Domestic science (Clark, Cornell home economics)

and beat. Put this mixture with the cream into the double boiler and cook as in boiled custard. Strain into a dish and set in cold water. When very cold, flavor and freeze. Frozen pudding is made of either Philadelphia or Neapolitan cream. It is often mixed with nuts and fruit and frozen in moulds lined with lady fingers. In making fruit cream, — mash the fruit, mix with sugar and let stand an hour before mixing with the cream. Water Ices. Are made of sugar or syrup and fruit juices. Ice sherbets are best known. Lemon juice is added to a quart of syrup to bring out the flavor. Delicious sherbets may be used by simply using fruit juices and sugar. Stir sugar into fruit juices and freeze. Freeze slowly, beat twice during the freezing, pack ice and let stand two hours. Chocolate Ice-Cream. Make a vanilla cream; melt four ounces of sweet chocolate over a kettle and stir in a little hot cream, or hot water, and add to the vanilla cream. Strain and freeze. Coffee Ice-Cream. 1 quart cream, 2 c. milk, I c. strong Mocha coffee, 2 c. sugar, | tsp. salt, yolks of three eggs. Method. Scald milk, and coffee and sugar, beat eggs slightly and add ^ c. sugar and the salt. Put in double boiler and cook like boiled custard. Add 1 c. cream and stand in a warm place for 30 minutes; cool and add rest of cream. Strain and freeze. Pineapple Sherbet. 1 can grated, or 1 pt. fresh fruit, 1 pt. sugar, 1 pt. water, and 1 tbsp. gelatine. Method. Soak the gelatine in a little of the water, cold, and dissolve it in the rest of the water, boiling. When dissolved, add the sugar and fruit and strain. Freeze. School Recipe, i c. cream, 2 1. tbsp. sugar, 3 drops vanilla. Dissolve sugar in cream and add flavoring; as it freezes scrape from the sides of the cup; shake. If chocolate is used, scald some of the cream with it and use more sugar. The cream may be whipped, or white of egg added. Notes When the individual recipe is used, the pupil mayuse for a freezer a saucepan and a tin cup with a handle. Put ice-cream in the cup, and pack ice and salt around the cup in the saucepan. Move the cup constantly by the handle, as in turning a freezer. There should be a freezer in the laboratory; it should be a part of the lesson to explain the parts of the freezer and its use, even if the work is done individually. If the teacher prefers to use the freezer and not the individual freezer, there are two ways: a. ilake the ice-cream from custard by group work, having about three groups, and have each group make ^ of the large recipes, or ^ of the amount the freezer holds. The work could be assigned to the members of each group, according to way pupils are seated in the laboratory, b. The individual method is much the better way, as it gives each pupil an opportunity to do all parts of the work. The group method is less expensive. The small recipe could be frozen in small freezers made to order. The large freezer could be used sometimes during the year when pupils serve luncheons, dinners, etc., and then, if the individual freezers are used for the lesson, the pupils will understand how to make a substitute for a freezer, if they have no regular freezer at home. A regular ice-cream lesson would be better than one lesson on water ice. Serve simple cake or wafers with cream. Order of Lesson 1. Difference between ice cream and sherbets or water ices. Kinds of ice cream made from cream or from custard of milk, eggs and sugar. If this is an advanced class, other kinds of mixtures might be spoken of. 2. Parts of freezer. Outside, can and dasher; space between for packing of ice and salt. 3. Proportion of ice and salt. 4. Packing the freezer. 6. Turning the freezer. 6. Kinds of freezers sold in stores. Lesson XXVII