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Show The Kitchen Self-Freezing Ico Cream. Articles needed for the purpose, large wooden bucket the kind candy is shipped in will do a wooden paddle with long handle, which you can make yoursolf, and a can of the same shape and material as that of a real freezer, but the lid, which must be deep and tight fitting, should have a broad handle han-dle extending across it, which Is convenient con-venient to hold the can with while turning and shaking it in fast motion Hllrlw 4UA j. f -r-r vtUxub iuu process 01 ireezing. xiave this made for the purpose at a tinshop. Prepare the custard for the cream iv the ordinary way, adding milk or cream, sugar and flavor for the desired quantity. "When cooling the custard, do not allow it to stand in a tin Vesr.el, as there would be danger of poisoning from the tin. When mixed and cooled, put the mixture in the can, place in the wooden bucket, after first packing a layer of crushed ice and salt In bottom of bucket. Then pack hard a layer of salt and one of crushed Ice, alternately until near the top of can. Before placing on the Ud stir the cream constantly for five minutes. Then place the lid on and cover with tho ice and salt Set in a cool place. Cover the entire bucket with several folds of blanket or carpet. Leave for an hour, then carefully remove lid that no salt will drop in, and dislodge with the paddle all of the frozen cream about the bottom and sides of can. Stir and shake tho cream until it Is like thick lather. The longer you beat tho cream at this -juncture the smoother will the cream be. Now repack with the ice and salt, and cover all with tho carpet In three or four hours you should have a can of delicious ice cream. Smothered Cod Cheeks. Use one pound cod cheeks and one pound onions. Peel and slice onions put layer in buttered pan, then the cod cheeks, which have been washed; half ' a teaspoon salt and rest of onions. Cover close and bake in moderate oven two hours. Strawberry-Pineapple ice. Boil one and one-half pints of water with one and one-half cupfuls of sugar for twelve minutes, or until it becomes a rich syrup. Take one and one-half cupfuls of finely shredded pineapple (fresh), sprinkle with three table-spoonfuls table-spoonfuls granulated sugar; let stand in Ice box one-half hour and mash through a colander. Crush two and one-half cupfuls fresh clean berries with a silver fork, cover with three ta-blespoonfuls ta-blespoonfuls granulated sugar; let stand in ice box one-half hour, Htrain through cheesecloth. Add strained pineapple and strawberries to hot syrup; mix well and let stand one hour In cool place. If fruit is not quite acid use juice one-half lemon. Freeze, using us-ing three parts ice to one part salt. Berkshire Sardines. Remove flsh from box, take out backbones and break into small pieces. one-quarter cup of bread crumbs and one cup of cream or rich milk, with a little more butter. Stir until heated, add two hard-boiled eggs finely chopped and the sardines. Season with salt, pepper and paprika. When very hot pour over toast. Creamed and Smothered Cabbage. Chop half a head of cabbage quite fine, put it into cold water and let it stand a while, then drain all the water out of it Make a dressing of half cup sugar, a Httlo salt and pepper. Mix this well, then add one cup of good, thick, sweet cream and serve at once. Breast of Lamb. About two and a half pounds of breast of lamb, boiled tender in salted water; takes about two hours or a little lit-tle longer to cook. Have what vegetables vegeta-bles you like and thicken the broth for gravy. If there should be enough meat left, chop and season and mold In a small, deep dish and put a weight on it It will cut in nice thin slices for tea. Baked Sqnasb. Cut squash 4n pieces four inches square, place in baking pan, sprinkle with salt and pepper and brush over with melted butter and a little molasses. mo-lasses. Bake about one hour, or until soft. Keep covered the first half hour. Servo in shells. Canned Salmon Stew. Take a can of red salmon and cut up, removing all bones and skins. Uso the juice and mako it as you would an oyster stew. Serve with crackers or toasted bread. Creamed Corn In Ramekins. Chop finely one can of corn and add one beaten egg, half cup of thin cream one teaspoon of sugar, half teaspoon of salt and a few grains of white pepper. Turn Into buttered ramekin dishes, cover with crumbs moistened vith melted butter and bake about 20 minutes. min-utes. r |
