Domestic science, principles and application

Method. — Chop remnants of cold veal, beef, pork, or fowl; put through a meat cutter, moisten with rich meat stock; season with salt, pepper, celery salt and salad dressing. Spread on bread. 3. Raw Beef Sandwich Method. — Scrape beef, cut from the round, using a silver fork. Scrape first on one side and then on the other to remove the soft part of the meat. Season with salt and a very small amount of pepper. Spread between thin slices of bread. This may be toasted to a delicate brown on both sides. {Basis for 2 girls, 2 slices of bread.) FROZEN MIXTURES— ICES Classes of Frozen Mixtures. — There are two general classes of frozen mixtures made in a freezer; namely, ices and ice creams. By varying the ingredients many different varieties may be produced in each class. Ices are frozen mixtures of fruit juice, water, and sugar, with or without eggs. They are named from the kind of fruit juice used for flavoring. Ices include the following frozen mixtures: — 1. Water ice, which is made from fruit juice diluted with water, sweetened, and frozen quite firm. Water ice is served principally with the meat course at dinners. 2. Frappe is a water ice, half frozen and of granular consistency obtained by using an equal quantity of salt and ice in freezing. 3. Punch is a frappe with the addition of wines, fruit, or charged water. 4. Sherbet is made by adding either a little gelatin or the beaten whites of eggs to water ice. When eggs are used, they are added when the mixture is nearly frozen, and the freezing is continued until the mixture is firm and will hold its shape when served. 5. Milk sherbet is made by substituting milk for water in water ice. Care must be taken to thoroughly dissolve the sugar in the fruit juice before adding the milk, to prevent the mixture from curdling. Sherbets are richer than water ices, and are served for desserts, like ice cream. (286) ICES 287 The Freezing Mixture. — Ice and salt form a freezing mixture. The salt thaws the ice, consuming heat, and makes a brine several degrees below the freezing point. This draws the heat from the contents of the metal can and causes the freezing. The smaller the pieces of ice and the more salt used, the more rapidly the mixture freezes. If too much salt is used, the frozen mixture has a coarse, granular consistency, as in frappe. One part of salt to three parts of ice freezes a smooth, fine-grained cream mixture. Equal parts of salt and ice freeze sherbets and water ice to the right consistency. Preparing the Ice. — Pound the ice in a burlap bag with a wooden mallet or an ax until it is in small pieces of about uniform size. Large pieces may interfere with the smooth turning of the freezer. Prepare enough ice to more than fill the freezer, and have plenty to pack the can in until time to serve. The Freezer. — A satisfactory freezer is one that is strongly built, that turns easily, and that is free from rust. If a freezer is not accessible, one may be made from a tin can or pail together with a wooden bucket or tub for the cracked ice. The can must be turned constantly during the freezing process the same as with a freezer. Owing to the absence of a dasher the mixture freezes to the sides of the pail quickly and must be scraped down frequently to insure a more even consistency to the frozen mixture.