Salt Lake Telegram | 1936-08-03 | Page 8 | Fruit Ices Are Ideal Calorie Reducing Sweet

Fruit Ices Are Ideal Calorie Reducing Sweet By MARY IARY E. E DAGUE The most popular summer dessert beyond all doubt is a frozen swee sweet and nd of all frozen dishes th the fruit ice ce is tho the most refreshing Ice cream rich with cream eggs nuts and chocolate furnishes food value alue and calories that will produce heat eat While it may be cooling to eat at it has no cooling effect on the body ody Its It's wise therefore to serve lee Ice ce cren cream or frozen custard with wilh a vegetable dinner and a fruit ice when meat is included on the menu If you garnish an an anice ice ice with wilh whipped cream you will add fat calories for th the member of the famy tam fam- fly ily y who wants to gain weight and also Iso serve a very ery festive dessert Raspberry ice served in a circle of sliced peaches and garnished with witha a spoonful of whipped cream slightly lightly sweetened and flavored with pistachio is a dessert to be proud of Raspberry Ice One quart raspberries red or black lack 2 lemons 2 cups sugar 4 cups ups water 1 tablespoon granulated gelatin elatin few grains graits s salt aalt Pick over wash and drain ber- ber ries es Grate rind from lemons and squeeze out juice Add grated rind rindo to o sugar and water and bring to the tho miling point Stir in gelatin which has as been softened in four tablespoons tablespoons' tablespoons tablespoons' table- table spoons spoons' cold water Remove from fire re Pour over berries and let stand tand until coo cool Add lemon juice and nd rub through a fine wire sieve Turn urn into freezing tray and freeze five lve ve or six hours or pack in six nix parts arts of ice to one part Ice cream salt salt alt and let stand two hours or longer Melon Sherbert This is a splendid way to use a amelon amelon amelon melon that isn't quite sweet enough nough to serve plain Two cups melon pulp 1 cup water 1 cup sugar juice 1 lemon 2 teaspoons teaspoons tea- tea spoons granulated gelatin 8 1 teaspoon teaspoon tea- tea spoon soon salt 2 tablespoons powdered sugar ugar 1 egg white Soften gelatin in two tablespoons cold old water Bring sugar and water to 0 the boiling point and add gelatin Remove at once from the fire and stir tir until gelatin is dissolved Let cool slightly and add melon pulp When co cool coal l add lemon juice juke Beat white of egg with salt until stiff Fold Told in powdered sugar and add to tomelon tomelon melon nelon mixture Turn into freezing tray ray or freeze as t la In preceding recipe Peach Sorbet Theres There's almost no difference between be be- tween a sorbet and an ice Originally Originally nally ices were were made without the addition of at gelatin and al always always always al- al ways included gelatin In their makeup but we have found that gelatin is an aid in freezing in a mechanical refrigerator and add gelatin elatin to our ices too Nine ripe peaches 1 13 cups sugar 1 cup water 1 cup orange juice h hc c cup up p lemon juice 2 tablespoons grated grated grat- grat ed d orange orangeS rind 1 tablespoon grated lemon emon rind 1 tablespoon granulated gelatin elatin Soften gelatin in four tablespoons cold old water Bring sugar water grated rated orange and lemon rinds to tp the he boiling point Add gelatin and arid remove from the fire Stir until dis- dis solved Peel and stone peaches and rub through a sieve Strain syrup and fruit juices Into peach pulp and let et stand until cold Turn Into freezer and freeze as in preceding recipes A delicious cake to serve with ices ces is 18 a white cake which may or ormay ormay ormay may not be frosted just justas as you yu you please Dagmar's Cake Two thirds cup butter 2 cups sugar 2 tablespoons boiling water 3 i 4 cups pastry flour sifted once before before be- be fore ore measuring and four times after after after af af- af- af ter measuring 14 1 cups cold water 4 I teaspoons baking powder whites 4 eggs teaspoon salt 2 teaspoons vanilla Cream butter and sugar thorough- thorough 1 y Then add boiling water and continue to beat until very fluffy Add flour and water alternately adding salt with flour Sift baking powder over batter and fold in with the whites of eggs which have been b beaten aten until stiff stift but not dry Bake in three layers or In a loaf in a moderate oven 80 degrees Fahrenheit Fahrenheit Fahren Fahren- heit Frost when cool