Foods and home making

milk and lemon or orange in the same meal. In the gastric juice of the stomach there is an acid. Milk then must come in contact with acid when it is being digested. Babies and young children who live mostly on milk are often fed orange juice. One should not hesitate to drink milk and eat oranges or foods flavored with lemon juice at the same meal. The recipe for this nourishing dessert is : LEMON-MILK SHERBET 1 quart milk cups sugar 3 lemons Heat half the milk in a double boiler. Add the sugar. Stir until the sugar is dissolved. Then remove from the stove. Add the remainder of the milk. Set the mixture aside in a cool place until it is very cold. Press the juice from the lemons. Remove the seeds. When the milk-sugar mixture is very cold, add the lemon juice. Freeze at once as directed on page 567. Variation: Orange-Lemon-Milk Sherbet. — For this dessert, use the following ingredients : 1 quart milk 2 lemons if cups sugar 4 oranges Prepare as directed for lemon-milk sherbet, adding orange juice to the lemon juice. Suggestions for freezing mixtures in a refrigerator. Since desserts frozen in a mechanical refrigerator are not stirred during freezing, large ice crystals may form. To avoid this, use: 1. Whipping cream beaten thick but not stiff. Table cream (25%) chilled and 24 hours old may be used if the mixture is served soon after freezing. Otherwise, 36% cream should be used. 2. Sweetened condensed milk or evaporated milk. (The latter may be whipped.) 3. Gelatin, cornstarch, flour or arrowroot, cracker crumbs or eggs in the mixture. If the temperature of the freezer can be regulated, set the temperature at the highest point a few minutes before placing the tray in the freezing compartment. 572 Hospitality VANILLA ICE CREAM (made with condensed milk) | cup (2 can) sweetened condensed milk cup water \ pint whipping cream 1£ teaspoons vanilla Mix the milk, water, and vanilla. Chill in the refrigerator. Whip the cream. Fold it into the chilled mixture. Pour into the freezing tray. Place the latter in the freezing compartment. When partly frozen, scrape the mixture into a chilled bowl. Beat. Return to the tray and freeze. Yield : 6 servings. GRAHAM CRACKER ICE CREAM \ cup sugar 1 cup graham cracker crumbs 1 pint cream 1 teaspoon vanilla Mix these ingredients. Pour into a tray and place in the freezing compartment. When partly frozen, scrape into a chilled mixing bowl. Beat. Return to the tray and freeze. Yield : 6 servings. SUMMARY Desserts may be frozen: 1. In a freezer which stirs the mixture as it freezes. 2. Without continuous stirring by surrounding with a mixture of ice and salt; or in the freezing compartment of a mechanical refrigerator. If mixtures are not stirred during freezing, special ingredients are used to prevent large ice crystals from forming. REVIEW QUESTIONS AND PROBLEMS 1. Why is more sugar used in frozen desserts than in other desserts? 2. Why should ice used in freezing a mixture melt while the mixture is being stirred? 3. Why should the dasher of an ice-cream freezer be allowed to dry before it is stored in a covered can ? 4. Why is lemon-milk sherbet a wholesome dessert? 5. Why put whipped cream in a mixture frozen without stirring? HOME WORK 1. If you have an ice-cream freezer or an iceless refrigerator, make a frozen dessert. For school credit, take a report to your teacher. (See page 30.)