Soufflfe are parfaits reinforced with gelatin and a larger i
portion of liquid and frozen in 80uifl6 dishes.
DESSERTS
Freezing,
(U Put tht* ire* in a strong cloth or bag, and with n wooden mallet pound
it fairly fine. The finer the ice, the more qyiekly will Ihe mixture fretVie.
Snow may l>e usi^l insteful of ice. (2) Usi? coiuse salt and ire in the pni-
portion of: 1 part of salt U\ 1 part of iee, for moxLHse and parfait; 1 part of
salt to from 1 to 3 parts of ice for f rap|>^ and ice; I part of salt to from 1 ia .
15 part^^ of ice for ice cream. The larger the proportion of ice to salt, the '
Blower will be the freexing and the finer the grain. Fine salt dis-solves more
readily than coarse, and consequently pmducew a lower temperature more
fiuickly; but it tcntb to fonn crusts? an<l bridges which prevent the ice
from Mottling in place and fitting amund the freezer. (3) Fill the can two-
thirdn full. (4) Place the can, which hiis been washed with m>ap and
wahr sc>ttltlecl, and cajoled, in the freezer, and adjust the crank. Turn the
crank to see that it is in place, (o) Place the freezer in a dishpan, and i
(H»t the dishpan ort a towe! to keep it from slipping and to deaden the sound.
Sprr*ad piifiers on the fl*xjr to protect it frtnn ice anfl aalt that may be
droppe<l. (ti) Fill the freezer half full of ice, and add a layer of salt, using
a long-handlcfl sfxion. Add more ice and more salt in layer??, placing salt,
near the top so that on disjudving it may trickle over the ice. If «now^
m use<i, pour in 1 cup of water after the freezer is packed. (7) Turn the
crank until the mixture is stiff. In fri^eging water ices it is considcrcil w\-
visable by some persons to turn the crank for 5 minutes, to stop for 5
ndnut*^, to turn it tigain for 5 minutes, and Ui continue in this way until
the freezing is completed. Do not draw off the salt water while freezing
the mixture uxdess the t^alt water ijtaiids so high that there is danger of
ita getting in the can.
Packing.
(1) When the mixture i.? frozen, take off the crank; (2) wipe the lid of
the can (*ar(*full>', and make -surt^ that the ice and salt are well below tho
lid; (3) lift off the lid antl take out the patldle; (4) fruit or whipped cream
should be addeti at this time if they are t43 be used; (5) with a sfKH>ii i>rJ
spatula, pack tlown the cr<^anj, a potato-masher being used to make the
maaa compact; (()) replace the lid and put a cork in the hole; (7) draw <ifF
the water; (H) pack the can as de^crilxnl for freesiing; (9) cover the free/iT
with a heavy cloth, and let it stand from 1 to 3 ho^irs before using if ptw!-
«ible, to develop the flavor; (10) look at it occasionally to see that the
water does not rise above the opening. If properly watched and repacked,
tlie cream can be kept for any reasonable length of time*
CHAPTER XXXIII
SUGAR COOKERY •
By Mary F. Henry
Success in suRar ef>nkor>% as in all other eooker>%
intelligent work and to work intelligently means that one musi
understand the nature of the materials used, the changes (hai
occur during the process of cooking^ and the comliiions
bring about desiralile, and prevent undesii-able, ehanKes.
behavior of sugar under different conditions largely det
the quality of the product.
Kinds of sugar.
Page 322
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Soufflfe are parfaits reinforced with gelatin and a larger i
portion of liquid and frozen in 80uifl6 dishes.
DESSERTS
Freezing,
(U Put tht* ire* in a strong cloth or bag, and with n wooden mallet pound
it fairly fine. The finer the ice, the more qyiekly will Ihe mixture fretVie.
Snow may l>e usi^l insteful of ice. (2) Usi? coiuse salt and ire in the pni-
portion of: 1 part of salt U\ 1 part of iee, for moxLHse and parfait; 1 part of
salt to from 1 to 3 parts of ice for f rap|>^ and ice; I part of salt to from 1 ia .
15 part^^ of ice for ice cream. The larger the proportion of ice to salt, the '
Blower will be the freexing and the finer the grain. Fine salt dis-solves more
readily than coarse, and consequently pmducew a lower temperature more
fiuickly; but it tcntb to fonn crusts? an<l bridges which prevent the ice
from Mottling in place and fitting amund the freezer. (3) Fill the can two-
thirdn full. (4) Place the can, which hiis been washed with m>ap and
wahr sc>ttltlecl, and cajoled, in the freezer, and adjust the crank. Turn the
crank to see that it is in place, (o) Place the freezer in a dishpan, and i
(H»t the dishpan ort a towe! to keep it from slipping and to deaden the sound.
Sprr*ad piifiers on the fl*xjr to protect it frtnn ice anfl aalt that may be
droppe<l. (ti) Fill the freezer half full of ice, and add a layer of salt, using
a long-handlcfl sfxion. Add more ice and more salt in layer??, placing salt,
near the top so that on disjudving it may trickle over the ice. If «now^
m use<i, pour in 1 cup of water after the freezer is packed. (7) Turn the
crank until the mixture is stiff. In fri^eging water ices it is considcrcil w\-
visable by some persons to turn the crank for 5 minutes, to stop for 5
ndnut*^, to turn it tigain for 5 minutes, and Ui continue in this way until
the freezing is completed. Do not draw off the salt water while freezing
the mixture uxdess the t^alt water ijtaiids so high that there is danger of
ita getting in the can.
Packing.
(1) When the mixture i.? frozen, take off the crank; (2) wipe the lid of
the can (*ar(*full>', and make -surt^ that the ice and salt are well below tho
lid; (3) lift off the lid antl take out the patldle; (4) fruit or whipped cream
should be addeti at this time if they are t43 be used; (5) with a sfKH>ii i>rJ
spatula, pack tlown the cr<^anj, a potato-masher being used to make the
maaa compact; (()) replace the lid and put a cork in the hole; (7) draw <ifF
the water; (H) pack the can as de^crilxnl for freesiing; (9) cover the free/iT
with a heavy cloth, and let it stand from 1 to 3 ho^irs before using if ptw!-
«ible, to develop the flavor; (10) look at it occasionally to see that the
water does not rise above the opening. If properly watched and repacked,
tlie cream can be kept for any reasonable length of time*
CHAPTER XXXIII
SUGAR COOKERY •
By Mary F. Henry
Success in suRar ef>nkor>% as in all other eooker>%
intelligent work and to work intelligently means that one musi
understand the nature of the materials used, the changes (hai
occur during the process of cooking^ and the comliiions
bring about desiralile, and prevent undesii-able, ehanKes.
behavior of sugar under different conditions largely det
the quality of the product.
Kinds of sugar.