Jasper County Democrat, Volume 15, Number 17, Rensselaer, Jasper County, 1 June 1912 — The KITCHEN CABINET [ARTICLE+ILLUSTRATION]

The KITCHEN CABINET

~ u ’ fir. Jw OME of your hurts you have cured And the sharpest you still have survived; But what torment of grief you endured From evils which never arrived. —Emerson.

FROZEN DISHES. There is such a latitude for variety tn frozen dishes that the same dish need not appear often enough to be monotonous. Burnt Almond Ice Cream.—Blanch and chop a cup of almonds, carmelize four tablespoonfuls of sugar, and add the almonds. When cold pound to a powder. Add this mixture to ordinary ice cream with a tablespoonful of almond extract ' Cocoa Nut Ice Cream.—Mix a half cup of cocoa with a half cup of flour, a cup and a fourth of sugar and a half teaspoonful of salt; add two eggs slightly beaten. When well mixed add two cups of scalded milk, cook in a double boiler, stirring constantly. The eggs should not be added until the flour is well cooked. Then add a cup of walnuts, a little vanilla and two cups of cream. Freeze. Maple sirup, hot, with chopped nuts, makes a plain ice cream Seem quite stylish. Plum pudding ice cream is plain ice cream to which a cup of dried and pounded plum pudding is added. To make caramel ice cream add a cup of carmellzed sugar to unsweetened or lightly sweetened Ice cream. Cocoa Cocoanut Cream.—Make the same as for cocoanut cream except omit the nuts and substitute a cup of freshly grated cocoanut instead. Add the juice and rind of one lemon. Freeze. Chocolate Mousse. • Melt three ounces of chocolate, add a cup and a half of sugar and one cup of thin cream. Boil one minute. Mix a tablespoonful of granulated gelatine with a fourth of a cup of cold water; add it to the boiling mixture, and when cool add a teaspoonful of vanilla, a little salt and the whip from three cups of cream. Pour into a mold and pack in equal parts of ice and salt Let stand four hours. For strawberry mousse substitute two cups of crushed strawberries instead of the thin cream and use a tablespoonful and a half of gelatine.