A manual of home-making

Plain ice cream is generally made of thin cream, scalded or not, as desired, sweetened, flavored, and frozen. Whole eggs or yolk.s of eggs may be used to make a custard which is then frozen. When cream is not plentiful, four part« of milk and one part of double cream may Ijc jclhcil with junket tablets (page 572) and used. Eggs may be used with skim-milk in place of cream. Arrowroot, cornstarch, or flour is sometimes used in place of some of the eggs. It should be mixed with a little cold milk or cream, and cooked for 10 mirmtes, being stirred constantly, before lieing addeil to the eggs and sugar. If fruit is used, it should be crushed, mixed with the necessary amount of sugar, preferably in the form of sirup, and allowed to stand for 1 hour. It is then added to the partly frozen cream. Strawberries and peaches may l)e put through a potato ricer. Berries, like rasp- berries, should be passed through a fine sieve. Fruit flavors are consitlered by some persons not to harmonize well with eggs, and are therefore not used in custard creams. F'or each quart of the mixture to be frozen, any of the fol- lowing flavorings may be used: IH squares Baker's chocolate; 14 f^up pi-epared cocoa; 1 tablespoon vanilla; 2 cups orange juice ; Va quart can of pineapple. A smooth, velvety texture is desired in ice creams, rather than a coarse-grained mass of crystals. Texture is influenced by: (1) The amount of butter-fat present. The richer the cream, the smoother is the product, (2) The rapidity of freez- ing. If frozen rapidly, the cream %vill be coarse and full of large ♦ For further infonnutioti on expcTmient^ in freezinpj ice cream, ^ee Bull 155, Vt. Exp. Sta. 574 A MANUAL OF HOME-MAKING water crj-'stals. (3) Tho amount of whipping rtitrinj^ fi The air thus incorporated produces a tight, smooth, ci consistency. In properly made ice cream, the water fi in very fine crystals interspei*st»d with minute })ubbl6e of It should contain from 33 to 40 per cent of air. (4) This igecf the cream. Cream fresh from the Hcparator or pasteuiilff produces a coarse-grained ice cream. Cream that is 12 hours old, held at 32-35*^ F., makes a sraootli mixture iri» frozen. Frozen puddings. Frozen pudtfings are ice ci'eams made of thin eream or tlun cream and e^g-yolks^ highly flavored and eon twining manj preserved fruits and nuts. They are generally molded in mdm molds, lined with lady-fi^ngers. enoM A mousse may be made in either of two ways: (1) heavy < may be beaten until stifT, drained, sweetenetl. and flavored; or (2) the whip from thin cream may be folded into a mixture stiffened with gelatin. Mousses are placet! in molds, and packed for 3 hours In equal parts of ice and salt. Sherbets are frr* quently combined with them either as the lining of the or as a layer of filling* Par f aits ^ biscuits, and souffles. For a parfait, biscuit, or souffle, yolks of eji;p:s are cooked sirup to a thick smooth cream » The mixture is then fla>j and l>eaten until it is cold and h^^ht, and mixed with dratfied whipped cream. It is then poured into a mold and packed m ice and salt for 3 or 4 hours according to the size of the makL Parfaits are not sohd like cnistard ice creams; they hav^ <fl spongy texture. They should not be frozen Ukj hard. ■ Biscuits take their name from their siz&f lieing in reality parfaits frrizen in individual forms.