Use and preparation of food

A. Their food value is not high but they furnish a very palatable way of introducing fruit juices into the diet. B. The acid flavor and the coldness make them especially refreshing. They are usually used — (1) As a dessert after a hot, heavy meal. (2) With meat courses where their acid coldness makes a desirable contrast. In this case plain acid water ices should be used since high food value is not desirable and a granular consistency is not objectionable. 3. Method of preparation: A. Make a sirup of the sugar to be used and a portion of the water. This gives a smoother consistency to the ice. Sirups instead of sugar may be used to sweeten in case the flavor is not objectionable. If gelatin is used, it is added to the hot sirup. B. Cool sirup before adding fruit juices, since heating fruit juices destroys their delicate flavor. Some acid juices, as lemon or lime, are desirable in all ices. It forms a good background for the other fruit flavors. The grated rind of lemon or orange helps bring out a distinctive flavor. The fruit pulp may be added. The flavor should be more decided than is wanted in the frozen ice for the frozen product numbs the taste buds so they do not distinguish flavors so acutely. Tea added gives distinctive flavor. C. Freeze as directed in lesson on " The Use of Milk and Cream in Frozen Desserts." (Unit IV, Lesson 4.) The more rapidly the freezer is turned the smoother the consistency of the ice. Have typical ices prepared and served. Calculate the cost and compare with those bought as to cost and flavor. LEMON ICE. Water, 4 cups. Juice of 6 lemons. Sugar, 2 cups. Boil sugar and water 20 minutes. Add juice of lemons, strain and freeze. ORANGE ICE. Use recipe for lemon ice, substituting 2 cups of orange juice for 4 of the lemons. STRAWBERRY ICE. Water, 4 cups. Strawberry juice, 2 cups. Sugar, li cups. Lemon juice, 1 tablespoon. Make a sirup as for lemon ice. Cool, add strawberries mashed and squeezed through double cheese cloth, add lemon juice. Strain and freeze. PEACH ICE. Use recipe for strawberry ice, substituting 2 cups of peach juice and pulp made from soft, ripe, fresh peaches for the strawberry juice. Same as peach ice. APRICOT ICE. WATERMELON ICE. Chop watermelon very line ; add sugar or sirup and lemon juice to taste ; freeze. U. S. Department of Agriculture : Farmers' Bulletin 653. Honey and Its Uses in the Home. Farmers' Bulletin 535. Sugar and Its Value as Food. U. S. Food Administration (see note at end of Lesson 6, Unit II) : Desserts for 100 Using Little Sugar. Frozen Desserts. War Confections. UNIT IX. Home Preservation of Food. 1. Preservation of food is important berause: A. It provides a method of equalizing the food supply from season to season or from year to year, and thereby helps to stabilize prices. B. It makes it possible to transport foods more easily for long distances so that the surplus products of one locality may be used to supply other localities where there is a shortage.