paper cases of the size of little bis cults with, a sprinkling of macaroon oust or powdered nuts on top to simu'ate well browned crust. Mousse takes Its name from its mosslike texture. French confectioners often concoct a delectable parfait by beating into ice cream half the quantity of sweetened and flavored whipped cream and then repacking the mixture until firm, and the ingenious home caterer can do the same. Allow half a pint of heavy cream to each pint of plain vanilla ice cream, whip'until stiff, sweeten with one-quarter cup of powdered sugar and flavor with chocolate, coffee or any preferred fruit puree. Before adding the flavoring reserve sufficient of the whipped cream to decorate eaca oortion when served. With a thin blade knife or spatula mix the whipped cream into the frozen mixture. Repack in equal parts of ice and salt for a half hour or more. Serve in tall, slender parfait glasses and decorate the top of each with a whirl of the whipped cream reserved for the purpose. A further garnish of a bit pf fresh fruit, a crystallized mint leaf or a piece of candied ginger will add beauty as well as flavor. The same mixture, divided into In _diyjdJtaL .paper .cases—andsprinklen with macroon dust or chopped nuts, should he. repacked for a slightly longer time than when in a single mould. Professional confectioners set these cases in an ice cave with shelves but a lard pail will answer the purpose quite as well, as its well lapped cover eliminates the possibility of the entrance of salt and a layer of paras fin paper over the top of each papet case will keep the portions from touch ing. Parfait so served is known as biscuit glace. This method of preparation will be found much more simple than the more involved process of boiling syrup until it spins a thread, pouring over beaten egg yolks, cooking to the proper point and then cooling before adding the whipped cream. The results will be quite as good. Mousse, on the other hand, is simplicity itself. A general rule is all that is necessary: To each pint of cream, stiffly whipped, add four table spoonfuls of sifted powdered sugar. Flavor to taste, turn into an ice cold mould and let it stand untouched in salt and ice for three or four hours. Fresh fruit flavorings, such as peach, raspberry and stra + wberry, are favorites for mousse, and either the crushed pulp or the juice may be used. For an elaborate dessert a hostess cannot dd better than to order plain vanilla ice cream from a confectioner and use it for the lining of a mould Fill the centre with sweetened and flavored whipped cream and repack for two hours. The best combinations are those in which color and flavor are in -strong contrast Thus, vanila ice cream with a centre of raspberry mousse is as good to look at as It is to eat.—N. Y. Sun. —t

Recipes Strawberry Sherbet —Boil together for fifteen minutes ( two cupfuls of *Ugar and four of water. Soak a tea spoonful of gelatin until soft in thre*lablespoonfuls of cold water in the meantime, and then pour the boiling °irup on it. Strain and when cold add a pint of strawberry juice and the juice of two lemons. A quart of ripe berries, pr -sed thru a colander and then strained thru a cheese cloth, ought to give a pint of juice. Freeze mixture until stiff, remove dasher, end pack for two hours. Tomato Soup—Two pounds of ripe red tomatoes, two carrots, one bunch of herbs, two quarts stock, one and a half ounces dripping, one and a half Vinces cornstarch, six pepercorns, salt and pinch of castor sugar. Break the tomatoes into an enameied saucepan with the drippings, herbs and seasoning. Wash and grate the red parts of the carrots and add to the otherjjngradients. Cover the pan and cook for b alt hour. Add the stock and boll for another half hour. Mix the cornstarch to a smooth paste with cold stock, add it to the soup, pass all through t •levs, and rebolL