Domestic science, principles and application

Method. — Wash and hull the berries, cover with sugar, and let stand 2 hours. Mash, and press through a fine strainer, add the salt and cream, and freeze. Red raspberries may be substituted for strawberries. 6. Peppermint Cream 9 sticks red and white peppermint candy 1 quart thin cream. Method. — Heat the cream in a double boiler, put candy in, and let dissolve. This takes some time; when thoroughly dissolved, freeze. The candy colors, sweetens, and flavors the cream. FROZEN DESSERTS (Continued) To Whip Cream. — Thoroughly chill the cream before whipping. Put cream into a deep bowl and set bowl in a pan of cracked ice. Add a little water to the ice, — it chills the cream more thoroughly. Dilute heavy, double cream about one-third its bulk with milk; undiluted heavy cream will turn to butter if beaten a minute too long. Use a Dover beater or egg whisk to beat with. Cover the top of the bowl with a paper to keep cream from spattering, making a hole in the center for the beater and weighting the corners of the paper under the bowl. A cream whip or churn is suitable for beating thin cream, and is also used in a bowl set in cracked ice. The first whip of cream which appears on the top is filled with large air bubbles, which break easily. This is not good to use. Stir it into the cream and continue Deating. When the cream beats up thick, remove the top whip by spoonfuls as fast as it forms and put into a strainer over a bowl. The thin cream drains off and may be put back into the bowl to be whipped. The thick whip is ready for use. Continue until all the cream possible is thick. Cream about trebles its bulk in whipping. A charlotte is a combination of cream and gelatin. 1. Charlotte Russe 1 tbsp. granulated gelatin 3^ c. powdered sugar_ }4 c. cold water 33^ c. thin cream whip 3^ c. scalded cream 1 3^ tsp. vanilla 6 or 8 lady fingers Method. — Soak gelatin in cold water, add scalded cream, (295) Stir until it dissolves, strain into a bowl, add the sugar and flavoring. Set the bowl in ice water, stir constantly until it begins to thicken; then fold in whip from cream, adding about one-third at a time. Line a mold with lady fingers, placing on end side by side 3^ inch apart with the crust side out. Pack the mold with the mixture, and chill. May be made in individual molds. {Basis for 2, 3^ rule.) 2. Pineapple or Strawberry Charlottes Method. — Pineapple and strawberry charlottes are made by adding 1 cup pineapple pulp and juice and grated rind of half a lemon, or 2 cups mashed strawberries and more sugar. 3. Bavarian Cream 1 pt. cream (whipped) 1 tsp. vanilla 1 pt. of thin cream or milk Pinch of salt }/2 c. sugar 2 tbsp. granulated gelatin Yolks of 4 eggs ^ c. water Method. — ^Whip the pint of cream and set aside to drain. Scald the thin cream or milk, add slowly to beaten egg yolks, add the sugar and salt. Return to fire a moment to set egg, remove as soon as it begins to thicken, add the soaked gelatin and flavoring. Stir until the gelatin has dissolved and then pour through a sieve. When cold fold in the whip of the cream, turn into a wet mold, and chill.