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Show Sister Mary's Kitchen j Homemade icv cream has a tasto, 'and lure lnat is impossible to find in the "boughten" variety, no matter how expensive the caterer's product may1 be. Other things being equal the price of homemade is less than that of con-: con-: fectioiier's ice cream. The one reason most housekeeper-; hesitate to make their own frozen des-1 des-1 sorts is becau?e of the labor Involved 1 But there are freezers on the market thai require no "freezing." That Is, the turning of the freezer is not necessary nec-essary ;ind the cream is of a perfectly smooth texture. If you have coffee or baking powder cans that are absolutely water prcof. you can make your own freezer. Use a pail that has a ramus at least five inches larger than that of the can. Pack the can in ice and salt and pour a very strong brine over the packing. Tn ion- Ista in (he freezing and H in procuring a smooth cream. The fitl hour that the cream is free?-ing. free?-ing. scrape down the sides of the mold with a stiff spatula lour or five times. Ii the cream is frozen and you are not ready to serve it. drain off some of tho brine and add more salt and ice. using I- i prim Cover closely and let stand fl until nfeded. Mousses do not require beating dur-ing dur-ing free z in? All creams with a cus-I cus-I tard foundation are better if frozon ... I , V. All f k.lM Jln..V.J 1 1 SBBh . iluuui uvi.i(5 uisiuiueu. leva sou BBBjBI sherbets are equally as good when al-lowed al-lowed to freezo without tnc dasher be-lug be-lug It will be necessary to put a weight on the top of ihe mold, lor, as the ice melts, the mold will begin to rise and PEACH SHERBET. 8 peaches cups water l'.i cups sugar 1 teaspoon gelatin 4 cup cold water lemon. Pare and stone peaches. Rub fruit through a sieve There should be 1 cups of pulp. Crack peacbstones and remove kernels. Boil peach kernels With water and sugar until the syrup threads. Remove from fire and add gel- atln dissolved in cold water. Strain through a cheesecloth. Let cool and add peach pulp Add lemon juice. Frees in finely crushed ice and coarse salt in the proportion of three parts I of lec to on of sal;. Pour over a strong brine. Allow two hours for the sber-I sber-I bet to freeze. BLACKBERRY MOUSSE 1 quart berries I IV cups sugar 1 teaspoon gelatin 2 cups whipping cream Wash berries. Drain. Cover with I sugar and let stand an hour. Pour I through a tine wire sieve. Dissolve gelatin in cold water and let stand over hot water until a liquid is formed. Add to the blackberry juice the dls solved gelatin and the julec of the or- ange. Let stand in iee water until th mixture begins to thicken. Then add the whipped cream, Turn into tho mold and pack in ice and salt. Let stand two hours or more. The hand that rocks the cradle rures tho world and also feeds it. |