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Page 87
With a patent freezer ice cream and ices can be prepared with less trouble
than puff paste. The essential points are the use of rock-salt, and
pounding the ice into small bits. Set the freezer in the centre of the
tub. Put a layer of ice three inches deep, then of salt, and so on till
the tub is full, ending with ice. Put in the cream, and turn for ten
minutes, or till you can not turn the beater. Then take off the cover,
scrape down the sides, and beat like cake for at least five minutes. Pack
the tub again, having let off all water; cover with a piece of old carpet.
If molds are used, fill as soon as the cream is frozen; pack them full of
it, and lay in ice and salt. When ready to turn out, dip in warm water a
moment. Handle gently, and serve at once.
ICE CREAM OF CREAM.
To a gallon of sweet cream add two and a quarter pounds of sugar, and four
tablespoonfuls of vanilla or other extract, as freezing destroys flavors.
Freeze as directed.
ICE CREAM WITH EGGS.
Boil two quarts of rich milk, and add to it, when boiling, four
tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten
minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping
quart of sugar, and stir in, taking from the fire as soon as it boils.
When cold, add three tablespoonfuls of vanilla or lemon, and two quarts
either of cream or very rich milk, and freeze. For strawberry or raspberry
cream allow the juice of one quart of berries to a gallon of cream. For
chocolate cream grate half a pound of chocolate; melt it with one pint of
sugar and a little water, and add to above rule.
WATER ICES.
Are simply fruit juices and water made very sweet, with a few whites of
eggs whipped stiff, and added. For lemon ice take two quarts of water,
one quart of sugar, and the juice of seven lemons. Mix and add, after it
has begun to freeze, the stiffly-beaten whites of four eggs. Orange ice is
made in the same way.
WINE JELLY.
One box of gelatine; one cup of wine; three lemons, juice and rind; a
small stick of cinnamon; one quart of boiling water; one pint of white
sugar.
Soak the gelatine in one cup of cold water half an hour. Boil the cinnamon
in the quart of water for five minutes, and then add the yellow rind of
the lemons cut very thin, and boil a minute. Take out cinnamon and rinds,
and add sugar, wine, and gelatine. Strain at once through a fine strainer
into molds, and, when cold, set on the ice to harden. To turn out, dip for
a moment in hot water. A pint of wine is used, if liked very strong.
LEMON JELLY.
Omit the wine, but make as above in other respects, using five lemons.
Oranges are nice also. The juice may be used as in lemon jelly, or the
little sections may be peeled as carefully as possible of all the white
skin. Pour a little lemon jelly in a mold, and let it harden. Then fill
with four oranges prepared in this way, and pour in liquid jelly to cover
them. Candied fruit may be used instead. The jelly reserved to add to the
mold can be kept in a warm place till the other has hardened. Fresh
strawberries or raspberries, or cut-up peaches, can be used instead of
oranges.
CANNING AND PRESERVING.
Canning is so simple an operation that it is unfortunate that most people
consider it difficult. The directions generally given are so troublesome
that one can not wonder it is not attempted oftener; but it need be hardly
more care than the making of apple sauce, which, by the way, can always be
made while apples are plenty, and canned for spring use. In an experience
of years, not more than one can in a hundred has ever been lost, and fruit
put up at home is far nicer than any from factories.
In canning, see first that the jars are clean, the rubbers whole and in
perfect order, and the tops clean and ready to screw on. Fill the jars
with hot (not boiling) water half an hour before using, and have them
ready on a table sufficiently large to hold the preserving-kettle, a
dish-pan quarter full of hot water, and the cans. Have ready, also, a deep
plate, large enough to hold two cans; a silver spoon; an earthen cup with
handle; and, if possible, a can-filler,--that is, a small tin in
strainer-shape, but without the bottom, and fitting about the top. The
utmost speed is needed in filling and screwing down tops, and for this
reason every thing _must be_ ready beforehand.
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