A textbook of domestic science for high schools

Scald the milk and pour it slowly over the beaten yolks and sugar. Return to double boiler and cook 2 or 3 m. or till it coats the spoon. When cool, flavor. If it separates, set in cold water and beat till smooth with a Dover egg beater. Bavarian Cream 1 c. milk \ c. sugar 2 yolks of eggs Pinch of salt Cook as a soft custard in a double boiler. While hot, add \ c. gelatine which has been soaked in \ c. cold water. Stir until gelatine is dissolved. Strain through a wire sieve. Let stand until the mixture begins to stiffen, then beat it smooth, add 1 ts. vanilla and 1 c. cream beaten stiff. Stir slowly until well mixed. Pour into mold wet in cold water. Let stand until firm. Various flavorings may be added. Spanish Cream Make as Bavarian Cream, adding the 2 beaten whites of eggs in place of the whipped cream. Charlotte Russe J box gelatine 1 ts. vanilla £ c. cold water • Lady fingers or i c. boiling water sponge cake | c. powdered sugar 1 pt. cream Soak the gelatine in cold water. Chill the cream and whip it, skimming off the froth into a bowl set in ice water. Sift the sugar over the whipped cream and flavor. Dissolve the gelatine in the boiling water and let stand until cool, but do not let it stiffen ; strain over the cream. Stir slowly till the mixture is nearly a drop batter. If it feels lumpy, remove from ice water and stir till smooth. Pour into a mold lined with lady fingers. Keep on ice till ready to serve. Freezing. — The freezing point of water is 32° F. or 0° C. The freezing point of a mixture of salt, ice, and water is lower than that of water. When salt and ice are placed in the space between the wooden tub of an ice cream freezer and the metal can, their freezing point being lower than that of the ice alone, the ice melts and draws the heat (latent heat) from the cream in the inner can, thus causing the cream to freeze. The larger the quantity of salt used, the more quickly the mixture will freeze, but too rapid freezing makes a coarse-grained ice cream. The mixture will freeze more rapidly if the ice is chopped fine. EXPERIMENT 76. — Make a mixture of 1 part salt to 3 parts ice. Make a mixture of 1 part salt to 2 parts ice. Take temperature. Place a test tube containing water in each of the above mixtures ; note time required to freeze the water. ICES AND SHERBETS Ices and Sherbets are prepared from various fruit juices, crushed fruits, or other flavorings which are dissolved in water. The frozen mixture will have a smoother texture if the sugar used is cooked to a syrup with part of the liquid before adding to the fruit. A white, creamy sherbet may be made by adding the beaten whites of 1 or 2 eggs to the partly frozen mixture. A mixture will lose sweetness and flavor when frozen and should be made a little sweeter and be more highly flavored than desired, before freezing. Suggestions for sherbets : Lemon Strawberry Orange Raspberry Pineapple Juice of cooked cranberries Grape juice Mint steeped in water Bananas Apricots Oranges and lemons Peach Fruits should be mashed or grated, or only the juice used. If large pieces of fruit are to be used, add when the mixture is nearly frozen.