Student's manual in household arts

2. Plan two dinners and two luncheons, using a salad in each. Explain why you selected each salad for each menu. 3. Begin a salad calendar. For each month put down the names of the salad plants, most easily obtained m your locality at that time. Read concerning the planting, care and cultivation of some one salad plant. Make notes on same. Date. Name of Dish. Results. Remarks. EXERCISE XIX. In the summer time, especially, frozen desserts are acceptable. If eaten slowly and in moderate quantities they are not only harmless but beneficial. It frequently happens Ln some cases of stomach trouble that ice cream is the only nourishment the patient can take for a time. It is absolutely necessary in such instances to know that the ice cream is pure and wholesome. If it is made at home, one can be sure that nothing of a harmful nature gets into the dessert. Classification of Frozen Desserts. Made with Water, 1. Water ice — water, fruit juice, and sugar. 2. Granite — a water ice containing small pieces of fruit. 3. Frappe — a water ice frozen very rapidly so that it is coarse grained, with little crystals of ice in it. 4. Sherbet — a water ice with either beaten white of egg or dissolved gelatine added when mixture is half frozen to give the consistency of cream. Made with Milk. 1. Philadelphia ice cream — cream, milk, sugar, flavoring. 2. French ice cream — a custard of eggs, milk and sugar with cream and flavoring added. 3. Mousse — ^whipped cream, sweetened and flavored, frozen without stirring. 4. Frozen Puddings — a custard with various fruits, flavoring and thickenings added. Principles of Freezing. Experiments: 1. Test with a thermometer the temperature of (1) water, (2) cracked ice, (3) cracked ice and salt. 2. Set a tin cup of water into a bowl of cracked ice and another into a bowl of cracked ice and salt. In half an hour test the temperature of the water in each cup — Notice the frost on the outside of the bowl containing the ice and salt. Where did the moisture that has condensed on the outside of the bowl come from? When a solid changes to a liquid it takes up heat from surroundings. For example, when the ice in the ice box changes to water it absorbs heat from the butter and other food in the ice box, making them colder. The faster the ice melts, the faster it will absorb heat. We make use of this fact in freezing ices and ice creams. We put the mixture that we wish to freeze into a metal can because heat passes through metal easily. We set this can into a wood tub (wood is a poor conductor of heat) and pack ice and salt between the can and tub. If the outside receptacle were made of metal it would take longer and would use more ice to freeze the cream because the ice would absorb as much heat from the air outside as it did from the cream inside the can. Salt makes ice melt, therefore if we add salt to the cracked ice, the mixture in the can will freeze still more quickly. Even the melting of the salt in the ice water causes a little heat to be taken up from the cream. Directions for Freezing. 1. Scald the can and dasher. Be sure the water is boiling