Farm and home cook book and housekeeper's assistant

Moisten 1 oz finely ground tea with cold water, let stand j 20 minutes, then pour on 1 pt fresh boiling water, and steep 1 1 minufe, but no longer, — [Mrs. D. W. B., N. Y. ; [PASTE ADDITIONAL RECIPES HERE] Ices, Ice Qream and Qonfections HAT is more delightfully cooling and refresh- ing than frozen fruit ices and ice cream? And not only are they most palatable, but ice cream is nourishing as well, and of great value in the sick room. Pure, homemade candies also pos- sess dietetic value, and when partaken of spar- ingly and only occasionally, can do no harm, except perhaps to those whose state of health requires total abstinence from all sweets. The following directions and recipes will doubt- less answer all the needs of the family of average means, in that particular branch of the art of cookery. How to Freeze Ices and Creams * Small freezers, for family use, can now be had at such reasonable prices, that almost nine out of every ten house- keepers can count a freezer among her necessary cooking uten- sils. On farms where milk, cream, eggs and fruit are plenti- ful, the chief item of expense, when making ice cream, is the ice — unless the farm can also boast of a well-filled ice-house — but even if not, 5c or 10c worth of ice will go a long way. Put the ice in a bag and crush fine by pounding with a wooden mallet or the broad side of an axe — there should be no pieces larger than a walnut — the finer, the better. Use three parts coarse rock salt to one part crushed ice, evenly distributed and pack closely and solidly around the can in the freezer. The cream will freeze more quickly if more salt is used, but will not be so fine grained. Remember that freezing increases the bulk of the cream mixture, and there- fore never fill the can more than three-quarters full. The ice and salt need come up no further than the contents of can. Cover the can closely, adjust the top, and make sure that the can fits in the socket, so that the crank may be turned readily. Turn the crank slowly and steadily at first, after- wards more rapidly, until it becomes difficult to turn, which is the sign that freezing has been accomplished. More ice and salt may be added, from time to time, if necessary, but the water should not be drawn off before the freezing is done, unless it gets so high that it threatens to run over into the can. It is the salt water that does the freezing, and it is the salt that melts the ice, and the more salt, the quicker the 205 206 FARM AND HOME COOK BOOK ■freezing, although, as before mentioned, quick freezing produces a coarse grained cream. After the mixture is well frozen, draw the water off, care- fully remove cover and dasher, and pack the cream down solidly, then return the cover, closing the opening in same securely with a cork, and repack the freezer, using four parts crushed ice to one part salt. Cover with a piece of carpet or quilt, and let stand at least two or three hours to "ripen," before serving, although it may stand even longer. Lemon or Orange Ice For a lemon ice boil together 20 minutes 2 cups sugar with 4 cups water, or until it syrups, then add % 'iup strained lemon juice, let get cold, and then freeze. Proceed the same for orange ice, only use less lemon — about i/4 cup lemon juice — and 2 cups orange juice, with the grated rind of 2 oranges.