A text-book of cooking

(d) Granite. — Water ice to which fruit is added after freezing. 3. Frozen Puddings: Various sweet mixtures. PLAIN ICE CREAM 1 quart cream f cupful sugar 1 tablespoonful vanilla Prepare as directed in Method of Mixing Frozen Foods, p. 188. CHOCOLATE ICE CREAM 1 quart cream 1 cupful sugar 2 ounces chocolate \ cupful boiling water Salt 1 teaspoonful vanilla Scald the cream ; add the sugar to it. Prepare the chocolate in the usual way, by cooking it in the boiling water until a smooth paste is formed. (See Cliocolate, p. 98.) Add the chocolate mixture to the hot cream. Cool, add salt and vanilla, and freeze. FRENCH ICE CREAM 1 quart cream Salt 1 pint milk 1 cupful sugar 3 egg yolks 1 tablespoonful vanilla Prepare as directed in Method of Mixing Frozen Foods, p. 188. CARAMEL ICE CREAM 1 cupful sugar 1 quart cream J cupful boiling water \ cupful sugar Caramelize 1 cupful of sugar, add the boiling water, and let simmer until the sugar dissolves. Scald the cream, add the syrup and ½ cupful of sugar, and stir until dissolved. Cool and freeze. FRUIT ICE CREAM 2 cupfuls fruit juice, or 1 quart cream 3 cupfuls crushed fruit 2 cupfuls sugar Prepare and freeze according to the Method of Mixing Frozen Desserts, p. 188. For Frozen Fruit or Water Ice, use water instead of cream. The flavor of most fruits is improved by adding 2 tablespoonfuls of lemon juice to the water mixture. [illustration: page header] COCOANUT WAFERS 1 egg J cupful flour I cupful sugar f cupful rolled oats 1 tablespoonful butter, melted \ cupful shredded cocoanut J teaspoonful salt \ teaspoonful vanilla Mix the ingredients in the order given, beating the eggs and sugar well before adding the other ingredients. Drop by teaspoonfuls on buttered pans, placing the cakes about one inch apart. Bake in a moderate oven until a delicate brown. Remove from the pans at once after baking. Which material, tin or wood, is a better conductor of heat ? (See Experiment 5, p. 22.) From this explain why the bucket of a freezer is macjle of wood, and the can, of tin. Explain why it is that acid mixtures are not " discolored " by being frozen in a tin can. For Fruit Ice Cream, why is it necessary to chill the cream before adding the fruit juice or crushed fruit ? (See Experiment 60, p. 164.) Why is it necessary to crush the fruit for frozen fruit mixture ? How much sugar would be required to sweeten one and one half quarts of custard, according to the recipe for Soft Custard (p. 106) ? Compare this with the quantity of sugar used for French Ice Cream. How do extremely cold beverages affect the sense of taste ? From this, account for the difference in the quantity of sugar used in frozen and in cold desserts. Also compare the quantity of sugar and vanilla used in Chocolate Ice Cream and Chocolate Beverage (p. 98). Account for the difference. Approximately how much ice is required to freeze and pack one quart of Ice Cream ? What is the cost of ice per hundred pounds ? How many persons does one quart of ice cream serve ? REVIEW XIV— MEAL COOKING ffltm Creamed Cabbage Apricot Dainty Coffee See Review I (p. 41) for suggestions regarding the preparation of the lesson. DIVISION NINE QUICK BREADS: POUR BATTERS LESSON LXIII Leavening with Steam and Air: Popovebs When flour is to be moistened and baked to make bread or cake, other ingredients are usually added to improve the texture and flavor. To understand some of the principles of mixing and lightening baked flour mixtures, try the following : Experiment 66: Leavening with Steam and Air. 1 — Mix } cupful of flour and \ cupful of cold water. Beat thoroughly with a Dover egg beater. Note the consistency of the batter. Pour at once into an oiled muffin pan. Bake in a hot oven for at least 20 minutes. Remove from the pan, break it open, and answer the following questions :