The household cook book

Molds. — Molds are prepared to form the cream into many fanciful shapes. If they are used, after freezing the ice cream press it into them firmly, so that there are no air spaces, have the cover firmly pressed down, wrap buttered paper around the joint, and bury them in ice and salt. When ready to serve them, wash off the brine; take off the cover, turn the mold on to a dish, and the ice cream will soon slip out if the room is warm. The molds are sometimes dipped in warm water to loosen the contents, but this is apt to melt the cream too much, and make it run down the sides and disfigure it. If it is desired to use 2 colors, freeze them separately, fit a piece of card=board into the mold which is to be filled, pack in 1 kind of ice cream on each side, withdraw the card=board, and set the mold on ice. Coloring Ices. — For coloring ices and creams, caramel can be used, or the amber color and some of the others mentioned under " Colorings for Frostings " (which see). Only vegetable colors should be used. Simple Syrup can be made by putting 2 lbs. of the best lump sugar to 1 quart of water; stir occasionally till it dissolves, bring to a boil, take off any scum as it rises, draw to the side of the fire, and let it boil gently If boiled too fast it troubles an inexperienced operator, as it will candy. Should this happen, add more water and boil again till the requisite strength is attained. Test it by letting a drop fall into a glass of cold water; if it retains its shape it will answer. When cold, bottle and keep for use. It will keep any length of time, and can be used for many purposes. When too much syrup is present a mixture will not freeze readily. The remedy is to thin it with a proportionate quantity of liquid, according to the description of ice you are making. PHILADELPHIA ICE CREAM. Philadelphia ice creams, so-called, are those whicn are made without eggs (those made with eggs are called Neapolitan creams) and many people prefer the Philadelphia creams to any others, as they have a light, snowy texture. Methods of Making. — There are 2 ways of making ice cream — one is by cooking and the other is without cooking the cream and sugar. It is a little less work to make it without cooking, and the texture is white and snowy, but cooking not only prevents any tendency to curdling, but also gives the cream more richness and body. If the cream is cooked, put it in a double boiler, set it on the stove and stir often; take it off the stove when the water in the outer pan boils, add the flavors and sugar, stirring it till the sugar dissolves; let it stand a few minutes, strain, and put it into the freezing=can and freeze. If uncooked cream is used, it is a good plan to whip a part of it, chill it, and stir it in just as the freezing cream is beginning to set. The cooked cream is rich and solid; the uncooked is snowy and lighter in color, and when part of the cream is whipped it is very white and delicate, and suitable to put in molds to decorate the table. PHILADELPHIA ICE CREAM No. i.— Take 1 quart of rich cream, 1 heaping cup (which equals ^ lb.) of sugar, and flavor to taste. This makes the simplest form of ice cream, and these materials form the basis, and the above are the standard proportions for all the best Philadelphia ice creams.