Show ICE CREAM FROZEN WITHOUT STIRRING W L mu g X rr za VAR i f vel aa C az T ez plain mousse made in n a ring rina mold prepared by the united state or in a good many families the buy to ay that used to turn the ke fee cream freezer for the sake of a chance at flicking the dashers dasher tins lias grown epand up and gone away any to pol college lege or for foi some other renson reason mother lu does no not sav scein to fand t convenient to have de demeria deKs merta erts made in the ice e cream ll 11 freezer as of often tenas us she used to POr perhaps liapi ehe boea not know that very ice creams pilly may be frozen froen without stirring if they ara are made of suitable and packed all sufficiently longin long in tee ilind and salt alt or placed in ID tile the tr trays ays of the me chu chunilal refrigerator A fairly rich mixture must be used in these desserts and the ingredients carefully combined properly prepared these ice creams have a characteristic laky flaky crys crystalline Wilne texture which la Is very much enuch liked Ile aylor whipping cream loused la used both for mousses dousses and in corn com with egg whites in n par falts tf if used alone however heavy cream to Is too rich to he palatable and in cities it to Is expensive the bureau of home ec economics comics of the united states dopart pa apartment ment of agriculture has therefore develt developed ped a number of reele recipes in which the rich cream Is diluted by thi the addition of evaporated milk ind thin cream or by rich milk thickened with gelatin eggs oi or hour flour if the tray in the mechanical refrigerator friger ator Is used for making the lee ice cream the result will ba a neat meat pat out cake of convenient shape shade for serving A ring t ainold oad Is attractive or any de sired mold may be used it the mold la Is to be packed in tee lee and salt the opening should be sealed scaled by having a strip of cloth dipped in paraffin drawn draft n tightly over it sonie some other fat with a high melting point could also bemused be used after packing the tee ice cream or mousse A must stand for several hours depend ing anthe on the shape and size of tile the mold use about three parts of crushed crashed fee ce to one of course coarse feeg ice salt here iwo Is a recipe fora for a plula housoe flavored levored luv ored with junilla plain mousier may be e varied by serving them ps as sundnes sun dues with fresh fruits or ath sauces alas pred with chocolate carmel caramel mapie ample or hone honey Y less sugar may then ho be used in the maul mousse and it will be easier to freeze sugar low ers era the freezing point of an ice cream oth other e r var variations latto 11 s are also suggested 1 Foun foundation dailon for plain mousse 1 cup double bouble cream 6 tbs abs suc sugar ar I 1 cup rich milk or 2 egg eeg whites white thin cream aa tap salt bait I 1 abs tbs ge gelatin lill top tap vanilla soak bonk the gelatin until soft in a tittle of the milk or thin cream heat the remainder find and pour over the gelat gelatin ln add the sugar and stir until dissolved put the mixture aside to chill will whip P the double crea cleom M when the first mixture has thickened slightly beat it to incorporate air add the vanilla ran llla and told fold inae in the whipped crem and and the well pea beaten ten egg whites tile the egg whites reduce richness increase volume and nd improve texture these proportions proportions will maks make over four cups before freezing or it the egg whites are not used about three cups jials halt a tup cup oi 01 strong coffee may fie e substituted for cup of the thin cream to alve coffee flavor or use 1 U pound or of peppermint stick candy in in stead of sugar for peppermint ix ice fee cream one fourth pound ot 0 peanut brittle finely ground and used instead of sugar makes on excellent varla tion new to ninny depoe people aenny othni variations in flavor flat or titre are possible one has become familiar with the foun d atlon ft 4 i r J 1 1 4 |