A textbook of domestic science for high schools

How to freeze Ice Cream and Ices. — Crush ice fine by putting it in a burlap bag and pounding with a wooden mallet or hatchet. Put the mixture to be frozen in the can, put into the wooden tub and adjust the top, making sure it fits perfectly. Put in the ice, allowing three measures of ice to one of rock salt. Pound down with a small board. Repeat till ice comes nearly to the top of the can. The mixture increases in bulk during freezing, so the can should be only three fourths full. Turn the crank slowly and steadily at first, more rapidly toward the last. Never draw off the salt water till the mixture is frozen. When freezing is accomplished, remove dasher and with spoon pack solidly. Draw off the water, repack freezer, using four parts of ice to one of salt. Cover freezer and let stand from one to three hours to ripen. Pineapple Ice 1 pt grated or chopped. 1 pt. sugar pineapple 3 c. water Whites of 2 eggs Boil water and sugar 10 m. Cool, add pineapple. Freeze according to directions. When frozen to a mush, add the beaten whites and finish freezing. Juice and grated rind of 1 or 2 lemons may be added to mixture before freezing. Lemon Ice 1 qt. water Grated rind of 2 lemons 2 c. sugar f c. lemon juice Whites of 2 eggs Boil the water and sugar 10 m. Add lemon rind and juice. Cool and strain. Freeze. When nearly stiff, add the beaten whites and finish freezing. ICE CREAM Ice cream may be prepared from : 1. Pure cream. 2. Cream plus milk. 3. Soft custard plus cream. 4. Soft custard. Any desired flavoring may be added. The sugar used should be heated till dissolved with part of the liquid. If part of the cream is whipped, it will improve the texture. The custard may be thickened with corn starch, arrowroot, or flour and yolks of eggs, or with egg yolks alone. Cook corn starch 15 minutes. Custard Foundation for Ice Cream Thicken 2 c. milk scalded in double boiler, with 2 tb. flour wet in cold milk. Add 1 c. sugar, £ ts. salt. Cook 5 minutes, add beaten yolks 2 eggs, cook 1 minute, cool. When cool, add 3 c. cream and any desired flavor. Freeze. Flavorings which may be added : 2 tb. vanilla. 2 sq. melted chocolate and 1 tb. vanilla. Sweetened and crushed fruits. Chopped candied fruits, 1 tb. vanilla. Dried and pounded macaroons, 1 tb. vanilla, etc. Cream Foundation for Ice Cream 1 qt. cream f c. sugar Scald sugar with 1 c. of the cream ; cool, add remainder of cream and flavoring. Freeze. Strawberry Ice Cream To above rule, add 3 pts. berries rubbed through a colander and mixed with 1£ c. sugar. CHAPTER XIX Liquid Diet 1. Milk. 5. Gruels. 2. Broths, beef tea. 6. Cream soups. 3. Albumen drinks. 7. Beverages, etc. 4. Eggnog. Light or Soft Diet 1. Cream soups. 6. Junket. 2. Soft-cooked eggs. 7. Creamed sweetbreads. 3. Milk toast. 8. Creamed chicken. 4. Cereals. 9. Light puddings. 5. Soft custards. 10. Gelatine desserts, etc. • Convalescent Diet 1. Soups. 6. Cooked fruits. 2. Broiled tender meats and 7. Baked custards. fish. 8. Light desserts. 3. Baked, creamed potatoes. 9. Any simple easily digested 4. Some light vegetables. ' foods. 5. Simple salads. Foods to Avoid for Invalids and Children 1. Pastry. 7. Any fried food. 2. Rich cakes. 8. Hot breads. 3. Veal. 9. Baked beans.