Student's manual in household arts

1. Add two squares of melted chocolate to the hot custard in recipe for French vanilla ice cream. 2. Cool and freeze. Strawberry Ice Cream, Mash 2 C. of strawberries with 1 C. sugar and add to either recipe for vanilla ice cream. Apricot Ice Cream. ^ lb. dried apricots. 1 pt. cream 2 C. sugar i t. salt 2 C. scalded milk 2 eggs 1." Pick over and wash apricots. 2. Cover with water and let stand several hours. 3. Put on to cook in water in which they were soaked. 4. Simmer until soft, then rub through colander. 5. Make custard of sugar, milk, salt and eggs. 6. Add cream and freeze. 7. When half frozen stir in the apricot pulp and finish freezing. Note. — Almost any dried fruit may he used. Frozen Rice Pudding. i C. rice 1 C. sugar li qt. milk 1 T. vanilla 1 egg 1 C. figs chopped fine 1. Cook rice in milk in upper part of double boiler for f of an hour. 2. Beat egg, add sugar and salt. 3. Stir the rice and milk into the egg, then return the mixture to the double boiler and cook for five minutes. 4. Cool, add vanilla and chopped figs and freeze. Raspberry Mousse. 1 qt. cream 1^ T. granulated gelatine 3 C. raspberries ^ C. water 1 C. sugar 1. Wash and pick over berries. 2. Add sugar and let stand one hour. 3. Rub through a fruit sieve. 4. Add water to gelatine. 5. Let stand ten minutes then set bowl into hot water until gelatine is dissolved. 6. Add gelatine to raspberries and stir until mixture begins to thicken, then fold in the stiffly beaten cream. 7. Put into a mold, cover tightly and pack in ice and salt. (1 part salt to 2 parts ice.) Let stand four hours. 1. Why do we have paddles and a dasher in an ice orcani freezer ? Why are they not needed in making mousse ? 2. Compare the cost of strawberry ice with the cost of strawberry ice cream. Which is more nourishing? 3. Is a dish that contains very little food value of any use in the diet? References: Physics of the Household, Lynde. p. 135. Household Physics, Butler, p. 30. Date. Name of Dish. Results. Remarks EXERCISE XX. Introduction. The cranberry is one of the few fruits that can be obtained fresh during the winter season. Because of the large amount of acid and small amount of sugar present, it does not spoil readily and can be kept in barrels or crates for weeks after harvesting. The only care that must be taken is to keep the fruit from freezing. Less than seven per cent of the cranberry is sugar, therefore, its chief value is in the mineral matter it contains. It is also valuable as an appetizer. We usually think of cranberry sauce in connection with roast turkey or roast chicken, just as we associate baked apples with pork, and currant jelly with roast lamb. The acids of these fruits are said to aid in the digestion of the fat in the meat. Cranberries may also be used for dessert in pies, puddings and ices, or the stewed fruit may be served with cake. Cranberry JeUy. 1 qt. cranberries 1^ C. water 2 medium sized apples 2 C. sugar 1. Pick over and wash cranberries also wash, pare, core and slice apples. 2. Add water and boil until berries and apples are sdft, then strain. 3. Add sugar to fruit juice and cook until a little dropped oil a cold saucer will harden like jelly. 4. Turn into a mould which has been wet in cold water. 5. When ready to serve, turn out of mould into serving dish. Cranberry Marmalade. 1 qt. cranberries 1^ C. water 2 medium sized apples 2 C. sugar 1. Pick over and wash cranberries, also wash, pare, core and slice apples.